Friday, January 21, 2011

Roast Pork with Apple Gravy

4 Apples, cored and roughly cut up
7 Carrots, cut in large chunks
2 Onions, cut in large chunks
5 lb. pork butt roast
3 cups bone broth

-Pan sear the pork until it is slightly crispy on both sides.
-While searing, cut up the apples, carrots and onions.  Place them in a lidded oven-safe dish.  Pour in bone broth.
-Put seared pork on top of the veggies and fruit, salt, place in an oven at 325* for 4 hours.  Keep the lid on.  If you want you can remove the lid for the last 15-20 minutes of cooking.
-Let pork rest a few minutes before cutting.
-Blend (some or all) apples, carrots, onions to make a thick gravy.  Serve on sliced pork.

Monday, January 17, 2011

Roasted Cabbage

Who would have thought such a simple thing could taste SO good.  There are lots of recipes out there for this and certainly I am not inventing it, but as someone who eats local, organic, and in-season sometimes cabbage gets OLD and it needs a face lift.  Certainly this will enhance it's flavor and bring out the sweetness of it.  I served it with Beef Artichoke Stew.

1-2 Heads of Cabbage
Animal Fat (I used duck)


-Cut Cabbage into wedges and place on a roasting pan.
-Generously spread fat on cabbage like you are buttering toast; One or both sides, you choose.
-Place on cookie sheet in a pre-heated oven at 400* for 15 minutes, turn them over and cook another 10 minutes.  Enjoy.

Cubana Picadilla

Here I am listening to the Buena Vista Social Club, making some Cuban food and trying to reach out and touch that Cubana in me.  My Grandfather was Cuban, so here is to him, a toast of my heritage.  I was certainly surprised by the mixtures of flavors and spices.  Certainly the base of this is a lot like my typical chili, but adding the cinnamon and the raisins change the flavor palette.  I served this with Tostones and Baked Almond Crackers.  

2 diced onions
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1 seeded and finely chopped red bell pepper
2 cloves garlic, minced
2 pounds ground beef or ground round
1/2 can (28oz) of diced tomatoes
1/3 cup raisins
Sprinkle capers or green olives
Salt and pepper to taste

-Sauté onion in a large frying pan. Sauté about 5 minutes, until the onion is softened, then add cumin and cinnamon to roast them a bit.   Then add the garlic, red pepper and ground beef.
-Mash the onion and red pepper into the sautéing meat and cook until the meat is browned, about 5 minutes.
-Add the tomatoes and raisins. Reduce heat to low, cover and simmer for about 15 minutes.
-Salt and pepper to taste.
-Serve like chili or over squash.

Some of my favorite Cuban things:

The Buena Vista Social Club
Martina the Beautiful Cockroach: A Cuban Folktale by Carmen Agra Deedy

Saturday, January 15, 2011

Chocolate Frosting

We are headed to a birthday party today at a Gymnastics place.  I want my girls to get the whole experience so I made cupcakes just like the host is making (Vanilla cupcakes with Chocolate Frosting).
I used the Vanilla Cupcake recipe from Elana's Pantry (love this site!), subbing honey for agave nectar.   I also searched for an alternative frosting that reduced the risk of cross-contamination.  Cocoa powder or Cacao powder is generally safe for us, although not on the GAPS approved list.  I thought I would share anyway in case any other families have a little chocolate now and then.

1/4 cup coconut oil
1/2 cup coconut butter
1/2 cup honey
1 cup cacao powder
1 Tablespoon vanilla

-Heat oil, butter and honey until soft.
-Put in blender or Cuisinart and then add cacao powder and vanilla.  Blend until smooth.
-Place in freezer for an hour or so.  I put mine in a bowl that I lined with parchment.
This could also double as chocolate fudge!
-Cut it up into smaller parts and let it sit out a little.  Whip using Kitchen-Aid or other mixer until fluffy.  Add a little water or coconut milk to thin.
-Let someone lick the bowl while you are decorating the cupcakes.
***Party turned out to be rather difficult despite my best intentions.  It is so hard for my big girl and she felt judged and different and "wishes cow milk didn't exist" so she didn't have to worry about it.  Lots of tears, LOTS.  In the past I have offered to make the birthday cake for all the kids and that has lessened the anxiety, but this time I didn't RSVP in time.  My heart hurts for her today, but perhaps a cupcake will cheer us all up.***

Hungarian Pork Stew


  • 1 1/2 pound bulk pork sausage
  • 1 chopped onion
  • 1 can (28 ounces) Diced Tomatoes, undrained
  • 1 chopped cabbage
  • 4 large sliced carrots
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 2 cup bone broth
  • 2 tablespoons minced fresh parsley


-In a large saucepan, cook pork and onion over medium heat until meat is no longer pink.
Add the next 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender.

-Stir in parsley; cook 5 minutes longer. 

    Monday, January 10, 2011

    Apple Cookies

    Here is a mildly sweet "cookie", said lightly as these are not for those who have a sweet tooth.  They will do, in a pinch, as a healthy alternative that offers no guilt.  There are many alterations to the recipe, as I try them I will update you.  I am bringing these to my Holistic Moms Network meeting tonight, where most of the mamas are on restricted diets or have food allergies.  Enjoy.


    1 cup Sunflower seeds, toasted
    1 cup Dried Apples
    1 tsp. Cinnamon
    1/2 cup Coconut Flakes
    1 Tb. Coconut Oil
    2 Eggs
     In Cuisinart, chop Apples add Cinnamon.  Add Sunflower seeds and Coconut, chop.
    Add Oil and Eggs, puree until a nice dough is formed.  

     Place around 1 heaping Tablespoon of dough to form each cookie.  Shape into desired form.  Bake in oven at 350 for 15-20 minutes.

    Wednesday, January 05, 2011

    GAPS Meatloaf


    2 lbs Grass-fed Ground Beef (Can use lamb or chicken too)
    1 lb. Ground Pork
    2 Eggs from Pasture-fed Hens (I used 4 whites because I had them leftover in the fridge)
    ½ Yellow Onion
    1 Bulb Garlic
    3 Carrots
    2 Celery Stalks
    5 Mushrooms
    2 Tablespoons Tomato Paste
    1/2 Cup Fresh Parsley
    Tomato Paste
    2 Tablespoons Honey
    Salt and Pepper to Taste
    Mix the ground meat and eggs together until thoroughly blended.

    In the Cuisinart, mix onions, garlic and parsley until well mixed.  Add the vegetables, tomato paste, mustard, salt and pepper to the cuisinart and blend well.  Remove and mix by hand thoroughly into the meat mixture. Bake at 375 º F for about 45 minutes to an hour until the juices run clear and the meatloaf’s center is  cooked through.

    Top with tomato paste and honey mixture.  Bake for another 5 minutes.
    I served mine with Cauliflower Mash and Garlic Spinach.  

    Sunday, January 02, 2011

    Chicken & Chickpea Tagine

    • I am normally not one to follow "recipes" with measurements (unless I am baking), but this one has some seasonings in it that are not in my normal repertoire.  My family gobbled it up.  I am not certain garbanzo beans are GAPS friendly, but we needed to challenge a food allergy.  So far so good.  Note:  Can also be cooked without a pressure cooker.  You can use canned beans, a crockpot, or slow cook on the stove.  
    • 2 Tbs. animal fat (I used duck)
    • 1 large onion, diced
    • 3 cloves garlic, minced 
    • 1 cup dried chickpeas, rinsed and drained
    • 1 tsp. ground turmeric
    • 1 tsp. ground cinnamon
    • 1 tsp. ground cumin
    • ¼ tsp. paprika
    • 2 tsp. honey
    • 5 cups chicken bone broth
    • 3 bone in chicken thighs
    • 3 Tbs. finely chopped parsley
    • 3 medium carrots, sliced into thin rounds


    Heat fat in large pressure cooker over medium heat. Add onion and garlic, and sauté 2 to 3 minutes, or until onion slices are soft. Stir in spices, honey, and 5 cups broth. Add chicken.  Cover and bring to pressure for 35 minutes, let pressure release naturally. Remove chicken and shred and remove bones.  Add chicken back to tagine.  Add carrots and parsley, simmer for 5 minutes.  Season with salt and pepper.