raw carrot cake

6 carrots, peels and shredded
8 dates, pitted
1/2 c nuts (i used peanuts but it's your choice)
1/4 c maple syrup
1/4ish c coconut flour

blend everything except the flour in a food processor. add coconut flour by the tbspful until the batter easily rolls into a little ball and stays.

form the batter into 3 inch circles on a plates.

frosting:
1/2 c cashews
1/4 c cashew butter
1/4 c maple syrup

food processorize

spread on top of the little cakes.

eat.

GAPS pie crust

1 1/2 c ground and sifted almonds (or almond flour)
1/2 c ground and sifted flax seeds
1/4 c coconut flour
1 egg
3 tbsp honey
4 tbsp cold butter
salt
1 tsp vanilla extract
warm spices (optional)

put everything in the food processor and blend until it forms a ball. add more coconut flour if it's too wet.

makes enough for 2 pies

press into the bottom of a pie pan and bake @350* for 10 minutes (until it's lightly brown) for a fruit/pudding pie

press in a pan and pour pie batter on top for a punkin/pecan style pie. bake as directed.

roll into 1" balls and smush flat. lay your circles over chicken and veggies for a pot pie.

homemade ketchup

2 cans of tomato paste (or homemade!)
1/4 small onion, grated into a bowl to keep all the juices
salt
1/2 cup water
1/4 cup apple cider vinegar, preferably unfiltered
1/2 cup honey
1 tsp yellow mustard
1/2 tsp garlic powder
1/2 tsp cinnamon
1/4 tsp allspice
pinch ground cloves
pinch ground ginger (or 1/2 tsp fresh)
pinch mace (or something else spicy. i used mace because it was what i had)
pepper

1.) get everything ready: open the cans and put them in a bowl with the mustard (and fresh ginger, if using), measure and mix the vinegar and water, measure and mix the spices in another bowl, measure out the honey

2.) cook/stir the onions with salt quickly. like 20-30 seconds.

3.) dump everything else in and whisk

4.) let the flavors simmer together for 30-60 minutes.

GAPS honey mustard

equal parts in a jar:

plain yellow mustard
sour cream
honey

stir up.
eat.

GAPS gravy

1 onion sliced and fried in butter
1/2 c meat drippings


blend together.
eat.

GAPS pancakes

1 banana
2 tbsp peanut butter
3 eggs
bowl of finely chopped pecans

blend first 3 together with a stick blender.

butter your pan

drop by tablespoonfuls on a hot pan. you want the pancakes to be 2-3 inches wide because they are really soft and hard to flip if they are any bigger than that.

right away after you pour the batter on the pan, sprinkle some pecans on top.

flip quickly. these cook REALLY fast.

the recipe seems really small but it makes enough for me and my 2 boys to eat enough to be full. i will make a double recipe when daddy is home and there is always a lot of leftovers.

grain/sugar-free waffles

1/4 c coconut oil or butter/ghee
1/4 c pureed fruit (apple, banana, pumpkin... whatev)
1/4 c coconut flour
6 eggs
1/4 t salt
1/4 t baking powder

blend the first 5 ingredient together. (i use a stick blender.)

mix in the baking powder slowly but thoroughly.

bake in your waffle iron like regular waffles.

they come out way softer than regular waffles though, so be careful you don't tear them when you take them out. i lifted a corner with a fork and slid a wide spoon under to get them out.

this made 7 waffles on my square old tyme waffle iron.

sugar free ice cream

in a small pot:
6 pastured eggs
1/2 c heavy cream
1/2 c plain yogurt
1 c water
1/3 c honey
1/3 c maple syrup
1/4 tsp salt

heat on medium until the honey melts. stiring continuously with a whisk.

strain (just in case some of the egg cooks) into a quart mason jar and put it in the fridge for an hour or 2 until it's cold.

mix in 2 cups of heavy cream and 1 tbsp of vanilla

put it in your ice cream maker and RTFM.

GAPS candy

1 cup raisins
1 cup nuts of your choice (i like to mix a bunch together)
1/2 cup peanut butter
2 tbsp honey
2 tbsp cocoa powder - depending on how far into GAPS you are - my kid like me to make half and half batches, half chocolate and half peanut butter.

dump in the food processor and blend.

roll into 1" balls.

caesar dressing

1 tsp dijon mustard

1 tbsp white wine vinegar

1 tbsp lemon juice

1 tbsp grated parmesan cheese

1/2 c olive oil

3 egg yolks

2 anchovies

1 clove of garlic

dump everything in the food processor and blend.

cauliflower pizza crust

2cups frozen cauliflower
1cup shredded cheddar or colby jack
1 egg
coconut flour

1.) cook the cauliflower until it's soft.

2.) blend the cauliflower, cheese and egg in the food processor.

3.) add 1T of coconut flour at a time until it's as stiff as cookie dough

4.) form into 4"-5" circles on a greased cookie sheet.

5.) add pizza toppings of your choice.

6.) bake @350* until done. keep an eye on it. less topping will be quicker than tons of toppings.

cheese crackers

1/3 of a 2lb block of tillamook sharp cheddar
2 eggs
coconut flour

1.) shred the cheese in the food processor with the shredding plate. transfer to another bowl and put the regular blade in.

2.) blend the cheese with the eggs

3.) put in enough coconut flour to make it as stiff as cookie dough. usually like 1/4 cup but it depends on how big the eggs are and how much cheese you used. put it like 1T at a time until it's enough.

4.) drop tablespoon fulls on a greased cookie sheet. press them out with your fingers to about 1/4" thick. leave them about 2" apart.

5.) bake for about 7-9 minutes. at 350*.

real mayo

1 egg
2 egg yolks
1tsp yellow mustard
1 tbsp lemon juice
pinch of salt
pinch of paprika
3/4 cup of olive oil


1.) put everything except the oil in a wide mouth mason jar.
2.) pour the oil on the top
3.) using an immersion blender, start at the bottom of the jar and blend slowly.

Stuffed Bell Peppers

4 Large firm green bell peppers (washed, cored, de-seeded)
1 can (drained) diced tomatoes
1 lb. Ground beef (I used Trader Joes 80/20)
1 cup Quinoa uncooked
1/3 Yellow Onion (chopped)
Fresh Garlic (minced)
Cheddar Cheese (shredded)
Spinach*
*My goal was 3-4 veggies. I would have used peas if I had them, spinach worked because I had it.
Dill
Cumin
Celery Seed
Salt 
Pepper




Cook beef, add in onion and garlic, season with dill, cumin, celery seed, salt and pepper.
Cook quinoa in separate pan

When quinoa and meat are cooked mix together, pour in tomatoes, add spinach.

Spoon meat & quinoa mixture into bell peppers, layering in cheese.

Cook bell peppers for 30-40 min @ 350*
Top with cheese and let melt in oven.

Enjoy!!

raisin nut candy

1 c. raisins
1 c. nuts of your choice
2 T cocoa powder
1 T blackstrap molasses

1.) toss everything in the food processor.
2.) grind until sticky.
3.) roll into balls.
4.) devour.

Kale Sausage Eve Stoup

1 link Polish sausage 

1 large bunch kale rinsed and chopped 

1 large can (2 small cans) red kidney beans

1 large can (2 small cans) stewed tomatoes

1 med/small yellow onion

2 cloves garlic (less or more to taste)

1 cup carrots

1 cup celery (optional)

2 boxes of chicken/beef/veg stock (apx 8 cups)

1 package of tri-color spiral pasta 

1) Chop all meat/vegetables

2)Fry up sausage then toss in kale

3) Add all other ingredients let boil for 1-2 hours OR toss in crock on high for about 2 hours. (this is for best flavor results)

4) Add pasta 

5) Enjoy!!!

Chocolate Carmel Brownie Bars

2 cup sifted all-purpose flour 
1/2 teaspoon baking powder 
1/4 teaspoon salt 
2/3 cup butter 
2 cup packed brown sugar 
2 eggs 
2 tablespoon vanilla extract 
3 chocolate Carmel bars king size- Hersheys or Carmelos

Preheat oven to 350 degrees F. Measure flour, baking powder, and salt and sift together. Set aside. Melt butter, add firmly packed brown sugar and mix well. Add eggs and vanilla. Mix well. Add flour mixture, a little at a time, making sure you are mixing well. Spread half of mixture in 9 x 13 inch baking dish. Break Carmelo bars into scored pieces. Evenly space candy  over bar mixture.

Pumpkin Trifle

1 (14-ounce) packages  spice cake mix plus ingredients to bake it.

1 (5.1-ounce) box instant vanilla pudding mix

1 (30-ounce) can pumpkin pie filling

1/2 cup packed brown sugar

1/3 teaspoon ground cinnamon

1 (12-ounce) container frozen whipped topping

Directions

Bake the spice cake mix according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1/4 - 1/2 the spice cake into the bottom of a large, pretty bowl. Pour 1/4 - 1/2 of the pudding mixture over the spice cake, then add a layer of whipped topping. Repeat with the remaining spice cake, pudding, and whipped topping. Refrigerate overnight or at least 4 hours prior to serving. You could serve the trifle can be layered in a punch bowl, or even make your Spice Cake from scratch.

Green Bean Casserole

• 4 14 oz cans green beans
• Kosher salt and freshly ground black pepper
• 3 tablespoons unsalted butter
•  1-4 cups French fried onions
• 3 tablespoons chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary leaves
• 4 tablespoons freshly grated Parmesan
• 5 tablespoons extra-virgin olive oil
• 2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
• 2 shallots, sliced
• 1-2 14 oz cans cream of mushroom soup or 1 cup heavy cream

DIRECTIONS

Heat the oven to 375 degrees F. Melt the butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream or cream of mushroom soup, add the remaining thyme and rosemary and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the French fried onions, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes.

Pumpkin Apple Pie

Ingredients

• 1/4 cup sugar
•  1/4 teaspoon salt
• 3/4 teaspoon pumpkin pie spice
• 1 egg
• 1 14 oz can pumpkin pie filling 
• 1 21 oz can of apple pie filling 
• 1 5 oz can evaporated milk
• 1 9 inch unbaked pie crust

Pre Heat oven to 425*F. Mix sugar salt and pumpkin pie spice in a bowl. Add egg and beat slightly. Add pumpkin and evaporated milk and blend well. Spread apple pie filling in ire crust. Gently pour pumpkin pie mix over the apple pie filling in the crust. Bake pie for 15 min at the 425*F, then drop the heat down to 350*F and continue baking for 35-40 min or until a knife inserted in the pie center comes out clean. Allow to cool for 2 hours before serving. Do not place it in the fridge to cool, it could crack allow it to cool at room temp for 2 hours.