GAPS honey mustard

equal parts in a jar:

plain yellow mustard
sour cream
honey

stir up.
eat.

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.

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.

super fluffy biscuits

1 1/2 c all purpose flour + extra for the counter
1/2 c ground flax seed
1 tbsp baking powder
1 tsp salt
1tbsp raw sugar
1/3 c butter, softened
1 c milk

~ preheat oven to 425*
~ mix all the dry stuff in a bowl
~ rub in the butter
~ mix in the milk
~ turn the dough out onto the counter. if it's really wet, add some more flour.
~ knead/fold in half 15-20 times. (this makes the flaky layers!)
~ press to about 1 inch thick.
~ use a jar/glass to cut out the biscuits
~ bake for 15-20 minutes

no corn syrup pecan pie

i'm intimidated by pie crust so i cheat and use a store bought crust (not pillsbury though, don't worry.)


1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter, melted
2 eggs
1 tablespoon flour (any flour will do)
1 tablespoon milk (you could use non-dairy milk, i don't think it would matter, it's just for the moisture)
1 teaspoon vanilla extract
1 cup chopped pecans

1. preheat oven to 400* 
2. beat the eggs until they are foamy 
3. stir in the melted butter; stir in the flour and sugars; stir in the milk, vanilla and nuts
4. pour into your pie shell and 
5. bake @ 400* for 10 minutes to get the top crusty then @ 350* for 30-40 minutes until it's done

broccoli cheddar soup

Ingredients:1 stick butter
2/3 c flour
1 onion
1qt 1/2&1/2
1 qt stock (i use chicken, but use what you like)
3 lg carrots
2 heads of broccoli
16 oz extra sharp cheddar cheese block (pre-shredded doesn't melt the same and is yucky)
1/2 tsp nutmeg

4 basic steps:
1.) make a roux
2.) mix the stock and 1/2&1/2
3.) cook the veggies
4.) blend


- chop the onion, in a small pan sweat the onion with about a 1tbsp of butter
- while the onion is cooking, make the roux (turn the stove on LOW and leave it there until the soup is ready.)
- melt the rest of the butter in a big soup pot. when the butter is melted, stir in the flour.
- pour in the stock and 1/2&1/2. stir
- set your timer for 20 minutes, stir once in a while
- while you are waiting, peel and shred the carrots and chop the broccoli
- when the timer goes off, dump in the cooked onion, shredded carrots and chopped broccoli, stir
- set your timer for another 20 minutes
- while you are waiting this time, shred the cheese.
- when the timer goes off, use your immersion blender and chop up the veggies.
- then mix in the cheese slowly so it has time to melt. (if you blend after you put the cheese in, your blender could get gunky.)
- stir in the nutmeg (ew. nutmeg? yes. trust me.)

this recipe makes enough for about 10 servings. we eat half and freeze half. the frozen half is poured into a 12 cup and a 6 cup muffin tin. i put the muffin tins in the freezer over night and in the morning i pop them out and put them in a ziploc.

fridge to table --> 45 minutes.