Egg Free, Dairy Free Liver Meatballs

Liver is an amazing superfood! It contains lots of vitamins and minerals, including zinc, iron, B vitamins, A vitamins, and folate. In our modern world, all of our livers are well taxed because of our exposure to chemicals. Anytime we know we need to support a particular organ, one of the best ways to do that is to consume the organ meat of the organ you’re trying to support.

You can spice your meatballs with anything you want but think of strong flavors. You want to neutralize the flavor of the liver.  You can also add any additional vegetables that you know your family likes. If you add additional vegetables like zucchini, eggplant or peppers and are finding the consistency of the meatball mixture to not be very sticky, you may want to add an egg to help bind everything together. Otherwise, these meatballs are egg free and dairy free!

This is a recipe that I recommend to a lot of moms! It’s a great way to help your kids eat a little bit of liver every day, which is the best way to eat liver. This recipe makes a lot of meatballs so you can freeze them and take out a few at a time to have for lunch or dinner.

Makes 27-30 Meatballs

Ingredients for Liver Meatballs:

• 2 lb ground beef

• ½ lb beef liver

• 2 carrots, about 1 cup grated

• ⅓ large white onion, about ⅔ a cup grated

• 6 large cloves of Garlic

• Oregano, 1 bunch Fresh or 1 tbsp Dried

• Basil, 1 bunch Fresh or 1 tbsp Dried

• ¼ - ½ tsp Pepper

• 2 tsp Salt

• 1 tbsp lard

Directions for Liver Meatballs:

For milder tasting liver, soak it in some kind of acid. Cover the liver in filtered water and then add the juice of one lemon or 1-2 tablespoons of apple cider vinegar. Leave to soak for 30 minutes. Be sure not to soak it for too long. The acid will break down the liver and start it “cooking” prematurely.

Preheat your oven to 375.

Grate your carrot, onion and garlic into very fine pieces. Add to a large bowl with ground beef. Add in oregano, basil and salt and pepper. Mix with your hands. 

Place your liver into a food processor once it has soaked. Pulse until smooth. Add to the bowl with the beef, vegetables and spices and mix again.

Spread lard onto the bottom of a glass oven safe casserole dish. 

Take a small handful of meat at a time and roll into a meatball. Continue to roll meatballs until you have filled your casserole dish. Keep consistency in the size and shape of your meatballs to ensure even cooking time.

Line meatballs, leaving some space between them.

Bake for 45 minutes.

Enjoy with spaghetti squash and make your own spaghetti sauce for a spaghetti night. Or enjoy with any variety of vegetables like brussels sprouts or broccoli!

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Egg Free, Dairy Free Liver Meatballs

prep time: cook time: total time:

ingredients:

• 2 lb ground beef
• ½ lb beef liver
• 2 carrots, about 1 cup grated
• ⅓ large white onion, about ⅔ a cup grated
• 6 large cloves of Garlic
• Oregano, 1 bunch Fresh or 1 tbsp Dried
• Basil, 1 bunch Fresh or 1 tbsp Dried
• ¼ - ½ tsp Pepper
• 2 tsp Salt
• 1 tbsp lard

instructions:

How to cook Egg Free, Dairy Free Liver Meatballs

1. For milder tasting liver, soak it in some kind of acid. Cover the liver in filtered water and then add the juice of one lemon or 1-2 tablespoons of apple cider vinegar. Leave to soak for 30 minutes. Be sure not to soak it for too long. The acid will break down the liver and start it “cooking” prematurely.
2. Preheat your oven to 375.
3. Grate your carrot, onion and garlic into very fine pieces. Add to a large bowl with ground beef. Add in oregano, basil and salt and pepper. Mix with your hands.
4. Place your liver into a food processor once it has soaked. Pulse until smooth. Add to the bowl with the beef, vegetables and spices and mix again.
5. Spread lard onto the bottom of a glass oven safe casserole dish.
6. Take a small handful of meat at a time and roll into a meatball. Continue to roll meatballs until you have filled your casserole dish. Keep consistency in the size and shape of your meatballs to ensure even cooking time.
7. Line meatballs, leaving some space between them.
8. Bake for 45 minutes.
9. Enjoy with spaghetti squash and make your own spaghetti sauce for a spaghetti night. Or enjoy with any variety of vegetables like brussels sprouts or broccoli!

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Egyptian Lentil Soup GAPS Legal Recipe

GAPS Legal Egyptian Lentil Soup

Are you getting bored with the same old flavor profile? It's easy to do, no matter what dietary guidelines you are following. Well, here is a soup to get you out of our rut!

This delicious soup is legal on Full GAPS, and have been a hit with every single one of the many people I have served it too. This is not a leftover that gets forgotten in the fridge... it has disappeared much sooner than you want it to be gone! I hope you enjoy this Egyptian lentil soup!

Egyptian Lentil Soup

Ingredients

• 5 cups Meat Stock

• 1 cup Dried Red Lentils, Sprouted

• 2 cups Chopped Onions (about 1 medium onion)

• 2 cups Chopped Cauliflower, about half a small cauliflower

• 8 garlic cloves, peeled and left whole

• 2 tablespoons Olive Oil or Other Fat

• 2 tsp Ground Cumin

• 1/2 tsp Turmeric

• 1 tsp Salt

• 1/3 cup Chopped Fresh Cilantro or 1 tsp Dried Cilantro

• 3 tablespoons Fresh Lemon Juice

• Sour Cream (optional)

• Avocado (optional)

Directions

To sprout the red lentils, soak lentils overnight in filtered water. In the morning, rinse them with filtered water. Leave them drained with a mesh lid over the jar. Rinse every 12 hours until little tails grow, between 2 and 5 days. When they are dry, dehydrate them and store them in a jar until ready to use.

Add the lentils to the pot. After about 10-15 minutes, add cauliflower and cook for about ten minutes.

Roughly chop the cauliflower and onion.

Peel and crush garlic cloves. Add onions and garlic to pot.

Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.

Take pot from stove burner and set aside for at least five minutes.

In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.

Add in the cumin, turmeric, and salt. Cook and stir constantly for 2-3 minutes or until the cumin has released its fragrance. Be careful not to scorch the spices.

Set spice mixture aside for 1 minute to cool.

Stir spice mixture into the lentil mixture. Add cilantro. Stir to combine.

You can puree the soup in batches in a blender or use an immersion blender. Blend to desired texture. I like to leave it a bit chunky.

Add in lemon juice, stir to combine.

Don't skip this step! The lemon really makes the soup, and if it is tasting blah and boring, you need more lemon (and probably a little more salt).

Serve with a dollop of sour cream and slices of avocado. And, as always, I recommend that everyone add additional salt as needed to taste.

Note:

To make this soup go further, you can add a potato. This makes the recipe not GAPS legal and you’ll also need to add a little bit of extra stock.

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Egyptian Lentil Soup

Author: Amy Mihaly

prep time: cook time: total time:

ingredients:

• 5 cups Meat Stock
• 1 cup Dried Red Lentils, Sprouted
• 2 cups Chopped Onions (about 1 medium onion)
• 2 cups Chopped Cauliflower, about half a small cauliflower
• 8 garlic cloves, peeled and left whole
• 2 tablespoons Olive Oil or Other Fat
• 2 tsp Ground Cumin
• 1/2 tsp Turmeric
• 1 tsp Salt
• 1/3 cup Chopped Fresh Cilantro or 1 tsp Dried Cilantro
• 3 tablespoons Fresh Lemon Juice
• Sour Cream (optional)
• Avocado (optional)

instructions:

How to cook Egyptian Lentil Soup

1. To sprout the red lentils, soak lentils overnight in filtered water. In the morning, rinse them with filtered water. Leave them drained with a mesh lid over the jar. Rinse every 12 hours until little tails grow, between 2 and 5 days. When they are dry, dehydrate them and store them in a jar until ready to use.
2. Add the lentils to the pot. After about 10-15 minutes, add cauliflower and cook for about ten minutes.
3. Roughly chop the cauliflower and onion.
4. Peel and crush garlic cloves. Add onions and garlic to pot.
5. Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
6. Take pot from stove burner and set aside for at least five minutes.
7. In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
8. Add in the cumin, turmeric, and salt. Cook and stir constantly for 2-3 minutes or until the cumin has released its fragrance. Be careful not to scorch the spices.
9. Set spice mixture aside for 1 minute to cool.
10. Stir spice mixture into the lentil mixture. Add cilantro. Stir to combine.
11. You can puree the soup in batches in a blender or use an immersion blender. Blend to desired texture. I like to leave it a bit chunky.
12. Add in lemon juice, stir to combine. Don't skip this step! The lemon really makes the soup, and if it is tasting blah and boring, you need more lemon (and probably a little more salt).
13. Serve with a dollop of sour cream and slices of avocado. And, as always, I recommend that everyone add additional salt as needed to taste.
14. Note:
15. To make this soup go further, you can add a potato. This makes the recipe not GAPS legal and you’ll also need to add a little bit of extra stock.

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Simple Easy Hollandaise Sauce Recipe

GAPS Legal Hollandaise Sauce Recipe Made with Limes

What do you do when you are bored or eggs two ways (scrambled or fried?)... make hollandaise sauce, of course!

I'm not sure how the true chefs will react to this recipe because I'm sure I don't get my hollandaise sauce as smooth as it's supposed to be, but so many of you have asked for this favorite recipe of mine that I want to share it here! I have now made this sauce dozens of times and there are a few principles I have learned about what makes this dish different than plain scrambled eggs.

#1 Don't do this in a cast-iron or your eggs will taste like iron.

#2 Lower heat makes for smoother sauce. But if you are in a hurry and don't mind lumps, more heat and less time still creates a delicious meal.

#3 The acid (lime or lemon juice) is the real key to this dish. I make my plain scrambled eggs with similar amounts of butter, but it is the lime that makes the eggs more smooth.

#4 I prefer lime over lemon because it is more mild and I feel I can add more of it without overpowering the dish. I believe this makes the hollandaise sauce easier to successfully make. After having done this many times there is a color change I look for when adding the lime juice. When I achieve this color change I know that my sauce will turn out decently smooth.

As you make this sauce, don't give up if you don't achieve your desired smoothness the first time! As with most cooking, this is an art and skill that you will get better at with practice. Enjoy your hollandaise sauce!

Simple Hollandaise Sauce

Ingredients

• 2 eggs

• 3 (ish) tablespoons Butter

• ½ lime, freshly squeezed

Directions

Melt butter in pan on very low heat.

A smooth hollandaise sauce is achievable! Whisk the eggs quickly before adding to melted butter. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Beat two eggs in a bowl.

Hollandaise Sauce is my most requested recipe! I eat this GAPS Legal and GAPS friendly sauce on chicken, vegetables and with eggs. It's also Whole 30 and Paleo friendly! Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Add eggs to pan as soon as butter is melted.

The key to making a good Hollandaise Sauce is to whisk constantly for a smooth sauce. This GAPS legal recipe couldn't be easier! Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

Mix sauce together, stirring constantly. Add lime juice. Using a whisk will get you a smoother sauce but I don’t mind a chunkier sauce.

If your eggs start to thicken, turn down your heat or add more lime juice.

An easy simple recipe for Hollandaise Sauce with only three ingredients. This recipe is legal on the GAPS Diet, Whole 30 and Paleo. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.

The sauce is done when it holds together more and you can start to see the bottom of the pan.

Serve immediately! Serve with chicken, artichokes, vegetables.

Note:

Do not cook this is in an cast iron pan! Use a stainless steel pan with good heat protection.

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Hollandaise Sauce with Limes

Author: Amy Mihaly

prep time: cook time: total time:

ingredients:

• 2 eggs
• 3 (ish) tablespoons Butter
• ½ lime, freshly squeezed

instructions:

How to cook Hollandaise Sauce with Limes

1. Melt butter in pan on very low heat.
2. A smooth hollandaise sauce is achievable! Whisk the eggs quickly before adding to melted butter. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.
3. Beat two eggs in a bowl.
4. Hollandaise Sauce is my most requested recipe! I eat this GAPS Legal and GAPS friendly sauce on chicken, vegetables and with eggs. It's also Whole 30 and Paleo friendly! Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.
5. Add eggs to pan as soon as butter is melted.
6. The key to making a good Hollandaise Sauce is to whisk constantly for a smooth sauce. This GAPS legal recipe couldn't be easier! Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.
7. Mix sauce together, stirring constantly. Add lime juice. Using a whisk will get you a smoother sauce but I don’t mind a chunkier sauce.
8. If your eggs start to thicken, turn down your heat or add more lime juice.
9. An easy simple recipe for Hollandaise Sauce with only three ingredients. This recipe is legal on the GAPS Diet, Whole 30 and Paleo. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic.
10. The sauce is done when it holds together more and you can start to see the bottom of the pan.
11. Serve immediately! Serve with chicken, artichokes, vegetables.
12. Note:
13. Do not cook this is in an cast iron pan! Use a stainless steel pan with good heat protection.

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Swedish Gravlax Recipe

This meal is adapted from GAPS Cookbook by Dr. Natasha Campbell

This is a brined fish meal legal on GAPS stage 2. You eat little pieces, one small piece a day.

Swedish Gravlax Recipe

Ingredients for Swedish Gravlax:

• ½ lb Fresh Wild Caught Salmon

• Fresh Dill

• Freshly Coarsely Ground Black Pepper

• 4 cup Room Temperature Filtered Water

• 1 tbsp Honey

• 1 ½ tbsp Salt

Directions for Swedish Gravlax:

Thinly slice the fish.

Place fish slices into a deep tray.

Sprinkle with dill sprigs and pepper.

Dissolve honey and salt in water to make a brine.

Pour brine over fish.

Leave at room temperature for 1 - 1 ½ hours.

Pour the water out.

Serve on lettuce or eat alone.

Store in refrigerator and consume within two days.

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Swedish Gravlax Recipe

Author: Amy Mihaly

prep time: cook time: total time:

ingredients:

• ½ lb Fresh Wild Caught Salmon
• Fresh Dill
• Freshly Coarsely Ground Black Pepper
• 4 cup Room Temperature Filtered Water
• 1 tbsp Honey
• 1 ½ tbsp Salt

instructions:

How to cook Swedish Gravlax Recipe

1. Thinly slice the fish.
2. Place fish slices into a deep tray.
3. Sprinkle with dill sprigs and pepper.
4. Dissolve honey and salt in water to make a brine.
5. Pour brine over fish.
6. Leave at room temperature for 1 - 1 ½ hours.
7. Pour the water out.
8. Serve on lettuce or eat alone.
9. Store in refrigerator and consume within two days.

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Chocolate Fudge Made with Coconut

GAPS Legal Chocolate Peppermint Coconut Fudge and Citrus Coconut Fudge

The GAPS Legal Fudge is a delicious holiday recipe and easy to share with family and friends! This recipe comes together quickly, besides the melting of the coconut butter and oil. I like making this recipe on a snowy day because it’s fun to chill the pans in a snowbank! It makes me feel like a pioneer.

For the citrus fudge, you can use any citrus you like. I prefer orange. You can also use all shredded coconut if you like. I prefer a little crunch in my fudge and like to add the flakes.You can make these flavors on their own and keep them separate. However, I prefer the two flavors together.

To combine the flavors, make the chocolate peppermint fudge first and put it in the freezer for 10 minutes to chill rapidly while you make the citrus fudge. Once chilled, pour the citrus fudge over the top and chill again.The fudge keeps for quite a while and doesn’t melt easily at room temperature. Even so, storing in the fridge is best.Enjoy!

Chocolate Peppermint Coconut Fudge

Ingredients for chocolate peppermint coconut fudge

• ½ cup coconut butter

• ½ cup coconut oil

• ½ cup cocoa powder

• ½ cup honey

• 2 tsp peppermint extract or 2 drops peppermint oil

• 1 tsp vanilla extract

• 3/4 cup shredded coconut

• ¼ cup coconut flakes

Directions for chocolate peppermint coconut fudge

Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted.

Melt coconut oil in a separate pot. Crush coconut flakes into smaller pieces.

Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, vanilla, shredded coconut and coconut flakes into a food processor.

Spread mixture into a pan.Chill for 30 minutes.

Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.

How to Make Citrus coconut Fudge

Ingredients for citrus coconut fudge

• ½ cup coconut butter

• ½ cup coconut oil

• ⅓ cup raw honey

• 1 tbsp citrus zest

• 2 tbs citrus juice

• 3/4 cup shredded coconut

• ¼ cup Coconut Flakes

Directions for citrus coconut fudge

Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted. Melt coconut oil in a separate pot.

Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, and vanilla into a food processor.

Spread mixture into a pan.Chill for 30 minutes.

Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.

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Chocolate Peppermint Fudge

Author: Amy Mihaly

prep time: cook time: total time:

ingredients:

• ½ cup coconut butter
• ½ cup coconut oil
• ½ cup cocoa powder
• ½ cup honey
• 2 tsp peppermint extract or 2 drops peppermint oil
• 1 tsp vanilla extract
• 3/4 cup shredded coconut
• ¼ cup coconut flakes

instructions:

How to cook Chocolate Peppermint Fudge

1. Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted.
2. Melt coconut oil in a separate pot. Crush coconut flakes into smaller pieces.
3. Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, vanilla, shredded coconut and coconut flakes into a food processor.
4. Spread mixture into a pan.Chill for 30 minutes.
5. Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.

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Citrus Coconut Fudge

Author: Amy Mihaly

prep time: cook time: total time:

ingredients:

• ½ cup coconut butter
• ½ cup coconut oil
• ⅓ cup raw honey
• 1 tbsp citrus zest
• 2 tbs citrus juice
• 3/4 cup shredded coconut
• ¼ cup Coconut Flakes

instructions:

How to cook Citrus Coconut Fudge

1. Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted. Melt coconut oil in a separate pot.
2. Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, and vanilla into a food processor.
3. Spread mixture into a pan. Chill for 30 minutes.
4. Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.

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Brownies Made with Dates

Dairy Free, Gluten Free, GAPS Legal Brownies Made with Dates

While these brownies are not as sweet as conventional brownies, they were deemed by some tasters on the GAPS Diet as being “Better than Brownies.” These GAPS legal brownies are dairy free, gluten free, sugar free, and egg free.

Even better, besides the 24 hour fermentation time needed for the almond flour, these brownies can be made very quickly! These brownies actually get better over time so it’s actually better to make them a day before to let the flavors meld. They would be delicious eaten alongside homemade ice cream or with homemade whipped cream and fruit.

Better Than Brownies - GAPS Legal Brownies

Ingredients for brownies made from dates

• 2 cups of almond flour

• 5 tablespoons Whey

• 18 dates

• ½ cup Filtered Water

• 1/2 cup Coconut Oil + extra to grease the baking dish

• ¼ cup Cacao Powder

• ½ tsp Vanilla Extract

• ¼ cup Cacao Nibs (optional)

• ¼ cup Crispy Nuts (optional)

Directions for brownies made from dates

24 Hours Before:

Add almond flour and cacao powder to a bowl. Use a fork to get rid of almond flour clumps.Add whey and stir to moisten.Cover and leave on counter to ferment for 24 hours.

The Next Day:

Cut up 18 dates, removing the inner pit.Add ½ cup Filtered Water.

Cook on low heat until dates are soft and water is absorbed, about 4-6 minutes. (think like making applesauce.) Watch closely to make sure dates don’t burn. You may need to add more water as you go depending on how dry your dates are so they’re able to fully hydrate without burning. Be sure not to add too much or it will thin the eventual date paste.

When dates are soft, turn off the heat. Puree the mixture in the pot with an immersion blender or add to a blender or food processor until smooth. The smoother the date texture, the more appealing the brownies!Preheat oven to 350.Grease a baking dish or pie pan with coconut oil. Do not use a metal baking dish or the edges will burn.

Combine coconut oil and dates into the almond flour mixture. If you’re using a blender, add the coconut oil to the blender and blend until smooth before adding to the flour mixture. Optionally, add cacao nibs and crispy nuts.

Stir the mixture until smooth, being sure to get all the clumps out. You want the mixture to be as smooth as possible. The batter will be thick. Add batter to greased baking sheet and smooth out.

Bake for 45 minutes until the knife comes out clean. Check after 30 minutes. Serve and enjoy!

Notes:

• Instead of date paste, you can use applesauce but the brownies will not be as sweet and you will need to make your own applesauce that is thick so it creates the right consistency.

• These brownies get better with age!

• These are dairy free, gluten free, sugar free, egg free and legal on GAPS.

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Brownies Made with Dates

Author: Amy Mihaly

prep time: cook time: total time:

ingredients:

• 2 cups of almond flour
• 5 tablespoons Whey
• 18 dates
• ½ cup Filtered Water
• 1/2 cup Coconut Oil + extra to grease the baking dish
• ¼ cup Cacao Powder
• ½ tsp Vanilla Extract
• ¼ cup Cacao Nibs (optional)
• ¼ cup Crispy Nuts (optional)

instructions:

How to cook Brownies Made with Dates

24 Hours in Advance

1. Add almond flour and cacao powder to a bowl. Use a fork to get rid of almond flour clumps.Add whey and stir to moisten.Cover and leave on counter to ferment for 24 hours.

The Next Day

1. Cut up 18 dates, removing the inner pit. Add ½ cup Filtered Water.
2. Cook on low heat until dates are soft and water is absorbed, about 4-6 minutes. (think like making applesauce.) Watch closely to make sure dates don’t burn. You may need to add more water as you go depending on how dry your dates are so they’re able to fully hydrate without burning. Be sure not to add too much or it will thin the eventual date paste.
3. When dates are soft, turn off the heat. Puree the mixture in the pot with an immersion blender or add to a blender or food processor until smooth. The smoother the date texture, the more appealing the brownies!Preheat oven to 350.Grease a baking dish or pie pan with coconut oil. Do not use a metal baking dish or the edges will burn.
4. Combine coconut oil and dates into the almond flour mixture. If you’re using a blender, add the coconut oil to the blender and blend until smooth before adding to the flour mixture. Optionally, add cacao nibs and crispy nuts.
5. Stir the mixture until smooth, being sure to get all the clumps out. You want the mixture to be as smooth as possible. The batter will be thick. Add batter to greased baking sheet and smooth out.
6. Bake for 45 minutes until the knife comes out clean. Check after 30 minutes. Serve and enjoy!
7. Notes:
8. Instead of date paste, you can use applesauce but the brownies will not be as sweet and you will need to make your own applesauce that is thick so it creates the right consistency.
9. These brownies get better with age!
10. These are dairy free, gluten free, sugar free, egg free and legal on GAPS.

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GAPS Legal Zucchini Pizza Bites

Recently I needed a bit of a change. I needed something exciting to eat! And I really wanted pizza. But even though I know how to make a GAPS legal pizza crust I did not want to spend the time or energy to make it. Then I came up with this brilliant idea... pizza bites... on zucchini! and what's better? They are stage 4 (and beyond) GAPS legal!

I happened to have just bought some good-quality uncured pepperoni at the store, and had some sauce in the cabinet (although if I don't happen to have that I just as easily throw a couple tomatoes in a blender and make my own sauce on the stove). I tried it, and it worked! Delicious pizza bites that really taste like pizza (with zucchini on it) and can be made to suit any taste or dietary guidelines.

Unless you can't eat zucchini, you should be able to modify this for anyone. The fat used can be anything. You could leave off the tomato sauce, or make a while sauce. You can top with anything you can tolerate. Most people can tolerate raw cheese by the time they get to full GAPS And I guarantee that even if you can't do pepperoni, there is some type of meat you can have! Part of what makes a pizza is cheese and tomato sauce, so without these you will have a little different taste, but that doesn't mean you won't have something delicious!

Ingredients for gaps friendly pizza made with zucchini:

• Zucchini

• 2 TBS Lard, Butter or Other Fat

• Italian Seasonings

• Salt & Pepper

• Pizza Sauce (make your own or buy a sugar free version in a glass jar)

• Mozzarella Cheese

• Uncured Pepperoni

• Other Pizza Toppings of Your Choice

Directions for gaps friendly pizza made with zucchini:

Sliced the zucchini into rounds, approx ¼ thick. Don’t slice too thin!

Add your preferred fat to a pan on medium heat. Once hot, add zucchini slices. Your zucchini should not be swimming in the fat!

Sprinkle zucchini slices with salt, pepper and Italian seasonings.

Grate the mozzarella cheese.

Once the zucchini slices are golden brown (8-10 min), flip them to the other side.

Spoon tomato sauce on top of each zucchini slice. Top with uncured pepperoni or other toppings of your choice and add grated mozzarella cheese. Cover for 2 - 3 minutes so the cheese melts.

Once the cheese is melted, your zucchini pizzas are done!

Other toppings you could try would be artichoke hearts, olives. anchovies, or cooked chicken pieces. (Think your favorite pizza toppings!) Enjoy! Careful, they are hot! Once they have cooled a little, you can cut them into fourths to be served to those with small mouths. And as any good pizza is, they are delicious cold as well!  

What are your favorite toppings? Did you find good combinations? Let us know!

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Zucchini Pizza Bites

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• Zucchini
• 2 TBS Lard, Butter or Other Fat
• Italian Seasonings
• Salt & Pepper
• Pizza Sauce (make your own or buy a sugar free version in a glass jar)
• Mozzarella Cheese
• Uncured Pepperoni
• Other Pizza Toppings of Your Choice

instructions:

How to cook Zucchini Pizza Bites

1. Sliced the zucchini into rounds, approx ¼ thick. Don’t slice too thin!
2. Add your preferred fat to a pan on medium heat. Once hot, add zucchini slices. Your zucchini should not be swimming in the fat!
3. Sprinkle zucchini slices with salt, pepper and Italian seasonings.
4. Grate the mozzarella cheese.
5. Once the zucchini slices are golden brown (8-10 min), flip them to the other side.
6. Spoon tomato sauce on top of each zucchini slice. Top with uncured pepperoni or other toppings of your choice and add grated mozzarella cheese. Cover for 2 - 3 minutes so the cheese melts.
7. Once the cheese is melted, your zucchini pizzas are done!
8. Other toppings you could try would be artichoke hearts, olives. anchovies, or cooked chicken pieces. (Think your favorite pizza toppings!) Enjoy! Careful, they are hot! Once they have cooled a little, you can cut them into fourths to be served to those with small mouths. And as any good pizza is, they are delicious cold as well!

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GAPS Friendly Marshmallow Recipe

What if I told you that you could have a treat that is GAPS legal AND is good for you??? The GAPS marshmallow does just that. This simple treat is basically made up of gelatin, honey, water and optional vanilla. You can use this treat to get extra gelatin if you are needing that. Just reduce the amount of honey*. And they are simple to make!

GAPS Friendly MARSHMALLOWS Ingredients

• 2 cups honey

• 1 cup of filtered water

• 2 tsp vanilla (optional)

• 1/2 tsp sea salt

• 6 TBS grass-fed beef gelatin

• 1 cup of filtered water

Directions for making your own marshmallows

Soften the Gelatin by adding gelatin to 1 cup of hot water. Stir and allow to sit. Keep it warm but not on the stove.

While gelatin is softening… Heat honey and water in a medium saucepan (medium to high heat), stirring frequently, until it reaches the soft ball candy stage (about 235°F).

If you don’t have a thermometer, you can check by dripping the heated honey into a glass of cold water. When the candy forms a ball, it is ready!

When the honey has reached the soft ball stage, remove from heat.

Add the heated honey mixture to the softened gelatin in a large bowl.

Add vanilla (optional)

Do these steps quickly, you don’t want honey mixture to cool off too much!

Whisk the mixture using an electric mixer or stand mixer for about 10 minutes. When the mixture is thick and looks like marshmallow paste, it’s done!

Put the marshmallow paste in a greased and parchment paper-lined glass 9x11 dish and allow to cool and dry for 24-36 hrs. Then cut up and serve.

These marshmallows won't have exactly the same consistency (and won't roast over the fire quite the same) as store-bought marshmallows, but you can roast them for things like s'mores, and they are delicious! You can also use them to top roasted sweet potatoes or butternut squash or to top your homemade ice cream for a sundae or banana split.

Enjoy!

*As a general rule I don't like to heat honey, as some research has shown that heating it can turn the honey toxic. On the other hand, these marshmallows are a whole lot better than commercially available marshmallows, so I think as a treat they are great! I still recommend using raw honey for these recipes, you will be heating it much less than most non-raw honey is heated.

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Homemade Marshmallows

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• 2 cups honey
• 1 cup of filtered water
• 2 tsp vanilla (optional)
• 1/2 tsp sea salt
• 6 TBS grass-fed beef gelatin
• 1 cup of filtered water

instructions:

How to cook Homemade Marshmallows

1. Soften the Gelatin by adding gelatin to 1 cup of hot water. Stir and allow to sit. Keep it warm but not on the stove.
2. While gelatin is softening… Heat honey and water in a medium saucepan (medium to high heat), stirring frequently, until it reaches the soft ball candy stage (about 235°F).
3. If you don’t have a thermometer, you can check by dripping the heated honey into a glass of cold water. When the candy forms a ball, it is ready!
4. When the honey has reached the soft ball stage, remove from heat.
5. Add the heated honey mixture to the softened gelatin in a large bowl.
6. Add vanilla (optional)
7. Do these steps quickly, you don’t want honey mixture to cool off too much!
8. Whisk the mixture using an electric mixer or stand mixer for about 10 minutes. When the mixture is thick and looks like marshmallow paste, it’s done!
9. Put the marshmallow paste in a greased and parchment paper-lined glass 9x11 dish and allow to cool and dry for 24-36 hrs. Then cut up and serve.
10. These marshmallows won't have exactly the same consistency (and won't roast over the fire quite the same) as store-bought marshmallows, but you can roast them for things like s'mores, and they are delicious! You can also use them to top roasted sweet potatoes or butternut squash or to top your homemade ice cream for a sundae or banana split.

Created using The Recipes Generator