Honey Roasted Chicken Recipe

I've been posting some of my ol' stand by recipes, and this cinnamon-toasted honey-roasted chicken is one of the first Paleo recipes I truly enjoyed. You can tell this is an old recipe because it uses honey... something I don't usually use anymore in my baking and cooking, but I can't give it up!

Roasting a chicken is a great and simple way to make a meal. This particular roasting recipe requires a little more attention than others, as you need to baste and adjust the temperature often, but it's definitely worth it! Just make sure to set the time or you might end up with a fried-to-a-crisp chicken! Also, I recommend doing this in as small of a dish as fits your chicken. As you can see from the final pictures if the juices get too spread out they will burn! This is a larger dish than I usually use (I thought it would be pretty for the photos), and I will never use it for this recipe again! I hope you enjoy!  

Recipe Adapted from The Paleo Project by Dr. Marc Bubbs

GAPS Legal Honey Roasted Chicken Recipe Ingredients

• 1/4 tsp ground cloves

• 1/8 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp cinnamon

• 1 tbsp salt

• 9 cloves of garlic

• 2 tbsp Raw Honey

Directions for gaps legal roasted chicken with honey

Preheat oven to 500 degrees.

Make your rub by mixing cloves, ginger, nutmeg, cinnamon and salt in a small bowl.

Crush 5 cloves with the flat of your knife, keep 4 cloves of garlic whole.

Remove the giblets. Wash and pat dry the chicken. Make sure you dry the chicken really well so the rub will stick.

Drizzle approx. 2 tbs of honey of the top of the chicken, rub both sides well.

Massage the rub on the chicken, making sure to rub both sides.

Add all garlic cloves to chicken cavity.

Cover chicken with parchment paper and aluminum foil to keep cinnamon from burning.

Roast at 500 degree for 15 min then decrease your oven to 450 for 15 minutes.

Remove chicken from oven. Baste chicken with juice drippings.

Reduce oven to 425. Recover chicken and bake for approx 30 - 45  minutes until chicken reaches internal temp of 165. Uncover chicken for five more minutes then remove from oven.

Let the chicken rest for 20 minutes.

Carve chicken and serve! Make sure you enjoy the skin while it’s crispy and hot!

Notes:If your chicken came with giblets, you can add them to your next batch of stock or make liver pate.

I don’t normally recommend baking with honey but for this delicious recipe I make an exception.

Save the gelatin and juices of this chicken! Once cooled, they are like candy because of the sweet honey and cinnamon.

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Honey Roasted Chicken

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• 1/4 tsp ground cloves
• 1/8 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp cinnamon
• 1 tbsp salt
• 9 cloves of garlic
• 2 tbsp Raw Honey

instructions:

How to cook Honey Roasted Chicken

1. Preheat oven to 500 degrees.
2. Make your rub by mixing cloves, ginger, nutmeg, cinnamon and salt in a small bowl.
3. Crush 5 cloves with the flat of your knife, keep 4 cloves of garlic whole.
4. Remove the giblets. Wash and pat dry the chicken. Make sure you dry the chicken really well so the rub will stick.
5. Drizzle approx. 2 tbs of honey of the top of the chicken, rub both sides well.
6. Massage the rub on the chicken, making sure to rub both sides.
7. Add all garlic cloves to chicken cavity.
8. Cover chicken with parchment paper and aluminum foil to keep cinnamon from burning.
9. Roast at 500 degree for 15 min then decrease your oven to 450 for 15 minutes.
10. Remove chicken from oven. Baste chicken with juice drippings.
11. Reduce oven to 425. Recover chicken and bake for approx 30 - 45 minutes until chicken reaches internal temp of 165. Uncover chicken for five more minutes then remove from oven.
12. Let the chicken rest for 20 minutes.
13. Carve chicken and serve! Make sure you enjoy the skin while it’s crispy and hot!
14. Notes:If your chicken came with giblets, you can add them to your next batch of stock or make liver pate.
15. I don’t normally recommend baking with honey but for this delicious recipe I make an exception.
16. Save the gelatin and juices of this chicken! Once cooled, they are like candy because of the sweet honey and cinnamon.

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Liver Pâté Recipe

Liver pâté makes me feel like I am eating a treat when I'm really eating something healthy—very healthy and good for me! You can make pate out of any type of liver, but chicken liver is the most mild, so that is a great one to start with if you are not used to eating liver. Once you make this delicious mixture, you can eat it many ways. Honestly, I mostly just eat it by the spoonful, but there are many other ways you can eat pate, including the ones listed below. After you make this wonderful superfood, let us know in the comments your favorite ways to spice and eat pate.

Ways to Eat liver Pate:

• It’s good on it’s own

• Spread it on crackers or bread if you are not following the GAPS diet

• Create GAPS Legal “crackers” with slices of avocado or zucchini

• Layer with fermented veggies like cabbage or sauerkraut

• Spread on pieces of cheese

• Dip veggies such as carrot sticks,

• Add the pate to lean meats like chicken or turkey or game meat like venison or turkey to give it a boost of fat

GAPS Legal Liver Pate Ingredients

• ½ c Liver

• Butter or lard

• 2 tbsp chopped Onion

• 3 cloves of Garlic

• Spices (If you’re on the GAPS Diet, omit spices until you are tolerating them on a later stage!)

  • 1/16 tsp nutmeg, cloves and ginger

  • ¼ tsp of cinnamon

  • ¼ to ½ tsp Salt

• 2 small pans

• Blender or Food Processor

Directions for making liver pate for the gaps diet

Roughly chop about 2 tbsp of an onion. The smaller you chop your onion, the quicker it will cook but careful - too small and it’s easy to burn!

Add about ½ inch of water to a pan. Add liver to pan to poach.

After 2-3 minutes, flip the liver to poach the other side.

Add butter or lard to a small skillet.  Add the onions to the skillet, stir. Add the garlic to the skillet.

The liver is done when it is still a little pink inside but not red. A little blood coming out of the liver when it’s done. If the juices are all clear, the liver is overcooked.

Add liver to the food processor or blender. Process quickly on its own.

Add cooked onions and garlic to food processor or blender. Add enough fat so that the ratio is about 40% fat, 60% liver, about 3 tbsp for ½ cup of liver. Lard has less of a flavor than butter, butter will give your pate a different flavor.

Blend until smooth.

Add spices and ¼ tsp salt to the blender or food processor. Blend until smooth. If needed, add remaining ½ tsp of salt.

Serve pate warm or chilled.

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Liver Pate

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• ½ c Liver
• Butter or lard
• 2 tbsp chopped Onion
• 3 cloves of Garlic
• Spices
• 1/16 tsp nutmeg, cloves and ginger
• ¼ tsp of cinnamon
• ¼ to ½ tsp Salt
• 2 small pans
• Blender or Food Processor

instructions:

How to cook Liver Pate

1. Roughly chop about 2 tbsp of an onion. The smaller you chop your onion, the quicker it will cook but careful - too small and it’s easy to burn!
2. Add about ½ inch of water to a pan. Add liver to pan to poach.
3. After 2-3 minutes, flip the liver to poach the other side.
4. Add butter or lard to a small skillet. Add the onions to the skillet, stir. Add the garlic to the skillet.
5. The liver is done when it is still a little pink inside but not red. A little blood coming out of the liver when it’s done. If the juices are all clear, the liver is overcooked.
6. Add liver to the food processor or blender. Process quickly on its own.
7. Add cooked onions and garlic to food processor or blender. Add enough fat so that the ratio is about 40% fat, 60% liver, about 3 tbsp for ½ cup of liver. Lard has less of a flavor than butter, butter will give your pate a different flavor.
8. Blend until smooth.
9. Add spices and ¼ tsp salt to the blender or food processor. Blend until smooth. If needed, add remaining ½ tsp of salt.
10. Serve pate warm or chilled.

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Butternut Squash GAPS Pancakes Recipe

This recipe was adapted from the GAPS Pancake Recipe in the Gut and Psychology Syndrome book by Dr. Natasha Campbell. Makes 3 Pancakes.

GAPS Legal Pancakes Ingredients

• 1/2 c. cooked Butternut Squash

• 3 Farm Fresh Eggs

• Fat such as lard, butter or sour cream

• Salt

• Toppings such as date syrup or cinnamon

• Food Processor or Blender

Directions for gaps legal pancakes

Cut butternut squash into halves. Deseed and bake face down on a parchment lined baking tray for 40 minutes at 400 degrees until very soft.

When squash has cooled and can be handled, scoop out the flesh with a spoon into a large bowl.

Add squash, eggs and fat to blender. For every 1/2 cup of squash, add 3 eggs, 1 tbsp of fat and 2 pinches of salt. The traditional GAPS pancake recipe uses almond butter to thicken instead of fat. Since this is a nut free recipe, I used fat to thicken instead. Blend until smooth.

Add a couple tablespoons of fat to a pan. Heat on low heat until oil is simmering.

Make sure your fat is glistening in the pan before adding your pancake batter. You can also add one drop of water into the pan. If it sizzles, the oil is ready.When pan is ready, add scoop of pancake batter. Cook pancake on low heat for about 10 minutes.

You can cook multiple pancakes at a time but I’ve had the best luck cooking one at a time!

Similar to traditional pancakes, they will bubble on top when they are ready to flip.

Cook on the second side for about two to three minutes. Be careful - this second side will cook much faster than the first!

Once cooked, add butter. Keep as a savory pancake or for a sweeter treat, add date syrup or cinnamon. Do not add cinnamon to the mixture before you cook - it will burn!

Notes: If your fat gets too hot and burns, rinse your pan out and start with new fat for the next pancake. Otherwise, all the pancakes will taste burn.

Blackened and burnt sections of the pancake contain high levels of carbon, which is difficult to digest. These should be avoided as much as possible on the introduction stages of the GAPS diet.

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Butternut Squash Pancakes

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

This recipe was adapted from the GAPS Pancake Recipe in the Gut and Psychology Syndrome book by Dr. Natasha Campbell. Makes 3 Pancakes.

ingredients:

• 1/2 c. cooked Butternut Squash
• 3 Farm Fresh Eggs
• Fat such as lard, butter or sour cream
• Salt
• Toppings such as date syrup or cinnamon
• Food Processor or Blender

instructions:

How to cook Butternut Squash Pancakes

1. Cut butternut squash into halves. Deseed and bake face down on a parchment lined baking tray for 40 minutes at 400 degrees until very soft.
2. When squash has cooled and can be handled, scoop out the flesh with a spoon into a large bowl.
3. Add squash, eggs and fat to blender. For every 1/2 cup of squash, add 3 eggs, 1 tbsp of fat and 2 pinches of salt. The traditional GAPS pancake recipe uses almond butter to thicken instead of fat. Since this is a nut free recipe, I used fat to thicken instead. Blend until smooth.
4. Add a couple tablespoons of fat to a pan. Heat on low heat until oil is simmering.
5. Make sure your fat is glistening in the pan before adding your pancake batter. You can also add one drop of water into the pan. If it sizzles, the oil is ready.When pan is ready, add scoop of pancake batter. Cook pancake on low heat for about 10 minutes.
6. You can cook multiple pancakes at a time but I’ve had the best luck cooking one at a time!
7. Similar to traditional pancakes, they will bubble on top when they are ready to flip.
8. Cook on the second side for about two to three minutes. Be careful - this second side will cook much faster than the first!
9. Once cooked, add butter. Keep as a savory pancake or for a sweeter treat, add date syrup or cinnamon. Do not add cinnamon to the mixture before you cook - it will burn!
10. Notes: If your fat gets too hot and burns, rinse your pan out and start with new fat for the next pancake. Otherwise, all the pancakes will taste burn.
11. Blackened and burnt sections of the pancake contain high levels of carbon, which is difficult to digest. These should be avoided as much as possible on the introduction stages of the GAPS diet.

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Whole Roasted Chicken with Salt Recipe

GAPS Legal Roasted Chicken with Salt Ingredients

• Chicken

• Salt, about 2 tbsp

• Parchment Paper

• Aluminum Foil

Directions for roasted chicken with salt

Preheat oven to 400 degrees. I like to start hot so that the skin cooks and then turn the oven down after it’s been cooking for 15 minutes so it holds the juices in.

Pour your salt into a bowl so you don’t contaminate the rest of the salt.

Rinse and pat dry chicken, inside and outside. Remove the giblets and set aside.

Rub salt all over the chicken, taking care to put salt inside the chicken cavity.

Rinse the giblets. Add the giblets to the inside of the cavity.

Cover with unbleached parchment paper and tinfoil. You don’t want aluminum foil to touch your food. You can also use a dutch oven pan and omit the parchment paper/aluminum foil covering.

Put in the oven.

After about 15 minutes, turn the oven down to 350.

After an hour, check the chicken temperature. Continue cooking chicken for an additional 45 minutes.

If you are doing the GAPS Diet and you are on Stage 4 or above, remove foil and parchment paper covering for about the last 5-10 minutes of cooking to brown up the skin. Chicken is done when it reaches 165 internal temperature on a meat thermometer.

Let the chicken rest for 20 minutes.

Carve chicken. Because of it’s plain flavor, it can be served alongside any other vegetable side. Or, after eating the skin warm, you can also let the chicken cool and use it in other recipes  such as chicken salad or chicken soup.

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Whole Roasted Chicken with Salt

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• Chicken
• Salt, about 2 tbsp
• Parchment Paper
• Aluminum Foil

instructions:

How to cook Whole Roasted Chicken with Salt

1. Preheat oven to 400 degrees. I like to start hot so that the skin cooks and then turn the oven down after it’s been cooking for 15 minutes so it holds the juices in.
2. Pour your salt into a bowl so you don’t contaminate the rest of the salt.
3. Rinse and pat dry chicken, inside and outside. Remove the giblets and set aside.
4. Rub salt all over the chicken, taking care to put salt inside the chicken cavity.
5. Rinse the giblets. Add the giblets to the inside of the cavity.
6. Cover with unbleached parchment paper and tinfoil. You don’t want aluminum foil to touch your food. You can also use a dutch oven pan and omit the parchment paper/aluminum foil covering.
7. Put in the oven.
8. After about 15 minutes, turn the oven down to 350.
9. After an hour, check the chicken temperature. Continue cooking chicken for an additional 45 minutes.
10. Remove foil and parchment paper covering for about the last 5-10 minutes of cooking to brown up the skin. Chicken is done when it reaches 165 internal temperature on a meat thermometer.
11. Let the chicken rest for 20 minutes.
12. Carve chicken. Because of it’s plain flavor, it can be served alongside any other vegetable side. Or, after eating the skin warm, you can also let the chicken cool and use it in other recipes such as chicken salad or chicken soup.

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Homemade Traditional and Gluten Free Playdough Recipe with Cassava Flour

I remember having so much fun with Playdoh as a kid! Building and sculpting - the play was endless. Homemade playdough is easy to make and there's a good chance you have all the ingredients you need on hand already! I wanted to experiment with a gluten free version of the playdough recipe for my friends who have children with gluten allergies. In my opinion, this version actually worked better than the original! The playdoh was less sticky and held it's shape much better. It was much easier to sculpt with. A true win-win! These recipes are adapted from DIY Natural's Homemade Playdough Recipe.

Traditional Playdough Recipe Ingredients

• 1 Cup Flour

• 1/4 Cup Salt

• 1/2 Cup Water

• Food Coloring (I used natural food coloring.)

Combine flour and salt in a bowl.

In a separate bowl or cup, add food coloring to water. I added half of a packet, but you can add more if you want a richer color.

Stir water & food coloring mixture into flour and salt. Stir to combine.

When mixture is combined, knead for several minutes.

Add flour as needed in small amounts, less than 1 tsp at a time, until the dough is no longer sticky.

Store in a plastic bag without air.

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Gluten Free Playdough Recipe Ingredients

• 1 Cup Cassava Flour

• 1/4 Cup Salt

• 3/4 Cup Water

• Food Coloring (I used natural food coloring.)

Combine flour and salt in a bowl.

In a separate bowl or cup, add food coloring to ½ cup hot water. I used half a packet, you can add more if you want a richer color.

Add water and food coloring mixture into flour and salt. Stir to combine.

Once combined, knead into a ball.

Add ¼ cup more hot water slowly and knead until dough is no longer crumbling or falling apart.

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Traditional Homemade Playdough

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• 1 Cup Flour
• 1/4 Cup Salt
• 1/2 Cup Water
• Food Coloring (I used natural food coloring.)

instructions:

How to cook Traditional Homemade Playdough

1. Combine flour and salt in a bowl.
2. In a separate bowl or cup, add food coloring to water. I added half of a packet, but you can add more if you want a richer color.
3. Stir water & food coloring mixture into flour and salt. Stir to combine.
4. When mixture is combined, knead for several minutes.
5. Add flour as needed in small amounts, less than 1 tsp at a time, until the dough is no longer sticky.
6. Store in a plastic bag without air.

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Gluten Free Homemade Playdough

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• 1 Cup Cassava Flour
• 1/4 Cup Salt
• 3/4 Cup Water
• Food Coloring (I used natural food coloring.)

instructions:

How to cook Gluten Free Homemade Playdough

1. Combine flour and salt in a bowl.
2. In a separate bowl or cup, add food coloring to ½ cup hot water. I used half a packet, you can add more if you want a richer color.
3. Add water and food coloring mixture into flour and salt. Stir to combine.
4. Once combined, knead into a ball.
5. Add ¼ cup more hot water slowly and knead until dough is no longer crumbling or falling apart.

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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 Legal Trail Mix Recipe

With all the hiking and camping that happens in Colorado, trail mix is almost a main food group. But commercial trail mixes contain candy, sweetened fruit, and unprepared nuts: not the superfoods they claim to be! This can be problematic if you are following a dietary protocol... you can't buy GAPS legal trail mix very easily! Fortunately, trail mix is fairly easy to make, and when you make your own, you can ensure the preparation (and ingredients) are exactly what you want! Below is a recipe for trail mix. Please explore beyond my ideas! You may figure out the next winning combination. If you do, make sure you share it with us in the comments! Enjoy!

GAPS Friendly Trail Mix Ingredients

• Homemade or Store Bought Yogurt for the Whey

• Salt

• Filtered Water

• Nuts of Your Choice, such as Almonds, Cashews and Walnuts

• Seeds of Your Choice, such as Pumpkin Seeds

• Dried Fruit of Your Choice. I used Raisins and Dried Pineapple.

• Carob Chips or Chocolate Chips (if you can tolerate them in your diet or on your GAPS Stage)

A Note About Nuts and Seeds: Be sure to buy raw and organic nuts (not roasted and salted), except raw cashews. Raw cashews cannot be purchased; they're poisonous!

Directions for making your own trail mix

Using homemade or store bought yogurt, strain out whey. Rinse the nuts and seeds that you want to use through cold water.

Fill jars and bowls with filtered water. Keeping each kind of nut and seed in it's own separate bowl, add 1/4 cup whey to each jar and bowl.

Let nuts and seeds soak and ferment. Most nuts and seeds need 24 hours for proper fermentation. Cashews and pumpkin seeds take only 8 though!

After 24 hours, take the nuts out and set them either on dehydrator trays or on baking sheets lined with parchment paper. Let them dry until they become crispy, preferably keeping them under 110° to keep the enzymes live.

Mix any amount of crispy nuts with dried fruit. I used dried pineapples and raisins but you can use any dried fruit that you like and are tolerating! You can also add chocolate or carob chips to your mixture, if you can tolerate them.

Store your trail mix in small baggies for a portable trail snack!

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GAPS Legal Trail Mix

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• Homemade or Store Bought Yogurt for the Whey
• Salt
• Filtered Water
• Nuts of Your Choice, such as Almonds, Cashews and Walnuts
• Seeds of Your Choice, such as Pumpkin Seeds
• Dried Fruit of Your Choice. I used Raisins and Dried Pineapple.
• Carob Chips or Chocolate Chips (if you can tolerate them in your diet or on your GAPS Stage)

instructions:

How to cook GAPS Legal Trail Mix

1. Using homemade or store bought yogurt, strain out whey. Rinse the nuts and seeds that you want to use through cold water.
2. Fill jars and bowls with filtered water. Keeping each kind of nut and seed in it's own separate bowl, add 1/4 cup whey to each jar and bowl.
3. Let nuts and seeds soak and ferment. Most nuts and seeds need 24 hours for proper fermentation. Cashews and pumpkin seeds take only 8 though!
4. After 24 hours, take the nuts out and set them either on dehydrator trays or on baking sheets lined with parchment paper. Let them dry until they become crispy, preferably keeping them under 110° to keep the enzymes live.
5. Mix any amount of crispy nuts with dried fruit. I used dried pineapples and raisins but you can use any dried fruit that you like and are tolerating! You can also add chocolate or carob chips to your mixture, if you can tolerate them.
6. Store your trail mix in small baggies for a portable trail snack!

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GAPS Friendly Wilted Salad Recipe

Wilted lettuce salad is an amazing recipe that will make the salad go quicker than you ever thought possible! It was a family favorite when I was growing up, and continues to be so today. It combines just about everything I think is amazing and delicious! This wilted lettuce salad recipe is easy to make and is GAPS legal on stage 5 (and beyond). I hope you enjoy this treat, and feel free to make it every day!

GAPS Friendly Wilted Salad Ingredients

• 2-3 heads of soft leaf (like red or green lettuce, not iceburg or romaine)

• 4-6 slices bacon

• 2 hard boiled eggs

• 1 bunch of green onions

• Almond slices, soaked or sliced preferred (optional)

• 2-3 TBS raw apple cider vinegar

• 2 TBS raw honey

Directions for wilted salad

Tear the cleaned and dried lettuce in bowl.

Fry the bacon until it’s crispy. While the bacon fries, slice the green onions and eggs and add to the lettuce.

When the bacon is done, turn off the heat, remove the bacon and cut into pieces. Add the bacon to the salad mixture.

Carefully add honey and apple cider vinegar to the bacon grease, watching for splatter!

Stir, then add mixture on top of lettuce.

Mix well.

Add almond slices.

Serve immediately!

Watch it disappear!

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Wilted Salad Greens

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• 2-3 heads of soft leaf (like red or green lettuce, not iceburg or romaine)
• 4-6 slices bacon
• 2 hard boiled eggs
• 1 bunch of green onions
• Almond slices, soaked or sliced preferred (optional)
• 2-3 TBS raw apple cider vinegar
• 2 TBS raw honey

instructions:

How to cook Wilted Salad Greens

1. Tear the cleaned and dried lettuce in bowl.
2. Fry the bacon until it’s crispy. While the bacon fries, slice the green onions and eggs and add to the lettuce.
3. When the bacon is done, turn off the heat, remove the bacon and cut into pieces. Add the bacon to the salad mixture.
4. Carefully add honey and apple cider vinegar to the bacon grease, watching for splatter!
5. Stir, then add mixture on top of lettuce.
6. Mix well.
7. Add almond slices.
8. Serve immediately!
9. Watch it disappear!

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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

GAPS Friendly Waffle Recipe

Recently the idea struck me to try to make a GAPS waffle. I had made many GAPS pancakes, so I thought maybe it could be done. And it turns out... it can! It was not a simple task, however.

The ratios are fairly different than a GAPS pancake... for one thing, putting in too many eggs caused it to overflow and made quite a mess. But after some trial and error I found a recipe that is delicious, and delivered consistent results (which is a big deal when cooking without flour).

I was also excited to make this a dairy-free recipe (except for the whey). Unfortunately, I can't make it nut free, the almond butter is essential! I hope you enjoy them!

GAPS Friendly Waffles

(makes about 8 waffle squares or 2 full-size waffles)

GAPs legal waffle Batter Ingredients

• 1 cup cooked butternut squash

• 4 TBS fermented almond butter (see note)

• 1 TBS melted lard

• 2 eggs

• ¼ tsp sea salt

Additional Ingredients

• About ¼ cup melted lard or butter to grease the waffle iron

Tools for gaps legal waffles

• Food processor or high-powered blender

• Waffle iron

• Chopsticks (this is very helpful to get the waffles off in one piece)

Directions for gaps legal waffles

This recipe is quick to put together if you do a little prep work first!

Prep the Fermented Almond Butter:
At least 24 hours in advance, ferment the almond butter. Add 2 TBS whey to 1 cup almond butter. Stir. Leave at room temperature for 24 hours. This will keep in the fridge for at least 2 weeks.

Prep the Butternut Squash:
Cut the butternut squash in half and place face down on a baking sheet lined with parchment paper. Bake at 350 degrees for 35-45 min until soft. Remove the squash flesh and place in a bowl.

For the GAPS Waffles:
Combine all ingredients in a food processor and blend until very smooth and mixed.

I recommend pouring the mixture into a bag and using it like a pastry bag. The more quickly you can get the waffle batter on the iron and close the lid, the better it turns out!

When everything is ready, and the waffle iron is hot, use the pastry brush to spread fat on the upper and lower waffle irons. Do this as quickly as possible.

Add batter to the waffle iron, then close the lid.

There is a lot of moisture in this recipe, so expect a lot of steam!

Wait for the green light to go on, and then another 30 seconds or so.

Slowly open the waffle iron.

Remove the waffles from the iron, using the chopstick in the groves in any areas it is sticking.Top with fried eggs, honey, date syrup, berries, homemade whipped cream, or anything you want to!

Enjoy!

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GAPS Friendly Waffle Recipe

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

Waffle Batter Ingredients

• 1 cup cooked butternut squash
• 4 TBS fermented almond butter (see note)
• 1 TBS melted lard
• 2 eggs
• ¼ tsp sea salt

Additional Ingredients

• About ¼ cup melted lard or butter to grease the waffle iron

Tools Needed

• Food processor or high-powered blender
• Waffle iron
• Chopsticks (this is very helpful to get the waffles off in one piece)

instructions:

How to cook GAPS Friendly Waffle Recipe

1. This recipe is quick to put together if you do a little prep work first!
2. Prep the Fermented Almond Butter:
3. At least 24 hours in advance, ferment the almond butter. Add 2 TBS whey to 1 cup almond butter. Stir. Leave at room temperature for 24 hours. This will keep in the fridge for at least 2 weeks.
4. Prep the Butternut Squash:
5. Cut the butternut squash in half and place face down on a baking sheet lined with parchment paper. Bake at 350 degrees for 35-45 min until soft. Remove the squash flesh and place in a bowl.
6. For the GAPS Waffles:
7. Combine all ingredients in a food processor and blend until very smooth and mixed.
8. I recommend pouring the mixture into a bag and using it like a pastry bag. The more quickly you can get the waffle batter on the iron and close the lid, the better it turns out!
9. When everything is ready, and the waffle iron is hot, use the pastry brush to spread fat on the upper and lower waffle irons. Do this as quickly as possible.
10. Add batter to the waffle iron, then close the lid.
11. There is a lot of moisture in this recipe, so expect a lot of steam!
12. Wait for the green light to go on, and then another 30 seconds or so.
13. Slowly open the waffle iron.
14. Remove the waffles from the iron, using the chopstick in the groves in any areas it is sticking. Top with fried eggs, honey, date syrup, berries, homemade whipped cream, or anything you want to!

Created using The Recipes Generator

GAPS Friendly Strawberry Rhubarb Pie Recipe

Strawberry rhubarb pie has always been one of my favorites! In the past I have modified recipes to make a strawberry rhubarb dessert, but this year I decided I wanted to use my growing knowledge and skill in the kitchen and make a delicious GAPS-legal pie. My added challenges? I wanted to make it with a fermented almond crust, and use a different sweetener than honey. Finally, I wanted to have a modification that made not only GAPS legal, but dairy-free, nut-free and egg-free.

Overall, I would call the experiment a success. But to get that success I had to make more multiples of this recipe than I ever have for any previous recipe I've posted. Because of the crust. Not that my "tester" friends and family complained.

Turns out almond flour crust doesn't play nice with a wetter pie filling. Actually, the problem is that it plays too nice! It wants to combine with the filling; get up close and personal. Not what a pie crust is supposed to do. I did not fully overcome the pie-crust conundrum, but every recipe I made turned out delicious. So instead of chocking it up as a "failed recipe," I decided to share with you what I made... a good pie that happens to have a crust with boundary issues! And, of course, I will share the modified recipe for egg-free, nut-free, dairy-free strawberry rhubarb dessert. Keep reading!

Ingredients FOr Strawberry Rhubarb Pie

For the Pie Crust:

• 2 1/2 cups almond flour

• 1/4 cup whey (enough to moisten)

• 1/2 cup room-temperature butter (or lard)

• 1/2 tsp sea salt

For the Filling:

• 3 1/2 cups rhubarb pieces

• 2 1/2 cups sliced strawberries

• 1/4 tsp salt

• 1/2 cup date syrup (I use this one)

• 2 TBS gelatin dissolved in 1/4 cup hot water

• Optional: zest from 1/2 lemon

Directions for Strawberry Rhubarb Pie

Mix almond flour and whey together. Cover and leave on the counter for 24 hours to ferment.

After 24 hours, this mixture keeps in the fridge for up to 1 week.

To the fermented flour mixture, add butter or lard and sea salt. Mix well, getting all clumps out.

Then butter a pie pan well. Press the crust mixture into the pan and form a crust using your fingers.

Bake at 400° for 5-8 minutes until a little dry and just turning brown.  

Combine all ingredients for the filling. Let sit for 5-10 minutes until the juices increase.

Add the filling to your pre-baked crust.

Bake at 400° for 30-35 minutes until light brown.

Directions for Strawberry Rhubarb Dessert

A delicious nut free alternative served hot or at room temperature!

Mix the filling the same, except add 2 additional TBS of gelatin and dissolve in 1/2 cup of hot water.

Let the filling sit for 5-10 minutes to let the flavors mix.

Line muffin tins.

Bake at 350° for 20-25 minutes until the tops are just browning.

Serve warm or room temperature. These gooey treats are a bit messy, so eat with a spoon. They are delicious!  

Enjoy!

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Strawberry Rhubarb Pie

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

For the Pie Crust:

• 2 1/2 cups almond flour
• 1/4 cup whey (enough to moisten)
• 1/2 cup room-temperature butter (or lard)
• 1/2 tsp sea salt

For the Filling:

• 3 1/2 cups rhubarb pieces
• 2 1/2 cups sliced strawberries
• 1/4 tsp salt
• 1/2 cup date syrup (I use this one)
• 2 TBS gelatin dissolved in 1/4 cup hot water
• Optional: zest from 1/2 lemon

instructions:

How to cook Strawberry Rhubarb Pie

24 Hours Before

1. Mix almond flour and whey together. Cover and leave on the counter for 24 hours to ferment.
2. After 24 hours, this mixture keeps in the fridge for up to 1 week.

The Next Day

1. To the fermented flour mixture, add butter or lard and sea salt. Mix well, getting all clumps out.
2. Then butter a pie pan well. Press the crust mixture into the pan and form a crust using your fingers.
3. Bake at 400° for 5-8 minutes until a little dry and just turning brown.
4. Combine all ingredients for the filling. Let sit for 5-10 minutes until the juices increase.
5. Add the filling to your pre-baked crust.
6. Bake at 400° for 30-35 minutes until light brown.

Created using The Recipes Generator

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Strawberry Rhubarb Dessert

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• 3 1/2 cups rhubarb pieces
• 2 1/2 cups sliced strawberries
• 1/4 tsp salt
• 1/2 cup date syrup (I use this one)
• 2 TBS gelatin dissolved in 1/4 cup hot water
• Optional: zest from 1/2 lemon

instructions:

How to cook Strawberry Rhubarb Dessert

1. Mix the filling the same, except add 2 additional TBS of gelatin and dissolve in 1/2 cup of hot water.
2. Let the filling sit for 5-10 minutes to let the flavors mix.
3. Line muffin tins.
4. Bake at 350° for 20-25 minutes until the tops are just browning.
5. Serve warm or room temperature. These gooey treats are a bit messy, so eat with a spoon. They are delicious!

Created using The Recipes Generator

GAPS Legal Caramel Recipe

Several years ago I discovered that the mythical candy known as caramel was actually fairly simple to make. It merely involved heating a mixture of water and some type of sugar substance to a certain temperature to change the properties and create soft caramel syrup, chewy caramel candies, and even hard candy. This discovery has lead to many delicious treats and snacks!

And over the years I have become more and more comfortable with the caramel-making process. You can also make caramel more complicated by adding milk, coconut milk, or other ingredients. But I like the simplicity of honey, water and vanilla. And in this combination, it is full GAPS legal! Leave the vanilla out and it can be had in very small amounts starting on Intro Stage 4.

I would like to again point out that I do not like to heat honey on a regular basis. Ayurvedic tradition holds that heating honey over 104°F is unhealthy. The chemical changes that can be seen in heated honey* indicated that the honey becomes less healthy when it is heated over 140°F. For this reason I do not bake with honey. In fact, caramel and marshmallows are the only time I ever eat heated honey. But when caramel is needed, I'm sure that the homemade caramel I make with honey is much better than the commercially-made, sugar or corn-syrup based caramel alternative. Even so I recommend that if you do choose to eat heated honey, you do it in very small amounts, for special treats. And as soon as I discover another way to make caramel, I will let you know!

*It's also important to note that most honey commercially available has been heated to pasteurize it. For this reason it is very important to know your honey source, and make sure you are getting a raw honey.

Ok, back to caramel. You can easily look up the temperature ranges for your desired caramel range, from syrup to toffee. And depending on your purpose for the caramel, you should choose your temperature. The ingredients and procedure is exactly the same, only the end-point temperature varies.

Don't have a candy thermometer? No problem. You can check the stage of the candy by dripping a little caramel into a glass of clean, cold water. I prefer this way, and have learned at what "stage" I like by how the caramel behaves in the water.

Have fun with this! And don't be afraid to "mess up." The worst you can get (unless you let it burn) is a sugary treat in a different stage than you were hoping.

My final tip: Stir constantly and don't turn up the heat too high. Clean-up is a breeze. Just add hot water and the honey will clean itself off. But if you burn the sugar, you may never get it off the pan!

Now it's your turn!  

GAPS Legal Caramel

Ingredients:

• 1/2 cup water

• 1 cup honey

• 1/2 - 1 tsp. vanilla (optional)

Directions:

In a saucepan, add water and honey.

Stir constantly on medium to high heat for 7-12 minutes.

As the mixture begins to form into a caramel sauce, slowly drip a few drops of the sauce into a cup of cool water to check for the beginnings of the 'softball stage' of candy making. Alternatively, use a candy thermometer. You're looking for temperatures between 116° & 120°.

Once sauce reaches this temperature, remove from heat.

Optional: add in vanilla.

Option 1: Caramel Candies

Prepare a glass dish with parchment paper.

Pour hot caramel sauce into the prepared pan.

Cool overnight.

Once cool, remove the parchment paper and caramel.

Cut the caramel into small square pieces.

Twirl or press the square pieces into candy shapes.

Option 2: Dipping Sauce

Simply serve the sauce warm once it reaches 116 - 120.

Dip in your favorite fruits!

Enjoy!

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GAPS Legal Caramel

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• 1/2 cup water
• 1 cup honey
• 1/2 - 1 tsp. vanilla (optional)

instructions:

How to cook GAPS Legal Caramel

1. In a saucepan, add water and honey. 
2. Stir constantly on medium to high heat for 7-12 minutes. 
3. As the mixture begins to form into a caramel sauce, slowly drip a few drops of the sauce into a cup of cool water to check for the beginnings of the 'softball stage' of candy making. Alternatively, use a candy thermometer. You're looking for temperatures between 116° & 120°. 
4. Once sauce reaches this temperature, remove from heat. 
5. Optional: add in vanilla.

Option 1: Caramel Candies

1. Prepare a glass dish with parchment paper. 
2. Pour hot caramel sauce into the prepared pan. 
3. Cool overnight. 
4. Once cool, remove the parchment paper and caramel. 
5. Cut the caramel into small square pieces. 
6. Twirl or press the square pieces into candy shapes.

Option 2: Dipping Sauce

1. Simply serve the sauce warm once it reaches 116 - 120. 
2. Dip in your favorite fruits! Enjoy!

Created using The Recipes Generator

Buckeye Cookies

Another one of my favorite Christmas cookies are Buckeyes. These delicious cookies are traditionally peanut butter and powder sugar balls dipped in chocolate, made to look like the buckeye nut. The buckeye nut is commonly found back East, like Ohio and Michigan, where my family is originally from.

The roots for this recipe go deep in our family. Much like the Force.  

Ok, maybe not the Force (although I am excited for the new Star Wars movie that comes out this week!)

But we do make Buckeye cookies a lot. Since powdered sugar is hardly GAPS legal, I haven't had these cookies for a while either. But all that is about the change!  

Introducing Buckeye cookies, made with real food!  

These no-bake cookies are egg free, and casein and lactose free (contains whey and butter). They are also coconut free!  

Please note that while cassava flour is not technically on the GAPS-illegal list, it is still quite starchy. These cookies should be a special treat, and consumed infrequently and in small amounts. Same with cocoa powder. And, as always, observe if YOUR body is okay with this particular food at this time. Just because something is "GAPS legal" does not give you a free pass to eat it! Pay attention to what your body is telling you. But if it's telling you that these cookies are okay for you, then by all means ENJOY THEM!!!

GAPS Legal Buckeye Cookies

Makes about 48 cookies

Ingredients:

Filling:

• 1 cup peanut butter

• 2 cups cassava flour

• 8 TBS whey

• 1/2-1 cup honey

• 8 oz butter

• 2 tsp vanilla

Coating:

• 1 1/2 cup cocoa butter chips

• 1/8 cup raw honey

• 1 TBS cocoa powder

Directions:

Prep time: Need to start this recipe 24 hours in advance, 5 minutes prep time. Then it takes about 30-45 minutes to finish on the following day.  

Filling:

Twenty-four hours in advance: mix 1/2 cup peanut butter, 4 TBS whey, and 1 cup cassava flour together until everything is moist and crumbly. Try to eliminate as many clumps as possible. Leave on the countertop in a glass container with a lid. This is to give the legumes and cassava flour a chance to lacto-ferment. This makes them more digestible and increase the nutritional value. For more on why we should only eat nuts and seeds that have been properly prepared, watch my video on this.

After 24 hours, the mixture should look something like this...just a little more moist than what you started with the day before.

Add to this the vanilla extract, honey and 8 oz of softened butter (it's not the end of the world if you melt it, but try not to).

I used 1 cup of honey for this recipe, and to my non-sugar eating palate they are very sweet (which is the point, I suppose)! I plan to reduce the honey by about half the next time I make this. The mixture just needs to be formed into balls.

Mix well, and smooth out as many clumps as possible. You should be able to easily for this mixture into little balls.

Form the dough into 1 inch balls and place on a cookie sheet covered in parchment paper

Place the balls in the freezer to chill (about 10-15 minutes)   Next, make the coating   The most important part of making the coating is to heat things just hot enough to melt. Nothing should be cooked here! You are gently heating them up to mix. Then gradually cooling them back down again.  

Using a double boiler (or as I just discovered, my glass 2 cup measuring container fits perfectly into a medium saucepan) On low heat, melt the cacao butter chips.

When they are fully melted, turn off the heat and add the honey.

Next, stir in the cocoa powder (I recommend using a whisk to mix well.) 

Finally, remove the mixture in the top half of the double boiler to the coating is allowed to start cooling   Continue whisking the coating mixture occasionally. The honey cools faster than the cocoa butter, and you need to keep them mixed.

When the mixture is cool enough, remove the dough balls from the freezer. Stick a toothpick (or broken-off bamboo skewer in our case) into a ball and dip it into the coating. Depending on the temperature of the coating, you may need to dip more than once to achieve a satisfactory coating. After allowing the extra coating to drip off for a few moments, return the ball to the parchment paper.

Maintain the coating within a narow temperature margin. Keep the water from the lower part of your double-boiler ready. If your coating begins to cool too much, slip the top of the double-boiler back on top of the hot water for a minute or so to warm it back up (you probably don't need to turn on the heat). Do not let it cool too much or reheat it too quickly or too much—these can cause the chocolate to clump (this happened), and there's not going back from this. You would just need to start over making the coating.  

Traditionally the coating is darker than this recipe. I originally made a darker coating, but more cocoa powder required more honey, which seemed to throw everything off balance. I think this is part of why it clumped. Once you master the basics of temperature and consistency, you can try increasing the cocoa powder to darken the color. I will be doing that myself. In the meantime, even though this isn't as dark as traditional Buckeye cookies, the coating dries hard at room temperature. I'm calling that a win!

When they are all dipped to your satisfaction, use a toothpick to roll over the holes, filling them in.

There you have it! Rich, delicious Buckeye cookies.

Enjoy!

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Buckeye Cookies

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

Filling:

• 1 cup peanut butter
• 2 cups cassava flour
• 8 TBS whey
• 1/2-1 cup honey
• 8 oz butter
• 2 tsp vanilla

Coating:

• 1 1/2 cup cocoa butter chips
• 1/8 cup raw honey
• 1 TBS cocoa powder

instructions:

How to cook Buckeye Cookies

24 Hours in Advance:

1. Twenty-four hours in advance: mix 1/2 cup peanut butter, 4 TBS whey, and 1 cup cassava flour together until everything is moist and crumbly. Try to eliminate as many clumps as possible. Leave on the countertop in a glass container with a lid. This is to give the legumes and cassava flour a chance to lacto-ferment. This makes them more digestible and increase the nutritional value. For more on why we should only eat nuts and seeds that have been properly prepared, watch my video onthis.

The Next Day:

1. After 24 hours, the mixture should look something like this...just a little more moist than what you started with the day before.
2. Add to this the vanilla extract, honey and 8 oz of softened butter (it's not the end of the world if you melt it, but try not to).
3. I used 1 cup of honey for this recipe, and to my non-sugar eating palate they are very sweet (which is the point, I suppose)! I plan to reduce the honey by about half the next time I make this. The mixture just needs to be formed into balls.
4. Mix well, and smooth out as many clumps as possible. You should be able to easily for this mixture into little balls.
5. Form the dough into 1 inch balls and place on a cookie sheet covered in parchment paper
6. Place the balls in the freezer to chill (about 10-15 minutes) Next, make the coating The most important part of making the coating is to heat things just hot enough to melt. Nothing should be cooked here! You are gently heating them up to mix. Then gradually cooling them back down again.
7. Using a double boiler (or as I just discovered, my glass 2 cup measuring container fits perfectly into a medium saucepan) On low heat, melt the cacao butter chips.
8. When they are fully melted, turn off the heat and add the honey.
9. Next, stir in the cocoa powder (I recommend using a whisk to mix well.)
10. Finally, remove the mixture in the top half of the double boiler to the coating is allowed to start cooling Continue whisking the coating mixture occasionally. The honey cools faster than the cocoa butter, and you need to keep them mixed.
11. When the mixture is cool enough, remove the dough balls from the freezer. Stick a toothpick (or broken-off bamboo skewer in our case) into a ball and dip it into the coating. Depending on the temperature of the coating, you may need to dip more than once to achieve a satisfactory coating. After allowing the extra coating to drip off for a few moments, return the ball to the parchment paper.
12. Maintain the coating within a narow temperature margin. Keep the water from the lower part of your double-boiler ready. If your coating begins to cool too much, slip the top of the double-boiler back on top of the hot water for a minute or so to warm it back up (you probably don't need to turn on the heat). Do not let it cool too much or reheat it too quickly or too much—these can cause the chocolate to clump (this happened), and there's not going back from this. You would just need to start over making the coating.
13. Traditionally the coating is darker than this recipe. I originally made a darker coating, but more cocoa powder required more honey, which seemed to throw everything off balance. I think this is part of why it clumped. Once you master the basics of temperature and consistency, you can try increasing the cocoa powder to darken the color. I will be doing that myself. In the meantime, even though this isn't as dark as traditional Buckeye cookies, the coating dries hard at room temperature. I'm calling that a win!
14. When they are all dipped to your satisfaction, use a toothpick to roll over the holes, filling them in.
15. There you have it! Rich, delicious Buckeye cookies.

Created using The Recipes Generator

Christmas Wreath Cookies {GAPS Legal}

It's the holiday season! More specifically, it's cookie season!   I love making, giving away (and eating) Christmas cookies. But it's been a long time since I have enjoyed many of the cookies I grew up making, so this year I decided I wanted to create real-food versions of some of my favorite Christmas cookie recipes.  

First up, Christmas Wreath cookies!

  This cookie is traditionally a mix of corn flakes, marshmallows, and butter. So let's look at the ingredients...

• The butter is already a real food!

• Marshmallows I have made before, modified from Mommypotamus' marshmallow recipe.

So all I had to do was figure out a substitution for the corn flakes (and see if the marshmallows actually work the same as the commercial variety).   Challenge accepted!

Christmas Wreath Cookies

Makes about 36 cookies (recipe can be halved)

Ingredients

For Marshmallows

• 2 cups honey

• 1 cup of filtered water

• 2 tsp vanilla

• 1 tsp sea salt

• 6 TBS grass-fed beef gelatin

• 1 cup of filtered water

For Wreath Cookies

• Marshmallow paste (above)

• 8 ounces organic butter

• 14 cups coconut flakes (approximately 20 ounces)

• Red hots (my homemade recipe)

• Natural food coloring, blue and yellow packets (I used this one)

Directions

Place the coconut flakes in the oven at 200°

Toast the coconut until they are light brown—this makes the cookies crispier! When done, remove them from the oven Place in a large bowl, set aside.

Melt the butter in a saucepan over low heat When melted, remove from heat and set aside   Next, make the marshmallow paste. See recipe here.

Soften the gelatin

• Add gelatin to 1 cup hot water

• Stir and allow to to sit, keep warm (not on 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 mixture to the softened gelatin in a large bowl. Add vanilla.

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!  

If you want marshmallows, you can stop here. Put the marshmallow paste in a greased glass 9x11 dish and allow to cool and dry for a 24-36 hrs. Then cut up and serve.  

But we are not stopping here! To make traditional Christmas wreath cookies you melt the marshmallows and turn them back into paste-which is what you just created!  

Next, stir the melted butter into the mixture. It will deflate the mixture somewhat, this is normal.

Mix in the blue and yellow food coloring packets. This will turn it green (not neon green—that's an artificial color). But when it's made into wreathes it does look green—although you're going to have to take my word for it!

Pour the marshmallow mixture into the bowl with the toasted coconut flakes. Mix until the flakes are coated.

Finally, form the warm mixture into wreath-shaped cookies on parchment paper.

Add decorative red hots as berries (see my homemade recipe) Allow to cool.

See, I told you they look green!

All that's left is to share and enjoy these delicious treats!

Disclosure: This post contains affiliate links. Your trust is important. I only recommend products I trust. 

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Christmas Wreath Cookies

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

For Marshmallows

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

For Wreath Cookies

• Marshmallow paste (above)
• 8 ounces organic butter
• 14 cups coconut flakes (approximately 20 ounces)
• Red hots (my homemaderecipe)
• Natural food coloring, blue and yellow packets (I used this one)

instructions:

How to cook Christmas Wreath Cookies

1. Place the coconut flakes in the oven at 200°
2. Toast the coconut until they are light brown—this makes the cookies crispier! When done, remove them from the oven Place in a large bowl, set aside.
3. Melt the butter in a saucepan over low heat When melted, remove from heat and set aside Next, make the marshmallow paste. See recipe here.
4. Soften the gelatin
5. Add gelatin to 1 cup hot water
6. Stir and allow to to sit, keep warm (not on stove)
7. 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).
8. 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!
9. When the honey has reached the soft ball stage, remove from heat. Add the heated mixture to the softened gelatin in a large bowl. Add vanilla.
10. Do these steps quickly, you don't want honey mixture to cool off too much!
11. Whisk the mixture using an electric mixer or stand mixer for about 10 minutes.
12. When the mixture is thick and looks like marshmallow paste, it's done!
13. If you want marshmallows, you can stop here. Put the marshmallow paste in a greased glass 9x11 dish and allow to cool and dry for a 24-36 hrs. Then cut up and serve.
14. But we are not stopping here! To make traditional Christmas wreath cookies you melt the marshmallows and turn them back into paste-which is what you just created!
15. Next, stir the melted butter into the mixture. It will deflate the mixture somewhat, this is normal.
16. Mix in the blue and yellow food coloring packets. This will turn it green (not neon green—that's an artificial color). But when it's made into wreathes it does look green—although you're going to have to take my word for it!
17. Pour the marshmallow mixture into the bowl with the toasted coconut flakes. Mix until the flakes are coated.
18. Finally, form the warm mixture into wreath-shaped cookies on parchment paper.
19. Add decorative red hots as berries (see my homemade recipe) Allow to cool.
20. See, I told you they look green!
21. All that's left is to share and enjoy these delicious treats!

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Homemade Red Hots {GAPS Legal}

I have been getting more bold in the kitchen, and this December I decided to create alternative recipes featuring some of my favorite Christmas cookies. To enjoy.

I decided on my first cookie to make, Christmas Wreath cookies. And as I was running through my ingredients and working out substitutions I came to the decorative red hots.

And I was faced with a dilemma... could I create a red hot, or should I simply bite the bullet and just use traditional red hots. Maybe I could even find a healthy brand...

But my all-or-nothing attitude kicked in. If I was going to do this, I was going to do it right.

And that meant making red hots. From scratch. A quick search revealed that it was possible... in essence red hots are a sugar brittle flavored with spices, like cinnamon.

I knew how to make candy out of honey. This could work.

It did work. But I'll admit that when I make the Christmas Wreaths in the future I may use boughten red hots... and tell people they are just for decoration and to pick them off.  

Because making homemade red hots is a labor of love. There is no other way to put it. But being able to put healthy, three ingredient red hots on your Christmas cookies is amazing! And if you don't care if they are rounded into tiny, holly-berry decorative balls, then this is a really easy candy to make!  

GAPS Legal Homemade Red Hots / Cinnamon Hard Candy

Ingredients:

• 1/2 cup water

• 1 cup honey

• 1/4-1/2 tsp cinnamon

• 1 package natural red coloring (I used this one)

Directions:

Combine the honey and water on the stovetop in a medium saucepan, stirring frequently.

You want to heat it at a temperature that is not too hot that it burns, but if it's too low it will take forever to get to temperature.

You're going to have to find your heat sweet spot. It should take between 5-10 minutes to get to soft ball stage, if it's taking longer, turn it up!

Soft ball stage occurs around 235°. If you don't have a thermometer available, you can drip some into a clear glass of cold water. It will form into a little ball upon hitting the water. For a little harder candy (I recommend this), let it go a minute or two after you hit the soft-ball stage.  

After whisking thoroughly, pour the liquid onto some parchment paper to cool When it has cooled enough to touch (doesn't take very long), then use well buttered fingers to form tiny little balls

Not tolerating butter? Any fat will do—the key is to prevent sticking!

Roll those little suckers quickly... after a while the candy will get too hard to work with. You can reheat it to soften in up, but believe me, you will be ready to stop rolling balls. Better yet, recruit a friend (or two) to roll with you!

Set the balls in a cold place (outside works for us right now!) When they are hard, gather them up and store them in a container in the fridge. This prevents the balls from clumping.   This candy could be made into any size (I only chose red hot size because of the Christmas wreath cookies)... or simply cooled and broken into pieces. It is a delicious treat!

Enjoy!

Disclosure: This post contains affiliate links. Your trust is important. I only recommend products I trust. 

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Homemade Red Hots

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• 1/2 cup water
• 1 cup honey
• 1/4-1/2 tsp cinnamon
• 1 package natural red coloring (I usedthis one)

instructions:

How to cook Homemade Red Hots

1. Combine the honey and water on the stovetop in a medium saucepan, stirring frequently.
2. You want to heat it at a temperature that is not too hot that it burns, but if it's too low it will take forever to get to temperature.
3. You're going to have to find your heat sweet spot. It should take between 5-10 minutes to get to soft ball stage, if it's taking longer, turn it up!
4. Soft ball stage occurs around 235°. If you don't have a thermometer available, you can drip some into a clear glass of cold water. It will form into a little ball upon hitting the water. For a little harder candy (I recommend this), let it go a minute or two after you hit the soft-ball stage.
5. After whisking thoroughly, pour the liquid onto some parchment paper to cool When it has cooled enough to touch (doesn't take very long), then use well buttered fingers to form tiny little balls
6. Not tolerating butter? Any fat will do—the key is to prevent sticking!
7. Roll those little suckers quickly... after a while the candy will get too hard to work with. You can reheat it to soften in up, but believe me, you will be ready to stop rolling balls. Better yet, recruit a friend (or two) to roll with you!
8. Set the balls in a cold place (outside works for us right now!) When they are hard, gather them up and store them in a container in the fridge. This prevents the balls from clumping. This candy could be made into any size (I only chose red hot size because of the Christmas wreath cookies)... or simply cooled and broken into pieces. It is a delicious treat!
9. Enjoy!

Created using The Recipes Generator

Fruit Chutney for your Thanksgiving

Happy Thanksgiving!

One of the best things about November is the focus on being grateful and thankful. Everywhere you look there are posts and tweets showing gratitude. And we sure have a lot to be thankful for! Some things are so obvious we often forget to be thankful for. These are things like safe drinking water, warm houses, smart phones and electricity are so everyday for us that we forget how much we have.

Sometime this week, I encourage you to write a list of all the things you have to be thankful for. Don't feel silly including things like water, or your favorite pair of jeans. See how long you can make the list! Even if you don't feel like being thankful, I encourage you to do this exercise—gratitude changes our perception and experience of life, even if nothing is circumstantially different.

This is not to say that you don't have hard things in your life, or that you should pretend they aren't difficult. They are. Hard things are part of life and are very, very real. Remembering that there are good things in your life as well will help YOU through difficult situations.  

As you know, most of my posts (so far, at least) aren't recipes. But it's Thanksgiving! The start of holidays and delicious, rich, made-with-love food. Well this recipe is definitely delicious, rich and made-with-love!

I took the recipe out of Gut and Psychology Syndrome by Dr. Natasha Cambell-McBride. If you are following the GAPS diet this is legal on stage 5 or 6, when you are tolerating dried spices and peppercorns.

This recipe is very simple—chop and combine ingredients, simmer for a while, then store in jars. It would be a great recipe to make in a crockpot... you really could fix it and forget it! But simple doesn't mean plain. It's delicious and adds flavor to any meat you are eating. And I'm told, quite excellent with turkey!  

*This dairy-free, gluten-free, nut-free, sugar-free recipe would be great for gifts as well—ladle into pint jars and add a bow!

Fruit Chutney

Makes 3-4 quarts

Ingredients

• 2 lbs dried dates (without stones, cut in half)

• 2 lbs cooking apples (about 7 cups of pieces)

• 1 lb plumbs (I used packaged prunes)

• 3 medium onions (about 3 cups, finely diced)

• 3 peppers (about 2 cups, finely diced)

• 2 cups raw apple cider vinegar

• 1-2 tsp whole peppercorns (freshly crushed)

• 1-2 tsp aromatic seeds (I used cumin and dill)

• 1 tsp cayenne pepper

• 1-2 tsp natural salt

Directions:

Cut dates in half (and remove stones (seeds) if needed)

Slowly boil the dates in about 1 cup of water in a large pot until soft (about 10 minutes)

If you live in Colorado like me, and don't use a lid (also like me), you may need to add extra water during this process.

When the dates are soft, turn off heat and mash them with a potato masher—they don't have to be perfectly smooth, just mashed.  

While you were softening the dates, I hope you were furiously chopping! I completely underestimated the time it was going to take to chop everything I needed for this recipe. If you want the process to go smoother, I would recommend chopping everything at the beginning. Then as soon as the dates are soft you can add the rest, stir occasionally, and walk away!

The directions from Dr. Natasha are:

Add everything else to the dates and simmer 1-1/2 hours on very low heat, stirring occasionally.

If you are like me and work better with a little note of panic, then by all means, chop furiously and add things as you chop. For all you step-by-steppers like me, below are pictures to show what I added.

Sterilize the jars.

Dr. Natasha recommends doing this in an oven. I had never done this but it seemed to work great! Place cold jars in a cold oven. Heat the oven to 250°F, then leave it at that temperature for 40 minutes to sterilize the jars. Pull the jars out of the oven one-by-one as you are ready to fill them so they stay hot. Use oven mitts!

Ladle the hot chutney into the jars.

A jar funnel is a lifesaver here!

I left just a little room for air, much less than my fermenting self wanted, but no jars exploded so it must be okay!

Wipe off any chutney on the rim of the jar. Then immediately seal the jar, tightening the lid.

Again, use an oven mitt—the jars are hot!  

Place the jar on the counter, some distance between them.

It's better to not move the jars until they are cool, so place them where you will not need to move them for many hours, overnight is better.

When cool, place the jars into the refrigerator.

This is not a fermented food, so it does require refrigeration.  

Serve with meats and fish. Good cold or warm.

It's delicious! I made this for our Thanksgiving feast in a few days, but tried it out with some chicken today. I enjoyed it thoroughly! I hope you enjoy it as well!

Onward!

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Fruit Chutney

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• 2 lbs dried dates (without stones, cut in half)
• 2 lbs cooking apples (about 7 cups of pieces)
• 1 lb plumbs (I used packaged prunes)
• 3 medium onions (about 3 cups, finely diced)
• 3 peppers (about 2 cups, finely diced)
• 2 cups raw apple cider vinegar
• 1-2 tsp whole peppercorns (freshly crushed)
• 1-2 tsp aromatic seeds (I used cumin and dill)
• 1 tsp cayenne pepper
• 1-2 tsp natural salt

instructions:

How to cook Fruit Chutney

1. Cut dates in half (and remove stones (seeds) if needed)
2. Slowly boil the dates in about 1 cup of water in a large pot until soft (about 10 minutes)
3. If you live in Colorado like me, and don't use a lid (also like me), you may need to add extra water during this process.
4. When the dates are soft, turn off heat and mash them with a potato masher—they don't have to be perfectly smooth, just mashed.
5. While you were softening the dates, I hope you were furiously chopping! I completely underestimated the time it was going to take to chop everything I needed for this recipe. If you want the process to go smoother, I would recommend chopping everything at the beginning. Then as soon as the dates are soft you can add the rest, stir occasionally, and walk away!
6. The directions from Dr. Natasha are:
7. Add everything else to the dates and simmer 1-1/2 hours on very low heat, stirring occasionally.
8. If you are like me and work better with a little note of panic, then by all means, chop furiously and add things as you chop. For all you step-by-steppers like me, below are pictures to show what I added.
9. Sterilize the jars.
10. Dr. Natasha recommends doing this in an oven. I had never done this but it seemed to work great! Place cold jars in a cold oven. Heat the oven to 250°F, then leave it at that temperature for 40 minutes to sterilize the jars. Pull the jars out of the oven one-by-one as you are ready to fill them so they stay hot. Use oven mitts!
11. Ladle the hot chutney into the jars.
12. A jar funnel is a lifesaver here!
13. I left just a little room for air, much less than my fermenting self wanted, but no jars exploded so it must be okay!
14. Wipe off any chutney on the rim of the jar. Then immediately seal the jar, tightening the lid.
15. Again, use an oven mitt—the jars are hot!
16. Place the jar on the counter, some distance between them.
17. It's better to not move the jars until they are cool, so place them where you will not need to move them for many hours, overnight is better.
18. When cool, place the jars into the refrigerator.
19. This is not a fermented food, so it does require refrigeration.
20. Serve with meats and fish. Good cold or warm.

Created using The Recipes Generator