Recipes

Chicken Sausage Stir-Fry

Mike calls this a concoction. I say it’s delicious and you can concoct any number of combinations (usually whatever is in the veggie drawer), but my last “concoction” was so good that it should be a recipe. This is also pretty easy when I use frozen organic veggies. Perfect for a weeknight dinner.

photo-3Chicken Sausage Stir-Fry

4 Sweet Italian Chicken sausages (Sprouts have these in the case, they are nitrate-free, sugar and msg free, and made with decent free range chicken- not organic. If you are using packaged sausage you may need more)
1 medium yellow/brown onion – diced
2 bell peppers, yellow & red – diced
8-10 cherry tomatoes cut in half
1 package frozen california blend veggies (broccoli, cauliflower, carrots)
1 package organic mushrooms – sliced
1 tbsp ghee/coconut oil
Salt and pepper

(Feel free to mix and match veggies. I’ve used zucchini and peas before. I don’t recommend using butternut squash. I think you could also switch the meat, but I love the flavor the fennel and italian seasoning adds.)

DIRECTIONS:

  1. Remove the casing from the sausage. (This is where fresh sausage comes in handy as it’s easier to squish it out)
  2. Saute onion in a large skillet in fat of your choice until translucent.
  3. Add meat and brown until fully cooked. There will be some liquid in the pan. Do not drain.
  4. While meat is browning, cook frozen vegetables separately following package directions.
  5. When meat is fully cooked, add remaining fresh vegetables. (If you are using a delicate veggie like tomatoes or zucchini add it last. If you are using fresh carrots or broccoli steam them first).
  6. Drain frozen vegetables when finished and add to mixture.
  7. Salt and pepper to taste.
  8. **Optional** Top with fried egg. (This adds to the overall deliciousness and gives you a extra boost of nutrients if you leave your yolk runny).
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Lemon Squares – Grain-free & dairy-free

I have been experimenting with baked goods, and outside of the actual GAPS cookbook there are not a lot of recipes that are “legal” for our food plan. I’ve tried muffins and they are a little on the dry side, and don’t feel like a treat, although they are great snacks. I won’t even go in to the whole bread debacle (I have given up bread, it’s not gonna happen). Lemon squares were one of my favorite things growing up, and I hoped that without the need for baking soda I could tweak my recipe to be legal. After several attempts.. Mission accomplished.

Lemon Squares

CRUST
2 cups blanched almond flour*
1/2 teaspoon sea salt
2 tablespoon ghee OR virgin, cold-pressed, unrefined coconut oil (melted)**
1 tablespoon vanilla extract (gluten-free, organic)
1 pastured egg

TOPPING
1/4 cup virgin, cold-pressed, unrefined coconut oil (or pastured butter if tolerated)
1/4 cup raw honey
3 large eggs
1/2 cup freshly squeezed lemon juice (I like to use Meyer lemons) Usually about 3-4 lemons.

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Grease a 9×13″ baking dish with ghee or coconut oil.
  3. To make the crust, combine almond flour and salt in a Food processor and pulse briefly. Add ghee, egg and vanilla extract and pulse until mixture forms a ball. Press the dough into prepared baking dish. The crust will be only on the bottom, it will not extend up the sides.
  4. Bake for 15-17 minutes, until lightly golden.
  5. While crust bakes, make the topping. In a blender combine the coconut oil (or butter), honey, eggs and lemon juice. Blend on high until smooth. Remove crust from oven and pour topping over hot crust.
  6. Bake for 15-20 minutes until the topping is golden.
  7. Cool in baking dish for 30 minutes, then refrigerate for 2 hours to set.
  8. Cut into bars and serve.

OPTIONAL
I have added a raspberry puree to these for a slightly more tart version and it was delicious. It’s a great option when raspberries are in season.

RASPBERRY PUREE

1 package of raspberries
2 tablespoons raw honey
1/2 teaspoon vanilla extract

  1. Puree raspberries in a blender until smooth.
  2. Pour through a medium-fine strainer to remove the seeds.
  3. Discard the seeds and place the raspberries into a saucepan over medium heat.
  4. Add honey and vanilla extract. Stir and raise heat to medium-high to bring mixture to a rolling boil stirring frequently for 3-5 minutes. Be careful not to burn the honey.
  5. Remove pan from heat and place in refrigerator for 10 minutes.
  6. After you have poured the lemon topping into hot crust, pour raspberry puree into the lemon mixture. It should keep mostly separate so drizzle all over. Continue steps above for baking.

*Honeyville has the best almond flour. Bob’s Red Mill is too coarse and leaves a grainy texture in baked goods. Honeyville is less expensive too, so order it online and store it in your fridge.
**Coconut Oil is solid at room temperature most of the time. My grandma brought back a jar from Arizona and it had completely melted. It has not solidified again, and I am using it for baking as it is so easy to pour into measuring cups and incorporate. It is the Spectrum brand, so I am not sure if it is always liquid or if this was just a fluke.

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Jambalaya

I modified Rachael Ray’s Everything Jambalaya recipe to fit our food plan. I’m not sure if this still counts as jambalaya if it doesn’t have rice or pasta. If you need something to soak it up I imagine that spaghetti squash might be a good option. All of my ingredients are organic, nitrate-free and free range, uncured or wild caught. I have added langostino lobster in sometimes as well.The time is all in the prep for this dish.

Jambalaya

2 tbsp butter/ghee/coconut oil
1 lb boneless chicken, cubed (can be white or dark meat, with skin or without)
1 lb Applegate chicken andouille sausage (uncured, nitrate free, organic) sliced
1 lb raw, medium shrimp, deveined and peeled
1 onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 bay leaf
2 pinches cayenne pepper (if you use my chili powder recipe then reserve the extra cayenne for your tastes, the chili powder alone is a lot of kick).
1 tsp cumin
2 tsp chili powder
1 tsp poultry seasoning
2-3 tbsp nut flour (almond or coconut)
1 140z can diced tomatoes in juice
2 cups homemade chicken stock or broth
Celtic sea salt and fresh ground black pepper
Chopped scallions and fresh thyme for garnish, optional

DIRECTIONS

  1. In a skillet over medium heat add butter to pan. Add chicken until brown, about 3 minutes. Add sausage and cook for 2 minutes. Add onion, celery, bell pepper, bay leaf and cayenne and/or chili powder. Cook for another 5 minutes
  2. Sprinkle flour and cook 1-2 minutes. Add tomatoes, broth, cumin and poultry seasoning. Bring to boil.
  3. Add shrimp. Simmer 5 minutes until shrimp is pink and firm.
  4. Ladle into bowls and sprinkle with salt, pepper, scallions and thyme as desired.

Total time: 30 minutes
Serves: 4
Level: Easy 

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Chili Recipe – GAPS friendly, Gluten & Dairy Free

I get asked all the time for my chili recipe. It’s the bomb, but I was sworn to secrecy by the person who gave it to me. However, since switching to the Page Food Plan and moving into the GAPS diet I’ve had to make some slight adjustments to the recipe and therefore see no reason I can’t share the modified recipe. The new version is equally delicious and is totally ok with our diet. Feel free to mix it up for your own use. Be forewarned that this makes an enormous amount of chili, you can freeze half and still feed the whole neighborhood. (Not really, but close). I have tried to “cut it in half” but it doesn’t taste the same. I think a big batch is part of the magic. Prep time is therefore quite a while. I prep all my veggies before I start cooking anything.

Then I make my own chili powder

Chili 

4 lbs of ground meat 
1 lbs bell peppers, chopped – Usually 3-4 large peppers.
1 1/2 lbs onions, chopped – Usually 3-4 med-large onions.
2 heads garlic, finely minced
5 cups diced tomatoes, drained – Usually two 28oz cans of tomatoes.
8-10 carrots, diced
1/2 cup fresh parsley, chopped
1/2 cup butter
1 1/2 tbsp butter
1/3 cup chili powder
1 1/2 tsp cumin
2 tbsp salt
1 1/2 tsp black pepper

DIRECTIONS

  1. Saute bell peppers, onion, garlic and parsley in 1 1/2 tbsp butter until soft and fragrant.
  2. Saute meats in 1/2 cup butter until browned. Do not drain.
  3. Add vegetables and remaining ingredients.
  4. Bring to boil and simmer for 3-4 hours.
  5. Top with diced onions and serve.

Notes:
Meat: I like to use organic grass fed-beef and ground lamb, typically in equal amounts or 3 lbs beef to 1 lbs lamb. Nitrate-free, organic, free-range turkey or chicken works well too. Pick 2 types of meat to use.
Bell Peppers: Any color, I like using 1 of each color, because it looks pretty.
Onions: Again, any color you prefer. I typically use yellow or brown. 
Tomatoes: I use canned organic tomatoes in juice. I don’t have the time to steam, peel and dice whole tomatoes.
Parsley: I have substituted parsley flakes in the past, but fresh is better.
Butter: I use unsalted, pastured butter. Pastured meaning from cows that are grass-fed. The package should say 100% grass-fed otherwise it was probably finished in a feed lot with grain/corn.

But there’s no beans in this chili!! Nope, there’s not. We don’t eat beans. I’ve substituted carrots for beans instead. You can add beans, subtract carrots, you can even add a head of broccoli. (I like the broccoli in it, but none of the boys did).

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Chili Powder Recipe

I use this in Taco Seasoning and in my chili. It’s got a nice kick (said from someone who’s not BIG on spicy food), feel free to use less cayenne if it’s too hot for you. I’m of course only using organic spices with no additional additives. I mix up two batches at once and store in my cupboard in an air tight container. It makes a little over 1/3 cups.

Chili Powder

3 tsp paprika
6 tsp ground cumin
6 tsp garlic powder
3 tsp oregano
3 tsp cayenne pepper

Total Time: Less than 5 minutes
Yields: Between 1/3 and 1/2 cups, Approximately 7 Tablespoons

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