Early on in the beginning of my GAPS journey, I wrote about how overwhelmed I was feeling in the kitchen. It just seemed like I could never get on top of the piles of dirty dishes or making enough of my own staples. [Read more...]
If you’re on the GAPS diet or just trying to eat real foods, finding a store-bought mayo that’s made without either soybean or canola oils is extremely challenging. Not to mention, even if you can find one without either of those oils, it probably still contains other undesirable ingredients.
Fortunately, I have an easy alternative to share with you today. You can quickly make your own delicious mayo at home. Even better, you can ferment it for added probiotics and a longer shelf life. Win, win! [Read more...]
This is the first part of my 3-part series on freezers. Check back next week for the second part.
I’m not sure whether I’ve ever mentioned the fact that I keep my chest freezer in a corner of my living room. Yep, that’s right, it’s actually in my living room!
As I was preparing to start GAPS, I realized there was no way I was going to be able to buy large quantities of meat or store my own pre-made meals in my tiny freezer that’s part of my refrigerator. And I had no idea where I could put a larger freezer. After all, my husband and I live in about 640 square feet in the heart of Boulder. We don’t have a garage; we don’t even have a little storage unit on our balcony. Space tends to be at a premium. [Read more...]
A little while ago I mentioned that I was doing GAPS intro for the second time. Now that I have finished my second round of intro, I thought it would be helpful for me to share a few things I noticed during this repeat.
As much as I was kind of dreading doing intro again, it really wasn’t too bad! It was shorter for one thing; I only spent about three weeks doing it this time around. I felt ready to move through the stages a bit more quickly after having been on GAPS for more than eight months. I was starting at a much better place healing-wise than when I did it originally. [Read more...]
This post is a continuation of our series about including organ meats in your diet. Be sure to see the rest of the series here.
When I first started attending my local chapter of the Weston A. Price foundation, I met Mignon. She was working with a ranch at the time that offered grass-fed beef and she offered free cooking demos in her home. I was fortunate to attend the last one she offered and learned a lot of great information about making your own beef stock and using beef liver in soup. [Read more...]
It took me a while to give beef stock a try, even longer than chicken stock. For some reason it seemed a little more intimidating. But once I went ahead, I realized it’s no problem at all! [Read more...]
On Thursday night we had another great GAPS get together with local GAPSters. It can be so encouraging to meet with others who are like-minded!
When I first began my GAPS journey, I had no idea there would be so many others in my local area who were on the same path! One of the first people I met was Meghan of Whole Natural Life. She had the awesome idea of having some get-togethers with other GAPSters and it’s been great to get that going again after a break of a few months. [Read more...]
Now that you have learned how to cure your own fresh ham, it’s time to bake it with a delicious, good-for-you glaze. For this recipe, I’m going to go out on a limb and do something entirely new on my blog.
What am I doing? I’m just going to post the recipe! Normally, I do more of how tutorial-style sharing of what I am making. But this is so easy, it’s just not necessary. You just have to follow the directions below and you’ll have a delicious ham, just in time for Easter. [Read more...]
With Easter just around the corner, it’s time to start thinking of a menu plan. Ham is often the centerpiece dish of this holiday meal. The main problem, though, is that the ham you purchase at your local grocery store has usually been raised in a factory setting and then cured in nitrates and white sugar. Yuck!
Today I’m going to show you how you can easily cure your own ham at home with just 3 ingredients. It’s very easy to do, produces a delicious ham, and is also GAPS legal. How can you beat that?
I’m going to be hosting a GAPS get together at my condo in central Boulder on Thursday, April 5th. We’ll be starting at 7:00 p.m., but feel free to stop by later, if that works better for your schedule. Bring along a GAPS-friendly snack if you would like.
It’s going to be a very informal get together. If you are currently on the GAPS diet or are interested in finding out more about it, I would love for you to come by. It should be lots of fun! You can contact me and I will send you my address and answer any other questions you may have. Hope to see you next week!