Five Tips for Equipping Your Real Food Kitchen on a Budget

If you’re at all like me, when you first discovered traditional, nourishing foods, you realized how ill-equipped your kitchen was in helping you prepare these foods!

You don’t have to have all sorts of helpful gadgets in your kitchen, but they really are a timesaver.  That seems to be especially important while on the GAPS diet, which can be even more time-intensive than a the WAPF diet.

It’s taken me a while to convert and add to my kitchen appliances over the years without breaking the bank, but I’ve found some especially helpful resources that I would like to share with you today.  I hope this helps you get your kitchen fitted out with some wonderful tools! [Read more...]

5 Tips for Staying Sane in Your GAPS Kitchen

Overwhelmed early in GAPS

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...]

Take a Peek in My Kitchen

Have you seen the Real Food Kitchen Tours hosted by Cheeseslave?  It’s been a lot of fun getting a glimpse into other people’s real food kitchens.  It’s nice to know you’re not the only one who has food fermenting on her counters!

This week you can take a peek into my kitchen.  My kitchen tour is up on Ann Marie’s website.  Head on over to Cheeseslave and let me know what you think!

This post is part of Real Food WednesdayWhole Food Wednesday, Pennywise Platter Thursday, Simple Lives Thursday, Fight Back Friday, Freaky Friday, Sunday SchoolMonday ManiaFat Tuesday.

Beware: Exploding Spaghetti Squash Ahead

We interrupt our regularly scheduled programming for this important public service announcement.  Our regular All About Offal series will resume next week.

Did you know that spaghetti squash can explode?  With enough force to get it on your kitchen ceiling?  And that it’s very hot when it explodes?

Unfortunately, I am now very well aware of these properties of spaghetti squash. [Read more...]

No Need to Fear the Chicken Stock

When I first started learning about traditional foods, I kept seeing mentions of making your own stocks. But it seemed so daunting for several years. I’m here to tell you, as someone who once feared the stock pot, it really is as easy as everyone says! You too can enjoy the delicious aroma of chicken stock simmering away.

I’ll share with you my method that I typically follow. There are probably a thousand different variations that you can do, but for simplicity’s sake, this is what I do pretty much each time. [Read more...]

Roasted Beets, Leeks, and Carrots, Oh My!

Roasted beets, leeks, & carrots

Over the past couple of months, I have discovered my favorite vegetable side dish in the fall: roasted beets, leeks, and carrots.  This is such a delicious combination, especially when there is duck fat involved!

I first had this selection of vegetables when I ordered a meal from Back to Basics Kitchen.  It was one of the side dishes they offered.  I fell in love!  I had been curious about beets, had even bought some and then did nothing with them, and just overall felt a bit intimidated by them.  After trying that dish, I discovered they were quite delicious! [Read more...]

Recent Favorite Recipe Finds

Apple Crisp*

I’ve been a bit AWOL in the blogging world as of late.  Between the beginning of my baton twirling classes, a husband who was sick for three weeks, and an issue with my neck last week, I’m afraid blogging has taken a bit of a back seat.  Never fear, I’ll be getting back to some regular posts again.

During the last few weeks, though, I’ve still been busy in the kitchen trying out some new recipes I’ve found.  I thought it would be fun to share some of my recent discoveries with you.  I hope you give them a try, too! [Read more...]

Too Many Hours in My Kitchen

So many dishes to do...and there are even more on the other counter!

I’m been on the GAPS diet for almost two months now.  I have to be honest.  I’m feeling quite overwhelmed as of late!  It’s starting to feel as though I spend most of my day in the kitchen, either making a meal, getting a staple made up, or cleaning up the many dirty dishes I have made.  Is this how it’s going to be from now on?? [Read more...]

“Honing” Your Knife Skills

My new cutting board and honing steel

I recently had an in-home consultation with Susanna from Back to Basics Kitchen.  I had been getting more and more frustrated in the kitchen while prepping vegetables.  My knives didn’t seem to cut well, my wrist was sore, and it took me forever!

I met Susanna at a couple of local events here in Boulder and had heard a bit about their business.  Back to Basics Kitchen offers catering, weekly meals, educational classes, and in-home services.  I decided to see if she could help me figure out what I’m doing wrong, if my knives were worth keeping, and how to be more efficient in the kitchen.  What a helpful 2 hours it turned out to be! [Read more...]

GAPS Intro Stage 4 and Progress

Carrots ready for the juicer

Earlier this week I moved on to Stage 4 of GAPS intro.  Yahoo!

Some of the things I have now added back in are grilled and roasted meats (so nice to grill during the summer again!), olive oil added to my food (not heated), carrot juice (other juices will soon follow), and fermented cod liver oil.  Soon to come will be intro “bread” made with ground nut flour, a piece of squash, eggs, and fat.  I’m looking forward to trying that soon. [Read more...]