Roasted Pepper and Acorn Squash Soup

What you’ll need:

3 red bell peppers, chopped

1 acorn squash, peeled, chopped

2 pounds organic ground beef(or bulk sausage if not doing GAPS)

1 onion, chopped

1 carrot, peeled, chopped

1 parsnip, peeled, chopped

3 celery, washed, chopped

2 tblsp minced garlic

6 c Homemade chicken stock

2 c filtered water

1 tblsp smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

Pinch crushed red pepper

Avocado oil, optional garnish

Directions

Set oven to 400*F. Line sheet pan with baking mat or parchment paper. Add chopped peppers and acorn squash. Toss with avocado oil and sea salt. Bake for 35 minutes. 

In dutch oven soup pot, add beef(or sausage), onions, carrot, parsnip, celery, and garlic. Cook till vegetables are tender. Add homemade stock, water, sea salt, black pepper, and crushed red pepper(if using). Simmer for 15minutes and add roasted veggies and simmer for another 10 minutes. 

Serve with a drizzle with avocado oil for some extra healthy fat and enjoy! 

I made this for the family and it is such a major hit! The acorn squash sorta disintegrated into the soup, not that anyone minded really. It flavorful and satisfying! Now, you can make this without meat and use an immersion blender to make it a creamy soup. Serve with some toasted pecans and a little coconut milk on top. Or just eat it as is, it’s a yummy soup no matter how you fix it and definitely a keeper. 

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Coconut Flour Zucchini Bread

I know I’m a day late on here, but happy fall y’all!! So happy we have finally left summer and even more excited about the lower temps heading our way next week! All ready got my fall boots ready, infinity scarf, and warm fall clothes pulled out. Now if only this southern weather would just cooperate the rest of the season and let me enjoy the cooler temps, all will be gravy. 😏 

The GAPS life is still going steong here, we’re all starting to feel better. Mom and I check out our tongues, not daily, but enough to where it is not socially acceptable! We do this to monitor the progress of how our killing of the candida overgrowth is going. When I first started the anticandida diet my tongue had a gross white coating in the center. No amount of brushing or scraping the tongue worked. After switching to the GAPS diet it’s been going away and is actually gone! So this tells me that everything I’ve been doing: probiotics, prebiotics, antifungals, eliminating foods/beverages, using only raw unfiltered organic honey, and making stock every weekend for daily consumption is ACTUALLY working! 

No more IBS issues.

No more bloat.

No more itchy rashes.

Sleeping better at night. 

A year ago I would have told you, HA! Yeah right! But when you’re desperate enough you will do whatever it takes to make yourself feel better. Now, I have cheated a few times but not overly. A few bites here any there but nothing that has impeded my weight loss results. Down a couple of more pounds and will begin doing some light chair exercises next week. Nothing too strenuous, just enough to keep my body moving and taking care to not injure myself. I’ve come across plenty of natural doctors who have all suggested that morbedly obese folks just need to focus on diet for a while. Activities can come later. Which I’ve been doing for over a month now. The only true activity I save my energy up for is my Wednesday night class at church. That’s where I tend to be on my feet more, walking and standing, doing things I tend not to do at home. By Thursday I’m sore, can barely move, and crash in the afternoon. That’s why I plan to do some simple strength exercises to help since my muscles and stamina aren’t up to par. Baby steps. 

Around 1am this morning I decided to try another baby step…a GAPS legal recipe that is quite tasty! I monkeyed with it slightly but only because it’s fall and I’ve been hankering all things pumpkin pie spiced! Can ya blame me?! Tis the season for all things warm and spiced! πŸπŸ˜πŸ‚

What you’ll need:

3/4 c coconut flour

1/3 c avocado oil

1/3 c raw unfiltered honey

1/2 – 1 tsp ground cinnamon(I used 1/2 tsp since we used a stronger cinnamon)

1/4 tsp ground ginger*

1/8 tsp nutmeg*

1/6 tsp ground cloves*

6 organic eggs

3/4 tsp baking soda

1 1/2 c grated zucchini, unpeeled, washed(which roughtly translated to 2 medium zucchini)

Directions

Preheat oven to 350*F. Grease and line standard 9×5 loaf pan with parchment paper and set aside. 

In small bowl grate the zucchini with boxed grated. Pour out onto a thin towel and squeeze out the excess moisture. Place back in bowl and set aside. 

In a large bowl mix the rest of the ingredients listed, I used a hand mixer for about 2 minutes just to make sure there were no lumps. Using a silicone spatula, fold in the shredded zucchini and pour batter into prepared ban. 

Bake for 40-45 minutes, or until a knife inserted into the center comes out clean. Let it cool for a few minutes before removing from the pan. Serve right away or store in a food safe bag. 

The asterisks beside the spice ingredients were my additions to this recipe. To make this truly GAPS legal leave out my additions. The original recipe only called for cinnamon, however I like the hint of clove, nutmeg, and ginger. It just rounds out the flavor. I’m always skeptical of how these recipes will turn out, but surprisingly this is quite amazing! It smelled phenominal this morning while it baked and I was so tempted to snag a piece but I didn’t. I decided to wait and enjoy it with my morning honey lemon water, definitely worth the wait! 

Mom and I were talking about how it is possible to take that batter and make other bread varitions. Such as:

Cinnamon Apple

Apple Cranberry

Carrot Cake with a Cream Cheese “Frosting”

The batter is thick so don’t be alarmed, it does make a dense bread which holds up nicely. Mom loves it with butter, but for those who are lactose intolerant just use a little ghee and drizzle of honey. Delish! 


Happy Fall Baking!!

An Update and Recipe

Afternoon everyone!

Been a while since the last post, a lot has changed. Before I get into that, please keep Florida in your thoughts and prayers. I have family and friends who are hunkering down for various reasons and naturally we are worried about them. 

About a month ago I started doing the anti-candida diet. Started out great, lost 10Lbs of bloat that first week everything was awesome. A week later I had gained a pound and the week after that I was up another two pounds. Very discouraging. 😠 That’s when I started reading about the underlying cause for my candida issue…leaky gut. This wasn’t a new topic for me, I had read about, talked about, and even listened to numerous discussions about leaky gut syndrome with it’s laundry list of issues that come with it. Yay me! πŸ˜’

So, what’s the go to protocol to treat leaky gut syndrome? GAPS Diet. Gut and Psychological/Physiological Syndrome Diet, it’s designed to help those with leaky gut issues and those who are autistic, have ADD/ADHD, are schizophrenic, and have skin issues such as eczema and psoriasis. It is certainly good for a whole host of other issues as well, especially candida. My mother is currently living with fibromyalgia and suffering from side effects after taking Cipro(she’s been floxed), last night was her first time trying one of my GAPS soups and it was a hit(will share it in another post). 

Currently I have completed two weeks of the GAPS Intro stages 1 & 2. There are six stages in this intro diet and it is not for the faint of heart. I first started out almost immediately with cold like symptoms. I was miserable, cold, coughing, unabel to sleep lying down, beginning to doubt my decision to go stage by stage. Typically beginners are encouraged to do the full GAPS Diet which allows them to eat everything from all six stages and it eases them into it rather than eliminating everything all at once. I was unaware of THAT tid bit of information until I was already halfway through my first week. No matter, I pushed through the first week proud that I had stuck it out. 

You see, I have a lot of food issues. Dairy is usually a biggie for me, eggs, and gluten. This is why I tend to shun such foods and tend to miss out on a lot of low carb treats. For me, going stage by stage is helping me to identify where my real issues are. I’ll break it down…

Stage 1 was not fun, easy but not a walk in the park. Most of what I was allowed to have that first week was homemade stocks, overcooked vegetables, boiled meats, and could only season with salt(either Himalayan Pink or Celtic). Not that exciting. I was developing a sore throat from all the coughing so I drank a lot of warm lemon honey water. I won’t lie, I was miserable since I couldn’t take cough meds because of the alcohol, cough drops were out of the question due to the sugar. I sounded rough and could not wait to get into the second stage. 

Stage 1 meals:

Chicken & Vegetable Soup–basically boiled chicken, homemade stock, carrots, leeks, minced garlic, and Himalayan Pink Salt to taste.

Beef and Vegetable Soup–grass fed beef & stock, leeks, carrots, zucchini slices, minced garlic, and Celtic Sea salt.

Turkey Meatball Soup–homemade raw turkey meatballs, chicken stock, yellow squash, zucchini, leeks, minced garlic, and Himalayan Pink Salt.

Mexican Turkey Soup–chicken stock, half head of cauliflower(destemmed), small onion, oregano, minced garlic, 4oz jar green chiles(big mistake on my part) turkey meatballs, and Himalayan Pink salt.

Stage 2 came and the first thing I made, without even trying, was an egg drop soup. I had been reading about how onions and eggs help with sore throats so I got busy eating lots of eggy onion soups those first few days of that second week. It. Was. Divine! Sweet relief for my throat. By Wednesday I was finally feeling somewhat normal and began including bovine gelatin to my soups. 

Stage 2 Meals:

Egg Drop Soup–chicken stock, a small onion chopped, an egg yolk, minced garlic, ghee, and Celtic Sea salt

Warm Chicken Stock-just warmed up chicken stock with Celtic Sea salt for flavor(very soothing)

Turkey Vegetable Stew–ground turkey meat, ghee, zucchini and yellow squash slices, leeks, Celtic Sea salt and bovine gelatin

Italian Meatball Soup–beef meatballs, carrots, onions, celery(not stage 2 legal, I know), minced garlic, beef stock, chicken stock, diced tomatoes, Celtic Sea salt, ghee, coconut oil, and avocado oil(family loved this!)

Now As I approach the third stage I am prepping for a little bit more food options such as: boiled and scrambled eggs, fermented foods like sauerkraut(in small doses), fully cooked vegetables that aren’t boiled in stock, and add some new organic vegetables to my menu. The one thing I’ve started doing is taking a drop of organic kraut juice in the morning. Wicked stuff, I say that because I’m not a fan of fermented things anyway, especially sauerkraut. πŸ˜‘ BUT it’s a must since it’s good for digestion. 

And I decided to try pancakes this morning. These are most likely NOT GAPS stage 2 legal since I chose to use coconut flour instead of butternut squash and a nut butter as the base of my pancakes. (Original recipe for these coconut flour pancakes is here.)


What you’ll need:

1/2 c coconut flour

3 tblsp favorite granulated sweetener–I used about 4 packets of Naturevia)

1 tsp baking powder

1/2 tsp finely ground Celtic Sea salt

6 organic eggs

1/4 c coconut oil, melted

3/4 c sparkling mineral water

Coconut oil for cooking

Directions:

Heat griddle over medium heat, just until you’re ready to cook. 

In a medius bowl combine coconut flour, granulated sweetener, baking powder, and sea salt. Add eggs, coconut oil, and mineral water, whisking vigorously until well combined. Let the batter sit for a few minutes to thicken up. Use 1/4 cup of batter per pancake, should yield 12 pancakes. Add a little coconut oil to the hot griddle and add batter. Reduce heat if needed so nothing burns, little bubble will form on top and the edges will dry a bit. That’s when you’ll know they’re ready to flip. 

I ate mine with a thin spread of ghee and a drizzle of raw unfiltered honey(since it’s GAPS approved). So far I’m feeling ok, still full but no discomfort. Will see how I am by tomorrow, please don’t follow my example if you are not sure exactly how coconut flour is going to affect your system. We’re all different, but if you are further along in your GAPS journey then I hope you will enjoy these pancakes! 

This whole experience has been a reeducation of not looking at certain foods as “I can’t have that because of the carbs”, but rather, “I’ll have a little because I do need some carbs but not the entire serving.” Since starting all of this I’ve dropped 19 pounds and obviously everything is working out smoothly. My die off is at a manageable state, my guts have quieted down more, there’s less churning and gurgling without the cramping discomfort. 

I will not be making these pancakes too often, as much as I loved their fluffy goodness! Definitely a keeper πŸ‘πŸΌπŸ‘πŸΌ Even G liked them! 

If you do give these a try let me know what you think, feel free to share this recipe with others, and reblog if you like! I have shared certain GAPS recipes on on my IG account(nok_amandagayle), but I will be moving those recipes over here so everyone can have access to them. 

Have a blessed weekend!