Paleo Chocolate Pudding

Now, y’all know I’m not a chocolate fan, but on the rarest occasions I get a craving for something with chocolate. And it’s been worse now since I’ve been on the GAPS Diet. I finally caved and indulged in ahealthier version of what I was craving. Plus it called for gelatin, and well…

The end result was absolutely spectacular! Super chocolaty, rich, and a small serving is all it took(even though the above picture shows more). 

What you’ll need:

14 oz can full fat coconut milk

1/2 c raw organic unfiltered honey

1 1/2 T bovine gelatin

1 tsp organic vanilla extract

Pinch of Pink Himalayan salt

Directions

In a sauce pan add all the ingredients and cook over low/medium heat whisking constantly. Do not bring to a boil. Cook until gelatin is dissolved. Pout into a glass storage container and refrigerate until set. 

It’s that easy, sets up beautifully, and surprisingly there wasn’t the tiniest bit of coconut flavor. Now, to make this more low carb friendly simply replace the honey with your favorite natural sweetener. Although here’s a surprisingly handy tidbit, raw organic unfiltered honey is safe even when living a lower carb lifestyle. Trust me, I struggled with accepting this until I read that our bodies react to honey differently than it does to regular sugar. This makes it safe for even diabetics. This does not mean you should start using copious amounts in everything, moderation is key. I never use more than a tablespoon of honey in my warm lemon water. When I use it in my baked good and desserts I make sure to take a smaller portion and savor the treat. If all of this were false then I should not have been able to lose 35 pounds since August 12th. The honey alone should have sabotaged all my efforts. 

Understanding though that there are those out there that must err on the side of caution for health sake, I urge you to do what is best for you and use the appropriate sweetener for this recipe. 

I hope you all enjoy this recipe as much as I have, it is definitely a keeper. If you have any questions please feel free to ask. Hope you all have a blessed weekend!!!

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Anti-Inflammatory Gummies


These are not for those who do not like turmeric. The recipe I found called for a full tablespoon of ground turmeric, and as much as I love that stuff even I don’t love it THAT much. Which is why I only used a teaspoon. They are still packing that earthy flavor but it’s not as strong. My reason for making them is because I have been in a lot of pain since last week and it’s to the point where I am struggling to get out of bed. 

Hence the gummies! 

These are crazy easy to make and can be put into any mold you desire. I used ice cub trays that have the easy release silicone bottom and chopped them up so I can add them to my lemon honey water and breakfast/lunch broth which it is amazing in! 

What you’ll need:

1 tsp ground turmeric, or up to a tablespoon if you like

1 tsp ground organic ginger, or 1 Tblsp freshly grated ginger

Juice from one organic lemon, zest too for a more intense lemon flavor

1/4 c + 1 tblsp raw organic unfiltered honey

4 Tbslp bovine gelatin, or unflavored gelatin of your choice

2 c boiling filtered water

In a medium mix bowl add turmeric, ginger, lemon juice, honey, and gelatin. Stir to combine. Set aside and bring water to boil. Add water to remaining ingredients and whisk for two minutes, or until gelatin is completely dissolved. Pour into ice cube tray, 8×8 inch square pan, or silicone candy molds. Refrigerate for an hour or overnight. Use within 7 days.

I used ice cube trays and made 17 cubes. I then chopped up the cubes and use 12 mini cubes per 11oz of hot lemon honey water and 1/4 c of mini cubes per 2 c of chicken stock. Delish! 

For storage I just keep them in a ziplock bag, labeled, and in the fridge. You can store these in a glass container if you prefer, a Ball glass jar and lid would work as well.


Play with flavors. Below I made pomegranate flavored gummies for my son. A slightly different recipe but one that G has deemed better than boxed jello. 😲 I’ll share that recipe later! 


Hope these bring you comfort and relief as they have me. If you’d like more information about the healing properties of turmeric comment below and I’ll be more than happy to share in another post. 
Have a blessed day!

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. 

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! 😒

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. 😑 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 👍🏼👍🏼 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!