September is Here, Grab Your Teal!!

It’s THAT time of the year folks. All things teal, all affected women uniting together for their voices to be heard around the world. What are your plans to help make a difference this month?

For me, certain health issues have arisen that could NOT have been more untimely. Especially when I have certain things planned for this month and now I cannot do them. 😔

My acid reflux and IBS have been going haywire over the last few weeks and last week was the worst. By last Thursday I had made up my mind that I needed to go back on the GAPS Diet and not let anyone or anything deter me. Especially the holidays. One of the things I’ve been reading up on is how the GAPS Diet can help me as a PCOS Warrior.

Initially, the GAPS Diet is low carb. So long as you forgo the fruits and vegetable with naturally occurring fructose. This is the same rule when living a low carb lifestyle/keto, etc. This diet is also gluten free…aces, since I need to give my lower digestive system a break. Goodbye low carb tortillas. It’s also removes sugar from your daily consumption, with exception to raw organic honey. I get that honey is not low carb/keto legal but it is necessary when doing GAPS.

The first thing to help jump start your day is by drinking warm honey lemon water.

It’s not easy to give up the hot cup of joe, BELIEVE me. But after knowing the benefits of what drinking honey lemon water can do for ya, I’ll take a mug every day! 🙋🏻‍♀️ The benefits far out weigh the need for caffeine. Besides, when your gut is unhappy drowning it with coffee, tea, and sodas only makes things worse.

If you would like to read more about how the GAPS Diet can help with PCOS, click here!

If you have to pop multiple prescription meds in order to function, honey you aren’t even remotely healthy. Healthy is when you don’t have to take any medication. And it is possible to be in your 30’s, 40’s, heck 80 yrs old and not be on any medication. Hippocrates was ahead of his time, he knew that in order to live a healthy life you have to take care of what you put into your body. Just look at the typical American diet. Sugar. Carbs. More sugar. Gluten. GMO products. Chem lab foods. I’m always surprised when someone my age states that they are now taking cholesterol meds, diabetes medication, etc. I’m in my mid 30’s, what is wrong with this picture? Our bodies are screaming for help and tossing more medication at it is NOT the solution.

The GAPS Diet, as well as other elimination diets/protocols, can be an inconvenience. All the planning, prepping, cutting out the bulk of what’s been touted as “healthy food”, reducing stress…I get it, a lot of people don’t want to be bothered. You have to be at that breaking point of being sick and tired of being sick and tired. The upheaval this kind of diet causes is not for the feint of heart, but I can honestly tell you it’s worth it!

Last year from August to October I felt amazing! Actually started to feel normal again, well normal being the exact opposite of how I had been feeling prior. No more reflux, no more IBS, no more sleepless nights, and as a byproduct I was losing weight. Lost 35 pounds in 3 months. Going for it again and sticking to it. I want to be a healthier version of myself, to be able to eventually help others, and show my results along the way. For now, at least the next two weeks, everything is going to be GAPS driven. Stages 1&2 are brutal, by Stage 3 more variety gets added, so recipes will be shared by then. Hopefully I won’t lose anyone in the process.

I’ll end with this, please look over the 9 signs below and ask yourself…do I suffer from any of these? If you do, please consider looking more into following a healthy gut protocol. I’m here, shoot me a message anytime! Always happy to help.

Have a great Monday!!

Advertisements

Chewy “Granola”

Today’s been a tad busy, but I finally got around to making homemade “granola”. It’s oat free, can be made dairy free, and spices can be added if desired. I love granola in general, especially homemade, but it tends to be too crunchy for my liking and and heavy on the spices and sweetener.

Which is why I love using honey in paleo and GAPS recipes, I’m able to control how much to use and it helps with the final texture. But how can honey be used to make “granola” when it’s not low carb? True, it is 17g of carbs per 1Tblsp serving, but as long as you don’t consume too much every day(per the GAPS Diet code, as I call it) you will be fine. And truly, I have been! Still losing weight a year later and I love to bake with it or have some in my warm lemon water. Those 17g of carbs haven’t impeded my progress, so everything in moderation.

Why did I choose honey for this recipe? Aside from it’s antibacterial, antioxidant, and anti-fungal properties, I knew that during the baking process the honey would give the best end results due to it’s natural fructose content. Not over baking it was a good idea too! Honey has a so much to offer us, but not just any honey will do. Specifically, we need to be using raw unfiltered honey. It does have a stronger flavor that some may find unpleasant, but it has the most to offer health wise.

Read more here and here(Dr. Mercola’s site includes a test to know if you have legit raw honey or not).

So here’s what you’ll need:

3 c chopped walnuts, or 1 1/2 c walnuts & 1 1/2 c whole almonds

2 c unsweetened coconut

5 Tblsp ground flax seed

5 Tblsp roasted & salted pepitas

5 Tblsp roasted, salted, and shelled sunflower seeds

3/4 c raw unfiltered honey

2 Tblsp organic butter or ghee

Optional: dried unsweetened cranberries, golden raisins, or dried blueberries

Optional Seasoning: pumpkin pie spice, cinnamon and ginger

Optional Nuts: whole or chopped pecans, sliced almonds, cashews, macadamia nuts

Directions:

Preheat oven to 300 degrees.

In a large bowl, combine all the ingredients together. Folding seemed to have worked best in my favor, in making sure that everything was evenly coated.

Spread out onto a lined half sheet pan and bake for 30 minutes. This will result in a chewier texture. Bake a little longer if you want it to be crunchy.

Let it cool completely before storing into food safe jars/container.

The yield for this recipe will depend on how much you plan to consume. We all ate roughly 1/2 cup servings(I had mine with unsweetened almond milk, as pictured above). You can easily measure out less into snack bags and keep to add on top of yogurt, put into your child’s lunch box, or have as a snack for on the go.

And I know in my directions I don’t say “stir every 10-15 minutes”, that’s because I didn’t stir mine. If you want to, go for it. Stirring it while baking will uniformly crisp up the “granola”. But I hope you’ll give this version a try and let me know what you think!

TGIF, have a great weekend!!

Back to School Dinner Recipes

“Let’s keep it easy this year. Keep it simple.” That’s what I tell myself as the new school year approaches. Sometimes I’m successful, other times not so much. The problem with living low carb/GAPS is that you can’t order out on those nights when you’re not in the mood to cook. Trust me though, the temptation is there. 😈

Which is why I’ve decided to share some of my favorite go to recipes that take 30 minutes or less to cook. Trust me, I wouldn’t share these if I thought they were anything but reliable.

This is of course a recipe roundup, but it’s all recipes that we have enjoyed one time or another. As most of y’all know, I’m a huge fan of sheet pan recipes. Thankfully those can take up to 30 minutes to bake, taking all the guess work and slaving away over a hot stove out of the equation. Just add it all to a sheet pan, place in the oven and just like Elsa, let it go!

As always, I encourage you to play with the seasonings, change things up to fit your dietary needs, and make substitutions where needed. You don’t have to follow the recipe exactly, unless you want to. Plus the bulk of these recipes your kid(s) can help prepare. Hope you all enjoy and welcome back to school!!

20+ Easy Low Carb Dinner Recipes:

  1. Roasted Peppers Onions with Italian Sausage
  1. One Pan Garlic Lovers Shrimp and Veggies
  1. LC Sesame Chicken and Broccoli Sheet Pan Meal
  1. Sheet Pan Meatloaf with Potatoes and Green Beans (turnips or cauliflower maybe substituted for potatoes)
  1. Low Carb Goulash
  1. Baked Chicken and Zucchini Casserole
  1. Eggplant Mini Pizzas
  1. Where’s the Crust Pizza
  2. Easy Chicken Paprika with Sour Cream Gravy (Low Card, Gluten Free)
  1. Sheet Pan Chicken Parmesan
  1. Sheet Pan Garlic Lemon Butter Salmon (good served with pan roasted vegetable medley or salad)
  1. Sheet Pan Chicken Thighs with Bacon (boneless thighs is preferred)
  1. Sheet Pan Taco Bowls
  1. Low Carb Jalapeno Popper Chicken (a family fave, I like using rotisserie chicken)
  1. BLTA Chicken Salad Lettuce Wraps
  1. Low Carb Chili Cheese Dog Casserole (a great recipe to use leftover low carb chili with)
  1. BBQ Chicken with Bacon and Cheese (low carb, keto friendly)
  1. Easy 10 Minute Asian Zucchini Noodles
  1. Cowboy Butter Chicken and Zucchini Noodles
  1. California Turkey and Bacon Lettuce Wraps with Basil Mayo
  1. Quick Keto Dinner
  1. Buffalo Chicken Jalapeno Popper Casserole
  1. Chicken in Creamy Parmesan and Sun-dried Tomatoes (serve with Zucchini Noodles and Salad)
  2. Keto Broccoli Casserole
  • What to Eat When It’s THAT Time of the Month 😑

    Right off the bat, let’s just get this out there…ladies that time of the month is the absolute pits and the LAST thing you want to eat is a bunch of healthy food. I’ll even admit it, I crave pizza, mac n cheese, Chinese dumplings, ice cream you name it. Over the last few months I’ve been trying to do better, choose healthier options during my “shark week” and I will admit I have noticed a difference. Minute as they are, but it’s just enough to take some of the edge off.

    Life with PCOS it’s not always a guarantee that I will have a period every month. Sometimes it’s so light I wonder if I’m having one at all. Other months there is NO doubt it is present. Aside from the obvious, the bloat, acne, cramps, and constantly being cold is at times unbearable. I joke that one day I plan to kick Eve in the shins. 😏

    This month I’m trying to do my best to not rely on pain reliever as much. Being dependent on those isn’t as healthy as relying on nutrition. Is it going to be instant relief? No, and the effects aren’t as lasting as pain relievers but in the long run eating the right foods(not just during your monthly cycle but every day) is better for you. No ill side effects and your body will truly thank you!

    So here’s a mockup menu on how to beat Aunt Flo’s painful stay.

      Breakfast: Pineapple-Carrot-Turmeric Spritzer This is a refreshing and a surprisingly tasty drink. No funky ingredients. If you don’t have a juicer, you can use a blender and strain the juice into a glass.
      Lunch: Smoked Salmon on Romaine – Skip the thick creamy dressing, those are loaded with sugar. Opt for avocado oil and vinegar. Keep it light and simple. Add some berries, or almonds with dark chocolate on the side for a sweet treat!
      Snack: Greek Yogurt with Berries and Nuts – If you are feeling peckish grab a lower carb snack. The best option is homemade yogurt. If you aren’t brave to attempt it, you can always go for store bought. Personally, I skip the yogurt and go for zesty dill pickles. At 1g net carb per serving I can splurge a little and eat about 3 whole small/medium pickles. Kills the sweet tooth and fills me up without feeling like I’ve eaten another massive meal.
      Dinner: Organic Red Meat – I will leave this up to your incredible imagination! I am not a steak fan, however I do love ground beef. During my shark week I tend to eat more ground beef in the form of meatballs, ground beef steaks, and in soups. My favorite recipe is the GAPS Diet soup I make, Roasted Pepper and Acorn Beef Soup. It’s full of good for you stock, vegetables, beef, and is the best comfort food during your period. See recipe here. You can swap out the acorn squash for other seasonally available vegetables such as zucchini, yellow squash, green beans, fresh or frozen okra, even turnips and parsnips are great additions as well!
      Dessert: Holy Cow, LC/GF Brownies – these are incredibly easy to make, freeze well, and can be made with peppermint extract for a yummy grasshopper version!

    The above two pictures show how you can turn them into Cheesecake Swirl and the Grasshopper version, I was getting ready to add the low carb chocolate ganache on top. They are both low carb and gluten free. These will definitely fix that late night sweet tooth without compromising your waistline.

    Hope these ideas will help you, inspire you to try something new, and encourage you to take your health back! Have a blessed Sunday!!

    LC/GF/DF Chocolate Chip Cookies w/Pecans

    Pinterest came through with a scrumptious cookie recipe that I have twice since last night! Definitely a keeper 👍🏼👍🏼 Click here to see the original recipe.

    Ingredients:

    2 tblsp raw organic coconut oil, solid not melted

    3 tblsp raw organic honey

    1 organic egg

    1 tsp organic vanilla extract

    2 c blanched super fine almond flour

    1/2 tsp baking soda

    Pinch of kosher salt

    8 tblsp semi-sweet chocolate chips

    5 tblsp chopped pecans

    Directions:

    In a medium bowl add coconut oil and honey. Combine completely working out any lumps. Add egg and vanilla extract, mix again. Add remaining ingredients and use a silicone spatula to combine. Using a melon baller, dole out the cookie dough onto parchment or non-stick foil lined sheet pans. Flatten slightly with palm of hand and bake in a 350-375 degree oven for 8 minutes. (I used a toaster oven to bake my batches and found that 350 degrees worked better than 375. Adjust the temp and time according to your oven(s).) Let cool completely on sheet pans and move to cooling wrack or serving plate.

    I was able to get 37 cookies.

    Nutritional Info for 1/37 of a serving(according to MyFitnessPal:

    Calories: 102

    Fat: 7.9g

    Carbs: 6g

    Fiber: 1.5g

    Net Carbs: 4.5g

    Definitely a keeper and a must try for anyone needing to satisfy a sweet tooth.

    Happy Eating!

    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!!!

    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!