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Breakfast Cookies

Not GAPS legal but sounded good. I would recommend soaking the grains before baking them.
From my friend Jamie. Comments are hers.

Breakfast Cookies:

2 cups whole wheat flour
2 cups old fashioned oats
1/2 cup oil
1/2 cup brown sugar (another sweetener I am sure would work fine)
1 1/2 cups milk
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
optional 1 cup of chocolate chips or nuts or whatever you like

Mix all ingredients together. Bake for 12-15 minutes at 350. Serve hot in a bowl topped with a bit of milk or plain. Can freeze fine. If you want to soak the oats and flour overnight in the milk it works out fine, but you need to add more milk when mixing in the morning. Tastes like baked oatmeal in a cookie shape imo.

Celery Root Bacon Hash Browns (GAPS)



1 medium celery root

1/2 onion

1/2 tsp sea salt

1/2 lb bacon (4 big pieces)

4 TBS fat (lard, tallow, coconut oil, ghee)


1.Dice your bacon and add to the skillet.

2. Dice your onion and add to the same skillet.

I used leftover bacon fat.

3. Add the 4 TBS of fat to the skillet and brown everything together.

4. Wash the outside of your celery root.

5. Cut the skin off of the celery root. *Save the skin for your chicken or vegetable stock!

6. Quarter the celery root to fit into your Cuisinart.

7. Use your Cuisinart (thick shredder side) to shred the celery root. * You can also use a normal grater.

8. Add the celery root to the skillet and cook down for a few minutes.

9. Scoop the mixture out of the skillet and press down onto a baking sheet (I only used 1/2 of baking sheet. The flat sheet makes it easier to cut on than a baking pan).

10. Freeze for about 1 hour until hardened and cut it into squares.

11. Separate the squares with a knife or spatula.

12. Store in a container or plastic bag layered with parchment paper.

13. Prepare:

Heat up a skillet. No extra fat needed!

Add your frozen hash brown and cook until golden brown.


Heat your oven to 400 degrees.

Place your hash browns on the baking sheet and cook for 15-20 minutes.

Recipe from Whole New Mom


2 – 3 Tbsp oil (I recommend coconut oil.)
1 cup chopped onion (I use 1/4 cup minced)
1 clove garlic, minced (see The Easiest Way to Peel Garlic)

1 lb ground beef (or other meat or even chicken. See below for vegan option.)
1 1/2 Tbsp curry powder
2 1/4 tsp salt (I recommend Real Salt)
1/8 tsp pepper
1/8 tsp cinnamon
1/8 tsp ginger
1/8 tsp turmeric

2 1/2 – 3 cups tomatoes (about 1 1/2 14 oz cans)
3 potatoes
2 1/2 – 3 cups peas


1. Melt oil or butter in a large pan.

2. Add onion and garlic (if using minced, add a bit of water to reconstitute).

3. Cook until onion softens and garlic begins to brown (watch it carefully – garlic burns easily!)

4. Add meat and cook thoroughly.

5. Add curry, salt and spices. Stir well.

6. Dice potatoes.

7. Add potatoes, tomatoes and peas to the pan.

8. Bring to a simmering boil. Reduce heat, cover and simmer for 25 minutes, or until potatoes are done.

Five Spice Chicken And Orange Salad

This is not a tried and true recipe, but it looks good. Forget trimming the fat. Keep the fat!

Also, someone suggested adding feta cheese and almonds and said it was really good. :)

This recipe is taken from Family Fun Magazine

Recipe Ingredients

6 teaspoons extra-virgin olive oil , divided
1 teaspoon five-spice powder (see Ingredient note)
1 teaspoon kosher salt , divided
1/2 teaspoon freshly ground pepper , plus more to taste
1 pound boneless, skinless chicken breasts , trimmed of fat
3 oranges
12 cups mixed Asian or salad greens
1 red bell pepper , cut into thin strips
1/2 cup slivered red onion
3 tablespoons cider vinegar
1 tablespoon Dijon mustard

Recipe Directions

Preheat oven to 450°F. Combine 1 teaspoon oil, five-spice powder, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub the mixture into both sides of the chicken breasts.

Heat 1 teaspoon oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, 3 to 5 minutes. Turn them over and transfer the pan to the oven. Roast until the chicken is just cooked through (an instant-read thermometer inserted into the center should read 165°F), 6 to 8 minutes. Transfer the chicken to a cutting board; let rest for 5 minutes (it will finish cooking as it rests).

Meanwhile, peel and segment two of the oranges (see Tip), collecting segments and any juice in a large bowl. (Discard membranes, pith and skin.) Add the greens, bell pepper and onion to the bowl. Zest and juice the remaining orange. Place the zest and juice in a small bowl; whisk in vinegar, mustard, the remaining 4 teaspoons oil, remaining 1/2 teaspoon salt and freshly ground pepper to taste. Pour the dressing over the salad; toss to combine. Slice the chicken and serve on the salad.

Prepare through Step 2. Refrigerate the chicken for up to 2 days. Slice and serve chilled.

Ingredient Note: Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.

Tip: To segment citrus: With a sharp knife, remove the skin and white pith from the fruit. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding the membranes.

Perfectly Stuffed Chicken

Tried this and it was SOOO good.

6 boneless skinless chicken breast halves (pounded thin)
8 ozs italian salad dressing (or just take 1 cup olive oil, 2 tsp of basil, oregano, thyme, and mustard powder, 1/4 tsp each of salt and pepper, mix and marinate.)
2-3 cups of almond meal
.75 cup grated parmesan cheese
1 tsp chopped fresh thyme
1/8 tsp pepper
1.5 cups feta cheese (crumbled)
.5 cup sour cream
1 tbsp vegetable oil
3 cloves garlic cloves (minced, more if you really like garlic)
4 cups spinach (chopped fresh)
1 bunch green onion (chopped)
1 cup sliced mushrooms
2 bell peppers, chopped
8 ozs sun-dried tomatoes (oil packed sun dried, chopped)

1. Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.

2. Place the almond meal, Parmesan, thyme, and pepper into a food processor. Pulse until the thyme and parmesan are thoroughly chopped and mixed. I used a personal chopper and just did the thyme and parmesan then hand mixed the almond meal and pepper. Set aside.

3. In a large bowl, stir together the feta and sour cream. Set aside.

4. Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions and bell peppers, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach, onions, peppers and mushrooms with feta and sour cream mixture.

5. Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.

6. Preheat the oven to 400 degrees F (200 degrees C).

7. Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick or skewer (mine were pounded flat, but the roll was still pretty thick). Transfer chicken breasts to a baking dish, pour the marinade over them, then sprinkle with the almond meal mix.

8. Bake, uncovered, in a preheated oven for 30 minutes or until the internal temperature reaches 165 degrees F.

Kurt's Faux Chocolate Mousse

My husband and I have been doing the South Beach diet. We're doing pretty well, but as one can guess, treats are pretty hard to come by on this diet. However, here is a phase one friendly treat that is tastier than it sounds. Try it!

Kurt's Faux Chocolate Mousse:

1/2 cup ricotta cheese
1/2 tsp vanilla
1 tbsp cocoa powder
1 tsp sugar-free chocolate syrup
1 packet truvia (or other sugar alternative of choice)

Combine and whip thoroughly with a fork. Serve cold.

And I am enjoying this while I type up this entry. ;-)

Multigrain Bread Recipe

This recipe is from the father of a friend of mine. Hoping to try it soon.


2 tsp dry yeast
1 1/4 cups warm water
2 3/4 cups ground multigrain flour
1 1/2 cups whole wheat flour
2 tsp salt
2 tbsp sunflower or canola oil
2 tbsp honey
1 cup cooked multigrain cereal, cooled ***
rolled oats for topping

1. Grease an 9" x 5" x 3" (23cm x 13cm x 8cm) loaf pan with oil. Sprinkle the yeast into the water in a bowl. Leave for 5 minutes; stir to dissolve.

2. Mix the flours, ground grains, and salt in a large bowl. Make a well in the center and pour in the dissolved yeast, oil, honey, and cooked grains. Stir in the flour to form a stiff dough.

3. Turn the dough out onto a lightly floured work surface. Knead the dough until glossy and elastic, about 10 minutes. (NOTE: Knead this bread VERY well. It needs a LOT of kneading.

4. Put the dough in a large, lightly oiled bowl. Turn the dough to coat with the oil and cover with a dish towel. Let rise until doubled in size, about 1 hour. Punch down the dough, then let rest for 10 minutes.

5. Shape the dough for a loaf pan and place in the pan, seam side down. Cover loosely with a dish towel. Proof until doubled in size, about 30 minutes.

6. Brush the top of the loaf with water and sprinkle with the oat flakes or rolled oats.

Bake in an oven preheated to 350 for 30 -40 minutes.

*** To make the cereal, 1/2 cup of 7 grain to 1 cups of water, bring to boil, reduce to simmer and cook until tender.

Friday Shrimp

Yep, it's another from Aarti. What can I say, she's impressed me. :)


* 14 large Mexican shrimp, shelled, deveined, tails intact
* 1 teaspoon ground turmeric
* 1 teaspoon kosher salt
* 1/2 teaspoon ground coriander
* Extra-virgin olive oil, for coating
* 10 large cloves garlic, minced
* 1/4 cup minced fresh cilantro
* 1 fennel bulb, shaved thinly
* Juice of 2 limes
* Kosher salt and freshly ground black pepper


Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

In a mixing bowl, combine the turmeric, salt, and ground coriander. Toss the shrimp with the turmeric mixture and enough olive oil to coat.

Mix the garlic with half of the cilantro and a 1/2 tablespoon of olive oil. Slice a deep slit in the back of each shrimp from head to just above the tail. Be sure to not cut all the way through the shrimp. Stuff each shrimp with the garlic mixture and line up on the prepared baking sheet. Roast in the oven until cooked through, about 10 to 15 minutes.

Meanwhile, while the shrimp are cooking, toss the fennel with the lime juice and the remaining cilantro. Season the fennel salad with salt and a generous amount of pepper.

Remove the shrimp from the oven. Serve 2 shrimp per plate with a small mound of fennel salad in the middle.

South O' The Border Prawn Masala

Another from Aarti. I haven't tried it, but if it's as good as the last one, I'm going to love it!


* 1 pound large head-on prawns, shelled, deveined, heads and shells reserved
* 2 tablespoons olive oil
* 1 large red onion, diced
* 4 cloves garlic, thinly sliced
* 1 (1-inch) piece fresh ginger, peeled and minced
* 1 small jalapeno, seeded and finely chopped
* 2 dried arbol chile, stemmed
* 1 dried ancho chile, stemmed
* 1 (14-ounce) can peeled tomatoes in juice, drained, liquid reserved
* 3/4 teaspoon ground turmeric
* 1/2 teaspoon garam masala
* 1/4 cup heavy cream
* 1 tablespoon chopped fresh dill
* Naan bread, for serving


Remove the prawn heads. In a medium saucepot, bring the prawn heads, shells and 5 cups of water to a boil. Reduce the heat and simmer 20 minutes.

Meanwhile, heat the oil in a large skillet over medium heat until shimmering. Add the onions, garlic, ginger, and jalapeno, and cook, stirring occasionally, until golden brown, about 8 to 10 minutes.

While the vegetables cook, break the arbol chiles and ancho chile into pieces (remove the seeds, if you prefer less heat and spice), then grind in a spice grinder to a fine powder. Set aside.

Crush the tomatoes with your hands.

Add the turmeric, garam masala, and 2 teaspoons of the ground chile powder to the skillet. Reserve the remaining chile powder for another use. Saute the mixture for 30 seconds, then add the crushed tomatoes and 1/4 cup of the reserved tomato juice. Cook the mixture, stirring, until thickened and most of liquid is cooked out. Cook's Note: This sweetens the tomatoes and helps bring all the flavors together.

Strain the prawn shells from the water and discard the shells. The water is now a prawn stock. Add 2 cups of the prawn stock to the tomato mixture and bring the mixture to a simmer. The remaining prawn stock can be cooled and frozen for future use. Simmer the tomato mixture, uncovered, for 10 minutes.

Add the prawns to the skillet and cook, stirring gently, until just cooked through, about 4 minutes. Reduce the heat to low, then add the heavy cream and fresh dill. Let the mixture simmer, for 2 minutes more, stirring gently. Season with salt, and pepper, to taste. Serve the masala with warm naan.

Tandoori Chicken

Aarti style!

So I discovered Aarti thanks to my sister in law who's really into the Food network. I tried one of her recipes and it was so DELICIOUS! I had to post it here. You can find the original recipe over at her site, Aarti Paarti

Tandoori Chicken

2 dried guajillo chiles (if you can’t find these, then use 2 chiles d’arbol, and more paprika for colour)
1/2 tsp fenugreek seeds
1 tsp coriander seeds
1/2 tsp fennel seeds
5 cloves
1/4 tsp ground cinnamon
2 green cardamon, green husks discarded, black seeds retained
1 black cardamon, husk discarded, seeds retained
Pinch cayenne pepper
1/4 tsp paprika
1/4 tsp ground turmeric
2 tbsp malt vinegar or lime juice
1 tsp kosher salt
1/4 cup oil vegetable/canola/peanut oil
1 cup whole fat plain yogurt
8 cloves garlic, minced (or put through a garlic press)
2″ thumb ginger, peeled and minced

1 packet of boneless skinless chicken thighs (1.5lbs usually)

1) Toast all the whole chiles and spices in a cast iron skillet until fragrant (3 minutes or so), shaking the pan or tossing the spices with a spoon. Throw into a spice grinder with cinnamon, paprika and turmeric. Grind until a fine powder.

2) In large bowl, whisk together yogurt, malt vinegar/lime juice, salt, oil and the spice mixture you just made. It should smell amazing!

3) Now here’s the thing. If you’re squeamish about chicken and salmonella etc, reserve 1/3 cup of the marinade and set aside. You can make the sauce out of this marinade. Alternatively, I just use whatever’s left after marinating the chicken, but make sure that I cook it to 160 degrees f, so that if there are any nasty bacteria in there, it’s definitely dead.

4) Prick the chicken thighs with a fork. Add the thighs to the marinade, and toss to coat. Marinate at least one hour, and at most overnight, in the fridge.

5) When you’re ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn’t swimming in it. Reserve remaining marinade for the sauce (see step 3!). Cook chicken thigh under the broiler about 5 minutes until starting to blacken. Then turn oven down to 350, and cook another 10 minutes until meat thermometer registers 160. Remove from the oven.

6) While the chicken is cooking, pour reserved marinade into a small saucepan, along with 1/2 cup of water and 1 tsp of honey. Bring to a gentle boil over medium-low heat. Simmer until the sauce comes to 160, whisking all the time. Taste and season with salt and pepper.

7) Serve with a fresh squeeze of lime, and a drizzle of the sauce. Mum serves it with a cool potato, red onion and green bell pepper salad. I served it with a simple butter lettuce and sugar snap salad, drizzled with a totally off-the-top-of-my-head dressing: yogurt, 1 clove garlic, coupla big tablespoons of pickled ginger (the kind you get with sushi), salt and pepper. Cooling, sweet and great complement to the spicy chicken!


The Hungry Cook

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