Hawaiian Haystacks

Dairy-Free, Egg-Free, GAPS-Friendly, Gluten-Free, Grain-Free, Paleo, 

SCD-Friendly, Soy-Free, Sugar-Free 

One of my favorite meals growing up was my Mom's Hawaiian Haystacks, but it was made with cream of chicken (lots of dairy) and rice, so I wanted to make a more gut-friendly version.  I did make quinoa, so if you're strictly paleo, then you could use cauliflower rice or zoodles, or some other squash/veggie base.  The great thing about this meal is you can pull out all your leftovers in the fridge, or any produce that needs to be used up.  What makes this an amazing tasting meal is it's balance of sweet, sour, spicy, bitter, and pure deliciousness.  Traditionally, my mom would add in tomatoes and colored peppers, but since they flare up my autoimmune issues, I didn't add them here.

Instructions

For the Gravy/Sauce:

1 medium Onion (diced)

* 1/2 package Mushrooms

1 TBS Grass-fed butter or Oil (coconut, olive,

           or avocado oil)

Saute onions and garlic in butter/oil for 5 min. and Add:

1 can full fat coconut oil (or almond or other nut/seed milk)

1 C Chicken or Bone Broth

1-2 TBS tapioca starch (can use 1 TBS guar gum, 2-4 tsp xanthum gum, arrowroot powder, or almond flour to help thicken)
Season with Salt and Pepper and other favorite herbs and spices (I added about 2 tsp Herbs De Provence as well)

To serve, add the gravy on top of gluten-free grains or paleo zoodles, cauliflower rice, or sweet potato and dice up and top with any of the following mix-ins (feel free to get creative):

Green Onions (chopped)

Olives

Carrots

Celery

Cilantro (or Parsley, Dill, or other fresh herb)

Chives 

Coconut flakes

Dried Fruit (raisins, figs, apricots, cranberries, 

                                                                                    blueberries, etc.) 

                                                                                    * Tomatoes

                                                                                    * Peppers 

                                                                                    Apples 

 * If you're struggling with an autoimmune issue or gout, you can leave out the nightshades (tomatoes, peppers, and even leave out the mushrooms) to help alleviate symptoms.  

Good for the Soul Chicken Zoodle Soup

Dairy-Free, Egg-Free, GAPS-Friendly, Gluten-Free, Grain-Free, 

 SCD-Friendly, Soy-Free, Sugar-Free

Today has been a particularly busy day, so by the time I realized it was getting close to dinner, I needed something quick.  We had a whole chicken that we cooked the other day, so we had some leftover meat. My mom has been craving chicken noodle soup lately, so I made a chicken zoodle soup instead. It turned out so delicious and so good for the soul!

Ingredients:

4-5 Cups chicken broth + extra water to cover all the veggies 

1 medium onion, diced

1-3 cloves of garlic (depending on how much you love garlic. I love it, so I used 3), diced

Fennel, cut into lengthwise pieces 

3 medium carrots, chopped

Zucchini (spiralized into noodles- You can also chop them or cut into long strips, however you prefer them. I was re-creating the noodles, so I used a spiralizer. Some Cuisinart or KitchenAid attachments have one that makes veggies into tiny strip/noodle-like shapes)

3 Stalks of Celery, chopped

1 1/2 C Butternut squash (optional), cut into small squares

Leftover baked Chicken (cut into small pieces)

Optional: Add any other veggies that you desire. Peas, Rutabaga, Any other variety of Squash,

Potatoes, Brussel Sprouts, etc.

Directions:

Saute the diced onion, garlic, and fennel in some coconut or olive oil until translucent (about 5 min). 

Place the sauted veggies in with the rest of the ingredients and cook over medium heat until veggies are tender. Salt and pepper to taste.

Enjoy!

Creamy Mushroom and Carrot Chicken Dinner

Dairy-Free, Egg-Free, GAPS-Friendly, Gluten-Free, Grain-Free, Paleo, 

SCD-Friendly, Soy-Free, Sugar-Free 

Remember the Cream of Chicken/Mushroom cans that would be poured over chicken, baked, and used as a gravy? Today I was reminiscing on the yummy creamy chicken dinners that my Mom used to make, and I was in a pretty creative mood.  I've also been going through a serious mushroom craving binge, so this is my take on a Cream of Mushroom and Chicken dinner that is Gut-Friendly.  It tastes nothing like my Mom's chicken gravy dinners, however it is absolutely delicious!  I truly savored each bite!  

If you are following a FODMAP diet and have problems with onions, garlic, or mushrooms, you can leave them out and substitute leeks for onions, or add 1 1/2 Cup vegetable broth that works for you.  I haven't been able to handle most of the starch thickeners, so I ended up adding 1/4 C almond flour afterwards to thicken it.  If you want to have a thicker sauce, then you can add 1/4 C Arrowroot or Potato starch, Coconut Flour, 1-2 tsp Xanthum Gum, Gelatin, or some other preferred starch/thickener.

 Ingredients

3 Carrots

1 Onion

1-3 Clove(s) Garlic (depending on taste preference)

1 Can Coconut Milk (or 2 Cups Nut/Seed Milk)

1/2 C Water

1 tsp Apple Cider Vinegar

1 tsp Salt

1/2 tsp Pepper

3 Leaves Fresh Basil (or 1tsp dried Basil), chopped

1/2 pkg Mushrooms (optional), chopped

3-4 Chicken Breasts

Thickener of choice (see notes above)

Directions
Dice together: (or use the food processor)
Carrots, Onion, and Garlic. Saute these in
a pan with 1TBS coconut oil and the Chopped
Mushrooms for 5-7min (or until soft).

In a separate Bowl, combine: Coconut Milk,
Water, Apple Cider Vinegar, Salt, Pepper, and Basil.
Mix well.  Then add the saute Carrot
mixture to the bowl and mix evenly into the sauce.

Place the Chicken Breast in a pan (8x8 works well)
and pour the sauce over the chicken.  Cook at 350
degrees Fahrenheit for 45min-1hr (or until chicken
cooks to 180 degrees). Enjoy with Steamed Veggies or a Green Salad!

*Note: If you or your kids don't like chunks of food, instead of using the food processor, you can blend the carrots, onions, garlic, and sauce for a more creamy option.

Chocolate Ginger Spice Cake

Gluten-free, Grain-free, Dairy-free, Soy-free, Egg-free, Tomato-free,

Sugar-free, GAPS-Friendly, SCD-Friendly, Paleo

I was craving Ginger and Chocolate, so I decided to make a cake. I was super happy to find some eggs at the Health Food Store that I can eat that don't upset my tummy! They are pastured eggs by Vital Eggs. The insides are more orange (how eggs used to look years ago without all the grain-feed, antibiotics, pasteurization, bleaching, and who knows what else they do....). If you can't do eggs at all, then follow the substitutions below. I hope this hits the spot the same way it did for me!

Ingredients
1-1/2 C Almond Flour (you can also use 1 C protein powder with 1/2 C coconut flour instead of using nut flours)
1/4 C Cocao Powder (Omit if following the SCD. The cake still tastes amazing without cocoa).
3 tsp Cinnamon
2 tsp Ginger (I like a lot of ginger, so if you prefer it more light, then use 1 to 1-1/2 tsp)
1/2 tsp Cloves
1/2 tsp Nutmeg
1/4 tsp Cardamom (optional)
1 tsp Baking Soda
1/4 tsp Salt
1 tsp Apple Cider Vinegar (Preferably ACV that still has the Mother in the bottom.)
1/2 C Apple Sauce (optional)
1/4 C Raw Unfilterd Honey or Maple Syrup (If you don't do sugar, then start by adding 7-10 drops of liquid stevia and add one drop at a time to taste, or 1/4 tsp of powdered stevia at a time until desired taste. It will sweeten a little with baking, so go light on the stevia. You can also use 1/4 C Lankanto instead of honey or stevia if you prefer. Lankanto Monk Fruit doesn't have the aftertaste that stevia does. My stomach doesn't do well with Monk Fruit, however most do just fine).
3 Eggs (Pastured preferred. If you can't do eggs, then substitute 1/4 C Arrowroot powder, or 1/4 C ground chia plus 1/4 C Ground flax seed soaked in 1/2 C water for 5min. If using the chia/flax blend, you may want to add in 1/4C protein powder to help the consistency so it doesn't fall apart too easily. I like the SunWarrior Pea or Fermented Rice Protein blend).

Directions
Preheat oven to 325 degrees F.
Combine all the dry ingredients and mix together well. Set aside. Combine all the wet ingredients into a mixing bowl and mix well. Then add the dry ingredients to the bowl and mix well. Pour batter into an 8x8 greased pan. (If you're not using eggs, then line the pan with parchment paper so the cake won't stick to the pan). Bake at 325 degrees F for 25-30 min (or until a toothpick comes out clean).

Enjoy with a glass of coconut or nut milk, dollop of refrigerated coconut milk cream, or homemade ice-cream. It's also great all on it's own!

Clean Raw Chocolate Heart Melters

Gluten-free, Grain-free, Dairy-free, Soy-free, Egg-free, Sugar-free, 

Vegan, GAPS-Friendly, SCD-Friendly, Paleo, Raw

Left image has coconut flakes.  Right image has walnuts added.

Ingredients:

1 C Coconut Oil (softened)

1 C Raw Cacoa Powder

1/8-1/4 C Raw Honey (or liquid Stevia to taste-Start with 10 drops and add drop by drop until you get desired taste)

1 tsp Vanilla powder (or non-alcoholic liquid)

Dash of Salt

Optional Add ins:  

1/4 C Coconut flakes/shreds

1/4 C Walnuts, pecans, or other favorite nut

Fresh Berries

Fresh coconut cream on top (after they've cooled and hardened)

Goji berries

Edible Flowers 

Pumpkin, Sunflower, or Sesame Seeds

Essential Oils: Cinnamon, Clove, Lavender, Wild Orange, Cilantro and Lime, etc

Chilies or cayenne pepper to desired heat

Raw Cocoa Nibs for an extra chocolate kick

Directions:

In a medium sized bowl, add the cacoa, vanilla powder, and salt together.  Then, add the honey and any desired add-ins.  Mix well.  If you are using stevia, start by mixing 10 drops in with the coconut oil.  Then add to the chocolate mixture, stirring by hand.  Mix well.  (You may need to add 1/8-1/4 C more coconut oil if you are strickly sugar-free.  Mix just enough oil to get the chocolate mixed well and moist.)  Scoop the mixture into your choice of molds (or scoop into a small 8 x 8" baking dish lined with parchment paper and score into 24 pieces with a knife before cooling.)  Place in the freezer for about 15 min.  Pop out of the mold (or cut into cubes if using a dish) and store in an air-tight container in the fridge.  When you're ready to enjoy, let them sit out for 5-10 min and they are melt-in-your-mouth perfect!  This recipe makes just over 24 chocolate hearts in less than 20 min!  

Pumpkin Chocolate Chip Cookies

Gluten-free, Grain-free, Dairy-free, Soy-free, Egg-free, Sugar-free, 

Vegan, GAPS-Friendly, SCD-Friendly, Paleo

One thing that I've really missed in going off all grains and sugar to help my gut and pancreas heal is my Mom's chocolate chip pumpkin oatmeal cookies.  Her cookies were always low-sugar and healthy as far as we knew it, but they are off-limits to me now for a while.  So here is my adaptation to one of my most favorite treats.  (Because I have been used to no sugar lately, these may not be as sweet as you prefer.  You can add more sweetener to  your personal preference.)  I hope you enjoy them as much as I do!

Ingredients:

2 C Protein Powder (or Almond or Nut Flour)

1/2 C Coconut Flour

2 tsp Baking Powder

2 tsp Baking Soda

1/2 C Ground Chia (Dry-Unsoaked)

3 TBS Ground Flax seeds (Dry-Unsoaked)

2 tsp Pumpkin Pie Spice Blend (or use 1 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, 1/4 tsp cardamom, 1/8 tsp star anise, 1/8 tsp fennel)

1 tsp+ to taste ground Stevia leaves (You can substitute honey or raw sugar if you can handle the sugars) 

1 tsp Vanilla Powder (or liquid)
1/4 C Raw Cacao Nibs (or Choc. chips of choice)

2 tsp Apple Cider Vinegar

1/3 C Coconut Oil

1 C Coconut Milk (or Almond Milk)

Directions:

Blend all the dry ingredients together (mixing in the cacao nibs last).  In a separate pan, melt the coconut oil.  Once melted, remove from heat and add all wet ingredients together.  Blend well.  Slowly add the wet ingredients to the dry, mixing well.  The dough should be moist, and hold together fairly well when pinched.  If it's not moist enough, add more coconut milk 1 TBS at a time until you get a good consistency.  Scoop out with a spoon (I used an ice-cream scooper) and roll into balls.  Flatten them with your hand or fork and place on a greased cookie sheet.  Bake at 350 degrees for 30-35 min (or until a toothpick comes out clean and the tops don't cave in when pressed).

Enjoy with fresh coconut cream on top of the cookie and some coconut or nut milk.