GAPS

Last week I found a new health blog through a picture on foodgawker. Yeah, I can’t resist looking at all the yummy photos on that sight even if I can’t eat them. 

Anyway the blog – Healthful Pursuit – has some pretty good recipes on it. I also enjoy reading peoples health journeys whether or not I agree with their food choices, I still shudder at the thought of regular gluten free living and rice flour (I’m sure in some way I’m scarred for life – just kidding).
But I found myself staring at her recipe for gluten free Oatmeal Raisin Cookies, and really wanting them. They looked chewy and delicious and the weird thing is I don’t even like oatmeal raisin cookies! I must have been away from cookies to long or something. Desperation is an interesting thing.
Suddenly I wanted a chewy cookie, a dense, chewy cookie like old times.
So, my brain went to work. I thought I was brilliant when I realized I could pulse our dried coconut flakes in our food processor an have a more “oatmealish” consistency. (I know it’s probably not a word, oh well you get my point.)
Then, actually on my first try, I nailed it. For me at least. You’ll have to be the judge on how I did, but it’s a dense, chewy cookie that’s chock full of toasted coconut and currants. Yay!
It tastes good at room temperature or right out …

Lately I have been wondering what recipes I could make as easy snacks, because honestly snacks can be the hardest thing for me to come up with. I never remember to make any, or create new ones until it’s 3 o’clock and I’m hungry.
Surely you’ve never struggled with that? Right?
Well, Mommypotamus has a list this week about 21 healthy snack recipes, and best of all they’re grab and go. Yay! Thank you Heather!
I want to try the Sweet Coconut and Curry Granola Bars, Homemade Cherry Larabars, GAPS Berry Scones, and Lacto-Fermented Dilly  Carrot Sticks. Wow… that could take me a little, but they all sound so good.
Have a great snack-tastic weekend!
Please check each recipe before you make it – from my quick glance most were GAPS legal, but please double check.
Photo Credit – The Nourishing Gourmet

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(never home)maker had a neat recipe that I decided to try recently. Scrambled egg bites.
The idea of scrambled eggs made in a mini muffin tin just was so cute I had to give it a go. After all isn’t it nice to spruce up breakfast once and a while? Otherwise it just gets to boring. This type of recipe should be easy to customize any way you’d prefer.
Have fun experimenting! (you’ll find the basic recipe/ratio on at the link up top)

Sundried Tomato Scrambled Egg Bites

5 eggs
2 tbsp yogurt
2 tbsp onions, finely minced
4 sundried tomatoes, finely chopped
salt and pepper to taste

Scramble eggs, add other ingredients, and mix gently. Pour in greased mini muffin cups. Bake @ 350F for 18-20 minutes. Until lightly browned.
Makes about 16 mini muffin bites. Would also make a great snack.
 
What flavor combo would you want to try?

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Recently I heard from Juliette who runs SpecialHealthStore.co.uk, and was excited to learn that readers in the UK (and Europe) can have access to GAPS products like:

The Gut and Psychology Book
BioKult
GAPS Guide
Internal Bliss (GAPS cookbook)
and more!

So if you live on the other side of “the pond” check it out.
If any of my readers are from over in the UK would you mind sharing what places you usually buy GAPS products from? I would love to add them to my resource page (which I’m trying to grow).
This link is on my resource page along with may other ideas to get you started or help you on the GAPS diet Check it out, and come back Thursday for a simple muffin recipe.
Photo from thebadastromomer.

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I wanted to start March off right, and what better way then with a scone recipe?
Actually mine looks a little more like a cookie, but it goes so well with a cup of tea and it’s inspiration came from this beautiful image and recipe on Martha Stewart. So I had to call it a scone. You understand don’t you?
Of course taking this idea and turning it into an almond flour version took several tries and the addition of a little pizazz (orange zest) , but nobody minded taste testing because they all came out pretty good.
You know that your recipe is done when everyone in your family doesn’t want you to change a thing. So this is a sweet, tangy, soft and chewy cookie… I mean scone. Let me know what you think!
Just so you know I’m not some extreme recipe tester. If it works for me consistently it’s good enough.

Makes about 10-12 small scones.

1/2 cup halved organic cranberries (frozen or fresh)
zest of half an orange
3 cups almond flour
1/4 cup honey
3 tbsp butter
1 egg
1/2 tsp Celtic sea salt
3/4 tsp baking soda

Preheat your oven to 330º F. Melt the honey and butter together until lightly warmed into a syrup (if it gets to hot let it cool slightly). Mix together almond flour, salt, baking soda, and orange zest. Add egg and mix well, then add the butter and honey. Mix until thoroughly combined. Fold in cranberries.
Take about 2 tbsp of dough and form a small disk and …