Holidays Grain Free Meal Plans · Pumpkin Seed Crackers Dinner: Tritip Roast Garlic Spinach Muffins Sauerkraut Sweets/Snack: Celery with Peanutbutter Prepare ahead of time: Dried

Holiday Grain Free Meal Plans Copyright 2012 Health, Home, and Happiness, LLC Page 1

Holidays – Grain Free Meal Plans New Year’s Eve New Year’s Valentine’s Day St Patrick’s Day

Breakfast: Quiche Crispy Bacon Lunch: Sprouted Lentil Burgers Fruit Salad Dinner: Steamed Cod Sauerkraut or Sautéed Spinach Sweets/Snack: Meringue Grapes

Breakfast: French Toast Fruit Salad Lunch: Buffalo Chicken Wings with Blue Cheese Dressing Dinner: Brisket Roast with a garlic and horseradish crust, cooked spinach with lemon butter sauce, beans cooked in stock, and grapes Sweets/Snack: Grapes, sliced veggies Prepare ahead of time: Dried Apples, Soak

Pecans

Breakfast:

Waffles with Sliced

Strawberries

Lunch: Crepe and Raspberry Roll Up Dinner: Spaghetti Squash Meatballs Red Sauce Banana Nut Muffins Sweets/Snack: Chocolate Gelatin Pudding Prepare ahead of time:

Dried Apples, Soak

Pecans

Breakfast:

Green Eggs and Bacon

Lunch: Steamed Carrot Coins Spinach Garlic Dip Pumpkin Seed Crackers Dinner: Tritip Roast Garlic Spinach Muffins Sauerkraut Sweets/Snack: Celery with Peanutbutter Prepare ahead of time:

Dried Apples, Soak

Pecans

Easter Mother’s Day Birthday Party Ideas

Breakfast: French Toast Honey Syrup Lunch: Chicken and Veggie Wraps Dilly Carrot Sticks Dinner: Garlic Rosemary Rib Roast Green Salad Biscuits Sweets/Snack: Macaroons

Breakfast: French Toast Yogurt with Raspberries Lunch: Leek and Green Onion Quiche Dinner: Spring Stir Fry with Peanut Sauce Sweets/Snack: Chocolate Truffles

Party Menu: Chicken Pepper Poppers Orange Vanilla Cupcakes Honey Meringue Frosting Carrot and Cucumber Spears Ranch Dip Freshly Squeezed OJ Grain Free Crackers Deviled Eggs Prepare ahead of time:

Marinade chicken, make

ranch, boil eggs


Holidays- Grain Free Meal Plans Father’s Day 4th of July Halloween Thanksgiving

6

Breakfast:

Loaded Breakfast Muffins

Lunch: Pizza Pea Salad Dinner: Slow Cooked Ribs Roast Veggies Sweets/Snack: Jerky Prepare ahead of time: Jerky, yogurt, marinate

ribs

7

Breakfast:

Strawberry Smoothie

topped with Blueberries

Lunch: Hotdogs, deviled eggs, dilly carrot sticks Dinner: Guacamole Burgers, looks like whole wheat biscuits, flag fruit skewers Sweets/Snack: Flag fruit skewers

8

Breakfast: Pumpkin Walnut Pancakes Lunch: Clementine Jack O Lanterns Honey and Nutbutter Roll Ups Dinner: Baked Chicken Nuggets Homemade Ketchup Crispy Pumpkin Seeds Sweets/Snack: Pumpkin Cupcakes

1

Breakfast:

Pumpkin Pie Muffins

Breakfast Sausage

Lunch: Brie, Smoked Salmon, Grain Free Crackers, Fruit Salad Dinner: Turkey Cranberry Sauce Cauliflower Stuffing Green Bean Casserole Sweets/Snack: Pumpkin Custard, Pecan Pie

Christmas Eve Christmas Hanukkah

2

Dinner: Lamb chops Almond Flour ‘sourdough’ Green Salad Sweets/Snack: Butter Cookies Prepare ahead of time:

Dried Apples, Soak

Pecans

3

Breakfast: Crockpot Stuffed Apples Sticky Rolls Lunch: Cheese and Crackers Lamb Vegetable Soup Dinner: Roast Beef Creamy Cauliflower Spinach Strawberry Salad with Orange Vinegar Dressing Sweets/Snack: Pecan Pie Prepare ahead of time:

Dried Apples, Soak

Pecans

4

Breakfast:

Apple Latkes

Lunch: Crackers, Salmon dip Dinner: Lamb Roast Cauliflower Stuffing Sweets/Snack: Fried Cheese Sticks Prepare ahead of time: Dried Apples, Soak

Pecans


New Year’s Eve

Have Prepared Ahead of Time: Start Sprouting Lentils:

1 cup lentils (half a pound)

1 quart or half gallon wide mouth mason jar

1 sprouting lid or sieve (sprouting lids save

time!)

Directions:

Rinse lentils under running water. Put lentils

in the mason jar and cover with filtered

water. Allow to soak like this 8-12 hours.

Drain and rinse with filtered water, and

drain again. Repeat rinsing and draining two

to three times a day for 2-3 days.

Sauerkraut

Serve either this or sautéed spinach on New

Year’s Eve

Ingredients:

1 head cabbage, green or purple

2 tablespoons sea salt (coarse is fine)

Equipment:

2 quart-sized large mouth mason jars

Food processor or knife

Cup or cylinder that fits inside the mason

jar, to smash sauerkraut

Directions:

Remove and discard outer leaves of the

cabbage, until you get to the clean

unblemished leaves underneath. Cut

cabbage in half and core. Shred cabbage in

food processor using a ‘slicing’ disk, or

shred with a knife, creating thin strips of

cabbage. Pack into jars and add 1 tablespoon

salt to each jar. Cover and shake to

distribute the salt. Allow to sit out for an

hour, until the cabbage wilts. Smash to

release juices. Cover again, and allow to

ferment on counter for 3 days before

transferring to the fridge to store. Sauerkraut

is ready to eat after the countertop

fermentation.

Quiche

Reserve for breakfast tomorrow

Ingredients for Almond Flour Crust:

2 cups almond flour

2 tablespoons tallow, butter, ghee or coconut

oil

1 egg

1 teaspoon dried basil or rosemary

½ teaspoon sea salt

Ingredients for Quiche:

6 eggs

½ cup coconut milk or yogurt or cultured

cream


1 cup cooked meat, chopped (optional)

1 cup assorted chopped vegetables (onion,

tomatoes, greens, peppers, artichoke hearts)

1 clove garlic, minced

1-2 tablespoons tallow

Directions for Crust:

Using a fork or mixer, mix all ingredients

together. Using your hands, form dough into

a flat disk and then roll it into a circle ¼

inch thick between two pieces of parchment

paper. Transfer crust to shallow casserole or

pie plate. If using a pie plate, crimp the

edges of the quiche crust decoratively as for

pie.

Directions for Quiche:

Sauté peppers, summer squash and garlic

with tallow in a frying pan until soft.

In a bowl, combine the eggs, coconut milk,

salt and meat and mix well with a fork. This

is a great way to use meat picked off the

bones from making stock, or odds and ends

of leftover meat dishes. Pour egg mixture

into the unbaked pie crust and top with

peppers, squash, and garlic. Bake at 350

degrees for 30-45 minutes, or until the

center is set. Cool 15 minutes before serving

to prevent quiche from crumbling.


New Year’s Eve

Breakfast:

Quiche

Crispy Bacon

Ingredients:

1 pound bacon, sugar and nitrate-free

Directions:

On a large griddle over two burners, or in

two skillets, fry bacon over medium heat.

Turn once the edges start to brown. Once

cooked, remove to paper towels to drain,

serve warm.

Reserve bacon drippings in the fridge to use

for cooking later on – bacon drippings add a

fantastic flavor to just about anything!

Lunch:

Sprouted Lentil Burgers

Lentils are traditionally served during the

New Year because their small coin-like

appearance symbolizes wealth and

prosperity for the year to come.

Ingredients:

4 cups sprouted lentils, divided

3 cloves garlic, peeled

1 teaspoon sea salt

1 teaspoon horseradish, grated

1 inch of ginger root, peeled

¼ cup expeller pressed coconut oil, palm oil

or ghee

2 tablespoons coconut oil, palm oil or ghee,

for frying

1 head lettuce, shredded

Directions:

In a skillet over medium heat, melt 2

tablespoons of the fat for frying. Meanwhile,

in a food processor, combine 1 cup sprouted

lentils, ¼ cup fat, garlic, salt, horseradish

and ginger. Puree until smooth. Add

remaining lentils and pulse until coarsely

chopped to retain some texture. Form into

patties with your hands, and fry gently,

flipping once golden brown. Repeat with the

remaining patties. Serve on a bed of lettuce

and drizzle with tahini dressing.

Fruit Salad:

Slice an assortment of 5-10 pounds of fruit

(bananas, apples, oranges, grapefruit,

pineapple, kiwi, pears). Toss with the juice

of 1-2 lemons to preserve color.

Store leftovers in individual containers for

easy-to-grab snacks for the week ahead.

Dinner:

Steamed Cod with Leeks and Herbs

Cod became a popular food during feasts in

the Middle Ages because it was easy to

preserve and transport. Now it is a

traditional dish served during the Christmas

and New Year’s festivities.

Ingredients:

4 cod fillets, 5 ounces each

Juice of 1 lemon (about ¼ cup)

2 teaspoons filtered water

¼ teaspoon Celtic sea salt

1 large leek, white part only, washed and cut

into thin strips

2 teaspoons fresh garlic, minced

¼ cup fresh chives, minced

3 tablespoons fresh basil, chopped fine

Directions:

Combine lemon juice, water, salt and leek

pieces in a frying pan. Put fish fillets on top

of the mixture and sprinkle them with fresh

herbs. Cover and place on a burner on high

heat until liquid steams. Turn burner to

medium-low, simmering for 6-10 minutes

(until cod is flaky).

Serve fillets on a platter and pour leek, herb,

and liquid mixture on top of them.

Sauerkraut or Sautéed Spinach

Sautéed Spinach

Cabbage, spinach and other greens are

served on New Year’s Eve because they look

like folded money and are supposed to

symbolize a profitable year ahead for those

who eat them. The more greens you eat on

New Year’s the larger your fortune will be

in the year to come.

Ingredients:

½ pound spinach, tough stems removed and

washed

2 tablespoons ghee, coconut oil or butter


½ teaspoon ground black pepper

2 cloves garlic, crushed

Directions:

In a skillet over medium-high heat, melt

ghee, coconut oil or butter. Sautee garlic for

1-2 minutes. Add spinach, salt and pepper

and sauté for another 3-4 minutes or until

cooked but not any darker than bright green.

Serve immediately.

Snacks/Sweets:

Meringue

Traditionally, round or ring-shaped cakes

are served on New Year’s Eve. In some

countries they hide a coin, trinket or almond

somewhere in the cake, and whoever finds it

in their slice will be lucky in the new year.

Ingredients:

4 large eggs, separated (you need the whites

only – make sure there isn’t any yolk at all

in them)

1 teaspoon apple cider vinegar

3 tablespoons honey

½ teaspoon vanilla

Almond, to hide in the cake (optional)

Directions:

Beat the egg whites, starting on a low speed

and increasing until stiff peaks form. Add

vinegar, honey and vanilla, and beat until

thoroughly mixed. Place parchment paper

on a cookie sheet and form a round cake

shape with the foamy egg whites. Create a

hole in the middle, so the meringue looks

similar to a bundt cake. Bake at 250 degrees

for 1 hour and 15 minutes, until golden and

set. Allow to cool in the oven with the door

cracked and oven off. Once cool keep in an

airtight container until ready to serve. Serve

with chopped fruit, nuts or chocolate curls.

Grapes

Spanish tradition calls for eating 12 grapes

at midnight on New Year’s Eve – one on

each stroke of the clock. The 12 grapes

represent the months of the year, and in

Peru they add a 13th

grape for good

measure.

Prepare:

Bleu Cheese Dressing

Ingredients:

½ cup mayonnaise

½ cup yogurt

½ cup crumbled blue cheese

Directions:

Stir ingredients together in the serving bowl,

leaving some lumps.

Thaw wings (see dinner tomorrow)


New Year’s Day

Breakfast: French Toast

Ingredients:

12-16 slices coconut flour bread

6 eggs

1 cup yogurt or coconut milk

4 tablespoons honey

1 teaspoon cinnamon (optional)

Vanilla

Butter, ghee or coconut oil for pan

Directions:

Heat skillet over medium-low heat and melt

1 tablespoon fat in it, to grease.

Whisk eggs, yogurt, honey and optional

cinnamon in a shallow dish, such as a pie

dish.

Dip each slice of coconut bread, one at a

time, in the egg mixture, turning if

necessary to coat. Lay soaked bread in

skillet and cook until bottom is browned.

Flip and cook on the other side until the

French toast is cooked through and browned

on the other side.

Blueberry Syrup

Ingredients:

2 cups blueberries, fresh or frozen

2 tablespoons honey

Directions:

In a saucepan with a lid, cook blueberries

and honey on medium low, covered, for 20

minutes or until thick and syrupy.

(To make blueberry “jam”: continue to cook

the syrup until it reaches a thicker jam

consistency.)

Fruit Salad

Serve the rest of the fruit salad from

yesterday.

Lunch: Buffalo Chicken Wings with Blue Cheese

Dressing (Makes about 15-17 wings)

Buffalo Sauce:

¼ cup melted butter

1 teaspoon ground cayenne pepper

1 tablespoon paprika

2 tablespoons apple cider vinegar

1 tablespoon tomato paste

Blue Cheese Dressing:

½ cup mayonnaise

½ cup yogurt

½ cup crumbled blue cheese

3- 3 ½ pounds chicken wings, tips removed

(about 15-17)

2 tablespoons coconut or olive oil

½ teaspoon salt

½ teaspoon freshly ground pepper

Buffalo sauce: Whisk all ingredients in a

bowl.

Blue cheese dressing: Stir ingredients

together in the serving bowl, leave some

lumps.

Wings: Spread chicken wings in a single

layer on a large baking sheet. Drizzle with

oil and season with salt and black pepper.

Bake at 425 degrees for 25 minutes, turning

once, or until golden brown and crispy.

Cover with Buffalo Sauce. Serve with Blue

Cheese Dressing. Sliced veggies, garlic

parmesan artichoke dip

Dinner: Cooked greens, beans, and grapes are all

foods traditionally used to welcome in the

new year.

Garlicy Horseradish Beef Rib Roast

30 large garlic cloves, unpeeled

¼ cup olive oil

1/3 cup grated horseradish root

½ teaspoon coarse sea salt

1 6-pound well-trimmed boneless beef rib

roast

Preheat oven to 350°F. Toss garlic cloves

and olive oil in small baking dish; cover.

Bake until garlic begins to brown, about 35

minutes. Drain olive oil into food processor.

Cool 15 minutes. Peel softened garlic; place

in processor. Add horseradish and salt.

Puree until almost smooth.

Place rack on large rimmed baking sheet.

Sprinkle beef with salt and pepper. Spread

thin layer of garlic mixture on underside of

beef. Place beef, garlic mixture side down,

onto rack. Spread beef with remaining garlic

mixture. Cover and refrigerate at least 3

hours or up to 1 day.

Position rack in bottom third of oven;

preheat to 350°F. Uncover beef. Roast until

thermometer inserted into top center

registers 125°F for rare, about 1 hour 45

minutes. Transfer beef to platter; let stand

30 minutes. Scrape pan juices into small

saucepan.

Slice beef crosswise. Drizzle the garlicy-

horseradishy juices over the beef.

Soak beans:

Rinse one pound (2 cups) of navy beans in a

colander, removing any rocks or debris that

may be in the package. Put in a large bowl

(they will swell to triple their current size)

and cover with filtered water so that they are

covered by an inch or more. Allow to soak

for 24 hours, changing the water once

during this timeperiod.

Cook soaked beans in crock pot overnight

on low with 2 quarts chicken stock and 2

quarts of water, adding a pinch of baking

soda if they do not get soft. Add 1

tablespoon sea salt and stir well before

serving.

Sautéed spinach

½ pound spinach, tough stems removed and

washed

2 tablespoons ghee, or butter


½ teaspoon ground black pepper


1 lemon, juiced

In a skillet over medium high heat, melt

ghee, coconut oil or butter. Sautee garlic for

1-2 minutes. Add spinach, salt, and pepper

and sauté for another 3-4 minutes or until

cooked but not any darker than bright green,

top with lemon juice. Serve immediately.

Sweets/Snack: Grapes, sliced veggies


Valentine’s Day

Have Prepared Ahead of Time: Pudding (see snacks)

Breakfast: Coconut Flour Waffles

4 Tablespoons melted coconut oil, butter, or

ghee

¼ cup coconut flour

6 eggs

2 Tablespoons vanilla extract, legal (watch

for added sugar)

2 Tablespoons honey

¼ tsp salt

Preheat waffle iron, grease generously with

coconut oil. Mix all ingredients, and use a

tablespoon to evenly distribute the batter on

the iron and cook 3-4 minutes, or until

golden brown.

Top with butter or ghee and

½ lb sliced strawberries

Lunch:

Roll Ups

Peanut butter or other nutbutter, or dripped

yogurt cheese

½ cup raspberries, mashed

Spread crepes 2/3 of the way up (the filling

will squish) with mixture. Roll and secure in

plastic wrap or waxed paper until lunch

time.

Coconut Flour Crepes

Makes 12 crepes

Ingredients:

12 eggs

4 tablespoons coconut flour

1/8 teaspoon sea salt

6 teaspoons refined coconut oil, to fry

Directions:

Mix all ingredients well, making sure all

clumps of coconut flour are broken up.

Allow to sit for a few minutes.

In a skillet over medium-low heat melt 1

teaspoon of coconut oil, tilting pan to coat.

Add about 2 tablespoons of batter and tilt to

make a 6-inch circle. Cook until bubbles

start to form and the middle of the pancake

looks slightly cooked. Flip gently with a thin

spatula and cook until the other side is

golden; about 5 minutes on the first side, 2

on the second.

Dinner: Spaghetti Squash and Meatballs

Ingredients:

One Spaghetti squash, 3-4 lbs

Red Sauce or 1 14-ounce can of diced

tomatoes

6-10 Meatballs

Cut the stem off the spaghetti squash, cut in

half lengthwise, and scoop out the stringy

pulp and seeds. Put squash face down (rind

up) on a baking dish, and bake at 350* for

30-40 minutes. Allow to cool 5 minutes

before scooping out the spaghetti string pulp

for use as spaghetti, tossing with a

tablespoon of butter if desired.

Red Sauce: Use organic no-sugar-added pre-

made spaghetti sauce, or 1 can of diced

tomatoes (these are easier for me to find

without additives) pureed in the blender.

Optional: add an extra teaspoon of dried

basil and 2 crushed cloves of garlic for

flavor.

Meatballs:

1 lb of ground beef

1 lb ground lamb

1 teaspoon sea salt

1 carrot, shredded

1 onion, shredded or diced

½ teaspoon pepper

¼ teaspoon cinnamon

1 clove garlic, crushed

Fry in:

2 tablespoons beef tallow or coconut oil

Mix everything with a fork, or by hand.

Shape into walnut sized balls and fry in a

skillet with the fat over medium heat, gently

turning the meatballs during cooking to

make sure all sides get cooked. Fry until

browned on the outside, cutting one open to

make sure they are no longer pink on the

inside.

Banana Nut Muffins

Makes 12

1 scant cup coconut flour

3 bananas, very ripe

5 eggs

5 tablespoons butter

1 heaping teaspoon cinnamon

½ teaspoon salt

2 tablespoons honey (optional)

1 cup walnuts

Preheat oven to 350 degrees

Mix everything other than the walnuts. I

used a food processor, but a mixer would

work just fine too. Add in the walnuts at the

end, reserving 12 to place on top if you’d

like. Grease muffin pans well to prevent

sticking. I used a stoneware muffin pan and

greased it well with palm kernel oil; butter

or coconut oil is fine to use too.

Fill muffin pans, evenly distributing the

batter among all 12. Top with walnut if

desired. Bake for 25 minutes, cool a couple

minutes, then remove.

Sweets/Snacks: Chocolate Gelatin Pudding

2 cans coconut milk

1/3 cup honey or maple syrup (maple syrup

is not GAPS legal)

1/2 cup cocoa powder (*Dr. Natasha

allows cocoa once digestive symptoms have

passed)

2-1/2 tablespoons gelatin

1/2 teaspoon real vanilla, optional


Instructions:

In a medium sauce pan over medium heat,

heat coconut milk. Once coconut milk is

hot, stir in other ingredients and continue

stirring until gelatin is dissolved. Pour into

8 ramekins, cover, and chill. Once chilled

top with whipped cream if desired.

Whipping cream (optional, GAPS Allows

uncultured cream after being on the diet for

a while)

1 pint heavy cream

2 tablespoons sweetner of choice (honey,

maple syrup, rapadura- honey is the only

GAPS legal sweetener)

Instructions: Whip cream until light and

fluffy, add in sweetener and beat until just

mixed. Store covered in the fridge.

http://gaps.me/preview/?page_id=32


St Patrick’s Day Breakfast:

Green Eggs and Bacon

10 eggs, whisked

2 tablespoons tallow or ghee

¼ teaspoon sea salt

2 onions, sliced

2 avocado

In a skillet, melt tallow over medium heat.

Sautee onions until soft, approx.. 20

minutes. Add salt and eggs, and scramble

eggs until nearly cooked through, remove

before they are cooked all the way through

to prevent from turning dry. Top with

chunks of avocado or pureed avocado.

Crispy Bacon

1 pound bacon, sugar and nitrate free

(See Where To Find Ingredients Page for

sources)

On a large griddle over two burners, or in

two skillets, fry bacon over medium heat.

Turn once the edges start to brown. Once

cooked, remove to paper towels to drain,

serve warm.

Reserve bacon drippings in the fridge to use

for cooking later on- bacon drippings add a

fantastic flavor to just about anything!

Lunch: Pumpkin Seed Grain Free Crackers

1 cup unsalted pumpkin seeds, hulled

1 teaspoon sea salt (the coarse kind is fine)

3 cloves of garlic, peeled

1 cup sesame seeds, hulled

Up to 1/4 cup water

Preheat oven to 375 degrees.

In the bowl of the food processor, using the

regular metal blade, combine the sunflower

seeds, salt, and garlic. Turn food processor

on and let it whir for 2-3 minutes until the

seeds have turned into a dense flour. Add in

the sesame seeds and pulse to mix (the

sesame seeds don’t need to mix all the way

in). Slowly add in the water, a couple

tablespoons at a time, until the seeds all

clump together in a ball. Remove and knead

to distribute the sesame seeds through the

sunflower seed mixture. The mixture isn’t a

very pretty color at this point, but it

improves beautifully with baking.

Between parchment paper, roll the dough

out until it is 1/4 thick, in as close to a

rectangle shape as possible. Using the

parchment paper, flip the whole rectangle of

dough onto a cookie sheet. Cut into

rectangles with a pizza cutter or sharp knife.

We’ll use the cut lines to break the crackers

on after they’re cooked.

Bake for 15-20 minutes, or until golden

brown. Allow to cool while still on the

cookie sheet, then break along scored lines

and serve.

Homemade Mayonnaise:

Ingredients:

2 raw farm fresh eggs, room temperature

2 cups oil; olive, grapeseed, or sunflower oil

Pinch of salt

1 tablespoon whey (optional)

Directions:

Use two room temperature raw eggs that

have been free range, preferably where you

know where they came from.

2 cups of oil- Olive oil makes a more

flavorful mayonnaise, and that’s what we

use. Grapeseed oil has less of a flavor, but

the brands of extra virgin grapeseed oil that

I’ve used have been bright green.

Put the eggs in the food processor or

blender, turn on, and take a full minute to

pour in each cup of oil. I have a clock with a

second hand up above my counter, that

helps.

By the time two minutes are up (or one

minute for one egg/cup of oil) it should be

thick! In my experience you have to pour it

slowly- dumping it all in at once and then

letting it run for a minute doesn’t seem to

work.

Then I add a small pinch of sea salt and let it

mix in.

Garlic-Spinach Artichoke Dip

1/3 cup mayonnaise

2 cups fresh spinach

2 cloves garlic

Puree in food processor

½ cup artichoke hearts

Pulse to chop

2 cups Parmesan, grated

Mix in the cheese and enjoy! Keep covered

in the refrigerator if you have leftovers.

Dairy Free Onion Dip/Salad Dressing

1 onion, sliced

1 teaspoon coconut oil

1/3 cup mayonnaise

½ teaspoon salt

In a small saucepan with a lid, melt the

coconut oil over medium heat. Add onion

and allow to carmelize (20 minutes), stirring

occasionally and covering between stirring.

Remove onions from heat. Place

mayonnaise in a blender or food processor

and add somewhat cooled onions and salt.

Blend til smooth, and taste, adding salt if

needed. Store in the fridge for up to 1 week.

*tip: to save dishes, make this the same day

that you have the food processor or blender

out for making mayonnaise.

Steamed Carrot Coins

6 carrots, peeled or scrubbed

Filtered water

Slice ends off carrots and discard. Fill a

small saucepan with 2 inches of filtered

water. Bring to a boil. Slice the carrots into

¼ inch rounds, and place in boiling water,

cover, and allow to boil/steam over medium

heat for 5-10 minutes or until bright orange.

Drain and top with butter or tallow and sea

salt.

Dinner: Barbequed Tritip

1 Tritip, 2-3 lbs

Sea salt

Freshly ground pepper


Any assortment of herbs

Sprinkle tritip with seasonings. Allow to sit

out while heating up the grill for best

texture. Heat the grill to medium-hot and

then grill, approximately 20 minutes on one

side, 15 on the other. Allow to sit for 20

minutes before carving, meat will continue

to cook as it rests. Slice across the grain and

serve thin slices, reserving leftovers in the

fridge.

Spinach Garlic Muffins

Makes 12 muffins


6 eggs

1 medium onion, pureed

½ pound spinach (about 3 cups packed),

washed

3 cloves garlic

½ teaspoon salt

½ cup cheese, cut into ¼ inch chunks

(optional)

Preheat oven to 400 degrees, grease a

muffin tin. Combine all ingredients except

for the cheese until thoroughly mixed and

no pockets of coconut flour remain. Stir in


cheese. Spoon into muffin tin, filling all 12

cups evenly. Bake for 20-25 minutes or

until golden brown on the top and a knife

inserted into the center comes out clean.

Cool for a couple minutes, then use a butter

knife to release.

Sweets/Snacks: Celery and Peanutbutter

Wash and slice celery ribs into 4-inch

sections. Fill sections with peanutbutter or

cream cheese. Enjoy!

If you have a child in speech therapy,

speech therapists often like this snack

because of the crunch- something that isn’t

as abundant in a grain free diet as it is in the

standard American diet (pretzels, chips, etc)


Easter

Natural Egg Dye

Per color:

1 quart boiling water

2 tablespoons vinegar

Red: 3 tablespoons chili powder

Yellow: 3 tablespoons turmeric

Blue: ¾ of a head of purple cabbage,

chopped

Simmer water, vinegar, and addition for dye

for 20 minutes. Pour it over 3-4 eggs in a

bowl and allow to steep 20 minutes-1 hour,

turning to distribute color evenly.

Have Prepared Ahead of Time: Roasted Chicken

1 whole chicken, preferably pastured

organic

pan to roast in

Optional seasonings, a pinch of any or all:

Sea salt, ground pepper, paprika, chili

powder, thyme, ground ginger

Oven roasting instructions:

Place thawed chicken in a pan, I use a 8x8

inch glass square dish. Sprinkle with

seasonings if desired. Bake at 350 degrees

F for one hour. Remove from oven and

allow to cool.

Dilly Carrot Sticks- See Lunch

Breakfast: French Toast

Ingredients:


6 eggs


4 tablespoons honey


Vanilla


Directions:





dish.







on the other side.

Blueberry Syrup

Ingredients:

2 cups blueberries, fresh or frozen

2 tablespoons honey

Directions:

In a saucepan with a lid, cook blueberries

and honey on medium low, covered, for 20

minutes or until thick and syrupy.

(To make blueberry “jam”: continue to cook

the syrup until it reaches a thicker jam

consistency.)

Lunch: Chicken and Veggie Wraps

Ingredients:

Cooked chicken, cubed, or other meat of

choice cooked and cubed

6-12 romaine lettuce leaves

½ cucumber, cut into thin sticks

Tahini Dressing

Down the center of each lettuce leaf, place

chicken and cucumber strips. Drizzle tahini

dressing over, then roll the lettuce leaves

into rolls.

Tahini Dressing

2/3 cup tahini (sesame seed paste)

1 cup water or unsalted stock

Juice of 2 lemons


1 teaspoon sea salt

Mix all ingredients with a whisk or blender.

Store leftovers in the fridge and use as a

sauce and salad dressing.

Recipe for Lacto-Fermented Dilly Carrot

Sticks

6 medium carrots, peeled and cut into sticks

1 tablespoon whey

1 tablespoon sea salt

1 tablespoon chopped fresh dill, or 1

teaspoon dried

3 cloves of garlic, quartered (optional)

Filtered water

Place the carrot sticks into a quart mason jar

(or other quart sized container with a lid that

fits snugly) and add the rest of the

ingredients, shaking gently to settle the

carrots if needed.

Fill to within one inch of the top with

filtered water.

Cover tightly and allow to sit at room

temperature for 4-7 days; you can try them

at 4 days and see if you want them to be

more sour or not, to get them more sour/soft

leave them out at room temperature longer.

Because the carrots are more dense, they

take longer to ferment than other

lactoferments like sauerkraut or pickles.

They also stay crunchier, which we like!

After fermenting at room temperature, keep

in your fridge- they last for months!

Dinner:

Garlic Rosemary Rib Roast

Ingredients:

1 shoulder-end bone-in beef rib roast with 4

ribs (about 8 pounds – ribs left long)

8 large sprigs of fresh rosemary, or 1

tablespoon dried rosemary

1 head of garlic, separated into cloves,

crushed and peeled


2 teaspoons freshly ground pepper

Directions:

Preheat oven to 450 degrees F. In a small

bowl, stir together salt and pepper. Use a

sharp knife to cut a deep line into the roast –

make it about ½ an inch in front of the ribs.

This will serve as a pocket for the rosemary,

garlic and spices.

Use half the salt and pepper mixture to

sprinkle the inside of the “pocket,” then tuck

in the garlic and rosemary sprigs. The

rosemary should poke out of the roast. Tie

up the roast between the ribs with kitchen

string, and sprinkle or rub the rest of the salt

and pepper over the remainder of the roast.

With ribs pointing up, place roast in a large

roasting pan.

Place pan in the oven and cook for 15

minutes, then change temperature to 350

degrees and roast for 75-90 minutes (for a

rare roast: meat thermometer should read

130 degrees) or 2 hours (for a medium roast:

140 degrees). Remove roast from the oven,

and let it sit for about 30 minutes. Remove

the rosemary and strings then carve and

serve.

Green Salad with Grapefruit

Ingredients:


3 large ruby red grapefruit (or 5 oranges)

¼ cup olive oil

Juice of 1 lime


¼ teaspoon black pepper

1 teaspoon cracked coriander seeds

(optional)

2 avocados, ripe, chopped

2 small fennel bulbs, thinly sliced (optional)

2 romaine lettuce heads, sliced

2 stalks fresh mint, just the leaves, diced

Directions:

Using a sharp paring knife, segment

grapefruit by cuttting along membrane to

separate the segments and remove from the

membrane. Toss all ingredients in a large

bowl. The lime juice and any grapefruit

juice released will mix with the olive oil to

make dressing.

Grain-Free Biscuits

Make enough to reserve half for lunch

tomorrow

Ingredients:

6 cups crispy walnuts


8 egg whites (use some yolks for breakfast

tomorrow)

1 teaspoon baking soda (optional)

4 tablespoons honey or date paste

4 tablespoons butter, ghee or coconut oil

½ teaspoon salt (coarse is fine)

Directions:

Preheat oven to 425 degrees Fahrenheit. In a

food processor or high powered blender

blend all ingredients until smooth; the

walnuts will turn into walnut butter.

Line a large baking sheet with parchment

paper or grease with coconut oil. Use a

tablespoon to drop rounded tablespoonfuls

of batter 2 inches apart on the parchment

paper, making 12 drop biscuits. Bake for 15

minutes.

Sweets/Snacks:

Simple Macaroons

Ingredients:

6 egg whites (save the yokes for something

else)

Pinch salt

2/3 cup honey (run your honey under some

hot water if it has crystallized, it needs to be

liquid)

2 ½ cups shredded coconut

Preheat oven to 250 degrees F. Grease

cookie sheets with coconut oil.

Beat egg whites until almost stiff peaks

form. Add salt. Slowly pour in honey while

whipping the eggs.

Fold in the shredded coconut with a spatula

until it’s thoroughly mixed. Be gentle, you

don’t want to deflate the eggs.

Using a large cookie scoop or tablespoon,

scoop the mixture onto the prepared cookie

sheets spacing about 1 inch apart.

Time will vary depending on how big your

cookies are. A tablespoon sized cookie will

take about 50 minutes. Allow to cool briefly

on the cookie sheet. Remove with a thin

spatula and cool completely. They will

continue to harden and dry as they cool.

Prepare:


Easter Candy & Egg Fillers:

The candy from these recipes can be made

small enough to fit into plastic Easter eggs.

Most of the candy should be stored in the

freezer or fridge until you are ready to fill

the eggs. They might melt if you place them

in the eggs overnight, so to save time Easter

morning, you can fill the eggs Saturday

evening then place them in a large basket or

bowl in the fridge overnight.

To make these seem even more like candy,

try wrapping them in colored foil or

parchment paper!

Easter Egg Candy

Ingredients:

2 cups crispy pecans, finely ground (you can

use a strong blender or food processor)

10 tablespoons ghee or coconut oil

3 tablespoons honey or date paste

Sea salt, to taste

Grated coconut, to roll

Directions:

Thoroughly combine pecan flour, ghee,

honey and salt. Roll into 1-inch balls and

roll in coconut flakes. Store in the freezer.

Alternatively, you may spread the dough

into a parchment-lined baking sheet, freeze

until very firm (but not frozen), then cut into

squares with a pizza cutter.

Lemon Coconut Candy

Ingredients:

1 cup coconut cream concentrate

½ cup raw honey

1 teaspoon finely grated lemon zest

Juice of 1 lemon

½ teaspoon vanilla extract (optional)

Dried coconut flakes, toasted if desired

Directions:

Mix the first 4-5 ingredients together until

well mixed and smooth. Form into balls, roll

them in the coconut flakes and refrigerate or

freeze. You can also put them in oiled easter

candy molds without the coconut flakes to

get a different look. They will harden when

refrigerated.

Sesame Seed Candy

Ingredients:

1 ½ cups hulled sesame seeds

½ cup honey

¼ teaspoon unrefined sea salt

Directions:

Grease a cookie sheet with coconut oil.

In a stainless steel or well seasoned cast iron

skillet over medium-high heat, toast the

sesame seeds by heating them in the pan for

a couple minutes until they turn golden and

fragrant, gently shaking the pan and stirring

with a spoon every 20-30 seconds, more

often at the end.

Stir in honey and continue cooking over

medium-high heat until the mixture

thickens, another 3-5 minutes. Pour onto the

greased cookie sheet and allow to cool for a

minute. Score with knife into bite-sized

pieces and allow to cool another 10 minutes,

or until cool enough to handle. Break apart

bite-sized pieces and allow to harden, or roll

into balls. Store covered in the fridge.

Honey Macadamia Brittle

Ingredients:

½ cup butter or ghee

½ cup honey

1 cup crispy macadamia nuts

Directions:

Butter or oil a cookie sheet, then cook butter

and honey over medium heat to ‘hard crack’

stage on a candy thermometer (300 degrees

Fahrenheit).

Add the nuts, stirring over heat for 1 minute.

Pour onto buttered cookie sheet. Refrigerate,

to cool.

Flex the cookie sheet to remove the brittle

then break into pieces. Store in the

refrigerator.

Chocolate Truffles

Makes approximately 40 truffles

Ingredients:

1 cup cocoa powder

¼ cup coconut oil, melted

¼ cup honey

½ cup coconut cream (the cream from the

top of an unsweetened can of coconut;

Natural Value doesn’t have any additives in

it)

2-4 tablespoons (or more) cocoa powder,

shredded coconut or chopped nuts, to coat

Directions:

(These are amazingly simple!) Thoroughly

combine first four ingredients in a small

mixing bowl with a fork, scraping the

bottom and sides of the bowl with a spatula.

Cover and place in the freezer for 15-20

minutes or until firm.

For the coating, pour about 2 tablespoons

cocoa, shredded coconut or chopped nuts

into a shallow bowl. Scoop out small

spoonfuls of the hardened chocolate, gently

rolling them into ball shapes with your

hands, and dropping them into the bowl of

coating. Once you have a couple in the

bowl, you can gently swirl the bowl to cover

the ball with the cocoa powder (or other

coating) (this was the part my toddler got a

kick out of). Then place the truffles on a

plate and repeat with the remaining

chocolate. Store in the refrigerator.

Date Macadamia Nut Balls

Ingredients:

2 cups dates, pitted


½ teaspoon sea salt (omit if the macadamia

nuts are salted)

Shredded coconut, to cover (optional)

Directions:

In a food processor, puree dates. Add

macadamia nuts and salt and mix until the

mixture pulls away from the side of the

bowl. Form into gumdrop-sized balls with

your hands, rolling in shredded coconut if

desired. Place on a platter and keep in the

fridge.

Non-Food Easter Egg Fillers:

Coins

Bills

Small toys

Stickers

Easter Basket Ideas:

Chalk

Wooden toys

DVDs

Craft supplies

Coloring books & crayons

Large pieces of candy that don’t fit in eggs

Favorite SCD/GAPS muffins or cookies


Mother’s Day

Have Prepared Ahead of Time: Coconut Flour Bread Recipe

Ingredients:

6 eggs

1/3 cup butter or ghee, soft or melted

1/3 cup applesauce for sweeter bread, or 1

medium onion, pureed, for savory bread

2 tablespoons honey


¾ cup coconut flour

Instructions:

Grease 1 standard sized loaf pan or 2 mini

loaf pans well with butter, ghee, or coconut

oil. Mix all ingredients until there are no

lumps. Pour the batter into bread pan, filling

¾ full if dividing between multiple mini

bread pans.

Bake in preheated oven at 350 degrees for

40 minutes for a standard sized loaf, or 25

minutes for mini loaves. Cooking time may

vary as loaf pans vary in size; bread is done

when a knife inserted into the middle comes

out clean.

Allow to cool before trying to remove bread

from pan. To remove, gently run a butter

knife around the outside edges, between the

bread and the pan. Flip the bread pan over a

plate and (hopefully) it will come out all in

one piece. Turn right side up, slice as

desired, and store, covered, in the fridge.

Breakfast:

French Toast

Ingredients:


6 eggs


4 tablespoons honey


Vanilla


Directions:





dish.







on the other side.

Honey Syrup:

¼ cup honey

¼ cup butter


Melt in a small saucepan over medium heat

until hot and mixed.

Yogurt with Raspberries

2 cups yogurt

1 small container raspberries

Divide yogurt into 4 small custard cups, top

with raspberries.

Lunch: Almond Flour Quiche Crust

2 cups almond flour

2 tablespoons tallow, butter, ghee, or

coconut oil

1 egg

1 teaspoon dried basil or rosemary


Using a fork or mixer, mix all ingredients.

Using your hands, form into a flat disk and

then roll into a circle ¼ inch thick between

two pieces of parchment paper. Transer

crust to shallow casserole or pie plate. If

using a pie plate, crimp the edges of the

quiche crust decoratively as for pie.

Egg Mixture for Quiche

6 eggs

½ cup coconut milk or yogurt or cultured

cream


1 cup cooked meat, chopped (optional)

1 bunch green onions, thinly sliced, just the

white and light green parts

3 leeks, rinsed and sliced into rounds, just

the white and light green parts

In a bowl, combine the eggs coconut milk,

salt, and meat and mix well with a fork.

This is a great way to use meat picked off

the bones from making stock, or odds and

ends of leftover meat dishes. Pour egg

mixture into the unbaked pie crust and top

with onions and leeks. Bake at 350* for 30-

45 minutes, or until the center is set. Cool

15 minutes before serving to prevent quiche

from crumbling.

Fruit Salad

Slice an assortment of 5-10 pounds of fruit;

bananas, apples, oranges, grapefruit,

pineapple, kiwi, pears. Toss with the juice


Store leftovers in individual containers for

easy-to-grab snacks for the week ahead

Dinner:

Spring Stir Fry with Peanut sauce

1 pound fresh green beans

Cooked chicken, cubed

1 bunch green onions, sliced

3 summer squash, diced

2 tablespoons tallow or coconut oil


½ teaspoon grated ginger

½ cup nutbutter

1 tablespoon anchovy paste


Stir fry chicken, veggies and seasonings in

tallow or coconut oil. Mix nut butter,

anchovy paste, and sea salt and heat gently.

Serve veggies with peanut sauce.

Sweets/Snacks: Chocolate Truffles

Makes approximately 40 truffles

Ingredients:

1 cup cocoa powder

¼ cup coconut oil, melted

¼ cup honey

½ cup coconut cream (the cream from the

top of an unsweetened can of coconut;

Natural Value doesn’t have any additives in

it)

2-4 tablespoons (or more) cocoa powder,

shredded coconut or chopped nuts, to coat

Directions:

(These are amazingly simple!) Thoroughly

combine first four ingredients in a small

mixing bowl with a fork, scraping the

bottom and sides of the bowl with a spatula.

Cover and place in the freezer for 15-20

minutes or until firm.

For the coating, pour about 2 tablespoons

cocoa, shredded coconut or chopped nuts

into a shallow bowl. Scoop out small

spoonfuls of the hardened chocolate, gently

rolling them into ball shapes with your

hands, and dropping them into the bowl of

coating. Once you have a couple in the

bowl, you can gently swirl the bowl to cover

the ball with the cocoa powder (or other

coating) (this was the part my toddler got a

kick out of). Then place the truffles on a

plate and repeat with the remaining

chocolate. Store in the refrigerator.

Prepare:

Dried Apples:


Birthday Party Menu Chicken Pepper Poppers

2 pounds boneless chicken

4 Anaheim chilies

1 pound bacon

Wooden Skewers

Directions: Freeze the chicken for 20

minutes (set a timer so you don’t forget!) so

it is easier to cut. Cut into bite-sized pieces.

Wash the chilies, cut the stem off, and cut a

slit down the side. Use your finger, under

running water, to remove seeds. Cut chilies

into 2-inch long segments.

Preheat oven to 425*

Stuff a bite sized piece of chicken into a

pepper piece, then wrap tightly around the

pepper with a bacon piece, and stick the

whole roll up on a wooden skewer. If your

bacon is long enough, you may wish to cut it

in half to extend it. That’s what I do with

mine.

Push the roll up all the way to the end and

then continue with the chicken/pepper/bacon

wraps, spacing them about 1/8 – ¼ inch

apart on the skewer, 6 to a skewer.

Any extras of anything can be put on its’

own skewer.

Bake for 25 minutes, or until chicken is

cooked through.

Orange Vanilla Grain Free Cupcakes

Makes 1 dozen cupcakes

6 eggs

¼ cup coconut oil, butter, or ghee

¼ cup coconut milk

1/8 cup honey or grade B maple syrup

(maple syrup is not GAPS legal, but some

people are okay with it)

1 teaspoon vanilla extract

½ teaspoon orange zest

1 tablespoon orange juice concentrate

(optional)

1 tablespoon vanilla extract (optional)

½ cup coconut


Instructions

Preheat oven to 350 degrees. Grease muffin

tray with coconut oil or use cupcake liners.

If using cupcake liners, drop approx. ¼

teaspoon coconut oil in the bottom of each

liner and place in the oven while combining

ingredients- the oil will wick up the liner to

grease it, a healthier alternative to

pressurized baking sprays.

In a food processor, blender, or in a bowl

with a whisk, combine all ingredients, using

a spatula to scrape the sides of the bowl to

make sure the coconut flour is mixed in

well.

Bake cupcakes for 25 minutes or until a

toothpick inserted into the center of one

comes out clean. These freeze well and be

taken along to birthday parties for your

children.

Simple Meringue Frosting Recipe

½ cup honey

2 egg whites, eggs at room temperature will

be easier to separate


½ teaspoon vanilla (optional)

Simple Meringue Frosting Directions

This recipe takes less than 10 minutes, but it

does have to be done all at once. The honey

must be poured into the egg whites while it

is still hot or it will solidify. The hot honey

also cooks the egg whites.

Heat honey in a saucepan over medium heat

5-10 minutes; until mixture bubbles and

darkens.

Meanwhile, separate two eggs, being very

careful to avoid getting any yolk in with the

whites.

Add the salt to the egg whites.

Put two whites in a stand mixer with a whip

attachment, or use a hand held mixer and a

bowl held steady by a helper.

Mix starting on medium.

As the eggs start to froth, turn the mixer up

to high.

At the same time you turn the mixer up to

high, start pouring the honey in with a thin

steady stream, taking about 1 minute to pour

in the hot honey.

Continue mixing on high as the frosting

fluffs and thickens and is cool enough to

touch, 2-3 minutes.

Add the optional vanilla while mixing.

Use a spatula or butter knife to frost

cupcakes, or spoon into a piping bag and

pipe onto cupcakes for a more decorative

look. The icing goes on the cupcakes or

cake easiest if used within a couple hours of

making.

Ranch Dressing

1 tablespoon dried chives

1 teaspoon dried parsley


¼ of a white onion, minced

Pinch of white pepper

¼ teaspoon salt

Blend spices into 1 cup homemade

mayonnaise. Add 1-4 tablespoons of kefir or

yogurt to reach desired consistency. Cover

and refrigerate at least an hour, it’s better if

it sits overnight to meld the flavors.

Freshly-Squeezed Orange Juice

Ingredients:

6-10 oranges

Old fashioned citrus juicer, glass works best

Sieve

Directions:

Before cutting in half, roll each orange

firmly on the countertop with your palm.

This will help release the juice. Cut orange

in half. Press it firmly over juicer and rotate

to squeeze out juice. Strain juice through a

sieve and dilute by equal amounts of water

before serving.

Sesame Sunflower Seed Grain Free

Cracker Recipe:

1 cup unsalted sunflower seeds, hulled




Up to ¼ cup water

















out until it is ¼ thick, in as close to a











and serve.

Deviled eggs

6 eggs, hard boiled

3-4 tablespoons homemade mayonnaise

1 teaspoon prepared mustard or ¼ teaspoon

mustard powder


Paprika for garnish

Directions:

Gently peel eggs under running water. Slice

in half lengthwise. Pop yolks into a

sandwich-sized zip top bag (or a bowl).

Add remaining ingredients and smash with

your fingers in the ziplock (or smash with a

fork in the bowl). Add more mayonnaise if

necessary. Once thoroughly mixed, cut a

corner off the bottom of the zip top bag,

approximately ¼ inch up from the top of the

corner, really just take a small bit off- you

can always cut more later! Pipe the yolk

mixture into the egg whites, or use a spoon

to drop the mixture into the egg whites, and

then garnish with paprika.

Keep covered in the fridge if you have

leftovers.


Father’s Day

Breakfast: Coconut Flour Loaded Breakfast Muffins Muffins are wonderful for simple meals

because they are already portioned out and

ready to go!

Makes 12 muffins

Ingredients:

6 pastured eggs

bacon drippings from 1 lb of cooked bacon

(we use beef bacon from US Wellness

Meats)

1/2 tsp sea salt

½ cup coconut flour

1 pound nitrate-free, sugar free bacon

1 cup cheddar cheese

Directions:


Fry bacon in a skillet until crispy. Set aside.

Blend eggs, bacon drippings and salt in a

bowl, reserving some bacon dripping to

grease your muffin pan with (if you let the

bacon drain onto a paper towel, use the

greasy paper towel to grease your muffin

pan..

Add coconut flour and mix until there are

no lumps.

Crumble bacon and mix bacon and cheese

into the batter.

Pour batter into greased muffin pan and

bake for 15 minutes.

Tip:

If you dislike cleaning muffins pans, these

can be made as drop biscuits too; same

instructions, just drop spoonfuls of batter

onto a cookie sheet rather than into a muffin

pan and bake as usual.

Lunch: Butternut Squash Pizza Ingredients

1 large butternut squash

1 cup spicy sausage, crumbled and browned

1 large tomato, thinly sliced

1 cup Monterey jack cheese, shredded

(optional)

Coconut oil for the pan

Butternut Squash Pizza Directions:

Serves 4

Preheat oven to 400 degrees

Peel the neck of the butternut squash, slice

into ¼ inch thick rounds.

Grease the bottom of two 9x13 inch pans or

a large cookie sheet with coconut oil. Lay

squash in a single layer along bottom. Bake

for 15 minutes, flip, and them top with

tomato, sausage and cheese. Return to the

oven for another 15 minutes.

These are easiest to eat with a fork. Enjoy!

Pea Salad

This simple salad is child friendly and a

change of pace from leafy greens

1 pound frozen peas, thawed

¼ cup radishes, diced

½ onion, diced (optional)

¼ cup mayonnaise

2 sprigs of mint, diced



Mix all ingredients. Tip: Pull the peas out to

thaw in the morning, drain any water that

may have been released, then add in

remaining ingredients. You can also just top

thawed peas with any salad dressing you

may have on hand.

Dinner: Slow Cooked Ribs

1 tablespoon butter or olive oil

1 medium sized yellow onion, chopped

1 small jar tomato paste

1 teaspoon sea salt


3 tablespoons honey

4 pounds beef short ribs

In a small skillet over medium heat, heat

butter and sauté onion until soft, approx.. 5

minutes. Add in the tomato paste, salt,

vinegar, honey, and stir until smooth,

another 5 minutes over the medium heat.

Optional: Place short ribs in a broiler pan

and broil on high for 5 minutes, or until well

browned.

Arrange ribs in the slow cooker, pour over

sauce and distribute all over ribs. Cover and

cook on low until tender, 8 hours. Pour

sauce over the ribs to serve.

Roast Veggies

For a one-dish meal these can be added to

and cooked with the roast

1 celery root

1 beet

5 stalks celery

5 carrots

Winter squash, peeled and chopped, if

desired

1 teaspoon sea salt

1 tablespoon olive oil or melted tallow or

butter

Peel the celery root and beet, cut all veggies

into bite sized pieces. Place in an 8x8 or

similarly sized glass dish and top with sea

salt and olive oil. Bake at 425* for 45-60

minutes or until tender when pierced with a

fork.

Sweets/Snacks:

Homemade Beef Jerky

3 lbs meat (roast, sliced)

2 tablespoons honey or maple syrup (maple

syrup is not GAPS legal)


1/2 teaspoon black pepper

1/4 cup apple cider vinegar

1/4 cup olive oil

1 teaspoon cayenne

1 teaspoon paprika

1/2 teaspoon ginger

2 teaspoons sea salt

Instructions:

For ease of slicing, place thawed roast in

freezer for 45-60 minutes; a slightly frozen

roast is easier to slice. Set a timer so you

don’t forget- a solidly frozen roast is not

easy to slice ~grin~

Use a sharp knife to slice roast into thin

strips (1/4 inch thick or less if you can) and

place strips into a freezer bag or bowl.

Cover with remaining jerky ingredients and

toss to coat meat evenly.

Place in the fridge for 12-24 hours (covered

if using a bowl), stirring or flipping the bag

once half way through to evenly distribute

marinade.

After marinating, place strips of meat on

dehydrator tray- they can be touching but

not overlapping. Dry on the highest setting

your dehydrator has for 7 hours. Store in

the fridge or freezer.


4th

of July/Barbeque Menu

(Memorial Day, Labor Day,

etc)

Have Prepared Ahead of Time: Recipe for Lacto-Fermented Dilly Carrot

Sticks

6 medium carrots, peeled and cut into sticks

1 tablespoon whey


1 tablespoon chopped fresh dill, or 1

teaspoon dried

3 cloves of garlic, quartered (optional)

Filtered water

Place the carrot sticks into a quart mason jar

(or other quart sized container with a lid that

fits snugly) and add the rest of the

ingredients, shaking gently to settle the

carrots if needed.

Fill to within one inch of the top with

filtered water.

Cover tightly and allow to sit at room

temperature for 4-7 days; you can try them

at 4 days and see if you want them to be

more sour or not, to get them more sour/soft

leave them out at room temperature longer.

Because the carrots are more dense, they

take longer to ferment than other

lactoferments like sauerkraut or pickles.

They also stay crunchier, which we like!

After fermenting at room temperature, keep

in your fridge- they last for months!

Hard Boiled Eggs

6-8 eggs

Filtered water

½ teaspoon olive or coconut oil

½ teaspoon sea salt.

Fill a large pot half full of filtered water and

bring to a boil. Add oil and sea salt; the oil

makes the shells easier to peel off, the sea

salt helps prevent the white from leaking

should the eggs become cracked while

boiling. Gently put whole raw eggs in the

water, using a slotted spoon if needed to

prevent them from cracking.

Boil eggs on medium-high heat for exactly

10 minutes. After 10 minutes pour off

excess boiling water and add cold water to

the eggs to cool. As the water heats, replace

with cold water 2-3 times; every couple

minutes. Store eggs in the fridge or peel

immediately.

Grain-Free ‘Looks Like Whole Wheat’

Biscuits

Ingredients:

3 cups crispy pecans


4 egg whites

½ teaspoon baking soda (optional)

4 tablespoons honey

4 tablespoons butter, ghee, or coconut oil

½ teaspoon salt, coarse is fine

Directions:

Preheat oven to 425* F. In a food processor

or high powered blender blend all

ingredients until smooth; the pecans will

turn into pecan butter.






minutes.

Breakfast: Strawberry smoothie

1 cup strawberries, frozen

1 quart kefir, yogurt or 1 can coconut milk

2 bananas, frozen

2 tablespoons coconut oil (if not using

coconut milk)

4 egg yolks from healthy chickens

Instructions: Blend coconut oil and kefir or

yogurt until smooth, add remaining

ingredients and blend.

Lunch: Hot Dogs

6 grassfed beef hot dogs

2 tablespoons fat – butter, ghee, or coconut

oil (optional)

Mustard and Relish

Directions:

Sautee hot dogs in fat, covered, on medium-

high heat until heated thoroughly.

If desired, you can boil the hot dogs instead.

Place them in a saucepan of boiling water,

cover, remove saucepan from heat, and let

them sit until warm through – about 10 min.

Serve with mustard and relish.

Deviled eggs

6 eggs, hard boiled

3-4 tablespoons homemade mayonnaise

1 teaspoon prepared mustard or ¼ teaspoon

mustard powder


Paprika for garnish

Directions:

Gently peel eggs under running water. Slice

in half lengthwise. Pop yolks into a

sandwich-sized zip top bag (or a bowl).

Add remaining ingredients and smash with

your fingers in the ziplock (or smash with a

fork in the bowl). Add more mayonnaise if

necessary. Once thoroughly mixed, cut a

corner off the bottom of the zip top bag,

approximately ¼ inch up from the top of the

corner, really just take a small bit off- you

can always cut more later! Pipe the yolk

mixture into the egg whites, or use a spoon

to drop the mixture into the egg whites, and

then garnish with paprika.

Keep covered in the fridge if you have

leftovers.

Dinner:

Guacamole Burgers

I find grassfed beef to be so tasty on its own

that I only season my hamburgers with a

little sea salt and freshly ground pepper.

Ingredients:

2 lbs grassfed organic ground beef, full fat


½ teaspoon freshly ground pepper

Directions:

Preheat a cast iron skillet over medium-high

heat.

Mix meat, salt, and pepper with a fork.

Form into 6 patties with hands.

Cook on medium-high heat until the bottom

is nicely browned, flip, and then turn down

to medium to cook the rest of the way

through- approximately 10 minutes on the

first side, 5 on the second.

Slice a biscuit in half and place burger on,

top with guacamole, cheese, onions, and

tomato.

Guacamole:

Ingredients:

2-3 ripe avacados

2 cloves garlic

1 teaspoon cumin



Juice of one lemon

Directions:

Press two cloves of garlic through a garlic

press. Add in 1 teaspoon of cumin, ½ a

teaspoon of salt, the juice of one lemon,

mix. Mash in 2-3 ripe avocados with a fork.

If storing, press plastic wrap right up against

the guacamole to help prevent it from

oxidizing and turning brown, store in the

fridge for a couple hours

Sweets/Snacks: Fruit Kebabs

For 4th

of July, use bananas, strawberries,

and blueberries

Ingredients:

2 bananas, peeled and chopped into bite-size

pieces

2 cups grapes, washed

2 cups pineapple, washed and chopped into

bite-size pieces

Directions:

Pierce and slide the fruit onto the skewers,

alternating between each kind.

Prepare:

Dried Apples:


Halloween

Have Prepared Ahead of Time: Crispy Walnuts:

To soak nuts: Place 2-3 lbs raw nuts in a

large bowl (they will swell, so only fill 2/3

full, using another bowl if needed). Add 2

tablespoons sea salt and cover the nuts with

filtered water. Allow to soak overnight at

room temperature (on the counter). No need

to cover.

To dry:

Drain in a colander and start dehydrating the

nuts you soaked last night, or roast in a pan

as low as your oven will go. Dehydrate all

day.

Cook Pumpkin if not using canned:

Rinse one baking pumpkin cut in half.

Scoop out seeds and bake cut-side down on

a baking sheet or glass baking dish for 1

hour, then turn off the oven and allow to

continue baking as the oven cools. Scoop

out flesh and freeze in 1-cup increments for

use in recipes.

Breakfast: Pumpkin Walnut Pancakes

4 Tablespoons melted coconut oil, butter, or

ghee


6 eggs

2 Tablespoons vanilla extract, legal (watch

for added sugar)

2 Tablespoons honey

¼ cup pumpkin puree

¼ cup crispy walnuts, chopped

¼ tsp salt

Preheat waffle iron, grease generously with

coconut oil. Mix all ingredients, and use a

tablespoon to evenly distribute the batter on

the iron and cook 3-4 minutes, or until

golden brown.

Lunch:

Clementine Jack O Lanterns

Using sharpie (it doesn’t go through the skin

and dries quickly) make faces on clementine

oranges.

Roll Ups

Peanutbutter or other nutbutter

Honey

Crepes

Spread crepes 2/3 of the way up with

nutbutter. Drizzle with honey. Roll up,

working toward the 1/3 of the crepe that is

empty (the filling will squish).

Coconut Flour Crepes

Makes 12 crepes, save remainder for

breakfast tomorrow

Ingredients:

12 eggs



6 teaspoons refined coconut oil, to fry

Directions:

Mix all ingredients well, making sure all

clumps of coconut flour are broken up.

Allow to sit for a few minutes.

In a skillet over medium-low heat melt 1

teaspoon of coconut oil, tilting pan to coat.

Add about 2 tablespoons of batter and tilt to

make a 6-inch circle. Cook until bubbles

start to form and the middle of the pancake

looks slightly cooked. Flip gently with a thin

spatula and cook until the other side is

golden; about 5 minutes on the first side, 2

on the second.

Dinner: Chicken nuggets are easy to eat and kid

friendly, enticing even for excited trick-or-

treaters

Baked Fried Chicken

3 pounds boneless chicken

¾ cup almond flour or almond meal

½ teaspoon salt


1 teaspoon Italian seasoning, or a mix of

basil, parsley, and oregano

1/8 teaspoon cayenne pepper (optional)

Oil, tallow, or butter for greasing pan

This simple crunchy chicken can easily be

made ahead of time, which means less hands

on time for you during the dinner rush!

Grease 2 9x13” pans, or a large cookie sheet

with sides (to contain juices) with fat.

Combine almond flour, salt, pepper, and

seasonings in a shallow bowl. Rinse

chicken and dip into almond flour mixture,

pressing into the mixture on all sides so that

it is covered. Lay chicken on cookie sheet.

Repeat with remaining chicken pieces,

placing them in a single layer, touching is

okay. Bake at 375* for 35 minutes, or until

chicken is cooked through.

Ketchup Recipe

12 ounces tomato paste

4 teaspoons apple cider vinegar

½ teaspoon mustard powder

1 cup stock

½ teaspoon cinnamon

¼ teaspoon allspice

½ teaspoon sea salt (to taste)

¼ teaspoon paprika (smoked is nice!)


1 bay leaf

Combine all ingredients except the bay leaf

in a medium saucepan over medium high

heat, bring to a boil, stirring often. Add in

bay leaf , reduce heat to medium-low, and

allow the ketchup to simmer for 20 minutes

or until desired thickness. If it quickly gets

too thick, add in more stock to thin.

Remove bay leaf. Storage Instructions:

Freeze in 4 ounce mason jars.

{this recipe is from the Freezer Cooking

Guide by Health, Home, and Happiness}

Sweets/Snacks: Pumpkin Cupcakes

Makes 12

¼ cup soft butter, ghee, or coconut oil

6 eggs

1 inch ginger root, peeled and grated finely

if not using a food processor



1 teaspoon cinnamon

1 teaspoon vanilla

2 cups almond flour

1-1/2 cups cooked pumpkin or squash

½ teaspoon baking soda (optional)

¼ to 1/3 cup honey (use less if you are

accustomed to less sweet treats, more if you

are just starting to reduce sweeteners)

Coconut oil for oiling muffin pan

http://www.healthhomehappy.com/freezer-cooking-guide

http://www.healthhomehappy.com/freezer-cooking-guide


Preheat oven to 375*. In a food processor

or stand mixer, combine butter, eggs,

coconut flour and salt. Blend well, making

sure the coconut flour is well mixed in. Add

remaining ingredients and mix well. Line

muffin pan with liners (buy unbleached

muffin liners here) if desired and dot liners

with coconut oil or grease muffin pan with

coconut oil. Fill nearly full with batter and

bake for 18-25 minutes or until a toothpick

inserted into the center of a muffin comes

out clean.

We really like stoneware muffin pans, they

naturally become nonstick and help grain

free baked goods (or any baked goods) to

rise well and brown nicely on the outside.

Simple Meringue Frosting Recipe

½ cup honey

2 egg whites, eggs at room temperature will

be easier to separate


½ teaspoon vanilla (optional)

Simple Meringue Frosting Directions

This recipe takes less than 10 minutes, but it

does have to be done all at once. The honey

must be poured into the egg whites while it

is still hot or it will solidify. The hot honey

also cooks the egg whites.

Heat honey in a saucepan over medium heat

5-10 minutes; until mixture bubbles and

darkens.

Meanwhile, separate two eggs, being very

careful to avoid getting any yolk in with the

whites.

Add the salt to the egg whites.

Put two whites in a stand mixer with a whip

attachment, or use a hand held mixer and a

bowl held steady by a helper.

Mix starting on medium.

As the eggs start to froth, turn the mixer up

to high.

At the same time you turn the mixer up to

high, start pouring the honey in with a thin

steady stream, taking about 1 minute to pour

in the hot honey.

Continue mixing on high as the frosting

fluffs and thickens and is cool enough to

touch, 2-3 minutes.

Add the optional vanilla while mixing.

Use a spatula or butter knife to frost

cupcakes, or spoon into a piping bag and

pipe onto cupcakes for a more decorative

look. The icing goes on the cupcakes or

cake easiest if used within a couple hours of

making.


Wednesday, Day Before

Thanksgiving

Prepare:

Cinnamon Rolls

Topping Ingredients:

½ cup butter

½ cup honey

¾ cup chopped pecans

Dough Ingredients:

¼ cup butter, melted

¼ cup honey

3 eggs

¼ teaspoon salt

3 cups almond flour

1-2 tablespoons cinnamon, to taste

Butter, to grease pan

Directions:

Use butter to grease a 9 inch round cake pan

and line the bottom of it with parchment

paper. In a small saucepan, melt butter and

honey, and then bring it to a boil over

medium heat. Let it boil for 5 minutes, until

it turns into caramel. Pour mixture into the

greased pan and sprinkle it with pecans.

Combine dough ingredients in a medium-

sized bowl. The dough should become stiff.

Drop heaping tablespoons of it onto the hot

caramel and pecans and sprinkle with

cinnamon. Flatten each roll slightly.

Bake rolls at 325 degrees Fahrenheit for 30

minutes. Toothpick inserted into a roll

should come out clean, and the center of the

rolls should seem firm. Loosen the edges of

the dough with a spatula then invert the cake

pan onto a serving plate.

Reserve for breakfast tomorrow.

Cranberry Sauce

Ingredients:

One 12-ounce package whole, raw

cranberries

1 envelope (1 tablespoon) plain, unflavored

gelatin (see healthhomehappy.com/gelatin )

½ - ¾ cup honey, to taste

1 cup orange juice, freshly squeezed, or

water or white grape juice

Directions:

In a double boiler, cook cranberries in half

of the orange juice until they are soft and

split. Allow to cool slightly then remove to

food processor and puree. Mix in honey to

taste.

Combine gelatin and the rest of the orange

juice in a small bowl. Add to hot cranberries

and mix together thoroughly. Pour sauce

into a mold and chill for 12-24 hours.

To remove sauce from the mold, turn it

upside down, holding a hand under the

sauce in order to catch it in case it falls.

Quickly slip the mold under hot running

water, removing it immediately. The hot

water will help release the sauce from the

mold. Gently slip the sauce onto a serving

dish. Chill until ready to serve.

Ranch Style Green Bean Casserole

Ingredients:

2 pounds frozen green beans

1 pound button or crimini mushrooms,

sliced

4 tablespoons butter, ghee or other fat

1 cup ranch dressing

3 egg yolks (reserve the whites for biscuits)

1/3 cup almond flour

Crispy almonds or other nuts, thinly sliced

Directions:

Steam beans until almost tender. Drain and

pat dry. Sauté mushrooms until tender with

butter or other fat. Beat ranch dressing with

egg yolks and pour into a saucepan. Add

mushrooms, butter and almond flour to the

saucepan. Stir. Heat contents of saucepan

slowly, until thick.

Combine beans and sauce in an oven safe

casserole dish with a lid. You can either top

the casserole with nuts and serve it

immediately, or you can reserve the nuts and

refrigerate the casserole until almost ready

to serve. Sprinkle with nuts and reheat in the

oven at 350 degrees Fahrenheit until beans

are tender and casserole is heated through.

Pureed Parsnips

Ingredients:

6-10 large parsnips

Filtered water

¼ cup butter, ghee or animal fat


1 tablespoon basil

Directions:

Heat a pot ½ full of filtered water over

medium heat. Cut ends off parsnips and peel

if desired. Chop into 2-3 inch portions.

Simmer in the water, covered, until soft,

about 45 minutes. Drain. Add fat, garlic and

basil and puree with an immersion blender

or in a blender or food processor. Serve

warm like this, or make ahead and re-heat in

the oven, uncovered.

Cook Pumpkin if not using canned:

Rinse one baking pumpkin cut in half.

Scoop out seeds and bake cut-side down on

a baking sheet or glass baking dish for 1

hour, then turn off the oven and allow to

continue baking as the oven cools. Scoop

out flesh and freeze in 1-cup increments for

use in recipes.

Pumpkin custard:

Ingredients:

2 cups cooked squash,

6 egg yolks + 3 whole eggs (or 8 whole

eggs)

1 or 2 tablespoons honey,

dash of sea salt,

1/2 cup cultured cream or coconut milk

1 tablespoon gelatin (optional)

Directions:

Thoroughly mix, place in a greased pie dish

or individual custard cups. In a water bath

Bake at 350 for 40 minutes.

Crockpot Instructions: Fill crockpot with 2

inches of water. Turn on high for 1 hour.

Add custard cups, stacking if necessary.

Cook in crockpot for 3-4 hours or until

cooked through- great if you enjoy a later

breakfast.

To serve, top with cashew cream or whipped

cultured cream.

GAPS Legal Pecan Pie

Made with soaked and dehydrated pecans,

pastured eggs, sweet honey, and a crust out

of almond and coconut flour, this pecan pie

is sure to be a holiday favorite

Pie Crust

1 cup almond flour


2 eggs

½ teaspoon salt

2 tablespoons honey

Butter to grease pie dish

Yes, that’s right, this pie crust does not

contain fat other than what is in the eggs and

almond flour. Because almond flour

http://healthhomehappy.com/gelatin


contains quite a bit of fat, adding extra

makes the crust fall apart. The egg is used

both to bind and as the liquid in the crust,

and the honey also becomes solid as it bakes

(like when you heat sugar to become hard

candy), which holds the pie crust together.

Mix all ingredients, making sure all coconut

flour and almond flour clumps are broken

up. Pat into a disk, and then press into a pie

dish and up the sides of the pie dish, but do

not go over the edge; we’re going to fill

with filling all the way to the top of the pie

crust so the delicate grain free crust does not

burn.

Preheat oven to 375*. Make the filling.

Once oven is preheated, put the pie crust in

the oven for 5 minutes before filling to pre-

cook it a little bit.

Pecan Pie Filling

2 cups crispy pecans

1-1/2 cups honey

5 tablespoons melted butter

1 teaspoon vanilla


Mix everything but the pecans, then gently

stir in the pecans. Pour filling into crust, up

to the top of the crust (it will also raise a

little bit while baking). If you have any,

pour extra filling into a custard cup and bake

alongside the pie. Bake pie for 35-45

minutes or until filling is set, but still a little

wiggly in the center. Bake custard cup full

of extra filling for approximately 15 minutes

and then remove. Cool pie before slicing,

serve at room temperature or slightly warm.

Enjoy!

Chop Vegetables:

Refer to Turkey and Dressing recipes for

tomorrow to see how much celery and onion

to chop.

Boil and soak cashews (see Cashew

Cream tomorrow)


Thanksgiving

Breakfast:

Cinnamon Rolls

Lunch:

Sesame Sunflower Seed Grain Free

Cracker Recipe:





Up to ¼ cup water



























and serve with brie cheese and smoked

salmon.

Fruit Salad:

Slice an assortment of 5-10 pounds of fruit

(bananas, apples, oranges, grapefruit,

pineapple, kiwi, pears). Toss with the juice


Use this for lunch today, dinner this evening

and breakfast tomorrow.

Dinner:

Roasted Turkey

Ingredients:

1 whole turkey, 10-12 pounds, thawed

1 ½ large bunches of celery

2-3 yellow onions

½ cup poultry seasoning

½ cup (1 stick) butter or other fat, melted

and slightly cooled

Equipment:

2 large metal pins (sanitized kilt pins are

recommended)

2-3 yards cooking string

Large roasting pan

Directions:

Wash sink thoroughly. Remove white part,

leaves and center from the celery. Reserve

the white part and leaves for stock; reserve

the center stems for a veggie tray, and chop

the remaining celery. Set it aside in a bowl.

Peel and quarter onions. Reserve skins, tops

and roots for stock. Set aside the rest of the

onion with celery.

Place thawed turkey in the sink, unwrap it,

remove giblets and pull out any pin feathers.

Pour half the butter or other fat into the

cavity and rub it around the walls. Rub 1-2

handfuls of poultry seasoning inside the

cavity. Stuff the celery and onion into the

cavity until it is almost full. Pin the cavity

closed. Turn bird over and pour 1/8 cup of

butter into the other cavity. Rub with poultry

seasoning and stuff with celery and onion.

Pin closed, if needed.

Fold cooking string in half and tie a loop in

the middle of it. Make a double loop with

both strands, using the first loop. Hook it on

the end of one drumstick and pull to make

the rope snug and secure. Loop both strands

over the other drumstick and tie it to the first

one. Separate the strands and wrap them

alternately around the turkey, crossing back

and forth and securing the wings tightly to

the body of the turkey. Knot the string at the

end.

Place turkey, breast down, in a large

roasting pan and rub it with the remaining

butter and a handful of poultry seasoning.

For an 8-12 pound turkey, roast it in the

oven at 325 degrees Fahrenheit for 3 ½ - 4

½ hours. Half way through the cooking

time, flip the bird over using oven mitts.

Immediately wash the mitts.

To check for doneness, use a meat

thermometer to check the temperature of the

innermost part of the thigh or the thickest

part of the breast. A thermometer inserted

into the thigh meat should read 165 degrees

Fahrenheit, while one inserted in the breast

should read 170 degrees Fahrenheit.

When done and somewhat cooled, remove

turkey to a large cutting board with a lip (to

prevent juices from spilling).

Carve and serve.

Poultry Dressing

Use leftover celery and onion from turkey

Ingredients:

4 cups yellow onion, peeled and coarsely

chopped

4 cups celery, de-strung and coarsely

chopped

2 cups almond flour

2 large eggs

4-6 tablespoons poultry seasoning

2 teaspoons baking soda

Butter, ghee, or tallow, to grease

Directions:

Grease two loaf pans (or a bundt pan) and

line them with parchment paper.

Place onion and celery in a large bowl.

In another bowl, combine baking soda,

almond flour and poultry seasoning. Add to

onion and celery and toss to mix. Stir in the

eggs.

If desired, you can add another egg and use

a food processor to combine all of the

ingredients. This will create more of a bread

texture, not a classic Thanksgiving dressing

texture.

Pour dressing into the pans. Bake for one

hour (you can bake it alongside the turkey

for the last hour that the turkey is roasting).


Grain-Free Biscuits

Reserve half for lunch tomorrow

Ingredients:




tomorrow)


4 tablespoons honey



Directions:










minutes.

Stock and Onion Gravy

Ingredients:

1 pot chicken stock

6 onions, peeled and sliced

1 teaspoon sea salt

Directions:

Simmer onions in chicken stock, covered,

until onions are soft. Add sea salt and puree

with an immersion blender. Remove lid and

simmer over low heat until it cooks down to

desired consistency (reduced by half is

good). Store leftovers in glass jars in the

fridge and spoon over meats, add to

scrambled eggs, and use to sauté veggies in.

Snacks/Sweets: Pecan Pie

Cashew Cream

Ingredients:

1 cup raw cashews

2 cups filtered white grape, pear or apple

juice

2 tablespoons sunflower seed oil or coconut

oil, melted

¼ cup honey (to taste)

1 teaspoon vanilla (to taste)

Directions:

Boil the cashews and juice in a small

saucepan, then reduce heat and let them

simmer for 5-10 minutes, until they grow

soft. Cover the saucepan and let it sit for a

few hours or overnight in the fridge.

Drain, reserving the juice. Blend the

cashews, oil and vanilla. Add small amounts

of the reserved juice, only using as much as

needed. Keep the cream thick. Slowly add

as much honey as needed to suit your taste.

Refrigerate until use.

Whipped Cultured Cream

Ingredients:

1 cup – 1 quart cultured cream

2 tablespoons honey (optional)

Directions:

Whip the cultured cream with an egg beater

or whip attachment of a stand mixer. Add

honey and serve on pumpkin pie.

Prepare:

Turkey Stock

Simmer in crock pot overnight, if desired

Ingredients:

Leftover turkey carcass


Directions:

Using your fingers, remove all the meat

from the turkey. Reserve drippings, skin and

bones. Using a large stock pot, place bones,

drippings and skin in. Break large bones to

allow the nutritious marrow to get into the

stock. Fill pot ¾ full with filtered water and

add the apple cider vinegar. Cook on

medium-high until bubbling, then reduce

heat to low and allow to simmer, covered, at

least 8 hours. When done, allow to cool then

pour stock through a strainer and transfer to

mason jars to store in the fridge. Discard the

remaining bones/skin.


Christmas Eve

Breakfast:

Scrambled Eggs with Veggies

Ingredients:

6 eggs, pastured if possible

1-2 cups vegetables, washed and chopped

(peppers, asparagus, onions, etc.)


¼ teaspoon unrefined sea salt

Directions:

In a large skillet over medium heat, melt

butter, ghee, or coconut oil. Tilt pan to

distribute. Add vegetables to pan and sauté

until soft. Crack eggs into a bowl, mix

gently with a fork, and pour into heated

skillet. Add salt. Cook, stirring with a

spatula every few minutes, for 5-10 minutes.

Remove from heat before completely

cooked so the eggs do not turn dry.

Lunch:

Nut Butter Sandwiches

Ingredients:

½ loaf coconut flour bread

½ cup all-natural peanut butter or other nut

butter

1/3 cup honey or ½ cup raisins

Directions:

Spread 1-2 tablespoons nut butter on one

slice of coconut bread, drizzle with honey or

sprinkle with raisins and top with another

slice. Repeat for the rest of the sandwiches.

Almond Flour ‘Sourdough’ Bread 1 cup almond flour

1 c. yogurt or apple sauce

6 eggs

¼ c. butter or coconut oil

¼ teaspoon salt (only if using unsalted

butter or coconut oil)

Put butter in 9” x 13” baking dish, set in 425

degree oven to melt.

Beat flour, milk and eggs. When butter is

melted, pour batter into it, put back in the

oven and bake for 25 minutes.

Apple & Pear Slices

Dinner:

Lamb Chops

Ingredients:

8-12 lamb chops, about 2 inches thick

Sea salt and pepper


Directions:

Remove meat from fridge, sprinkle both

sides of the chops with salt and pepper and

top with crushed garlic. Allow meat to sit

out, covered, for half an hour. This allows it

to cook more evenly.

Move the rack in the oven to the top or

second from top slot so the meat will be

about 2 inches from the element. Preheat the

oven to broil on high.

Place meat on a broiler-proof pan or cookie

sheet. When oven is preheated, broil 5-7

minutes on each side, testing for doneness

by cutting into the thickest lamb chop with a

knife. Lamb will continue to cook a bit as it

cools. Reserve bones and drippings for

stock.

Green Salad

Chop extra lettuce and make extra dressing

for dinner tomorrow

Ingredients:

¼ cup olive oil

Juice of 1 lime



1 teaspoon cracked coriander seeds

(optional)

2 avocados, ripe, chopped

2 romaine lettuce heads, chopped

Odds and ends of leftover salad fixings

(green onions, grated carrots, etc)

Directions:

Combine olive oil, lime juice, salt, pepper

and coriander in a bowl or jar. Toss the rest

of the ingredients together in large bowl,

with the dressing.

Snacks/Sweets:

Honey Macadamia Brittle Recipe

Ingredients:

½ cup butter or ghee

½ cup honey


Directions:

Butter or oil a cookie sheet, then cook butter

and honey over medium heat to ‘hard crack’

stage on a candy thermometer (300 degrees

Fahrenheit).

Add the nuts, stirring over heat for 1 minute.

Pour onto buttered cookie sheet. Refrigerate,

to cool.

Flex the cookie sheet to remove the brittle,

then break into pieces. Store in the

refrigerator.

Cranberry Apple Spice Punch

Makes approximately 1 gallon

Ingredients:

5 pounds Empire or Spartan Apples

1 8-ounce package fresh cranberries

½ cup beet juice

4 inches ginger root

1 teaspoon freshly ground cinnamon

Directions

Put the cranberries through a juicer and set

aside. Juice the apples, then blend one cup

of the apple juice with the cranberries in a

blender. Strain.

Juice beets and ginger. Combine all of the

juices together and add the cinnamon. Chill

and serve.

Prepare:

Lamb Stock


Ingredients:

Lamb bones

Filtered water

Directions:

Fill pot ¾ full with filtered water and add

lamb bones. Cook on medium-high until

bubbling, then reduce heat to low and allow

to simmer, covered, at least 8 hours. When

done, allow to cool, then pour stock through

a strainer and transfer to mason jars to store

in the fridge.

Do not discard the soft gelatinous parts

around the bones or the skin; reserve that

and use an immersion or regular blender to

blend it into your stock and soups.

Cinnamon Rolls

Topping Ingredients:

½ cup butter

½ cup honey

¾ cup chopped pecans

Dough Ingredients:

¼ cup butter, melted

¼ cup honey

3 eggs

¼ teaspoon salt

3 cups almond flour


1-2 tablespoons cinnamon, to taste

Butter, to grease pan

Directions:

Use butter to grease a 9 inch round cake pan

and line the bottom of it with parchment

paper. In a small saucepan, melt butter and

honey, and then bring it to a boil over

medium heat. Let it boil for 5 minutes, until

it turns into caramel. Pour mixture into the

greased pan and sprinkle it with pecans.

Combine dough ingredients in a medium-

sized bowl. The dough should become stiff.

Drop heaping tablespoons of it onto the hot

caramel and pecans and sprinkle with

cinnamon. Flatten each roll slightly.

Bake rolls at 325 degrees Fahrenheit for 30

minutes. Toothpick inserted into a roll

should come out clean, and the center of the

rolls should seem firm. Loosen the edges of

the dough with a spatula then invert the cake

pan onto a serving plate.

Reserve for breakfast tomorrow.

Sesame Sunflower Seed Grain-Free

Crackers

Ingredients:



Up to ¼ cup water



Directions:



seeds, salt and garlic. Turn food processor













out until it is ¼ inch thick, in as close to a





Use the cut lines to break the crackers on

after they’re cooked.

Bake at 350 degrees Fahrenheit for 10-20

minutes, depending on thickness. Allow to

cool while still on the cookie sheet, then

break along scored lines and serve.

Gingerbread Cookies

Ingredients:

3 cups almond flour

½ cup (1 stick) butter

1 egg

1 teaspoon water

¼ -1/3 cup honey

½ teaspoon allspice

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon cinnamon

1 teaspoon baking soda

pinch of sea salt

Raisins and other chopped dried fruit

(optional)

Directions:

Ina large bowl, combine all ingredients

except fruit with a mixer until dough is no

longer sticky and is easy to work with. Add

more almond flour if needed. Chill dough

for 15-30 minutes.

To further prevent sticking and for easy

clean-up, roll dough out with rolling pin

between two pieces of wax paper. Remove

top sheet of wax paper and cut out with

cookie cutters. Use raisins and other dried

fruit to decorate. Bake for 10 minutes at 350

degrees Fahrenheit.


Christmas

Breakfast:

Cinnamon Rolls

Orange Slices

Lunch:

Sesame Sunflower Seed Crackers

Garlic-Spinach Artichoke Dip

Veggie Stick Suggestions:

Carrot Sticks

Sliced Cucumber

Celery Sticks

Sliced Peppers

Leftover Lamb or Cheese Slices

Dinner:

Roasted Turkey

Ingredients:

1 whole turkey, 10-12 pounds, thawed

1 ½ large bunches of celery

2-3 yellow onions

½ cup poultry seasoning

½ cup (1 stick) butter or other fat, melted

and slightly cooled

Equipment:

2 large metal pins (sanitized kilt pins are

recommended)

2-3 yards cooking string

Large roasting pan

Directions:

Wash sink thoroughly. Remove white part,

leaves and center from the celery. Reserve

the white part and leaves for stock; reserve

the center stems for a veggie tray, and chop

the remaining celery. Set it aside in a bowl.

Peel and quarter onions. Reserve skins, tops

and roots for stock. Set aside the rest of the

onion with celery.

Place thawed turkey in the sink, unwrap it,

remove giblets and pull out any pin feathers.

Pour half the butter or other fat into the

cavity and rub it around the walls. Rub 1-2

handfuls of poultry seasoning inside the

cavity. Stuff the celery and onion into the

cavity until it is almost full. Pin the cavity

closed. Turn bird over and pour 1/8 cup of

butter into the other cavity. Rub with poultry

seasoning and stuff with celery and onion.

Pin closed, if needed.

Fold cooking string in half and tie a loop in

the middle of it. Make a double loop with

both strands, using the first loop. Hook it on

the end of one drumstick and pull to make

the rope snug and secure. Loop both strands

over the other drumstick and tie it to the first

one. Separate the strands and wrap them

alternately around the turkey, crossing back

and forth and securing the wings tightly to

the body of the turkey. Knot the string at the

end.

Place turkey, breast down, in a large

roasting pan and rub it with the remaining

butter and a handful of poultry seasoning.

For an 8-12 pound turkey, roast it in the

oven at 325 degrees Fahrenheit for 3 ½ - 4

½ hours. Half way through the cooking

time, flip the bird over using oven mitts.

Immediately wash the mitts.

To check for doneness, use a meat

thermometer to check the temperature of the

innermost part of the thigh or the thickest

part of the breast. A thermometer inserted

into the thigh meat should read 165 degrees

Fahrenheit, while one inserted in the breast

should read 170 degrees Fahrenheit.

When done and somewhat cooled, remove

turkey to a large cutting board with a lip (to

prevent juices from spilling).

Carve and serve.

Stock and Onion Gravy

Ingredients:

1 pot chicken stock

6 onions, peeled and sliced

1 teaspoon sea salt

Directions:

Simmer onions in chicken stock, covered,

until onions are soft. Add sea salt and puree

with an immersion blender. Remove lid and

simmer over low heat until it cooks down to

desired consistency (reduced by half is

good). Store leftovers in glass jars in the

fridge and spoon over meats, add to

scrambled eggs, and use to sauté veggies in.

Grain-Free Biscuits

Reserve half for dinner tomorrow

Ingredients:




tomorrow)


4 tablespoons honey



Directions:










minutes.

Green Salad

Ingredients:

Extra dressing from last night

2 romaine lettuce heads, sliced

1 carrot, grated

½ head of broccoli, chopped

½ head cauliflower, chopped

¼ - ½ red onion, thinly sliced

Optional:

1 green bell pepper, chopped

2 tomatoes, diced

Directions:

Toss all ingredients together in a large bowl.

Serve immediately.

Snacks/Sweets:

Gingerbread Cookies

Nut Nog

This tastes just like egg nog!

Ingredients:

1 cup pine nuts or macadamia nuts

2 cups filtered water

2 medjool dates, pitted and soaked 2 hours

using 1 cup of water above

1 teaspoon vanilla

Dash each of cinnamon, cardamom and sea

salt

Freshly ground nutmeg, to serve

Directions:

Ina blender, blend all ingredients until

smooth.

Serve with a sprinkle of nutmeg.

Prepare:

Turkey Stock


Ingredients:

Leftover turkey carcass


Directions:


Using your fingers, remove all the meat

from the turkey. Reserve drippings, skin and

bones. Using a large stock pot, place bones,

drippings and skin in. Break large bones to

allow the nutritious marrow to get into the

stock. Fill pot ¾ full with filtered water and

add the apple cider vinegar. Cook on

medium-high until bubbling, then reduce

heat to low and allow to simmer, covered, at

least 8 hours. When done, allow to cool then

pour stock through a strainer and transfer to

mason jars to store in the fridge. Discard the

remaining bones/skin.


Hanukkah

Have Prepared Ahead of Time:

Breakfast: Apple Latkes

3 cups grated apple, juice drained off if

there is juice

1 cup almond flour

1-1/2 tablespoons honey

4 eggs

1 teaspoon cinnamon

1 teaspoon sea salt

Coconut oil to fry

Directions:

Heat 1 tablespoon of coconut oil in a skillet

over medium heat. Mix all ingredients in a

bowl, making sure to break up any clumps

of almond flour. Spoon 1 tablespoon at a

time of batter into oil, fry for a couple

minutes on the first side, or until set and can

easily be flipped with a spatula, then another

minute on the other side. Serve warm.

Lunch: Sesame Sunflower Seed Grain Free

Cracker Recipe:





Up to ¼ cup water



























and serve.

Salmon Salad Dip

Two 6-ounce cans of wild caught salmon

½ cucumber

½ onion

½ teaspoon black pepper

½ teaspoon sea salt if salmon is unsalted

1/2 cup mayonnaise

Drain the salmon and put the salmon in the

food processor with mayonnaise. Peel and

then coarsely chop the onion, add that to the

food processor, coarsely chop the cucumber

and add that. Pulse the food processor a

couple times to distribute the mayonnaise,

onion, and cucumber with the salmon. Serve

as dip with crackers.

Dinner: Lamb Roast

1 boneless lamb roast

8 cloves garlic, peeled and sliced into slivers

1 tablespoon coarse salt

1 tablespoons olive oil

Remove lamb from packaging. If it is in a

net, keep the netting on. If not, secure with

kitchen twine by rolling the lamb into a log,

and wrapping the twine around the roast

every 1-2 inches and tying.

Place the lamb on a baking dish and preheat

oven to 400*. Using a paring or steak knife,

make slits every 3-4 inches across the top of

the lamb in a loose grid about 1 inch deep.

Insert a sliver of garlic into each slice,

pushing the garlic as far in as you can (this

is illustrated on the website). Sprinkle the

roast with coarse salt and drizzle with olive

oil.

Bake until an internal temperature reaches

140*, checking at 45 minutes and

periodically thereafter. Remove from oven

and allow to rest for at least 30 minutes,

lamb will continue to rise in temperature as

it rests. After resting, remove netting or

twine and slice to serve.

Roasted Cauliflower

2 pounds cauliflower

2 yellow onions, diced

¼ cup chicken stock

¼ cup pecans (optional)

¼ cup dried cranberries (optional)

2 tablespoons tallow or chicken fat

1 teaspoon sea salt

Preheat oven to 400* (bake this alongside

the lamb roast). Grease a 9x13 casserole

pan with tallow and pour in cauliflower

florettes. Top with onions, sprinkle with

cranberries and pecans. Pour stock over,

then sprinkle with salt. Bake uncovered for

45 minutes or until cauliflower is slightly

browned.

Sweets/Snacks: Fried Cheese Stick Ingredients

12 cheese sticks: Monterey Jack Cheese is

recommended for the GAPS and SCD diets,

Mozzarella (string cheese) would work well

too

4 eggs

1 cup blanched almond flour

1 tablespoon Italian Seasoning

2 cups expeller pressed coconut oil

Fried Cheese Stick Directions

A few hours or more before put cheese

sticks in the freezer. You can cut your own

sticks from a large block of cheese, or

purchase pre-wrapped string cheese or

cheese sticks. When ready to make the fried

cheese sticks, heat the oil over medium heat

in as small of a sauce pan as you can fit the

cheese sticks in. Using a small pan allows

the oil to be deeper.

In a shallow bowl or dish mix almond flour

with Italian Seasoning. Lightly beat eggs in

another shallow dish. Take frozen cheese

sticks out and dip 1 to 3 at a time in the egg,

allow egg to drip off, and then roll in the

almond flour mixture until well covered.

Drop into the hot oil and fry for 1-2 minutes,

or until golden brown. The cheese sticks

will likely float to the top of the oil at this

time. Remove from oil and drain on a plate.

Serve with homemade ranch dressing, red

sauce, or barbeque sauce.

Documents

Holidays Grain Free Meal Plans · Pumpkin Seed Crackers Dinner: Tritip Roast Garlic Spinach Muffins Sauerkraut Sweets/Snack: Celery with Peanutbutter Prepare ahead of time: Dried