Category Archives: pizza

The 4th of July Menu and B-B-Q Sauce

We did something different for the 4th of July this year.  Instead of firing up the grill and loading up on carcinogens, I made oven roasted pork ribs and smothered them in homemade b-b-q sauce.

Years ago when I gave up corn syrup and sugar, I started making my own b-b-q sauce.   I have quite a few varieties of flavors but this one is born out of a recent gift from a friend.  And while b-b-q sauce has no hard and fast rules, my version goes something like this:

1-28 oz can of tomatoes

1/4 cup of white vinegar + 1 TBSP apple cider vinegar

1/2 cup of honey

1 TBSP ground mustard (or a heaping spoon full of commerical mustard)

1 1/2 tsp salt

1 heaping tsp celery seeds

1 tsp of liquid smoke

1 cup of diced onion

2 TBSP Sesame Oil (coconut or olive)

1 tsp of black pepper

1/4 tsp hot peppers (I used my personal mix, cayenne would be fine–but you may need a lesser amount)

1/4 tsp onion powder

1/4 tsp garlic powder (or several cloves of garlic)

1/4 tsp ginger

1/4 tsp corriander

1/4 tsp paprika

Adjust seasonings to your taste.  Combine this and cook it down until it thickens.

Now, this is probably not as sweet as some people like their sauce and certainly not as sweet as the gift from my dear friend.  To make it  sweeter,  I would double the honey and maybe add more vinegar.

This basic recipe is a good foundation for a spicy and good flavored sauce.  It has many variations.  If you don’t want the heat in it leave out the hot peppers.  My favorite is a southern bourbon sauce so I usually add a big splash of good bourbon (the alcohol cooks off and it is perfectly safe for kids).  It adds flavor without the extra sweetness.

B-B-Q sauce can be as individual as the person or the occasion, matching the flavors with the particulars.  If you travel the country visiting  various B-B-Q places it won’t take long to realize that this topic is very diverse in content.

Now, for my oven baked pork ribs, I make this and do not cook it down.  Just mix it up and let it cook down on the uncovered pan of ribs for about an hour and then I cover it and let it cook until very tender. This allows the flavors of the sauce to really cook into the meat.  I usually start the ribs off at 325 and the lower the temp to 250 when I cover the pan.

And, of course I would serve this Southern Style with GAPS Baked Beans, Cole slaw and gallons of tea.  A key lime tart would make a good completion to the meal.


Posted by on July 17, 2013 in B-B-Q, pizza


What to do with Eggplant

Eggplant is a good GAPS/SCD food if it is tolerated.  It is high in fiber and very versatile.  I make a side dish out of it by cooking it with tomatoes, onions and peppers.  As a fusion food, it can be spiced up to go with about any main entree.  For Italian flavor add the Italian herbs such as oregano and basil and of course a lot of garlic.   For Mexican meat add cumin, garlic, hot peppers and paprika. And if you want to make it taste Asian try adding a touch of honey, some toasted sesame oil and fresh parsley.

Eggplant can be added to soups. Cube up the eggplant, add ground meat, onions, tomatoes, peppers, carrots, and stew it.  Add your favorite seasonings.

One of our favorites is eggplant mini- pizzas.  You cut eggplant rounds brush with olive oil and top with your favorite toppings.  Bake.

Also you can cut eggplant into lasagna noodles and make it up like a regular lasagna.  It helps to fry the eggplant in a bit of olive oil before placing it into your baking dish. Layer it with ground meat, sauce and cheese.

I usually soak the eggplant in salt water for about and hour before cooking it. The soaking releases the bitter enzyme that resides in the fruit.  After soaking I rinse and then allow to drain for a couple of minutes.

If Eggplant is not part of your regular food regiment, and if you can tolerate it, consider including it to your GAPS list.  There are all kinds of eggplant recipes on the internet, many of them are gaps friendly and others easily converted to GAPS.



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Posted by on October 12, 2012 in Crock Pot, Eggplant, pizza, Soup


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Pizza Crust

In one of my early post, I mentioned that there is really no perfect substitute for yeast breads.  That of course includes pizza crust.  There are all kinds of alternative pizza crust ideas found on the internet.

This is the one that seems to be the quickest and easiest for my family.


1/2 cup coconut flour

1/4 almond (or peanut) flour

1 cup of whey (water, chicken stock, or milk would suffice)

1/2 tsp pf salt

3 eggs

Start by beating the eggs, then add in the rest of the ingredients.  Spoon this out in a 1/4 inch layer onto greased parchment paper.  Bake at 375 for approx 15 minutes. It is done when the bottom is browned.

Transfer the crust to a cookie sheet.  Add the sauce and toppings of your choice place back in the oven long enough for the toppings to heat.

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Posted by on March 15, 2012 in pizza


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