Tag Archives: GAPS


More on Cushaw Squash

More on Cushaw Squash

Yes, it has been a while since I last posted.  And honestly, the last thing anyone probably wants to hear more about is Cushaw Squash.

My middle daughter, who has gone back and been working her way slowly through GAPS is not eating anything green and leafy.   And she does not like mushrooms….so that leaves me with some challenges, particularly for breakfast.  We are working on her losing and maintaining her weight, while we are trying to get her immune system built up…i.e. guts working properly.

I have gone to rigorously implementing the 20/80 rule.  Twenty percent protein, eighty percent veggie or fruit.  Fruits are for snacks.  So that leaves me always looking for ways to add veggies to everything I make.

I was quite pleased the other day when this daughter commented on breakfast., “This is the best”, “It’s better than Bob Evans!”  Now, when one of your kids say something like that to you, it makes you take notice.

In the previous post, I talked about how I cut up and peel these big squash and then store them in the fridge for later use.  I toss them into soups, breads, etc.

Lately, I have been cooking them sliced up with onions in some butter and olive oil.  I cook them until they have browned a bit and sprinkle them with garlic powder, salt and paprika. When they are done, I add eggs to the top and cover the skillet until the eggs are done.

I have also made “French Toast” eggs with Cushaw’s as well.   I take the squash and grate it. Then I fry the squash (this time without onions)  in butter and coconut oil until it is browned a bit.  When done, I liberally sprinkle on cinnamon.  In a bowl of beaten eggs, I add vanilla, salt, and a spoonful of honey.  I beat the whole mess up until the eggs are a bit fluffy and pour it over the fried squash, stirring in the eggs a bit to mix them in.  I cover with a lid and steam until almost done, then I flip the eggs and squash (cutting it into manageable sections) browning the other side.  Top with a scoop of plain yogurt-or if you are prone to like your sweets, add some honey.    FAST and easy French Toast the GAPS way!!

I hope you never give up trying to find easy and affordable ways to make GAPS meals.



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Posted by on February 9, 2014 in Squash


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Very Economical Beef


I thought that I was going to be able to settle back down to my blog again when along came a broken arm in the family and some other unpreventable happenings that slowed down being able to sit at the computer and write.  If you are at all interested about the other goings on in our lives go here

With the price of beef increasing I am continually looking for ways to consume beef on a budget. Beef Heart is a good way to eat beef without breaking the budget.   Usually it can be found for less than $2 a pound at most grocery stores.   Some stores have it already sliced for you but I prefer to buy it whole so I can more easily trim the hard suet fat off of it.  Some butchers do such a good job of trimming that this step really isn’t necessary.

There are a lot of ways to prepare beef heart.  Sally Fallon in Nourishing Traditions suggest making kabobs out of it.  Or it can be sliced very thinly and quickly fried in a hot skillet until just barely done. Because the meat has no fat within it, it will get tough if overcooked.   For today’s lunch, I cooked it in the crock pot over night with 3 pieces of pork neck bones so we would have a big pot of broth for the day. I was tired and was not feeling at all creative last evening so did well to direct a family member to get it into the pot with water and turned on….(Beef heart slow cooked in liquid comes out very very tender.)

So today, that left me looking for ways to be creative.   Part of me wanted to cut it up into small cubes and make some kind of salad out of it…but because I am currently attempting to get good nutrition into my father-in-law I decided to stick to something that could be served warm.  So the following is what I came up with…

1 beef heart covered in water and slow cooked over night in the crock pot

6 slices of bacon

1 large onion thinly sliced

3 sliced carrots

Mushrooms (as many or as little as you want)

1 stalk of chopped celery

2 crushed cloves of garlic

salt and pepper to taste

I started by chopping up the bacon and frying it in a little coconut and sesame oil, then I added in the sliced onion, the sliced carrots, mushrooms and the meat.  After this had cooked for a little while I tossed in the chopped celery, garlic, then salted and peppered it.  The family all agreed that it was very good.  For variations, one might add some walnuts or sesame seeds. 

While this might seem to be a very untraditional American food it is very affordable and has a very dense nutritional value.   It is a perfect GAPS/SCD food because it is full of nutrients, extremely affordable, and as versatile as any other cut of beef.


Posted by on December 10, 2011 in Beef, Beef Heart, Crock Pot


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Learning to Love My Crockpot

Salmon Cake

I love to cook but to be honest with you my crock pot was something that used to sit on the bottom shelf in an obscure corner of my kitchen except when I needed it for a social event (and even then I often opted for a warming tray).

Then the GAPS diet came into our lives and I have learned to love my crock pot.  I use it daily–99% of our broth/soup stock is made in a crock pot.   I learned to make GAPS approved baked beans in it and my daughter has learned to bake our bread in one.  I have now made a baked salmon loaf…and I plan to continue to learn to utilize the crock pot more in my kitchen. 

I have several crock pots of different sizes lined up in my kitchen instead of hidden in some obscure corner.  When using the crock pot I save money by not heating my oven all of the time. When the weather is hot, I can plug it in on the porch and cook outside to keep the kitchen cooler.  

Another use for the crock pot these days is that it allows me to carry meals with me when going to someone’s house or to some other social setting where food for the family might be needed. By having a crock pot ready to haul to someones house when we visit allows me to meet the food needs of my family without putting a burden on the hosting family.  Let’s face it GAPS/SCD is a bit weird for some people and you will run into those that will snidely talk about “your diet”;  or those that will not understand that it is not okay to eat just a little of something.  If we are prepared to feed ourselves then those that we offend are less offended if we bring your own food. I found this to be a tremendous help to us particularly in the intro stage of the diet.  A good smelling pot of stew “just for us” can make the snide comments cease in the background.  

In the later stages of the diet, it is just practical to have things on hand  in order to stay on track.  (When hubby got to feeling better, it didn’t take him long to be enticed by that one little bite or two of something he shouldn’t have when he was hungry.)  Having something always ready in a crock pot can be a good way to keep the hungry family members on target. This is something I am still learning and working at. 

So this winter I am going to endeavor to learn more ways to really use this once neglected kitchen appliance.

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Posted by on November 23, 2011 in Crock Pot


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Curried Onions with Baked Liver

Curried Onions with Oven Fried Chicken Livers

Yes, I am aware that some folks really can’t stand liver while others enjoy it.  Either way liver is one of those foods highly recommended on GAPS/SCD.   I usually fry liver but recently I have learned how to oven fry it.  Today we got a recipe from the Pecan Bread site that worked quickly and easily for us. If you are interested go here:

As a review, I thought the liver came out a bit drier than I like but because of the ease of the recipe we will use it again in the future.   ( This recipe would make an outstanding pate or chopped liver. )   As an aside, one can bake liver in the same manner without dusting it with the almond flour. 

But because I know that a lot of people do not care for liver the focus of this particular blog is going to be on the curried onions.  Onions as a side dish can often be over looked.  I cook with a lot of onions, I put them in everything, they are a great way to stretch a lot of recipes.   Yet, they can be almost a meal in themselves if prepared properly.  


As we have said before GAPS/SCD can take extra time and some times we just don’t have the extra time or we make a meal and look down at it and say to ourselves, “No way is that going to be enough to fill everyone up…”  Well, maybe that never happens to you but it does to me.  

If you have some onions you have the ability to stretch a meal in a yummy way.  I figure 1/2 to 1 whole med onion per person.  Slice them very thin, fry them in butter (or any GAPS/SCD approved oil or combination of oils-today I used coconut and butter).  Cook the onions down until they begin to brown add salt, pepper, paparika.  Toss in a splash of white wine (if you have it).  Stir well.  Splash in milk, cream, kefir (whatever kind of dairy stuff you use in your house), and then dump in curry powder until it reaches the color and flavor you like.   For some variations one can add a tablespoon of honey; or garlic; or extra/different spices and herb; or peppers; or carrots for color and texture; or green peas; or tomatoes…. You see the possiblities are endless.   

And for those looking for even easier ways to make curried onions quicker, use frozen onions.  Grab a bag out of the freezer and within minutes you will have that extra something to make your lunch or dinner a little better.   (BTW curried onions go very well with scrambled eggs.)

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Posted by on November 17, 2011 in Uncategorized


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