German pasta - Maultaschen

Maultaschen, ready to go into the broth to cook

Today I'd like to talk a little bit about a German pasta that we tend to eat a lot of.  Traditionally speaking, they're a Lenten food. But, we're Messianic and don't really "do" Lent. So, they're just a monthly feature in our kids' non-GAPS-y meals they need for Kindergarten.

In 2009, the European Union recognized Maultaschen as a regional Swabian delicacy, and the genuine article can only be made and exported from Baden-Würrtemberg.

A little known fact is that Maultaschen are sometimes also known as "Herrgottsbescheißerle". There's a literal translation for that, but I doubt it'd pass the censors. Basically it's a way to cheat on the lacto-ovo vegetarian Lenten fast that was proscribed, because (supposedly) G-d can't see the meat if it's concealed in pasta. Or so they say.

There are several different ways to make them, but I only know one at the moment due to time constraints and this being a pain in the rear (to me!) to make. So, this is one of those things I try to delegate to my husband to help out with, because I just do not do well with delicate pastry-type dough.  I thought that I was more patient than I am. I found out quite differently while trying to work this dough.

Our recipe is coming by way of Trudel Marquardt's blog. If you're in Germany, you may know her from her gluten free cookbooks.

The easiest part of the entire recipe is that you get to decide if you want to make a meat broth or a veggie broth and get that going. Once you've made your Maultaschen, just pop those in to boil for about a minute or so.

The second easiest part, is deciding whether you want to make these with cheeses, meat or vegetarian.

This week's is made with cheese.

Maultaschen in broth. Photo by J.Stahl

Dough:

• 300gram of light gluten free flour (Trudel uses Schär's bread dough - we use Bette Hagman's Featherlight flour mix)
• 3 Eggs
• 1 Tablespoon of salt
• 1 Tablespoon of psyllium husk
• 3-4 Tablespoons of water (about equal to the size of the eggs)
• 1 Tablespoon of sunflower oil

 What you will want to do is to mix everything until it forms into a ball, then wrap that with saran wrap and pop it into your refrigerator for around 30 minutes.

Decide on your filling before you get these rolled out. When we roll ours out, we always make them rectangular, but I don't see why you couldn't use a ravioli press.

Roll out your dough on a well floured surface (we use a Silpat) and then pinch the sides with a fork if you decide to do these all by hand.

Pop in your broth and boil these for just a couple minutes. Serve hot.

Happy cooking!

Strawberry Pie

Today I thought I'd try something different. I had found some lovely organic strawberries on sale at the store around the corner, and had the greatest idea ever - strawberry pie. Note: This is NOT a GAPS or PALEO recipe. We're still moving towards that in our home and I needed to get these strawberries out as they were turning.

This recipe is from a relative of my dad's stepmom. We've made this for as long as I can remember, and had to stop when we went gluten free. My mom found a workaround, except there isn't any kosher gelatin near where I live. So, I found a quick and easy fix for that in a little package that we have in the baking isle called "Tortenguss". It's completely gluten free, vegan and corn free. It's made with tapioca and potato starch and carageenen. One package is good for 250ml. Since I was using more than that, I needed two packages.

I did not flavor the Tortenguss other than to  add something between 1/2 and 3/4 cup of brown sugar.

The bottom is made of plain sugar cookies (Glutano's Hoops) and some non-dairy butter that has been processed in the food processor. I did not warm it in the oven, since this is a refrigerator pie... I just needed the butter to keep it together a bit.



Put a baking sheet in your pie pan. Once you've crushed the cookies and pressed it into a pie shell; wash and slice your strawberries.

Strawberry Pie, 2nd stage

Make the pie "sauce". For me, this meant using the two packages of Tortenguss, adding in about 500ml of water, the sugar and following the directions. For you, this will mean mixing the cornstarch, Jello and sugar. You know it is done when it reaches this consistency.

"Jello"

Strawberry Pie (Like Shoney's) by Marilyn Howard

1 cup sugar                    3 teaspoons lemon juice
1 cup water                    1/2 pkg. strawberry Jello
3 Tablespoons cornstarch            2 pints sliced strawberries

Cook sugar, water and cornstarch until creamy and thick.  Add Jello.
Cook until jello dissolves and mixture is clear.  LET COOL
COMPLETELY.  Put sliced strawberries in a baked pie shell.  When
jell is cooled, pour over the strawberries.  Add Cool Whip topping.  Refrigerate.

After two hours, this was the end result.  I'm glad I made it, as I needed it on Wednesday for a birthday party and did not know they were also providing cake!

Have you tried making any pies since going gluten free? If so, I'd love to hear what kind. Just drop a comment in the box down below!

Birthday Cakes, Breakfast bento and pasta, oh my! - First Week of June

Why yes, I am a Whovian!

This week has been a whirlwind to say the very least! My oldest son turned five on Saturday. Now, normally I'd be on top of things, but, I went to the doctor last week and was put on bed rest due to a sinus infection and upper respiratory infection.  So, I planned, but getting things implemented was another story.

Refurbished tins from canned food, inspired by this pin

My son expressed that he wished to have a Disney "Cars"-related birthday. So I went hunting up logos I could print and then tape to some tins I was saving from canned goods.  I made up some gift bags for us to be able to pack away some of the doughnuts and a slice of cake for all the children; and I'd purchased and wrapped a coloring book each for all of the children who were present and had put their names down on them.

Handmade Stoplight Goody Bags

I'd run around and found my doughnut recipe, and got those made up. (Husband failed to get a photo of this, they were delicious nonetheless!) We made organic fruit salad (we'd printed a logo that said "Organic Fuel" that we found here), which was gone by the time the party was over. Wow!

Traffic signs that we incorporated into our decorations

The day rolled on by, and none of the baking except for the doughnuts had been done. The doughnuts were slightly burnt, but I knew we could save them if we could get some chocolate glaze going. I've been keeping packets of chocolate glaze laid by for such an occasion since I do not like chocolate glaze on the boxed cupcakes.

Traffic Cones we used for the party

We had put the youngest to bed so he could nap, and the eldest was running from room to room and kept asking when our guests would arrive.  I realized the doughnuts weren't done and I was starting to freak out, while my husband just puttered around the house looking busy.

We had just enough glaze to ice half of the doughnuts, which meant that I had to make a clear glaze. I thought we had powdered sugar upstairs. I thought wrong! Nope, in the basement and our guests had arrived.

One of our younger guests is allergic to many foods, and I was very concerned about him being able to have something other than the fruit salad at the birthday party; so we decided to make the birthday cake as allergen free as possible.

We'd gotten the party banner up, we'd set out the plates, cups, silver and were just finishing up the cake. The doughnuts were nearing completion and I had a panic attack about the fruit salad after my in laws had arrived and my next set of guests came in the door.

Thank G-d, we got it all done. I apologize for the quality of this photo, as my husband took it rather quickly while children were begging to eat and my oldest really wanted to blow his candles out.

This cake recipe is gluten, egg, dairy, soy and nut free.

The recipe for this cake is originally in German. Below is the translation and the changes I made to it.

Schnelle Schokomuffins ohne Milch und ohne Ei
Author: wuschel-

125g Flour*
1 1/2 teaspoons Baking Powder
1/4th teaspoon Baking Soda
1 teaspoon guar gum**
65g Sugar
1 packet of Vanillezucker (you can substitute for 1 teaspoon Vanilla)
3 tablespoons of Cocoa***
50ml Oil
100ml Water
1 tablespoon Vinegar

Mix all dry ingredients and then slowly add the wet ingredients while mixing, just until it comes together. Fill in muffin forms and  bake at 180°C for around 20 minutes.
*Use Gluten Free Flour of your choice, this could work with almond flour.
**Guar Gum is my addition.
***If you do not wish the cake to be chocolate, do not add cocoa. Simply add flour in the same amount.

Since we were making this for a sheet cake, we had decided to place baking paper on two cookie sheets and just be really careful about pouring and setting it in the oven. We cooled these on a couple cookie racks and it was ready to go rather quickly.


The icing on the cake is based on Wilton's Buttercream icing, but since I didn't have a lot of time, I modified the recipe slightly and used more rice milk so that it would spread thinner as it had to cover two very thin 9"x13" layers. At this point, I've made Buttercream so much that I don't even use the recipe any longer. We substituted the German Alsan Bio non-dairy butter (Similar to "Earth Balance" in the USA) and I thinned the icing by tripling the milk amount with rice milk.


By Monday, I was STILL beat from Saturday. I overslept, so the children and I stayed home.
Tuesday, I was able to pack bento for the children's breakfast and also for their lunch. I used Tchibo's new lovely snack towers for the children's breakfast.

Roses made with Roast Turkey and Boiled Eggs, a Banana, and Grapes

Rice, Steamed Carrots and Turkey Breast

 The children's lunch was turkey breast (not breaded), steamed carrots, rice and yogurt. I know, not imaginative, and not GAPS-y. I can't change that as our options are limited with the kindergarten. Amazingly though, the children ate 80% of what is in this glass clip box! I'm impressed.

Father in law's birthday card and presents

In addition to kindergarten, Tuesday was my father in law's birthday. So, I was in a bit of a rush to finish his present, which included a handmade card and apple cobbler.  I was in such a rush to complete everything and make it on time to our dinner reservation (as well as sneaking the cobbler into their apartment) that I completely missed getting a photo of it! Noo!!

I figure it will even out in the end considering I plan on making one for us later in the month. ;)



Wednesday, I was able to get out Maultaschen and some snacks for the kids to eat for breakfast.

Maultaschen, made with Trudel Marquardt's Recipe

Below is the translated recipe for Trudel's Maultaschen. Note that this is also neither PALEO or GAPS.

Maultaschen by Trudel Marquardt

Noodle Dough:
300g gluten free flour (My husband uses Schär as recommended by Trudel)
3 Eggs                                                                  
1 Teaspoon Salt
1 Teaspoon Psyllium Husk
3-4 Tablespoons Water (depending on the size of the eggs)
1 Tablespoons of Sunflower oil

Mix all ingredients until they make a strong dough (do not overmix!) and roll it together and place into plastic wrap in your fridge for around 30 minutes.

After your dough has sat in the fridge for a while, you will want to roll it out on a well floured surface. Cut out your Maultaschen and add about 1TBS-2TBS of the filling of your choice in the middle while carefully pinching together all sides.

You really can fill this with anything that you want to, this time we chose to put in some ground beef with a little herbs. Her recipe gives more instruction on that.

Once your Maultaschen have been filled, you will cook these in salt water for around eight minutes.

We filled ours with hamburger meat and some seasonings, and used a vegetable broth for the soup. You really can use any soup, so have fun playing with this recipe!

Thursday however, we are celebrating my son's birthday at kindergarten, which necessitated chocolate cake and icing.

Gluten Free Chocolate Birthday Cake

Normally, I would use this Annalise Roberts' White Cake recipe from the cookbook "Gluten-Free Baking Classics" for birthday cake and modify as I need to.

However, I was very pressed for time, so I used the new "Frei Von" brand of Chocolate Muffins from REWE. I usually modify their box mix with a couple tablespoons of molasses and walnuts, but I decided the nuts were just too much for the kindergarten party.  I buttered (with Alsan-Bio) two 9" round cake tins and floured them with cocoa. 25 minutes in the oven and both layers were done.  A few hours and some Buttercream later, Birthday cake!

If you make the Annalise Roberts recipe, to make it into chocolate, remove about 3/4 the flour and replace with cocoa. Add in 2TBS of molasses and you have got yourself a chocolate cake to die for.

 Here's how the table looked at Kindergarten with the Lightning McQueen birthday Candle:

JD's birthday, 2013

Since TB has pink eye, he wasn't able to be at the birthday party, and received a slice of cake to enjoy at home:

Birthday Cake

I'm terribly sorry at the lateness of this post, but I figure you are probably wondering what is going on in our kitchen these days.

Gluten Free Coconut Pie

Slice of Coconut Pie - J.Stahl

Yesterday I had a hankering for coconut pie. I decided ahead of time that I would like to test a new pie crust instead of the usual crust that I use, which was tried and true by a member of a forum I am on.

I've been hearing some great things about Elana's gluten free blog, and she's from my last city of residence in the US and in my old Celiac Support Group. Since we're transitioning over to GAPS and Paleo recipes, I figured I may as well find out if my taste buds will acclimate or not.

I don't know why I did not think to get the camera for each stage, but it probably had something to do with the boys playing around and being loud in general, and that really messes with my thinking process when I'm refereeing from the kitchen. For that, I am truly sorry.  Elana did not post how her crust looks in the process either, and this is something that I personally really benefit from when I'm learning new recipes.

The pie crust is made from the Paleo Pie Crust recipe found at Elana's Pantry. This is a relatively easy recipe in that you only need to toss everything into a food processor and it really comes together on it's own.  If I could have changed anything about this recipe, I believe I would have used my Kaiser Springform Pan instead of my IKEA Pie pan. For two reasons really - one, the pie crust only covers the bottom of the pie, and secondly, I like a nice thick coconut pie!

The Paleo Pie Crust is easy to spread if you use a spatula with a bit of pressure all the way around your pie (or spring form as the case may be!) pan. Just remember that when you cut your pie, do not use a sharp knife or you'll scratch it.  Another option is to use baking paper and you can easily lift the pie out once it's cooled, and place it onto a plate.

Since my pie recipe did ask for an unbaked pie shell, I did not pre-bake the pie crust.  I used Paula Deen's French Coconut Pie recipe and simply did not use any flour. Since our coconut does not come pre-sweetened, I added a bit more sugar to the recipe. It's not as sweet as Paula's, but I think that may be a good thing.

If you are dairy free, you can use non-dairy coconut based butter in this recipe without any hitches, and if you like, canned coconut milk is also really delicious with this recipe. I didn't do that this time since I hadn't any in our pantry. It's about time to replenish our stock.

I have not tried such a recipe egg-free, so I'm not sure if it would turn out or not if you use an egg replacement.Your best bet may be unflavored silken tofu, but I'm really not certain if it will create the same texture or not.

Do be sure to cool this as much as possible outside of your refrigerator before placing it inside to have for your dessert - if you can. Mine was so tempting that about thirty minutes after it was in the fridge, I hauled it out and cut myself a slice.  It definitely wasn't as sweet as traditional coconut pie, but it was good.

Here's wishing you a happy Sabbath!

Jennifer

Kombucha Tea

My Kombucha Tea in an Ikea jar
Take note that there is no seal on this jar!!

Today we are going to talk about Kombucha Tea. Kombucha is a very helpful probiotic for anyone, but is especially helpful in a gluten free, Paleo, Primal, SCD or GAPS diet.

This is a long post, so be sure to snuggle up under a blanket and take your time watching the videos and reading all the links.

Just what is Kombucha exactly?

 Kombucha is an effervescent tea-based beverage that is often consumed for its anecdotal health benefits or medicinal purposes. Kombucha is available commercially and can be made at home by fermenting tea using a visible, solid mass of yeast and bacteria which forms the kombucha culture, often referred to as 酵母 (kombo, lit. "yeast mother", see etymology for disambiguation with 昆布, kombu, kelp).
http://en.wikipedia.org/wiki/Kombucha 

Kombucha SCOBY. Source: Google

To your left is a Kombucha SCOBY. This is probably what yours will look like if you get it from a friend or purchase one online.

You may also get one that is "torn" or cut in pieces. Mine is apparently part of a larger SCOBY at the dealer I got it from, and was cut in quarters. Mine's just a little corner piece. It will float to the top and start making another SCOBY on top of itself every brew.

One thing you will want to do with your SCOBY is to be sure and handle it with washed hands, not just when you place it into the tea, but also while it is brewing.

  ...Kombucha has the ability to mutate to fit the needs of the person making the ferments. Handling the colonies leaves personal bacteria on the colony and hence in the ferment. Kombucha will either incorporate the 'good' bacteria or produce an anti-bacteria to fight the bad ones. The effect is that the kombucha ferment mutates to help the specific health of the person preparing it. I think this is why kombucha can apparently help so many diverse health conditions. I am not at all sure that kombucha is not a direct gift from God since it can not survive without direct help from man.)
http://users.sa.chariot.net.au/~dna/kombucha.htm

I've been asked many times what Kombucha tastes like. Well, it really depends on several factors. What kind of tea you are using, how long you are brewing it, how much air you have getting to it, and your current weather/temperature in your home.

I think the taste also changes depending on the type of glass you serve it in. I'd been drinking it in a narrow-mouthed glass and it tasted cidery. Same batch, different glass (brandy glass with a wider mouth and bottom) and it tasted more like nestea without "enough" sugar. Now - remember I grew up in Southern culture so sweet tea is the norm, 1 gallon with 1-2 cups of sugar in that mother. It's so sweet it will rot your teeth out of your head. This is just not that.

Q. What does kombucha taste like?

A. The taste of kombucha varies greatly depending on the amount of time it was allowed to ferment and whether or not flavoring was added. For example, fermentation time determines whether the kombucha tea has a very mild taste or a very strong vinegar taste (kombucha is made using a method very similar to the one used to make vinegar). If you desire a more sweet taste, we recommend a very short brewing period 5+ days. If the vinegar taste doesn't bother you, a longer fermentation process will allow the tea to fully culture. When first making kombucha, we recommend you taste the kombucha starting at day 7 (using a straw makes this easier) to determine at what point you wish to stop the fermentation process. Adding fruit or juice following fermentation can sweeten the kombucha. Alternatively, you can add water to the finished kombucha prior to drinking to cut the flavor. Click here for more information on influencing the flavor of homemade kombucha.
http://www.culturesforhealth.com/kombucha-tea-frequently-asked-questions-faq

It's hard to compare the taste of kombucha (comb-boo-cha) to anything else. Vinegary, fizzy, cider-y, or just plain nasty if you haven't given it a chance yet. Then again, some people (particularly those who drank vinegar as a kid) like it from sip one.
...The enzymes boost your energy without the post-caffeine lows and headachey shakes, making you feel rejuvenated, restored, and pretty happy. It has something to do with the "mother cell," a mini jellyfish-looking blob floating around, which, if you really want to know, is a yeast and bacterial colony where the sugars are digested. With the addition of tea, this microorganism party ferments into a tangy, sparkling drink.
http://www.seriouseats.com/2010/03/kombucha-fermented-tea-gts-honest-tea-brewing-drinks.html

I love this comment at the end of the article by a subby. I think it sums up nicely.

I really like Kombucha but it takes some getting used to. My mom used to try to get me to a drink a version of it when I was little, and let me tell you, it did NOT have fruit juice mixed in. It was smelly, warm and I wasn't having it.

These days I crave it at least once a week. I love the buzz it gives you and I think it tastes pretty good. 
Serious Eats article

 There has been some concern expressed by some friends and family about the alcohol content of Kombucha. Please read these if this is one of your concerns:

Alcohol content in Kombucha
Does Kombucha Have Alcohol Or Can Recovering Alcoholics Drink Kombucha Tea?

This SCOBY is making another Scoby. Notice the thin film on top.

This is my most recent SCOBY. It is about 1cm thick.

You will definitely need this link as you learn how to brew Kombucha:  5 signs of a healthy Kombucha brew.


Here is some information about Kombucha:

This may be out of order. (I hope not! I tried to get it right, but it is not numbered on youtube) This set of videos is from a Kombucha "camp" that explains everything you need to know to get started. Ms. Crum's site is http://www.kombuchakamp.com/

She mentions using spring water - I would say DO NOT use well water or tap water. I use Vittel or a similar brand of still mineral water. Always. Make sure you change your cloth often as it will attract fruit flies. So, keep fly-eating plants nearby, but do not brew anything else fermented or keep any house plants nearby that pollinate!


I have heard that you can also brew your  kombucha with Yerba Mate instead of tea. Below are a few videos about that.

Warning: very long schpiel. (16 minutes!)

 

This is my SCOBY when I first got it last year.
Notice how it is on the bottom. Generally, this
is where it will start before it begins floating.

• Don't ever wash your glass brewing jar unless you take a break or need to start over due to mold.
• If you get a batch that's too sour it makes an excellent marinade.
  
• I don't eat the fruit from the second brew, but you can.
  
• You can also eat the SCOBY. If you end up with lots of babies, it's 100% fine to consume them.
• There should always be a baby. Always. They can often be stuck to the mother but if there truly is no baby your culture is off. You should split them, not keep them together indefinitely.
• You can supposedly make kombucha with honey. I've never tried it, though.
• To be GAPS compatible you need to ferment away as much sugar as possible while still keeping it palpable. Most GAPSters do the first ferment a really long time then do a second ferment with fruit to make it more palatable.
• I don't use any spiced or flavored teas but some do. DO NOT use Earl Gray, the bergamot will kill your SCOBY. Orange pekoe is a variety of black tea. So is darjeeling.  Herbal tea will not work. You might get something but it won't be kombucha and it wouldn't be safe to consume.
• You can use a green tea as a portion of your tea but if you use 100% green tea, the SCOBY will not ferment the sweet tea properly.
• You can use these glasses, or Grolsch Beer glasses.
• A sour, ACV smell is a good sign. It will get stronger. Doing a second ferment with fruit will tame it a bit. The acidity is what keeps mold away.
• I don't follow all her rules and whatnot, but this is a decent site. http://www.laurelfarms.com/how_to_make_kombucha.html

This is my SCOBY Hotel.
Notice that there is tea in this from my last batch. 
The SCOBY in here is also from the batch of tea in the jar.

One thing you will want to do with your dear little SCOBY is make a SCOBY Hotel. This is a lifesaver, especially if you have issues with fruit flies, mold or other "oopsies" in your household. I once had to let a SCOBY go in the trash after it got infested last year with fruit flies. Somehow the flies got their eggs past my wash cloth barrier (this is why I now use the glass I use!!!) and laid their eggs right on top of my SCOBY. I cried buckets. I tore the baby off the mother. I washed the mother SCOBY very well and I began brewing again. At that point, I did not have a SCOBY hotel, because I only really had one SCOBY. Now, I always have a backup, because I know - as the saying goes - "Shit happens". It really, really does.

  SCOBYs are an investment here in Germany and I purchased mine through Wellness Drinks. You can get them from Kombucha Kamp in the USA. I also got my large brewing glasses and lids from them (you don't have to do that if you have other large glass jars you plan on using), and I purchased my Milk Kefir and Water Kefir (Tibicos) from them.  I'm really happy with my purchase, and they were not too expensive when you compare their prices and shipping with other shops here in Germany and the EU.

So, if you need any and you're here in Germany, one way to get a SCOBY is to ask a friend of yours that brews, or you can purchase from Wellness Drinks.  OR, you can brew your own by simply leaving some Kombucha tea out for a while in a glass jar. The SCOBY will form on the top of the tea.

Some time ago, people were recommending purchasing Kombucha Tea from the store to brew your own KT. This is no longer workable due to changes in the way bottled KT is allowed to be marketed in the USA.

Recipes:

How to brew your own Kombucha SCOBY
Kombucha Recipe [PDF]
Brewing Kombucha
Continuous Brew Kombucha
Double Fermentation Method
Kombucha FAQ
Kombucha recipes and ideas
Kombucha Float with Milk Kefir Icecream!
Aperol (liqueur) Kombucha drink


We had a question come up in our meeting with a nutritionist this fall - whether or not kombucha could be made with dextrose (Grape Sugar) or not. I looked it up, and if you do this - you have to do it 50-50 with the sugar of your choice. Otherwise, it will starve the kombucha. Info found here, a German site. 

UPDATE 7.1.2014  -  Kombucha: Myth vs Truth

Do you drink Kombucha? Feel free to share your stories and comments below.

Our Kindergarten Menu year 2012-2013

Tulip. Photo by A.Stahl, 2011

Hello and welcome back to another post! Today I want to talk about the Kindergarten Menu that we are doing this year. They attend for 5 hours a day, so normally food would be catered for them, for which we'd pay a small fee every day  - except with our dietary needs, they cannot cater to us.
There was some initial upset that we had meals that were different than the other kindergarten children, so we were given a copy of last year's and this year's catering menu to meet as best as we possibly can. In October, I was doing all of this dairy free. As of January, we have begun slowly swapping over things to make them more GAPS compliant.  Everything I have starred, is a change I was making in October to ensure all of this was dairy free. 

Week 1:
Noodles with meat sauce, green salad and yogurt.*
Chicken filet in cornflakes, fried rice w/veggies, icecream*
Cauliflower with breadcrumbs, turkey bratwurst, baked potatoes, Monte*
Spaghetti Carbonara, Salad, Fruit
Tomato Soup, Latkes, applesauce

Week 2:
Noodles with tomato sauce, fresh carrot salad*, chocolate pudding*
Turkey fillet (no breading), rice, yogurt sauce*, steamed carrots
Maultaschen (like ravioli sort of) in veggie broth, quark yogurt*
Turkey gyros, potato wedges, tzatziki*, coleslaw*, grapes
Milk-rice pudding*, cherries, sugar and cinnamon 

Week 3:
Cheese-leek soup with ground turkey meat*, baguette
Gnocci*, turkey bacon, cream sauce*, salad, fruit
Turkey breast filet (no breading), mashed potatoes*, green beans, Monte*
Broccoli with noodles, parmesean-cream sauce*, yogurt*
Salmon with creamed spinach* and noodles, cherry pie filling with vanilla sauce*

Week 4:
Chicken nuggets, fried potato wedges, tomato salad, ketchup and fruit
Steamed Salmon, rice, herbed sauce*, salad, pudding*
Turkey burgers, kohlrabi*, salted potatoes, yogurt*
Chicken soup with chicken meat and ribbon noodles, milk-rice pudding with sugar and cinnamon*
Cauliflower dollars (fried cauliflower cakes) with yogurt sauce*, waffles with powdered sugar*

Some of the breaded recipes can be changed to be GAPS compliant by using nut flours instead of breading/flour.  The Maultaschen recipe cannot be changed to be GAPS Compliant.  Potato wedges could be changed out for other vegetables baked in the oven - such as zuchinni or carrots.  I'm uncertain if there can be a change out for milk rice pudding. Perhaps chia pudding, but I'm not sure. The Pudding could be changed out for this recipe, and the yoghurt can be swapped out for milk kefir.

 Some of the parents at our kindergarten have complained about a few changes I've made, though the children have not at all minded. Its one of those things that you just have to play by ear or ask the teachers about.  I do not leave bread off, since that is an integral part of the meal and we haven't quite seen eye to eye about that bit since there are no yeast issues or additional allergies that prevent us from using bread. I'm OK with that, really, I am.

Noodles can be done by taking some carrots and zuchinni to a spiralizer and then following this recipe. I've done them similarly in spaghetti sauce, simply letting them boil a bit in the sauce before dipping it up.

Fried potato wedges can be  swapped out for other vegetables and cooked in lard or tallow, or oven roasted. (Maybe a recipe similar to this one?) We now make our own tallow and I do much prefer to do our frying in that. Tallow is actually much healthier than using vegetable fat to fry in.

Potato latkes could be easily swapped out for other vegetables. Such as this Zuchinni Latke recipe,  this Carrot Scallion Latke recipe, or these cauliflower "Not Potato" Latkes.

As we go along with the blog, I will feature a few of these recipes. So do keep a keen eye out, or be sure to ask in the comments after any recipes that you find particularly interesting.

Stay safe and well out there in cyber land! xoxox

So, what's the nitty-gritty about the GAPS Diet?

I made this image to reflect a few thoughts I am having about the GAPS Diet. Yes, I know my lines are not perfect. But, it is an effort I'm making to better understand where I see myself going with the GAPS diet. Think of it as a lovely addition to a Vision Board.

The purpose of the diet is to break the ongoing cycle caused by an overpopulation of harmful bacteria in the gut. When the body is able to absorb the proper nutrients from simple sugars and other carbohydrates that are easy to digest, the inflammation and other complications caused by many autoimmune diseases can be lessened. The goal is to rid the body of complex saccharides so the gut will be able to heal itself and enable further healing to occur.
The method of the diet is to keep the bacterial flora well balanced and to allow the gut to digest all of the food it is given, thereby starving out the harmful bacteria.
Certain foods, such as commercial syrups and sugars, starchy vegetables, and dairy products are not allowed while on the diet. Other foods, such as fruits, greens, animal protein, and nuts, are allowed.
Source

This is about the Paleo Diet, but also applies to GAPS:

• Nuts: Say hello to your new best friend. Nuts are the best on-the-go protein source for any follower of Paleo. Make sure you buy them raw without any added seasonings. Nut butter can be safe on this diet as long as you watch the added oils that may be added. Almond and sunflower butter are pretty safe bets.
• Meats and fish: This duo should be the main attraction on your meal plate. When buying them, check for added ingredients. Your protein should be free of any artificial flavors and seasonings, which is hard to tell in the deli section. If there isn't a visible label, then just make sure to ask for full disclosure on your poultry, cold cuts, and other meats. Canned fish is still on the menu for the Paleo diet and can be a quick time-saver to your salads.
• Produce: Lucky for Paleo eaters, this section is pretty stress-free. Almost anything in the produce section is on limits for the caveman diet, just steer clear of anything that could be processed or pasteurized, like bottled fruit or vegetable juice. Kombucha, which is a naturally fermented black tea, is a good drink to buy in place of your Odwalla.
• Frozen veggies: These can be huge time-savers when you're in a rush. Keep a selection of veggies like green beans, corn, and spinach in your freezer to quickly heat up next time you're crunched for time.
• Oil: Coconut and olive oils are the best types of oil for even non-Paleo eaters to keep on hand. Olive oil is great for homemade salad dressings, while coconut is excellent to cook with. Keep one of each for variety.
• Flavorings: Natural herbs, vinegar, unsweetened applesauce, and certain broths from concentrate can definitely liven up your food a bit. Make sure you recognize all the ingredients on the foods list to watch for added sugars and colorings.
  Source

 

 See: http://greatist.com/health/the-ultim...-paleo-022012/
And: http://greatist.com/health/debunking-diets-paleo-facts/
And: http://perfecthealthdiet.com/the-diet/

  

Graph explaining differences between Gaps, Paleo and Primal
A Comparison of Primal, Paleo and Traditional Foods
What’s the Difference Between Primal and Paleo?
My Leptin Prescription
The Paleo Diet: Gallbladder Issues
http://pinterest.com/ladyjenevive/pr...nd-paleo-eats/
http://pinterest.com/andreabak/recip...ied-and-liked/
http://pinterest.com/andreabak/recipes-to-try/
http://pinterest.com/hej415/recipes-to-try/

Some of this does not apply to GAPS, but keep it in mind for when you eventually will return to a more normalized diet. Remember healthy variation, healthy fats, meats, vegetables, oils, fruits and so on.

Here are a few helpful FAQ-type links about the GAPS diet. They will help in addition to the GAPS-y blog links to your right. Keep in mind though, not all the links to your right are GAPS friendly. They may simply have GAPS OK recipes on there from time to time and I listed them as an encouragement that there are things out there in mainstream recipe sites as well as there may be a day you can return to that kind of diet, if you want to.



GAPS v. Paleo v. Primal guide Side by Side of diets. (some errors, but mostly ok)
Body Ecology Diet / GAPS Diet Differences
The Bristol Stool Chart (Poop guide - seriously. If you're gonna talk diets - poop will come up..)
GAPS Diet Myths
The Five Most Common GAPS Diet Mistakes
The Difference Between SCD and GAPS- Guest Post by Empowered Sustenance
GAPS diet: Surviving the Intro Diet and Die-off
Guide to Underwhelm on GAPS (main site: Gaps Guide)
Can I do GAPS if I’m Breastfeeding?
The Gut-Brain Connection & Autism, ADD, Allergies, and Other Diseases
GAPS Intro: For Gut Healing and Sealing
Intro – What To Expect
My Child Needs GAPS But Won’t Even Touch That Kind of Food! (how to get kids with sensory issues on the GAPS Diet)
Full Gaps Diet Information
12 tips and recipes for stage 1 of the GAPS intro diet
Soaking Grains: Top 5 Reader Questions Answered

Below are some books that have been recommended to me to read about the GAPS diet. These usually do not go on sale, so they are full price. You might can find them used, or possibly at your local public library. I'm kind of SOL in my little village, there aren't many English books at our public library, and when it comes to food related books and the fact I have contact allergies, I would rather just own my own books anyhow.


It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways (Paleo, but most are SCD/GAPS friendly recipes)
The Whole 30 Diet (Paleo, but most are SCD/GAPS friendly recipes)
Real Food 101
What Can I Eat Now? 30 Days of recipes and tips for the GAPS™Intro Diet
Gut and Psychology Syndrome: Natural Treatment for Autism, Dyspraxia, A.D.D., Dyslexia, A.D.H.D., Depression, Schizophrenia
Internal Bliss - GAPS Cookbook (Recipes designed for those following the Gut and Psychology Syndrome Diet)
Against the Grain: Delicious Recipes for the Whole Food and Grain-Free Diet (Modern Alternative Mama: In the Kitchen)
Gaps Guide
Breaking the Vicious Cycle: Intestinal Health Through Diet
Recipes for the Specific Carbohydrate Diet: The Grain-Free, Lactose-Free, Sugar-Free Solution to IBD, Celiac Disease, Autism, Cystic Fibrosis, and Other Health Conditions (Healthy Living Cookbooks)
Eat Well, Feel Well: More Than 150 Delicious Specific Carbohydrate Diet(TM)-Compliant Recipes


Paleo books (there are more than these, but these are what was recommended to me)
Eat Like a Dinosaur: Recipe & Guidebook for Gluten-free Kids
The Paleo Diet Cookbook: More than 150 recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages
Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle
Well Fed: Paleo Recipes for People Who Love to Eat
Paleo Comfort Foods: Homestyle Cooking for a Gluten-Free Kitchen
Make it Paleo: Over 200 Grain Free Recipes For Any Occasion
Paleo Slow Cooking: Gluten Free Recipes Made Simple
It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways
The Primal Blueprint Cookbook: Primal, Low Carb, Paleo, Grain-Free, Dairy-Free and Gluten-Free (Primal Blueprint Series)
Paleoista: Gain Energy, Get Lean, and Feel Fabulous with the Diet You Were Born to Eat
Perfect Health Diet: Regain Health and Lose Weight by Eating the Way You Were Meant to Eat


Below are the books I currently have on my Kindle, because they have GAPS-friendly recipes, and I happened to find them for free or greatly discounted (2€ or less) at the time I got them. Please do keep in mind that Paleo / Primal recipes might need a little tweaking to make it GAPS compliant.


Eating Clean in a Dirty World: An easy to follow guide to cleaning up your diet for life
Genetically Modified Foods vs. Sustainability

Plan It, Don't Panic: Everything You Need to Successfully Create and Use a Meal Plan

Making Herbal Remedies (Herbology At Home)
The Power of Herbs
Herbology 101 A short Course in Growing and Using Herbs 


Paleo for Beginners: Essentials to Get Started
Paleolithic Slow Cooker Soups & Stews: Healthy Family Gluten-Free Recipes
The Paleo Recipes Bible: A Family Paleo Diet Breakfast, Lunch and Dinner Recipes Cookbook for Weight Loss and Curing Disease
Salad: 17 Indispensable Recipes for the Paleo, Primal and Gluten-Free Inclined 
17 Delectable Dessert Recipes for the Paleo, Primal, and Gluten-Free Inclined 
30 Days of Amazing Paleolithic Dinners: Easy Gluten Free Recipes 
30 Days Of Amazing Paleolithic Lunches: Easy Gluten Free Recipes 
30 Days Of Amazing Paleolithic Breakfasts: Easy Gluten Free Recipes 
Cavelady Cooking: 50 Fun Recipes for Paleo, Low-Carb and Gluten-Free Diets
The Amazing Paleolithic Cookbook: Over 120 Gluten Free Recipes To Satisfy Your Primal Cravings 
Paleo Cookbook. 17 Day Diet. Paleo Diet Cookbook Recipes. Full Menus, for a 17 day diet Cycle.
The Vegetarian Paleo Recipe Cookbook: 47 All Natural Gluten-Free Meals and Desserts 
Paleo Beginner Quick Start: Essential Guide to Get Started Fast on a Gluten-Free Diet
Paleo Diet for Her: Paleo diet basics, Paleo diet recipes, Paleo diet Breakfasts, Paleo Lunches and Dinners - Lose weight and eat healthy with the Paleo Diet
The Paleo Recipe Cookbook: 101 All Natural Gluten-Free Meals and Desserts 
Easy Practical Paleo: An Easy Paleo Diet Solution & Blueprint Beginners Guide
Coconut Flour Recipes ( recipes using coconut flour, used for Gluten Free, Celiac and Paleo Diets
Easy Kiwi Recipes: Nature's Best Kept Secret For Disease Prevention & Weight Loss

Best of Grain Free Meal Plans, Volume 1: A cook book for those following grain free diets
29 Gluten Free Soup Recipes and Stew Recipes - Delicious Gluten Free Soup and Stew Recipes To Try  
Vegan Soup Cookbook
10 Awesome Vegan Thai Curry Recipes
31 Delicious and Nutritious Vegetarian Appetizer Recipes
Healthy Vegetarian Collection: More Than 100 Healthy Recipes for a Vegetarian Diet
 

100 Healthy Raw Snacks And Treats
30 Moan Inducing Raw Vegan Lunch Recipes 
50 Healthy Raw Desserts Volume One
50 Healthy Raw Deserts Volume Two 



 30 Juices in 30 Days: Juicing Recipes for Health and Beauty
Smoothie Recipes For Weight Loss: The Daily Diet, Cleanse & Green Smoothie Detox Book
20 Super Easy Smoothie Recipes for Kids!
I Love Green Smoothies - 50 Recipes To Get You Started Drinking Your Way to a Sexy, Slim, Youthful You!
Raw Food Diet: A Quick Simple Guide to Help You Lose Weight, Look Younger and Boost Health More Effectively

How to Make Probiotic Drinks for a Raw Food Diet: Kefir, Kombucha, Ginger Beer, and Naturally Fermented Ciders, Sodas, and Smoothies