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Grain Free Lentil Burgers (dairy free, GAPS-legal)

Last night for dinner I made lentil burgers. I didn’t take any pictuers because I hadn’t intended to post a recipe. This isn’t really a “new” recipe. It’s just a modified version of one I’ve made before. But then I thought I’d post it separately so that I remember it. Mostly because these make a great snack! And I’m always looking for new snacks. I made a very simple version of lentil burgers. 3 ingredients. As usual Justin wasn’t thrilled…never is with meatless burgers. But they must have been pretty good if Rebecca ate her whole burger. Scarfed it down before finishing anything else on her plate (even before french fries and brussels sprouts!). Not one complaint about taste or texture. That sounds like a good recipe to me 🙂  I just made a small batch last night, 4 burgers. I ate one as a bedtime snack with pesto. YUM! And so far my tummy seems to handle the lentils well (wasn’t sure since I haven’t had them in a while). These are very healthy. Lentils and eggs both have tons of protein and nutrients. And I cooked them in lard for some extra fat to help absorb the nutrients. I’m glad I tried these again. A big hit for me! Now I just need to make more to snack on 🙂  And hopefully next week I’ll have time make fermented ketchup to dip them in. I call these burgers. You could call them lentil cakes since I don’t actually eat them with a bun. I just top them with condiments and eat them with a fork. Or you could make some nut butter pancakes to use as buns. You can prep these burgers ahead of time and then just cook them when it’s time for dinner.

Lentil Burgers
~ 4 burgers

2 cups lentils (soaked and cooked)
1 egg
1/4 – 1/3 cup almond flour
seasoning to taste (I used salt and garlic powder)
fat for cooking (lard, tallow, coconut oil, butter)

Smush half of the lentils in a bowl. Add remaning lentils, egg, flour and seasoning. Mix until combined. If mixture is too moist add more flour. From into burgers. Cook in hot oil/butter/fat in cast iron skillet over medium heat, about 7 minutes per side.

Zucchini Cakes (grain free, dairy free, GAPS-legal)

Everyone is posting zucchini recipes these days. And everyone is looking for ways to use zucchini right now…myself included. I recently saw a post on A Mom On A Mission for Zucchini Cakes. Looked easy and GAPS legal. I tried them last night. YUM!! I love them. Justin liked them too. As I expected Rebecca managed the one bite she was forced to try…too stringy for her 😛  No they don’t really taste stringy. She just has issues with it. These are super easy to make and so healthy. They are packed full of zucchini and eggs. Plus I fried them in lard…good way to get more healthy animal fat in my diet. I hope to make these again soon. They are a great snack to have on hand for me. And they would even work as a bread substitute. They would be great topped with pesto or spaghetti sauce. Very versatile. I used almond flour since I’m sensitive to coconut flour. So I increased the flour amount (coconut flour is much more absorbent than almond). Still worked great. I only did about 1/3 of a recipe and got 5 cakes out of it. 3 cups of drained zucchini takes a lot of zucchini 😛  I got about 1 cup from a few small zucchinis. I’ll post the recipe the way I made it. We used this as a side dish with ham and egg muffins. You could easily eat it as a main dish. It’s got protein, fat and veggies. I had the leftovers cold for breakfast today. So good!

Zucchini Cakes
~ 4-5 cakes

1 cup zucchini, shredded with water squeezed out
1 egg
1/4 – 1/3 cup almond flour (or 1/8 cup coconut flour)
Seasoning to taste (I used sea salt and garlic powder.)
Oil for frying (I used lard.)

Shred/grate zucchini (I used a microplane and grated it into a strainer). Squeeze with hands to get out as much liquid as possible until you have 1 cup of packed zucchini. Mix zucchini with remaining ingredients (adjust flour amount get the mixture thick enough). Heat oil in pan (I used a cast iron skillet). Scoop a glob of mixture out of bowl and flatten in pan. Repeat until mixture is gone. Fry until golden on each side. My mixture was quite moist, but they still fried up very nicely. The egg sets when they are fried.

Peach Ice Cream

 

I haven’t made ice cream all summer! Even in this hot hot weather. I finally got around to it yesterday.

I decided to try peach ice cream this time since we have fresh peaches. I used my basic vanilla recipe from Nourishing Traditions. And added some peach juice and diced peaches. I also tried using a 2:1 cream to whole milk ratio instead of all cream (something I read from Nina Planck). This turned out really well.

It is very good! We enjoyed it on top of homemade blueberry peach cobbler. It doesn’t get much better than that.

I used 2 medium peaches. It could have used one more to make it a little more peachy.

Peach Ice Cream

3 egg yolks
1/3 cup maple syrup
1 Tbsp. vanilla extract
1 Tbsp. arrowroot
2 cups heavy cream, not ultrapasteurized
1 cup whole milk
2-3 medium peaches, diced, juice reserved

In large measureing cup whisk egg yolks and arrowroot. Add syrup, vanilla, cream, milk and peach juice. Mix to combine. Pour into an ice cream maker and process according to instructions (It took about 20 min. in my Kitchen Aid ice cream maker attachment). Add peach chunks during last minute or two. Transfer to a shallow container, cover and store in freezer.

Grain Free Zucchini Muffins (dairy free, GAPS legal)

Last week I made cold beet soup. In the post on Health, Home and Happiness where I got the recipe was a link for zucchini muffins that sounded good. So I tried them yesterday. These are about the easiest muffins to make. I made them in a couple minutes while I was unloading groceries 😛  And they are really good! As is, they are kind of a savory muffin, so I added a little honey for sweetness. They have a very mild flavor. I also added blueberries to half of them. It’s good. But I think I like them better without the berries. I bet cinnamon and raisins would be really good. They are definitely an eggy type muffin. This recipe is a very good base. I want to play around and see what other combinations I can come up with. I made the batter in the food processor and used 1/2 crispy almonds and 1/2 almond flour. I also only made a half recipe. I got 12 medium size muffins out of it. I didn’t have time to grease a muffin pan. I just used paper liners and omitted the tallow. Worked fine. I served these with fresh pea soup for dinner, had some with butter for a snack and had some with cashew butter for breakfast. They are good any time of day!

*Edited 8/5/11 – I made a batch of sausage zucchini muffins last night for dinner (added 1 lb. of cooked sausage to the batter…although any ground meat w/ some seasoning would work fine). So good!! Especially served drizzled with honey (or maple syrup if you’re not doing GAPS). After starting GAPS/going grain free I was missing the pancake sausage muffins I had been making. But these totally make up for it 🙂  And I’m getting extra veggies and eggs in my diet to top it off. Love it. I will make these again for sure. They make a great breakfast. I just eat them cold with a little honey over top.

Grain Free Zucchini Muffins
~24 muffins

2 cups almond flour (I used half crispy almonds and half almond flour)
6 eggs
2-3 medium zucchini (about 2 cups shredded)
½ tsp. sea salt
4 Tbsp. tallow to grease muffin pan
(4 Tbsp. honey – optional – my add in)
(1 lb. cooked sausage – to make sausage zucchini muffins)

Puree all ingredients (except sausage if using) in a blender or food processor or shred zucchini with a grater and mix all ingredients with a fork. (Mix in cooked sausage) Pour batter into well greased muffin (or use paper liners) tins or a small loaf pan. Bake at 350 for 20-30 minutes, or until a knife inserted comes out clean.

Pummus (grain free, dairy free, egg free, GAPS-legal)

Pummus | Homemade Dutch Apple PieI love both pesto and hummus. And I eat quite a bit of both lately…great snacks that keep me satisfied and away from sweets. I’ve even recently started eating them for bedtime snack. Last night I had this with sliced cucumbers.

After having to make pesto without cheese I wanted to find a way to boost the nutrition and flavor.

Then I thought…why not combine the two dips I love into one? So I did…YUM!!! Pesto hummus…pummus 🙂  So good, so healthy and so easy to make.

I’ve been using peas lately to make my pesto since they are easier on my tummy than raw spinach (plus raw spinach has oxalates). And I like the bit of sweetness from them. You could use any combination of greens you like. Maybe next time I’ll add some of our basil. You can use any kind of nuts. And you could even leave the nuts out. It depends if you like to have more of a pesto taste or a hummus taste. This is so versatile.

This is great to have on hand for snacks. It is a great way to get more vegetables in your diet that are easy to digest. And even better, its a great way to get healthy fat in your diet. You can even mix egg yolks into pummus for more nutrition.

Do you like pesto? Do you like hummus? Put them together and try a batch of pummus!Pummus | Homemade Dutch Apple Pie

 

Pummus (Pesto/pea-sto Hummus)

3/4 cup peas/spinach/basil (any greens you like)
1 cup navy beans (soaked and cooked)
1/2 – 3/4 cup cold pressed EVOO (depends how thick you like it)
unrefined sea salt to taste
garlic powder or fresh garlic to taste
1/4 – 1/2 cup crispy nuts (optional)
(egg yolk)

Combine all of the ingredients (except egg yolk) in a food processor or blender and process until well blended. Add more seasoning and EVOO to get desired taste/texture. Add egg yolk to individual serving if desired.

Fermented Vegetables (GAPS-legal)

I finally got around to making some fermented veggies yesterday. I followed the directions in the GAPS book. It doesn’t give quantities, but it tells the method. I used cabbage, beet and carrot. GAPS also suggests cauliflower, but I’m avoiding that right now. I hope I do ok with the carrot in this form. It was super easy to do. I made 3 quarts. It takes about  week to ferment. I’m anxious to try this when it’s done! This is a great probiotic food that will aid in digestion. The veggies and liquid should be added to your diet gradually because of the probiotics.

Fermented Vegetables
makes ~ 3 qts.

1/2 large green or red cabbage
2 large carrots
1 large beet root
cauliflower (I didn’t use this)
salt
garlic (I just added some garlic powder)
3/4 cup kefir whey
water

Chop veggies into bite size pieces or shreds. Season with salt to taste. Add chopped garlic or garlic powder. Mix. Distribute evenly between 3 wide mouth quart jars. Add 1/4 cup whey to each jar. Fill with water so that all of the veggies are submerged. Seal jar. Let ferment on the counter for 1 week before transferring to the refrigerator.

Egg Wraps (grain free, dairy free, nut free, GAPS-legal)

Last night for dinner we had wraps. A fun, easy Friday night meal. But instead of the traditional tortilla/bread I made wraps out of eggs. I’m sure it’s not a novel idea, but I had never done it before. I got the idea from a cooking magazine at my OB’s office (I guess those long waits are good for something :P).

The wraps are so easy…just beat some eggs and cook in a pan. And they taste great!! What a fun, nourishing GAPS friendly way to enjoy a sandwich/wrap.

The whole family loved them. Even Rebecca…and she will rarely eat eggs. She thought it was so fun to make little sandwiches with hers. You can use any kind of filling for them. We had them with pesto, chicken and bacon…YUM!!!!

I cooked the eggs in palm shortening (so they wouldn’t stick). You could use any kind of fat – butter, coconut oil, etc. They were a little “greasy” to hold. I could have put them on a paper towel to dry before serving I’m sure. But we don’t mind messy fingers when you’re getting healthy fat 🙂  This would also make a great, quick breakfast (if you don’t mind cold eggs…I sure don’t :). Cook the wraps the day before. Then fill them with whatever you want in the morning (cheese, veggies, etc.). I’ll keep these in mind the next time I have leftover meat/veggies…stick them in an egg wrap. I used about 1 egg per wrap.

This post is linked to Fat Tuesday at Real Food Forager.

Egg Wraps (makes ~ 4)

4 eggs
salt

Whisk eggs and salt.

Heat a small pan on low/med-low heat. Add butter, shortening, coconut oil or lard. 

Ladle about 1/4 of eggs into the pan, covering the bottom.

Let the eggs cook a few minutes, until set. Flip and cook another 30 seconds or so.

Serve warm or cold with desired fillings.

Pesto (grain free, GAPS-legal)

Yesterday I made a batch of pesto. And I realized I don’t have a recipe for it posted on my blog. I guess I don’t normally use a recipe. I just toss in what I have on hand and taste as I go. But I figured it might be a good idea to post a base recipe. So I’ll do my best to give quantities. Yesterday I used basil, spinach, walnuts and pine nuts. You can really use any combo of greens/herbs and nuts you like. Pesto is good on so many things (pasta, pizza, quiche, sandwiches, salads, etc.). I realized yesterday it’s a great way for me to get more evoo in my diet. I LOVE pesto. I eat it plain…by the spoonful 😛  So I’ll be making it more often now I think. The veggies are pureed, so easier on my tummy. Plus lots of healthy fat. And no sugar. And ready to go any time. Exactly what I need. I had it yesterday for lunch mixed with avocado and raw egg yolks. YUM!!

Pesto

1/2 cup crispy nuts (pine nuts, walnuts, pecans, pistachios or almonds work well)
3-4 cups spinach or basil (or any other green/herb you like) washed well
1/2 cup grated parmesan cheese
1 cup cold pressed EVOO (you may need more or less depending on what consistency you like)
celtic sea salt to taste
chopped garlic or garlic powder to taste

Process nuts and greens and seasoning in food processor until smooth. Pour in EVOO while processing until pesto is desired consistency. Add cheese and process again. Adjust seasoning if needed. Store in the refrigerator or freezer.

GAPS Pancakes

When doing the true GAPS diet from start to end, the first baked good allowed/suggested is nut pancakes (in stage 3). Why I haven’t made them yet? Who knows 😛  Maybe because the GAPS book doesn’t actually give a recipe…just the ingredients (no amounts). But I did a little searching and found a few versions. I made a small batch yesterday to try. So easy!! And very good. I used some leftover roasted summer squash in mine. It wasn’t totally pureed and still had some seeds…and they still turned out great. Rebecca and I both liked them (Justin hasn’t tried them yet). They only take a few minutes to make. Great snack to have on hand when I need something more solid/filling. And they work well in place of bread/buns. I used one last night for an open face sandwich (with cashew avocado chicken salad). So good. I’m anxious to try them as hamburger buns. And just as regular pancakes too. I like how simple they are…and you don’t have to add sweetener. I’ll be making these often now. I’ll have to make a bigger batch and freeze them to have on hand.

GAPS Pancakes (nut butter pancakes)
makes 8 – 10 small pancakes

2 – 3 Tbsp. squash or zucchini, deseeded, pureed
2 – 3 Tbsp. nut butter
2 eggs

Mix all ingredients together. Fry in butter or ghee on hot skillet.

Homemade Golden Grahams

We used to eat cereal every day for breakfast. It’s been over a year since we stopped doing that, but every once in a while Justin still would like a bowl. But I can’t justify buying cereal knowing how bad it is for you and what a rip off it is. So I did a little brainstorming. And yesterday I made a new batch of graham crackers. But I used part of the dough to try making homemade golden grahams. I used the same recipe. I just rolled it out much thinner. Then I added a little sprinkle of cinnamon and sugar on top and cut it into small squares.

Did it work? I think so. Not sure if they are more like golden grahams or cinnamon toast crunch, though. Either way they taste good. Justin tried them this morning with milk. He likes the flavor. The down side is that I was baking them with the regular grahams. So I couldn’t leave them in the oven to crisp up (grahams were still baking) else they would have burned. So they didn’t get as crunchy as I would have liked. Aside from that they do look and taste like cereal 🙂  I’ll have to make another batch that I can leave in the oven long enough to crisp. A great, healthy way to get your cereal fix. Even if we don’t use the rest of this batch as cereal it makes a great snack for little ones. Great finger food.

12/5/12 – I updated the recipe this week after making a new batch. It got two thumbs up from the whole family (even our little guy that doesn’t normally like sweet stuff)! Do you miss having a bowl of cereal once in a while? Try some homemade golden grahams. Crunchy, sweet, delicious!! Eat them plain, mixed in yogurt or with milk. So good.

Homemade Golden Grahams

2 cups whole wheat flour (or a combination of organic whole wheat and all purpose)
1/2 cup rapadura (dehydrated cane sugar) or brown cane sugar
1/2 tsp. salt
1/4 tsp. cinnamon (optional)
1/2 tsp. vanilla
6 Tbsp. honey (sometimes I substitute molasses for some of the honey to give extra graham flavor)
1/2 cup butter, coconut oil or a combo of both, melted (butter works best for golden grahams to give the crunch; coconut oil works best for cinnamon toast crunch to get the lighter/crispier texture)

cinnamon and sugar for sprinkling on top (optional…if you want it more like cinnamon toast crunch)

Heat oven to 350. Melt butter/coconut oil in sauce pan. Set aside. In a mixing bowl, stir together the flour, sugar, salt and cinnamon. Add the liquids: honey, vanilla and butter. Stir well until a nice ball of dough is formed – not crumbly (if too dry add more honey or butter/oil).

Split dough into 3 equal parts. Cut 4 pieces of parchment paper the size of a cookie sheet. Lay one piece on table. Put 1/3 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll the dough until it is very thin (1/16th” or so). Remove the top piece of parchment paper.

Sprinkle cinnamon and sugar on top. Put parchment paper back down. Roll over lightly to press cinnamon in – if making cinnamon toast crunch.

Cut into small squares (with pizza cutter). Place on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for rest of dough.

Bake for 8 minutes*. Turn the oven off, but leave the cereal in to get crisp. Remove after 5-10 min. Let cool completely. Store in airtight container or in the freezer.

*The cereal should be baked on the top oven rack. It works best to do one pan at a time to avoid burning.