GAPS Guide

Pasta With Veggie Sauce (Another Variation) – Chop onion, chop garlic, sautee in duck fat 6-10 mins. Add chopped orange bell pepper, chopped crimini mushrooms and chili powder. Add a bit of water if needed. Simmer 20 minutes. Add salt. Serve over spiralized zucchini (I leave this raw and cold) and topped with parmesan cheese. I didn’t think to add them during the process, but while eating this divine dish, realized that olives would have been a spectacular addition!

Curried Salad – Ohmygoodness, I like this salad so much! Big salad bowl near-full with torn lettuce, add chopped avocado, diced cheese, curried sauerkraut. Yum!

Cold Tomato Soup With “Sour Cream” – Great on a terribly hot day! Into a mixing bowl, place four tomatoes (quartered), basil, oregano, crushed chili peppers, salt, one small zucchini (coarsely chopped), 2-3 cups of gelled broth, one garlic clove, half a red bell pepper (coarsely chopped). With a stick blender, blend. If you desire a cooler dish, chill for half an hour or so. Serve into bowls and add SCD goat yogurt (which is tangy like sour cream) or eat with sides of raw cheese. Note: Amounts do not need to be exact; this concept is very versatile – all sorts of combinations would work well.

Tuna Avocado Salad – Mix one can tuna with one large avocado, add yogurt (half a cup or so) and a splash of lemon juice, pepper, salt. Mash together. Eat as-is or served with or on copious spring greens. Salmon also works. I bet sauerkraut would also be good in here.

Salad With Cheese – Okay, this is not a ‘yogurt added’ meal, but this is the only thing I do with cheese and I don’t want to make a whole page just for that, so here goes: Cube raw, organic cheese. Toss with salad bowl full of spring mix plus dill sauerkraut.

Borscht – Not a very helpful name, because it has totally different associations depending on which country one is from. Anyway…My son was very hungry yesterday so I had to figure out a way to use up my few remaining ingredients and fast! I sauteed onions (lots) and garlic in coconut oil, then added chopped beets, broccoli and a head of cauliflower. Added 500 mls broth, then water to reach all but the top inch of veggies. Added dillweed and salt, simmered until all veggies were soft, added lots of ghee, then blended. A tastier, prettier soup there never was! Add a few tablespoons of that thick, sour goat yogurt per bowl. Variation: Otherwise as above, but the veggies being two medium-large beets, one small head of cauliflower, one huge leaf of kale, two small zucchini. Actually, in terms of flavour this is not really a variation at all; my point is only that various veggies work equally well.

Now that my son and I have added goat yogurt, I’ve modified the original “dinners” post so that those not yet on yogurt can find options more quickly. For all my casein-free dishes, click here.

Curry Risotto: This recipe is found in the wonderful Everyday Grain-Free Gourmet: Breakfast, Lunch and Dinner by Jodi Bager and Jenny Lass.

Mushroom Stroganoff – It took me twenty minutes of eating this yum to recall what it reminded me of! Yes, my childhood stroganoff! This is actually the ‘Mushrooms & Onions’ dish from the other page, but intuition told me goat yogurt would be the correct probiotic food to eat aside this particular dish. Well, ooh la la! In coconut oil, saute thinly sliced onions and minced garlic. Add sliced mushrooms and ground pepper. Cover and saute on low to medium for 30-50 minutes, until the onions are somewhat carmelized. When done, continue sauteeing with the lid off until most of the water has evaporated. Add salt. Once the main dish is sufficiently cooled (so as not to kill off the yogurt’s friendly bacteria), mix the tangy goat yogurt in. For a heartier version, add cooked ground beef.

Cabbage Rolls With Sour Cream – Unfortunately, I don’t know the recipe! My brother makes us cutlets from sunflower seeds and/or walnuts, ground, and a bunch of veggies. More recently, he used this mixture for stuffing in cabbage rolls. We used cabbage frozen two weeks then boiled in fresh tomatoes. I served these with goat yogurt and dill-flavoured kraut. Delish! One might opt to use the more traditional fermented cabbage leaves.  Another filling option would be grated cauliflower, steamed three minutes, mixed with ground beef.

Curried Eggplant with Sour Cream – In coconut oil and/or ghee, saute sliced onion and minced garlic. Add cumin and curry powder and continue sauteing. Add thinly sliced (unpeeled) eggplant and a bit of water. Cover and simmer for 40 minutes. Add salt, pepper and goat yogurt.

Ginger Borscht with Sour Cream – Unfortunately, I’ve forgotten how I made it, but it was basically a blend of my usual soup approaches, you know, in coconut oil saute onions, add a bunch of veggies, simmer 30 minutes. For sure I put ginger in it and for sure I put in a big beet. I honestly don’t know what else I put in, but these were the critical ingredients. This was super tasty as-is, but then, oh then, I thought to add a dollop of my SCD yogurt (a new addition to our GAPS world). I use goat milk, and this is apparently even more tangy than cow’s and, as it happens, today’s batch came out super duper thick. Hence, our yogurt was a lot like sour cream. I added it to my ginger-beet-whatever soup. Oh my! YUM. (In an effort to remember everything, I actually set out tonight’s dinner like a little buffet: fermented veggies; EFA; CLO; soup, consuming each in turn. Would my Russian grandmother not be proud?!?)