Lime Gummies

  Lime Gummies Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe The picture above doesn’t give these fruit gummies ANY justice! Packed with collagen for a mini protein punch! CourseLunchbox friendly, Snack CuisineGAPS meals, Paleo Servings Prep Time 9 fairies 5 minutes Cook Time 5 minutes Servings Prep Time 9 fairies 5 minutes Cook Time 5 minutes…

Lime Gummies
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The picture above doesn't give these fruit gummies ANY justice! Packed with collagen for a mini protein punch!
Servings Prep Time
9 fairies 5 minutes
Cook Time
5 minutes
Servings Prep Time
9 fairies 5 minutes
Cook Time
5 minutes
Lime Gummies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The picture above doesn't give these fruit gummies ANY justice! Packed with collagen for a mini protein punch!
Servings Prep Time
9 fairies 5 minutes
Cook Time
5 minutes
Servings Prep Time
9 fairies 5 minutes
Cook Time
5 minutes
Ingredients
  • 6-8 limes squeezed
  • 1/4 cup honey
  • 1 tablespoon gelatin
  • 1 cup hot water
Servings: fairies
Units:
Instructions
  1. squeeze limes to make 1 cup of juice
  2. Pour juice into saucepan and add honey
  3. bring to boil and stir the ingredients to combine
  4. boil water in kettle
  5. Once boiled, pour water into a bowl and add gelatin- stir to combine
  6. Combine the lime/honey mixture with the gelatin mixture- let cool slightly
  7. Pour into desired moulds and store in fridge until set.
Recipe Notes

Limes are quite tart in taste (the reason behind so much honey). If you were using sweeter fruit, you would not need as much honey or perhaps none at all. Always start with less and then you can always add if not to desired taste.

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Pork Mince Balls with salad- GAPS Stage 5 Intro

Welcome to the world of raw food! By this stage you will be craving the crunch of a good salad. Remember to start one ingredient at a time (lettuce, then cucumber- not necessarily in that order). This also makes an ideal lunch box option!   Pork Mince Balls with salad- GAPS Stage 5 Intro Votes: 0 Rating: 0 You:…

Pork Mince Balls with salad- GAPS Stage 5 Intro
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Servings Prep Time
5 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
5 people 5 minutes
Cook Time
20 minutes
Pork Mince Balls with salad- GAPS Stage 5 Intro
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Servings Prep Time
5 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
5 people 5 minutes
Cook Time
20 minutes
Ingredients
  • 500 gram pork mince preferably organic and/or grass fed
  • 40 gram courgette grated
  • 40 gram carrot grated
  • 1 tablespoon homemade vegetable paste from Thermomix basics cook book
  • 1 tsp dulse flakes (optional)
  • 1/4 cup sunflower seeds milled
  • 1 egg free range
Servings: people
Units:
Instructions
  1. Grate carrot and courgette into a mixing bowl
  2. Add the rest of the ingredients and mix with wooden spoon until combined
  3. Roll into bite size balls and place on an oven tray covered in baking paper
  4. Bake in oven on 180 degrees Celsius for 20 minutes
  5. Serve warm or cold with salad of choice. For a bit of extra fun - toothpicks make an ideal companion!
Recipe Notes

This could easily be a stage 4 recipe if you removed the salad.

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Chicken & vegetable stock- GAPS Stage 3 Intro

  My husband and I have this for breakfast most mornings. We pre-cut the vegetables and store them in a container in the fridge to save time during the busy week. This stays lovely and hot in a thermos if you need to take it with you. Chicken & vegetable stock- GAPS Stage 3 Intro Votes: 0 Rating: 0…

Chicken & vegetable stock- GAPS Stage 3 Intro
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Even if you're not a GAPS eater. This is such a nourishing dish for when your immune system is down.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
15 minutes 3 hours
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
15 minutes 3 hours
Chicken & vegetable stock- GAPS Stage 3 Intro
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Even if you're not a GAPS eater. This is such a nourishing dish for when your immune system is down.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
15 minutes 3 hours
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
15 minutes 3 hours
Ingredients
  • cooked chicken Use the chicken that you have made the stock with.
  • 500 ml chicken stock already prepared
  • 1 carrot sliced and chopped small
  • 1 celery stalk chopped small
  • 1/4 avocado
Servings: people
Units:
Instructions
  1. Pour required stock into saucepan and turn on heat
  2. Add vegetables and simmer
  3. Add chicken and simmer until warm
  4. Once vegetables are thoroughly cooked remove from heat and serve with avocado
  5. Add salt and pepper
Recipe Notes

When I make chicken stock I leave it fresh in the fridge for a couple of days. The longer left over meat is kept, the higher the amine content. I then freeze the chicken into snack re-sealable bags and store them in the freezer. If you are using frozen chicken in the morning, I put this in when the vegetables go in so it can defrost.

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Pork and Vegetable Stock- Stage 2 GAPS

                      Pork and Vegetable Stock- Stage 2 GAPS Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Nourishing meat stock and vegetables for GAPS Intro diet. For Stage 2 the skin of the vegetables is left on (if you can tolerate). Peel off skin of vegetables if can’t…

Pork and Vegetable Stock- Stage 2 GAPS
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Nourishing meat stock and vegetables for GAPS Intro diet. For Stage 2 the skin of the vegetables is left on (if you can tolerate). Peel off skin of vegetables if can't tolerate.
Servings Prep Time
4 20
Cook Time Passive Time
20 3 hours
Servings Prep Time
4 20
Cook Time Passive Time
20 3 hours
Pork and Vegetable Stock- Stage 2 GAPS
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Rating: 0
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Nourishing meat stock and vegetables for GAPS Intro diet. For Stage 2 the skin of the vegetables is left on (if you can tolerate). Peel off skin of vegetables if can't tolerate.
Servings Prep Time
4 20
Cook Time Passive Time
20 3 hours
Servings Prep Time
4 20
Cook Time Passive Time
20 3 hours
Ingredients
  • 2 racks pork ribs
  • 1 litre chicken stock
  • 1/2 leek sliced and chopped small
  • 1/2 zucchini chopped small
  • 1 carrot chopped small
  • spoonful sauerkraut as a garnish
Servings:
Units:
Instructions
  1. Put meat stock in large pot.
  2. Cut up pork ribs so they can fit in pot.
  3. Add vegetables.
  4. Add desired salt and pepper.
  5. Bring to boil and then reduce to simmer.
  6. Boil until ribs are cooked.
  7. Pull out bones and remove any excess meat.
  8. Chop cooked lamb into bite size pieces and add back into stock.
  9. Add sauerkraut just before serving (if can tolerate).
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