It’s getting to be that time of year when everybody you know claims to be Irish, nasty-looking green beer is everywhere and Pinterest mommies make corny Leprechaun everything.
In all seriousness, I really do love St. Patrick’s day. The way Americans celebrate it just kind of irritates me. And I love making fun of people a bit too much.
It’s almost a rule in my house that we have to eat something green on St. Patty’s day, because we’re Irish-but-at-the-same-time-stupid-Americans and all. 🙂
Last year I found this great recipe for a Shamrock Shake that was GAPS legal. I taste-tested it next to the original shake, and they taste surprisingly similar! (There aren’t many healthy copycats taste anything like the original.) The peppermint masks the honey and coconut flavors perfectly-and it’s green without food dye.
1 can coconut milk (you can also sub 1 ¾ cups of any other type of milk)
1 avocado, pit and skin removed
2 1/2 – 3 tablespoons honey, maple syrup, coconut sugar, or pretty much any other sweetener
1 cup of ice
1 tablespoon vanilla extract
1 teaspoon peppermint extract
Directions: Throw everything in a blender. Turn it on. Then turn it off. Pour into some glasses. Share, or drink them all yourself. Make a Facebook status that says “Kiss me, I’m Irish ;).” You know the drill.
My brothers who are on GAPS were playing in the snow yesterday, and I came up with this hot cocoa recipe. Unlike other GAPS/SCD hot cocoas I’ve tried, this one doesn’t taste too strongly of coconut or honey. Enjoy!
1/2 cup full fat coconut milk (I use Nature’s Forest)
1/2 cup water
2 tbsp cocoa powder
2 tbsp honey
1/4 tsp vanilla
Add the coconut milk and water to a blender. Blend for a minute or so, or until the lumps from the coconut milk are gone. Pour the mixture into a saucepan and heat on medium. Whisk in the honey, cocoa powder, and vanilla. Continue to whisk until hot. Serve.
(Note: the amounts of coconut milk and water you need will depend on how thick the coconut milk is, so you may need to adjust this recipe slightly.)
This is without doubt the greatest GAPS muffin recipe I have ever made. Plus they’re healthy! Not too sweet and they hold together well for being grain-free. And they don’t taste like chalk. You can add in fruit, nuts, etc or more honey/maple syrup to make them sweeter.
Recipe from Gluten-free on a Shoestring
Prep time: 10 minutes Cook time: 17 minutes Yield: 15 muffins
2 cups (224 g) blanched almond flour
6 tablespoons (54 g) navy bean flour (I use coconut flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 extra-large eggs (120 g outside shell) at room temperature, beaten
6 tablespoons (84 g) unsalted butter, melted and cooled (you could substitute an equal amount virgin coconut oil)
5 tablespoons (105 g) honey
2 tablespoons heavy whipping cream, at room temperature (I use coconut milk)
2 teaspoons pure vanilla extract
Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin and set it aside.
In a large bowl, place the almond flour, navy bean flour, baking powder, baking soda and salt, and whisk to combine well, working out any lumps in the almond flour. In a separate, medium-sized bowl, place the eggs, butter, honey, cream and vanilla, and beat to combine well. Create a well in the center of the dry ingredients, and pour in the wet ingredients. Mix to combine well. The batter will come together and be thick but relatively fluffy.
Fill the prepared wells of the muffin tin about 3/4 of the way full, and smooth the tops with wet fingers. Place the muffin tin in the center of the preheated oven and bake until lightly golden brown and a toothpick inserted in the center comes out clean (16 to 18 minutes). Be careful not to overbake or the bottoms will burn. Remove from the oven and allow the muffins to cool in the pan for at least 10 minutes, or until cool to the touch. Transfer to a wire rack to cool completely. Repeat with the remaining muffin batter.
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
1/4 cup sour cream
1 1/2 cups honey
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Grease 2 pie plates and set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, sour cream, honey and the spices. Add vanilla. Beat together until well combined.
Pour into pans. Spread out evenly and place in oven for 30-40 minutes. (It shouldn’t be set completely in the middle) Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Read more at: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html?oc=linkback
I made this cheesecake for my brother on the GAPS diet last night. He loved it! And he’s a pretty picky eater, too.
12 ounces cream cheese, softened
1 cup honey
1/2 teaspoon vanilla extract
Fruit, for serving
Preheat oven to 350 degrees. Grease a pie plate and set it aside.
Beat cream cheese, add in honey and vanilla. Beat in eggs one at a time. Pour mixture into pan.
Bake for around 30-40 minutes, until almost set. (The cheesecake will finish setting as it cools.) When the cheesecake is room-temperature, chill it in the refrigerator until you eat it.
Summer’s here. That means you NEED ice cream. You don’t have to have an ice cream maker for these recipes, but it makes it a whole lot faster and easier if you do.
Basic Dairy-Free Vanilla Ice Cream
About 3 tbsp sugar, maple syrup, or honey (You might want it sweeter)
1 Tbsp vanilla extract
1 can full-fat coconut milk, chilled is better than room temp
For a fast milkshake:
Whisk ingredients together, throw it in your ice cream maker for 15-25 minutes and eat it.
For ice cream: Double this recipe and heat ingredients on low in a saucepan. Whisk until sugar dissolves. Chill in the fridge for at least 4 hours. Freeze according to the ice cream maker’s instructions and eat it. (It’s best served a few hours after it’s made.) If you don’t have an ice cream maker, put the mixture in a tupperware in the freezer. Stir it every 30 minutes to 1 hour until it’s the consistency of ice cream.
Dairy-Free Chocolate Ice Cream
1 can coconut milk
2 tbsp cocoa powder
1/3 cups sugar, honey, or maple syrup
Follow the same directions for the vanilla ice cream.