Simple pancakes made with just 3 ingredients. Delicious and nourishing. Makes about 24 small pancakes.
This easy almond flour bread recipe is perfect for anyone needing to eat a low carb diet, like GAPS, paleo, and keto! It's the best paleo bread for sandwiches too!
This 3-Ingredient paleo, keto and GAPS Angel Food Cake is perfect for a first birthday cake or for a healthy shovel for berries and whipped cream...
When you put so much effort into maintaining your diet for the benefit of your health, it can be a bummer to leave your home environment and then end up not feeling very well.
These almond flour blueberry muffins are the only healthy blueberry muffins recipe you’ll ever need! Made for GAPS, paleo, and keto compliance, these muffins are delicious any time of the day!
This paleo and GAPS Zuppa Toscana in the Instant Pot is a comforting and hearty meal that will make you feel like you're at a fancy restaurant!
Home cooked meals made from scratch using the best organic ingredients available. Dairy, egg, gluten/wheat and refined sugar-free recipes.
Eggplant Moussaka Recipe (Autoimmune Paleo Variation)
Learn exactly what is the GAPS diet in this beginner's guide to the GAPS diet! Including a GAPS diet foods list and GAPS diet FAQ to help you get started!
What in the world do I eat, now that I'm on the GAPS Intro Diet? Whether you're on stage 1 or 6, I've got you covered, friend!
This 3-Ingredient paleo, keto and GAPS Angel Food Cake is perfect for a first birthday cake or for a healthy shovel for berries and whipped cream...
This GAPS bread recipe is flourless, easy to make, delicious, slices well, and perfect for the GAPS diet.
These soft Paleo flour tortillas are soft, bendable and have a savory buttery taste that goes with everything. They even freeze well!
Just a few ingredients make the most special Rhubarb Sauce, beautiful in color and texture and versatile in its uses. (Paleo, Keto, AIP, GAPS)
Following the GAPS Diet reversed my chronic issues. I'm excited to share with you my experience on how to start the GAPS introduction diet.
Ever thought about the GAPS Diet, but the Intro scared you off? Let me give you an intro to the Intro Diet, so that it's not quite so intimidating....
Easy and delicious, these 4-ingredient paleo and vegan Banana Coconut Cookies are a hit whenever they're made! They're safe for GAPS, too!
Loaded with vitamin E and heart-healthy omega-3s, almond flour adds a nutty taste to baked goods and savory dishes alike.
Enjoy breakfast again with these easy, 3-ingredient grain-free bagels! They're perfect for a GAPS-Intro, primal, or keto/low-carb diet.
Need a quick and easy salsa? This delicious mild 5-minute salsa is just like a restaurant and completely paleo, GAPS, and keto-safe!
This collection of 50+ GAPS recipes for kids might be dairy-free, sugar-free, and low in carbs, but they doesn't mean they aren't ridiculously delicious!
What are does a week of Full GAPS meals look like? Read on to get ideas and suggestions of some of my favorite GAPS Diet recipes.
Flavor-packed cauliflower wraps provide the perfect grain-free alternative to tortillas.
Learn how to start the GAPS diet without overcomplicating it. Plus, learn how to make the GAPS diet staple food; bone broth in the instant pot.
Two ingredient sweet potato paleo tortillas. An easy gluten free and paleo tortilla recipe. These tortillas are pliable, delicious, and easy to make!
Need a quick and easy salsa? This delicious mild 5-minute salsa is just like a restaurant and completely paleo, GAPS, and keto-safe!
This decadent classic is texture sublimity. You can use the custard while still warm if you want it to be pourable, like Crème Anglaise. Or you can chill it if you want it to set up and be scoop-able, for filling crepes or serving in individual glasses.
Homemade (Paleo) Ketchup
Confused about what to eat on the first stage of the GAPS Intro Diet? Here is a complete and updated list of allowable foods for Stage One.
Paleo Lemon Blueberry Bread is an easy paleo bread recipe that's perfect for Spring!
Recipe for Low Carb Paleo Pita Bread Original
(I've moved! You can see this recipe at my new website here!) After many tries, I have finally perfected my recipe for grain-free sandwich bread. This bread stays together well, and works great for packing lunches to go. Since it is made with almond flour and coconut flour, this bread is quite filling. My family has been very happy to get to eat sandwiches once again with this bread. It works great for both savory sandwiches (like meat and cheese) and sweet sandwiches (like nut butter and jelly). It is also good with hamburgers (although I've gotten so used to eating them bunless that I prefer only one piece of bread with my burgers now). This bread can be made into toast by using a toaster oven on 250 degrees for about 15-20 minutes (make sure the bread is not directly over the heating element, or it will burn). Grain-Free Sandwich Bread Makes 1 loaf 2/3 cup coconut flour 3/4 cup crispy almond flour 1/2 cup (one stick) plus 2 Tb butter 8 eggs, preferably from pastured hens 1 Tb mild-flavored honey 1.5 tsp apple cider vinegar 3/4 tsp celtic sea salt 3/4 tsp baking soda Melt butter in a small saucepan over low heat. Turn off heat and allow to cool a bit. Then stir in the honey and vinegar. Break the eggs into a medium bowl. Add the salt, baking soda, almond flour, and butter mixture. Mix together with an immersion blender or hand mixer. Measure out the coconut flour. It will need to be sifted if you are not using an immersion blender. Using an immersion blender or handheld mixer, mix the coconut flour into the other ingredients very well. There is no worry of over-mixing this recipe since there is no gluten in it. Pour the batter into a well-buttered loaf pan. I used a 9X5 glass pan. Bake at 300 degrees for about 50-60 minutes. It will be done when it is set in the middle (you can lightly touch it, or check to see if a toothpick comes out clean). Let cool for about 15-20 minutes, and then use a spatula or knife to go around the edges. Invert the pan and move the bread to a cooling rack. Cool completely. Wrap tightly with plastic wrap. Store in the fridge or freezer. I like to slice it fairly thinly with a Rada bread knife, place parchment paper between the slices, and store it in the freezer. This post is part of Traditional Tuesdays, Fat Tuesday, Monday Mania and Pennywise Platter!
