Turkey/Chicken Leg Casserole

This recipe is an extract from the GAPS Book as a staple for the Introduction Diet as well as the full GAPS Diet.  It is an easy delicious meal to prepare and is easily modified to cater for need or preference.  Please refer to the clinical notes for people undertaking the Introduction Diet Stages for […]

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Turkey/Chicken Leg Casserole
This recipe is appropriate for the Introduction Diet from Stage Two onward, however if sever digestive disturbances are experienced, please refer to the clinical notes below for modifications.
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Prep Time 30 Minutes
Cook Time 2.45 hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 2.45 hours
Servings
People
Ingredients
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Instructions
  1. In a large oval casserole pot, add the stock, water, slat, tomato puree, cayenne pepper and herbs.
  2. Mix well and then add the turkey or chicken legs
  3. The tops of the turkey legs will be exposed from the other ingredients. Brush the legs with some duck fat and lightly salt the legs.
  4. Add Diced onion, celery and crushed garlic to a fry pan with a tablespoon of duck fat and saute until soft and then add to the casserole pot.
  5. Add the casserole pot to a preheated oven at 160 Degrees Celsius WITH LID OFF for 2 hours and 45 minutes.
  6. After the Casserole has been cooking for 2 hours, add the chopped vegetables. Mix them well into the sauce and leave cooking for a further 45 minutes.
  7. When the vegetables are cooked, remove the casserole from the oven. Serve the meat and vegetables on a dish and pour a few tablespoons of the sauce over the top.
Recipe Notes

Clinical Notes

Fibrous vegetables such as celery must be avoided for people with severed digestive disturbances such as diarrhoea.  Broccoli and Cauliflower stalks must be completely removed only using the heads and vegetables containing any seeds, or skins must be removed.

Chicken Vegetable Pie

You will need 4 mini pie pots (size 4cm width opening from the top) This is a delicious meal on it’s own, served with a salad and fermented vegetables on the side.  It is a great winter warmer for all the family. Print Recipe Chicken Vegetable Pie Votes: 0 Rating: 0 You: Rate this recipe! […]

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Chicken Vegetable Pie
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Course Main Dishes
Cuisine Full GAPS Diet
Prep Time 20 Mins
Cook Time 40 Mins
Passive Time 45 Mins
Servings
Pies
Ingredients
Pie Filling
Course Main Dishes
Cuisine Full GAPS Diet
Prep Time 20 Mins
Cook Time 40 Mins
Passive Time 45 Mins
Servings
Pies
Ingredients
Pie Filling
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Rating: 0
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Instructions
Pie Pasty Prep
  1. Preheat the oven to 150 Degrees Celsius
  2. Place all pie pastry ingredients into a bowl and kneed with your hands, massaging and squeezing the ingredients until it forms a tight ball. You can also get this effect very quickly if you place all ingredients in a thermomix for 20 seconds on speed 4.
  3. Roll the dough flat so that it is approximately 1cm thick. Cut out sections of the dough to fill 4 mini pie pots (size 4cm width opening from the top) and press them into the bottom and side walls with your fingers. Make sure to leave enough dough to make the lids.
  4. With the remaining pastry and cut offs, roll out the dough again and cut out 4 lids.
  5. Place the bottoms of the pie crust pressed into the pie pots into the oven and cook for 15 - 20 minutes. Place the lids into the fridge for later.
Preparing the Filling
  1. Bring to boil the chicken breast in two cups of chicken stock.
  2. When chicken is cooked, remove the chicken and dice it up into small bite sized pieces for the pie.
  3. In a separate fry pan, saute the onion and garlic.
  4. Chop pumpkin and carrots to small bite sized pieces. Cut the heads from the broccolini and add them to the chicken stock in the pot along with the carrot and pumpkin pieces..
  5. Also add the onion and garlic along with the chicken to the chicken stock.
  6. Add all remaining chicken filling ingredients and bring to the boil and then reduce the heat to a simmer on a low heat for 45 minutes.
Putting it all together
  1. When all ingredients are cooked and ready, remove from the stoce and prepare the pie bottoms for filling.
  2. Evenly scoop the chicken pie filling into each pie pot crust filling.
  3. take the pie crust filling lids from the fridge and place them over the top of each pot. Pinch the sides of the pastry to connect the base of the pie with the pie tops. alternatively you can use a fork to do this.
  4. Spear the tops of the pie with a fork and place the pots on a tray in the oven. Cook for 20 minutes ( or until lightly golden brown) at 150 Degrees Celcius.
  5. Remove and let cool for ten minutes before serving.

Almond Pumkin Bread

This recipe is acceptable for the GAPS Introduction Diet from stage Four onward. It is easy to make and well liked byGAPS children.  This recipe can be made using different nut or seed flours and you may wish to add different cooked vegetables to it. Suggestions Nice with some avocado or nut butter. You can […]

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Almond Pumkin Bread
This recipe is appropriate for the Introduction Diet from stage 4 onward
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Prep Time 5-15 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
Bread Mixture
Special equipment
Prep Time 5-15 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
Bread Mixture
Special equipment
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat conventional oven at 150 degrees (almond flour burns easily so this recipe needs to be cooked slowly).
  2. Cook the pumpkin by boiling it or use previously roasted punpkin from a left over meal. I like to make extra pumkin with my meals for this purpose in mind.
  3. Mix all ingredients in a glass bowl with hand held mixer on low. (do not over mix – just enough to ensure all ingredients is mixed and combined well)
  4. Line your bread tin with oven paper and pour ingredients in. Place in oven and cook for one hour (ensureing not to burn the top).
  5. When removing the bread from the oven, be sure to take it out of the tin immediately to allow it to cool by lifting the loaf out with the paper sides. This will avoid a darker crust because burnt nut flour is bitter. Let it sit and cook on the cooling rack with the paper still surrounding it. When it has cooled you may wrap the loaf in the baking paper and and place in a pyrex dish with a sealed lid to store in the fridge.
Recipe Notes

Suggestions

Nice with some avocado or nut butter.  You can make thin slices and crisp them in a dehydrator which is great for homemade dips and  soup dunkers.  The bread is also great for dippity eggs.