Tag Archives: GAPS

GF, GAPS-legal peanut butter treats

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Last night I had a hankerin’ for something. Anything. I am a recovering popcorn addict so I had to think of something quick- before obsessive thoughts of freshly popped popcorn dripping with butter and sea salt got the best of me…

I rushed over to the kitchen and thankfully, was struck by freestyle snackin’ genius. I blobbed together a bit of peanut butter, shredded coconut, butter and honey. Voila! Disaster averted. Then I got to thinkin’: ‘I should actually make something for my kids too…’

This is what I came up with. It got my hubby’s seal of approval when he taste-tested it at 11 pm (and then commented on the amount of dishes I just messed up).

Grain-free peanut butter treats

  • 2 cups of crispy nuts (almonds, pecans, hazelnuts) *I used a mixture of what I had around.
  • 1/2 c shredded coconut
  • 1/2 butter (or coconut oil or combination)
  • 6-7 dates finely chopped (you can also soak these)
  • 3/4 c crunchy peanut butter
  • 1 tsp vanilla bean powder (extract would be fine too)

Grind nuts in Vitamix or food processor then add other ingredients, First dry, then add wet. Spread either into a cake pan (to cut into squares later) or into small candy or cupcake type liners. Freeze. Take out as needed. I can imagine these might be a bit messy ‘on-the-go’ so you might want to keep them for an at-home snack. Great for kids or moms with popcorn cravings….

Enjoy.

The GAPS Diet- In Dr Natasha’s words

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Have you been thinking about starting the GAPS diet? If you’re like most people considering this healing protocol for your family, you have a lot of questions. Now, you can hear what Dr Natasha herself has to say about GAPS in this 4-part video series taped at the 2011 Weston A Price Foundation conference where McBride was a keynote speaker…

*You can visit this page if you’d like to sign up for the waiting list for the ‘Getting Started with GAPS’ e-course. On June 9, we’re offering a full day workshop (including theory and hands on) in Winnipeg, MB.

GAPS- In Dr Natasha’s words…

Listen in as Dr Natasha Campbell McBride - author of Gut And Psychology Syndrome talks about her personal experience as the mother of an autistic child and how the GAPS protocol can help heal psychological and physiological disease.

Hear Dr. Natasha explain when you should see a mainstream doctor and how the body can kickstart its own healing process for many degenerative diseases - even when things seem hopeless.


Listen in as Dr Natasha talks about the healing wisdom of our bodies…


Can you get your child off medication? What are the roots of good health?

*Order your copy of the book, Gut and Psychology Syndrome, by Dr Natasha here.

How to: Double duty chicken

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This recipe gets its name because it does so much more than the average roast chicken. Nevermind double duty- we can usually get about 5 meals from one roast chicken…

Step 1: Purchase a med-large whole chicken from a reputable source. (ask if you can get the feet/organs)

Step 2: Thaw the chicken if frozen.

Step 3: Cut the chicken breast off (you can find video demos of how to do this on YouTube). It doesn’t have to be perfect. Set aside (or freeze) meat for homemade nuggets.

Step 4: Put your whole bird into a large pot, slow cooker or casserole dish with a lid.

Step 5: Add water to fill 2/3 full of the casserole. Add 2 Tbsp unrefined salt, 1 Tbsp peppercorns, 3 bay leaves and fresh or dried herbs.

Step 6: Now you have two options. You can put your slowcooker on low and let the chicken cook for as much as 24 hours or you can cover your roaster/casserole dish with lid and put into the oven for 5 hours @ 320 degrees F.

Step 7: If roasting, about 40-50 minutes before the end of the cook time, add plenty of vegetables of your choice. In the slow cooker, vegetables can be added before.

Step 8: When the chicken is ready, the meat will be falling off the bones. Strip the meat off the bones and serve some with the vegetables for dinner. Save and freeze the remaining meat for stirfrys, sandwiches, pizza or whatnot…

Step 9: Pour the stock off into 2 quart jars. You also have the option of blending the remaining stock that won’t fit into the jars with the remaining vegetables (this can be reheated the next day as soup).

If you are diligent, you can still make stock again from the remaining bones, but need to add at least 4 chicken feet to get a decent broth- meaning the gelatin that comes from the feet significantly increases the nutritional value of the broth. You can get chicken feet from great farms, like Harbourside Farms here in Manitoba.

*Before adding chicken feet to your final stock, boil them for 3 minutes and cut off the nails. Add to broth bones, cover with water and add a quarter cup of unpasteurized apple cider vinegar. Let soak for an hour before beginning to cook broth to draw minerals out of the bones.

Broth is good refrigerated for up to a week or can be frozen for later.

(Partly adapted from GAPS: Gut And Psychology Syndrome, by Dr. Natasha Campbell McBride)