My grandma used to love to make popovers — popovers are easy once you get the knack for making sure your oven is ridiculously hot before you put them in and do not open the oven door before they are ready.

This delicious and satisfying almond pone works well for breakfast or alongside a meaty stew or chili at dinner time. Try substituting the bacon with fried chicken skins or pork cracklings, you won’t regret it.

Preheat oven to 400 degrees F

serves 8

• 1 pound of bacon, roughly chopped (optional)
• 1 T butter
• 2 med leeks, chopped
• 5 eggs
• 1 c cream
• 4 c milk
• 1 t salt
• 1/4 t fresh ground black pepper
• 4 1/2 c almond flour
• 1/2 c parmesan (optional)
• other optional additions: chili powder, bell peppers, mushrooms, goats cheese

Directions:
Butter a 9×13 inch glass dish, set aside.
In an iron skillet melt the butter over medium heat.
Add the bacon and sweat 2 minutes.
Add the leeks and continue to sweat until the bacon is cooked and the leeks are translucent. Don’t let them caramelize or brown.
Remove from heat.
Place the almond flour, parmesan, salt and pepper in a large bowl and mix.
Make a well in the center of the almond flour and add in the cream and mix.
Whisk in the eggs making sure they are completely incorporated, but don’t overmix.
Whisk in 2 cups of milk, making sure there are no lumps.
Whisk in remaining cups of milk. Do not over whip/whisk.
Pour into pan and place in oven.
Cook for 35-45 minutes.

Very good served with gravad lax for breakfast or with ox-tail curry at dinner.

Breads, Muffins, Pancakes:

Pumpkin Pancakes from Wellness Mama

Cinnamon Almond Pancakes from Hella Delicious

Almond Flour Crepes from Eat Nourishing

Dr. Campbell-McBride created the GAPS milkshakes for a multitude of situations. This is a brilliant drink and will help with all types of digestive disfunctions. It is especially recommended for constipation, blood sugar imbalances, problematic biofilms and parasites and people who are not absorbing nutrients.

A GAPS shake is a combination of juice blended with raw eggs and fermented cream (sour cream). Initially begin with about 1/2 cup a day and work up to 2 cups a day. Sensitive people should begin with 1-2 Tablespoons a day.

Recipe:

Juice: 1 carrot, 2-3 apples (or pineapple), 1 stick of celery, small wedge of beetroot and a small piece of cabbage. (You can also add a little lemon juice and some greens)

To the juice add 1-2 raw eggs (know your chickens!) and 4-5 Tablespoons of homemade raw sour cream. If you can’t use sour cream you need to have an equal amount of another fat (butter, ghee, coconut oil, any kind of animal fat, olive oil – don’t use other kinds of vegetable fats though), you can also make your own fermented coconut cream but don’t use coconut cream that has any additives (agar etc), you can make your own coconut cream from organic dessicated coconut. Be careful with coconut cream/oil if you have any mold/candida issues as coconut is very powerful against yeasts and you can get very strong die-off.

Blend the juice, eggs and fat with a hand-held mixer. Drink this mixture 2x a day on an empty stomach. First thing in the morning and in the afternoon. I generally make up enough juice for the whole day and then mix in the eggs and fat just before drinking.

The high fat content lubricates the bowel wall and softens the stool. The enzyme full juice stimulates the pancreatic juices. The protein from the eggs as well as the cabbage stimulates stomach acid production. The ratio of fat, sugar, protein is important.

It is easy to make you own sour cream, simply innoculate a pint (500ml) of (preferably raw) cream with 2 tablespoons of kefir, yogurt or creme fraiche. Let this mixture sit on the counter for 24 hours, and you will have your own homemade probiotic rich sour cream.

It is good to have the juice as clear as possible, especially at the beginning of the diet when your digestive system is very sensitive to raw fibre, so I usually strain the juice before using.

You can add other therapeutic ingredients, cod liver oil, ginger, celery, cucumber, carrot tops, mint, lettuces, beet and radish tops, bok choy, cabbage, etc.

These delicious eggy muffins are easy to whip up and throw in the oven while you prepare your GAPS™ milkshake.

Makes about a dozen

• 1 pound ground pork (or other ground meat, sausage is very nice)
• 1 Tablespoon butter, coconut oil or lard
• 2 teaspoons ground fennel (optional)
• 1 teaspoon turmeric
• 12 pastured eggs, beaten
• 1/2 c yogurt or sour cream
• 1 med zucchini, grated
• 1 bunch of green onions, chopped
• 1 bunch of basil, chopped
• 2 red peppers, diced (optional)
• 1 t salt
• 1/2 t pepper
• 1 c cheddar cheese

Method:
Preheat oven to 350 degrees. Grease 12 muffin cups.
Saute the ground pork or sausage on medium heat, add the turmeric, fennel, salt and pepper. When nearly cooked add the peppers, zucchini, green onions and basil. Saute briefly.

In a large bowl beat the eggs and yogurt. Add the sauteed meat, vegetables and spices. Spoon about 1/4 c of the mixture into the muffin cups, top with cheese and cook from 15 to 20 minutes, until the egg has set.

Yule Kaka (Christmas Cake) is a tradition in our house. Yule kaka is a sweet, buttery, cardamom-flavoured fruit bread that is eaten with jam and cream. I was delighted to find that cashew butter and flour have just the right sort of fat and flavor to be a perfect substitute for wheat flour in this recipe. Personally I find it especially delicious with raspberry or rose-hip jam. The slight tartness that they add to this treat is just the thing. This year I tried it with goji berries, dried cherries and pistachio nuts. But I think it would be much better without the pistachios and with raisins as well.

It was my brother’s birthday on June 2nd or 3rd (I always forget), which coincided perfectly with the curing of my pig cheek.  To celebrate his 26th birthday I decided to make an EPIC pork-filled breakfast and it was EPIC indeed.

Easy to make, easier to eat this cherry-almond crunch is delicious for breakfast with yogurt or tasty as an afternoon snack.

I have just finished making a raspberry-vanilla-honey syrup to use in my second ferment of coconut water kefir. Since we are on the GAPS / SCD diets we have been finding every way possible to get more probiotics into our bodies. Coconut water kefir is a very delicious way to get extra probiotics as it creates a fizzy, champagne-like coconut water soda.

Personally I prefer using dairy kefir grains, which work quite well a few times, but since they prefer dairy to grow in they will get depleted and you will have to replace them. You can also use water kefir grains which just love a mineral-rich, sweet medium to grow in and coconut water is just perfect. If you are looking for cultures you can get dairy kefir grains here. The same method works for either dairy or water kefir grains.

Coconut water kefir is very rich in probiotics and it is best to only drink about 1/4 to 1/2 cup at a time especially when you first start drinking it.

I have been meaning to post this recipe for years now I feel terrible for not having posted it before–it is such a simple dish. Shan State in Myanmar (Burma) has a very unique tofu recipe which is made from channa dhal not soybeans. Channa dhal is a bean that is similar to chickpeas but smaller, more yellow and easier to digest, especially if it is properly soaked. This recipe is a delicious traditional recipe that can be made into a variety of items. From tofu nwe (a sort of warm tofu porridge with peanuts and cilantro–also used to make the delicious Shan Noodle dish), to tofu thoke (tofu salad) to tofu hnat pyan kyaw (twice fried tofu) to a sauce for the fried tofu. For a beautiful but heart wrenching true Channa Dhal Romeo and Juliet true story click here.