This recipe can be used if you are doing seed cycling to balance your hormones. Or just if you need more zinc and selenium! Sesame and sunflower are both very powerful little seeds. Be sure to get organically grown seeds.

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

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.

This soup is what I use as the basis for the GAPS™ diet, the vegetables used are usually well tolerated by most people. It is best not to use any green leafy vegetables on the introductory stages of the GAPS™ diet. This soup is very nourishing, delicious and easily absorbed by a compromised GI tract.

The vegetables and types of meat that go into this recipe can be varied and the soup remains just as delicious, for example adding chopped tomatoes can make it quite different.

This recipe feeds 2 people for two days and easily serves 4.

• 1-2 T lard, ghee or coconut oil
• 2 medium onions, sliced
• 1/2 t turmeric
• 1 pound ground meat – pork, beef, lamb, chicken, turkey or sausage
• 1 medium zucchini, grated
• 6 large carrots, grated
• 1 pound green beans, chopped 1/4 inch – or peas (optional)
• 8 c or more homemade stock or broth
• 1 T salt
• 1/2 t black pepper
• 2 cloves crushed garlic, optional

Method:
Gently sweat the onions in the fat, add the turmeric and the meat, don’t let the onions or meat begin to brown.

These tender brussel sprouts from Vancouver’s local farmers market are delicious when sauteed with bacon from BC’s Gelderman Farms and deglazed with coconut water. Toss in a handful or two of bright, antioxidant-rich goji berries a couple minutes before serving for a refreshing and exotic super-food holiday side-dish.

Ever since my menarche I regularly get a powerful craving for raw beef about once a month. When I was younger I didn’t waste time thinking about it and would just head to the fridge, chow down on whatever raw meat I could find in there and end up feeling rather crazy, but satiatied. I kept this to myself for many years, but after coming across Nourishing Traditions by Sally Fallon Morell everything made more sense, I was simply following a nutritional imperitive dictated by my body.

These days I am careful to be sure to use grass-fed meat for my raw meat dining experiences. When I stumbled upon Ethiopian kitfo I was infatuated. Raw grass-fed beef served with spiced butter from grass-fed cows, mild cottage cheese and collard greens is something I love to crave. The cardamom is one of my favorite spices and adds a very special flavor.

This delicious spiced clarified butter is amazing with eggs, popcorn, sauted vegetables of all sorts, lentils, kitfo, on toast, mashed potatoes, hash browns — pretty much anything. All the spices make it a powerful antioxidant as an added bonus. There are many ways to spell niter kibbeh — I have seen it as nitr kibe, nit’ir qibe — there are also many ways to make niter kibe — everyone has their own favorite combination of spices.

Butter is traditionally made in Ethiopia from soured milk, not cream. The sour milk is placed in a clay churn or a bottle gourd (calabash). The churn may have previously been smoked with Olea africana. Besides imparting a distinct flavour to the butter, smoking the churn has a bacteriostatic effect. After filling, the churn is stoppered with a plug — a false banana leaf, or a piece of skin or leather stretched over the mouth and securely tied. The churn is then agitated — often by simply rolling it around on the lap until the butter forms. (Source)

Our latest favorite snack is zucchini chips with sumac and black pepper. Sumac is high in vitamin C, can be wild-harvested all across North America and gives a delicious tang to the zucchini chips.

These chips are remarkably easy to make and a wonderful way to have a tasty gut-pleasing snack.

• 3 small zucchini
• 2 T extra virgin olive oil
• 2 t sumac
• 1 t himalayan crystal salt (sea salt is ok too)
• 1/2 t freshly ground black pepper