These were previously called ‘My Favourite GAPS Muffins’ and if you search for them on this site, their original post will still come up.
Earlier this year, my mates Jo and Foo released their beautiful cookbook ‘Life Changing Food’, which contains a slight adaptation of said GAPS muffins that Jo dubbed ‘Rachel’s Fat Bomb Muffins’. This recipe has been very well received and I keep getting tagged all over social media alongside photos of these darling cakes being made by their readership. It’s very humbling and super-duper exciting.
I was the queen of digestive distress for nearly a full decade of my life (and I’m only 20!) – a crown I’m stoked to have shed. Unhappy digestion is multi-factorial in nature. Rarely is there one lone trigger or underlying cause. Whilst this list is by no means exhaustive (and is a bit generalised – not taking into account YOUR unique situation), you will hopefully still find it a good reminder of the basic rituals, habits and practices that can help alleviate what ails you; nausea, constipation, gas, bloating, pain etc.
Though I’ll never know everything there is to know, among friends and family I am considered “resident nutrition expert”.
The most common question I get asked is this; “in your opinion what is the healthiest diet for someone to be on?”.
Here’s my answer …
We are all different and thrive on different foods. There is no single diet that will work for anyone for the entirety of their life. The only thing I know for sure is that real, food is the best starting point for anyone. From here, we can evolve the diet to suit our current needs.
This stew came about because I had way too many beef marrow bones in the freezer and needed to use them up.
In the nineteen months I spent on GAPS, I craved slow cooked meats, particularly the connective tissue from around animals bones. I kid you not, I happily ate little bowls of slimy, creamy connective tissue for dessert while my family ate chocolate cake around me. I thought that THEY were the ones missing out!
I don’t always use the phrase “BOMB DIGGITY”, but when I do it’s because of taste sensations like this super-easy dessert “parfait”.
This baby only features two ingredients, but the technique and uh-maz-zing flavour combo is the absolute shizzle, I’m not even exaggerating when I say that it honestly tastes like banana cake batter. Who doesn’t love eating cake batter by the spoonful?
If you haven’t figured out yet from this post and this post, I really hate seeing a quality lamb leg go to waste after a roast. It’s virtually impossible to strip all the meat away, and seeing flesh go in the bin is such a sad sight. Thankfully, this is a sight we needn’t see – enter Thrifty Lamb Soup, which, as the name suggests, allows us to be thrifty, ensuring that no part of that beautiful animal goes to waste (plus you get a delicious and dirt-cheap meal out of the whole experience – plus you kitchen will smell divine). Winning all round!
I’ve mentioned my adoration of organic broccoli with olive oil, salt and pepper several times before. However, I thought that seeing as I eat this dish pretty much every day, either as a light lunch, side dish with fish at night or a “starter” before a dessert of a few organic bananas with inca inchi butter, I’d better give my beloved greens their own recipe post.
The next time you have 2 large overripe bananas growing lonely in your fruit bowl make them feel useful again by preparing these muffins. I call them pecan “butter” muffins because they using 2 cups of pecans – as luck would have it – acts as both the “flour” and “butter” component. The beauty of this method is that the muffins are naturally gluten, grain and dairy-free – perfect for those with allergies or on temporary gut-healing protocols, needing to avoid such ingredients but still wanting a treat.
