GAPS Chicken Salad

This recipe was my family’s recipe growing up and the only modification I made to make it GAPS approved is to use the Primal Kitchen mayo and fresh lemon juice (lots of bottled ones have preservatives in them). I hope y’all enjoy this as much as we do!

Ingredients:

  • 5-6 chicken breasts
  • 1 – 1 1/2 cups of purple grapes halved
  • 1/2 cup diced celery
  • 1 jar Primal Kitchen Mayo
  • pinch of salt
  • pinch of pepper
  • pinch of celery salt
  • juice of one lemon

Boil chicken on medium for about 20 minutes and let sit in water for 15 minutes. I find cooking it on a lower temp makes it more tender. Chop and dice grapes and celery. Take out chicken and pulse in food processor or chop in bite sized pieces. Add in grapes, celery, and seasonings. Add entire jar of mayo and stir. I like my chicken salad cold, so if its still slightly warm, I will put it in the fridge for an hour or two.

Serve over a bed of lettuce and enjoy!

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Pickled Jalapeños (No Canner Needed!)

Ingredients:

3 cups water

3 cups white vinegar

1/3 pickling salt

1/3 cup sugar

1/4 TSP garlic powder

6 cups sliced jalapeños

Place clean jars on cookie sheet in 300 degree oven. Put jar lids (not rings) into pot with water covering them and simmer. You don’t want to boil them. Wash jalapeños and slice into 1/4 inch round slices.

Bring all of your ingredients minus the jalapeños to a boil. Add jalapeños into the pot and bring them to a rolling boil and then simmer for 15 minutes.

Funnel jalapeños into hot jars. Wipe off jar rims and add lids to them. Screw rings on really tight. Place jars upside down for at least 15 minutes. Once lids are sealed, take rings off.

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Granny’s Savory Chex Mix

This recipe is so nostalgic for me because my Granny always made this during Thanksgiving and Christmas! There were bowls of it set out and we would snack on it throughout the day. Especially during the holidays when there are SO many sweet treat, this savory Chex mix is a nice break in the sweet. haha

Ingredients:

2 cans (14 oz) mixed nuts

2 boxes Cheese its

2 boxes Rice Chex

2 boxes Corn Chex

2 Boxes Crispix

2 bags stick pretzels

Melt together:

10 sticks butter

20 dashes Tabasco

12 TBS Worcestershire sauce

4 TBS chili powder

3 TBS Italian Seasoning

4 TBS Celery Salt

4 TBS Garlic Powder

Directions:
Mix dry ingredients in large unscented trash bag (I know it sounds weird but I haven’t found a better method because its a LOT of stuff haha). Pour melted mixture over Chex and mix. Bake on cookie sheet for 1 hour at 275 degrees, stirring every 15 minutes.

It really helps if you have double ovens to speed the process up. I do not, so this takes me a good 5 hours to complete since I can only do two sheets at a time.

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Gluten Free Sausage Quiche

Sausage Quiche:

  • 1 9 inch pie shell (I use a frozen gluten free one)
  • 1 pound sausage (I use hot)
  • 4 eggs
  • 2/3 cups milk
  • 1 teaspoon salt
  • dash of pepper
  • dash of Cayenne Pepper
  • 1 1/2 cups Cheddar cheese

Take pie shell out of freezer and let thaw for at least 15 minutes. Bake pie shell at 400 degrees for 5 minutes and let cool. Bump oven temperature down to 375. Brown sausage and drain well. Beat eggs, milk and seasonings lightly. Stir in sausage. Sprinkle 1/4 cup cheese on the bottom of the pie shell and pour in sausage mixture. Sprinkle with remaining cheese. Bake at 375 for 50 minutes or until set. 

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Easy Baked Oatmeal

Ingredients:

  • 4 cups rolled oats
  • 3/4 cup melted butter
  • 5 eggs
  • 1 cup milk
  • 3 tsp baking powder
  • Pinch of salt
  • 2 tsp vanilla
  • 1 tsp cinnamon 
  • 3/4 cup maple syrup
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/4 cup sliced strawberries (frozen or fresh)

Preheat oven to 350 degrees. I bake my oatmeal in a cast iron skillet so I put my skillet in the oven while its preheating to warm up (I also add 3 TBS of butter to it and let it melt to coat the pan).

Mix ingredients and pour into hot skillet (or into a greased casserole pan if you aren’t using cast iron). Sprinkle a little extra coconut or brown sugar on top. Bake for 40-45 minutes.

Best served warmed up with a slice of butter on top. We are loving this in the mornings. And it smells sooooo good while baking. Very “Fall-ish.”

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