Tag Archives: Gaps Recipes

Marvelous is One Week Left

As per my title, I am one week down with one week left to go until my internship! This week I’ll be cleaning up all of my stuff from college while simultaneously packing in preparation to move into my new apartment.

Here’s how I spent last week, courtesy of Week in Review with Meghan:


I wrote a total of four posts in the last week- Marvelous is my First Week Off, WIAW: Simple Homemade Ranch DressingBooks, Blogs, and Baking, and There’s Nothing Like a Mother.


On my Monday post I shared a recipe for Sausage Stuffed Acorn Squash,


And for WIAW I shared a very simple and clean homemade ranch dressing recipe.


The weather was so beautiful and warm all week long. Even though I didn’t make it into town much, I made sure to go outside everyday and soak up the sunshine. Some days I went out on our deck to read the two books that I mentioned on Friday (I am actually half way through another book that I’ll share about soon!).


On Thursday I finally ventured out into the real world to get a much-needed haircut. Here’s a before and after for comparison. Even with a nice trim though, my hair is still quite frizzy from all the heat. (Any tips to combat the humidity that doesn’t involve a full bucket of hair product? 😉 )


Friday morning I got ready earlier than usual to to attend my brother’s National Honors Society induction ceremony at 8:00 AM.


Then after I had lunch on Friday I drove into town to hang out with my friends at Taco Bell. We chatted for a little while and I headed to my old high school to help out with a track meet. Unfortunately it was raining so not many people came out for it, but fortunately for me that meant they had plenty of people in the concession stand and didn’t need my assistance!


I could definitely feel the effects of being cooped up all week in the house so come Saturday when my mom was home we went shopping!… Okay, so it was mostly grocery shopping, but it was still a bunch of fun. Here are a few things that I found at Meijer that I got quite the kick out of:


Later Saturday we also went looking for Mother’s Day presents for my grandma and aunt at the local nursery. I picked out the bottom purple/white hanging basket and my mom found the top basket full of red/pink/white flowers.


With my brother gone to a friends house and my dad asleep on the couch, my mom and I were free to pick whatever we wanted to watch on TV. We pulled up our instant cue on Netflix and found a pretty good movie to watch: My Boyfriend’s Girlfriend. Overall it was cute. Nothing spectacular. Just an overall feel-good film (shout out to Alyssa Milano from Charmed— one of my favorite tv shows in Middle School!).


Come Sunday morning I whipped up a new batch of pancakes for Mother’s Day (my dad got some too 😉 ). They’re really versatile and are great with pretty much any type of fruit!

Grain-Free Coconut Banana Pancakes

Grain/Gluten/Wheat-Free, Dairy-Free, Vegetarian, High Fiber, No Sugar Added, Paleo, GAPS-Friendly

Makes Two Servings (4-6 small pancakes each)



  • 4 eggs
  • 2 ripe bananas
  • 1 tsp vinegar
  • 1/2 tsp vanilla extract
  • dash of salt
  • dash of cinnamon
  • 5 tbsp coconut flour
  • Optional fruit: blueberries, bananas or apples



  1. Separate the eggs placing the egg whites into a food processor and the yolks into a small bowl.
  2. Whip the egg whites until they are white and stiff. Then add the remaining ingredients (including the yolks) until smooth.
  3. Heat a skillet over medium heat. Coat in ghee or coconut oil to prevent sticking.
  4. Using a 1/4 c. measuring cup pour out the batter into the skillet. Cook for approximately 2 minutes until the uncooked side is bubbly. If you want to add blueberries put them on the pancakes now.
  5. Flip the pancake and cook for an addition 1-2 minutes or until done.
  6. Repeat with the remaining batter and top with pan-seared apple slices, fresh banana chunks, and/or a drizzle of honey! Enjoy.


Shared on Fat Tuesday

After breakfast my dad, mom, brother and I got ready and met up with about 15 other family members to celebrate Mother’s Day at a Chinese buffet again. Then the four of us watched Iron Man 3! If you haven’t seen it, you should. It wasn’t as good as the first Robert Downey Jr. Iron Man, but it was way better than the sequel. Plus, Gwenyth Paltrow’s role as Pepper Pots takes a pretty interesting turn in the movie! (No Spoilers here 🙂 ).


Now it’s Sunday night and I’m about to hit “Publish.” Tomorrow my plans include some more unpacking and watching The Great Gatsby with some other friends at a matinee.

*Edited to add (because it was late and I forgot…):

I also wasted many (try six) hours this week watching The Voice and American Idol with my fan-girl mother. Here are a few of my thoughts in bullet form:

  • Nikki Minaj just needs to go.


  • Keith Urban is so cool with his Aussie accent.


  • The Voice beats out American Idol 10 to 1. No question.
  • Mariah Carey– what kind of music video was that? I didn’t even realize until half way through that she hadn’t even sung a note until my dad commented on it. And then she just flung up her skirt and sang a few lines for the rest of the time. No words.

[youtube http://www.youtube.com/watch?v=oe1wtkkt9-E]

  • Now I remember why I stopped watching these shows.
  • Please don’t ever bring back Christina or Cee Lo. It’s so refreshing to have genuinely nice people (Usher and Shakira).


  • Why is Nikki Minaj still here?

Also, we had a momentary freak out when my dog ate a coffee bean last night when as my brother was trying to glue some down to his poster about Brazil for Spanish. A quick search confirmed that yes- coffee beans are toxic to dogs, but alas our puppy is still alive and kicking. All good here 🙂


Have a Marvelous Monday! 🙂


1. What was one highlight from your week/weekend?

2. Have you seen any of the movies that I listed. What did you think?

3. How did your Mother’s Day go?

What I Ate During my Last Week in Veggieville

Well, this is it everyone, our last week in Veggieville with Peas and Crayons. First up, before my post for today, a little announcement to make. Actually, I think our Veggie Mayor (or should I say Veggie Queen?) should inform you herself. 🙂

Now, moving on to equally important matters…

The past two weeks I have featured some pretty awesome vegetables for Love Your Veggies Month, namely Peas and Winter Squash. To round up this collection, today’s feature vegetable is going to be Cauliflower!


And now, some cauliflowery knowledge to bestow upon you (source):

  • First of all, cauliflower is very helpful in detoxing the body. This vegetable contains both antioxidant nutrients and phytonutrients called glucosinolates that support detox activities. 
  • Like winter squash, cauliflower is also anti-inflammatory with its excellent levels of Vitamin K.
  • Most people associate high levels of Vitamin C with fruits like oranges or strawberries, but cauliflower is also high in Vitamin C. One serving (1 cup) provides 77% of the suggested daily value of Vitamin C.
  • Storing cauliflowers with the stem side down will keep them freshest for the longest period of time.

It is important to note that as with all vegetables, despite their many benefits, not all types are beneficial for everyone. Those with IBS or other digestive issues may be sensitive to cauliflower and other cruciferous vegetables (myself included) and might need to limit their intake of them.

As my little disclaimer mentions above, cruciferous vegetables are very hard on my digestive tract and with my last consumption of them, sometimes cause me a lot of problems. Hence why I only have a few recipes to share with you involving the vegetable (one that I’ve tried, and one that I haven’t). However, if you can consume cauliflower without any issues, you should. They contain so many awesome nutrients and are really interesting to cook with!

First up is my Cauliflower Rice Risotto made with butternut squash.


My second recipe happens to be a little odd-looking, but I hear from my taste testers that it is quite delicious. I believe that it’s perfect for this week’s Strange But Good:


Salisbury Steak with “Mashed Potatoes” and Gravy

Serves 2 Hungry People

Gluten/Grain-Free, Nut-Free, Dairy-Free/Egg-Free/Vegan Option


Steak Ingredients:

  • 1 pound grass-fed ground beef
  • 1 large organic egg*
  • 1/4-1/2 cup chopped onions*

Gravy Ingredients (Inspired by this recipe from GAPS Diet Journey):

  • 1/2 Head cauliflower, chopped
  • 1- 1 1/2 cups onion, chopped*
  • 2 cups broth (I used beef, but vegetable or chicken would work too)
  • Salt, pepper and/or garlic powder to taste

“Mashed Potato” Ingredients:

  • 1/2 Head cauliflower
  • Organic ghee, butter or oil
  • Salt to taste
  • Optional: Milk (cow, goat, nut or coconut)
  • Optional: Additional seasonings (pepper, garlic/onion powder, chives, etc.)


  1. Place all of the ingredients for the gravy in a medium-sized pot and bring to a boil.
  2. Meanwhile, combine the ingredients for the steak. You have a few options on how to go about cooking your steak. You can grill, boil, or roast it. I divided the ground beef mixture into two, formed them into patties, and boiled them until fully cooked.
  3. Next, prepare a pan and steam the remaining half of the cauliflower head for approximately 10 minutes or until tender.
  4. Check the gravy pan and stir as needed. After about 30-45 of cooking, it should have reduced some. When this occurs, pour the mixture into a food processor and blend until smooth. If this is not thick enough to your liking, you can pour it back into the pan and reduce it further to a thicker gravy. 
  5. If the steaks are finished cooking, I like to place them in the finished gravy and let them sit for awhile, but this step is optional.
  6. Now, clean the food processor and blend the steamed cauliflower. Add butter as necessary and scrape down the sides until smooth. 
  7. To serve this meal, place one of the steaks on a plate and top with the desired amount of gravy. Spoon out half of the “mashed potatoes” alongside. Sprinkle with salt and pepper to taste. Enjoy!

Recipe Notes: I included a lot of onions in this recipe, because both of my parents really like them. If you are not a fan of onions, use the lower amount. You could decrease the amount in the gravy recipe even more if you replace some of them with mushrooms.

Substitutions: The egg is not necessary in this recipe. If you have an egg allergy, I would suggest cooking the steaks has hamburgers to prevent them from falling apart. For those who are vegan or vegetarian, a grilled portobello steak or veggie burger would be a great replacement for the meat in this recipe.

Again, while it may look very strange, rest assured that it’s a good replacement for Salisbury steak for those who are looking for a healthier, allergy-free version without all of the additives in the original.

I also have another recipe to share that includes today’s feature vegetable, but you will just have to wait to get that one. I’m still thinking of what to call it, but I have some ideas! Look for this recipe soon.



What is your favorite way to use cauliflower?

What is your Strange But Good meal for the week?

To celebrate the end of Love Your Veggies month, share your favorite vegetable recipe in the comments. If I get enough recipes, I may do a round-up for next week’s WIAW!