This blog is a way of sharing the information and resources that have helped me to recover my son Roo from an Autism Spectrum Disorder. What I have learned is to view our symptoms as the results of underlying biological cause, which can be identified and healed. I say "our symptoms" because I also have a neuro-immune disorder called Myalgic Encephalomyelitis.

And, of course, I am not a doctor (although I have been known to impersonate one while doing imaginative play with my son)- this is just our story and information that has been helpful or interesting to us. I hope it is helpful and interesting to you!

Sunday, July 30, 2017

Favorite Recipes

Most of these recipes are from blogs or websites run by other people, but I have decided to include some of the recipes that I contributed to a blog of recipes for the GAPS diet called Grain-Free Foodies.  Note that these are recipes that we have used at different times when following different dietary restrictions, as well as for different family members with different dietary and nutritional needs, so they are not consistent with each other and are not meant to all work for the same person all the time.


Cold-Brew Coffee
Vietnamese Egg Coffee
Dairy-Free Coffee Creamer
GF Buckwheat waffles
Paleo Cinnamon Toast Crunch Cereal
How to make hash
How to make soft-cooked eggs
Honey Pork Breakfast Sausage or Breakfast Sausage Links
Quick-Cured Salmon (like gravlax)

Tom Yum Soup
Vietnamese Pho
Make your own miso from chickpea

Best Pizza Crust
Butternut Squash Flatbread
Garlicky Croutons

Sides/Salads and Appetizers:
Bacon Cheddar Potted Cheese
Greek Style Egg Salad
Easy To Do Salad From Salmon ScrapsChicken Satay with Peanut Sauce
Moo Ping (Thai BBQ Pork Skewers)
Grilled Pineapple
Cubed Radish Kimchi
Spiced Steamed Artichokes with Lemon Garlic Mayo
Lemon Spaghetti (I used Tinkyada GF noodles and coconut cream, and no cheese)
Risotto (I sub duck fat for butter and omit cheese)

Main Dishes:
Zucchini Chickpea Fritters (I add 2 eggs to this)
Potato and Yellow Split Pea Curry
Instant Pot Maple Tamarind Ribs (Paleo/AIP)
Apricot Rosemary Turkey Breast
Tandoori Lamb Burger with Cumin-Yogurt Dressing
Eggplant Bolognese
Indian Butter Chicken
Honey Chipotle Turkey Meatballs (I sub chipotle powder and chili paste for the chiles in adobo)
Greek Style Roasted Leg of Lamb
Roasted Lamb Shanks (Greek style)
Korean Pork Chops
Pork Larb (Thai pork salad)
Char Siu (Chinese Barbecue Pork.  I sub coconut aminos for soy sauce, skip the Hoisin sauce and curing salt, use beet powder for the red color, and about half the brown sugar and the other half molasses)

Sauces and Condiments:
Toum (Lebanese Garlic Sauce)
Ranch Dressing (and dip)
Peach Pomegranate Cranberry Sauce
Basic Pizza Sauce

Meyer Lemon Limonana  (mint lemonade)
How to make Korean pomegranate tea
Cold-Brew Coffee
Egg Nog

Korean Beef Jerky
Salmon Jerky
Pork Rinds
"Cheez it" type crackers
Seed Crackers
Pistachio date "truffles"
Roasted pumpkin seeds
Coffee-glazed macadamia nuts
Candied butter pecans
Mixed Spiced Nuts
Trail mix
Raisin nut clusters
PB and J apple "sandwiches"
Sesame honey candy
Fruit leather and here and here
Fruit Gummies
Sweet and Sour Gummy Gelatin Snacks
Peanut butter fudge (any nut or seed butter can be used)
Vegan Miracle Fudge

Gingerbread Brownies
Mint Chip Sugar Cookies  (I sub palm shortening for butter, cut sugar to 1 cup, use 1 tsp spirulina for green color, and use only chocolate chips not mint chips)
Gingersnaps (I use a healtheir oil, such as coconut or avocado, and sub GF flour.  I also skip the white chocolate dip- these are very good plain and don't need extras.  I also use about half the sugar)
Paleo Chocolate Cake
Frozen Vanilla Custard (aka French Vanilla Ice Cream.  I sub coconut milk and cream for the dairy)
Peach Ice Cream
Pecan-glazed butternut squash pudding
Aquafaba Whipped Cream (Chickpea water)
Coconut Milk Whipped Cream
Two-Ingredient Chocolate Mousse