Things are about to take a turn here at Recipes for My Kids. As you may have already noted, I often include gluten-free and dairy-free recipes because I have celiac disease and a casein allergy. While the kids were still at home, I went ahead and prepared their favorites that contained dairy and gluten anyway. The result was that I cross-contaminated myself frequently, and often wound up feeling very ill.
Now Tanner is off to college, and Kevin is only here one or two weekends per month. When Tanner left about a month ago for college, I realized it was the perfect time to turn my kitchen into a gluten-free, dairy-free mecca. I meticulously cleaned the entire kitchen, removing all traces of gluten or dairy that had accumulated in drawers and cupboards over the years. I purchased new gluten-free cookware and utensils. I designated a small counter and a single cupboard the spot for preparation of gluten-containing foods like sandwiches or toasts, and implemented very specific cleaning protocols so if someone made a gluten-containing food, it didn’t cross over into my pristine area. Even the freezer has a designated gluten area (the bottom shelf), and the kids have a refrigerator up in their room if they want to store some gluten-containing food when they are home.
As a result, I started feeling better than I had in years. With even the tiniest traces of gluten and dairy cross-contamination removed from my home, the years of symptoms I’d experienced such as exhaustion and digestive discomfort went away. Clearly I was on the right track.
With dairy and gluten grains off the table, my ultimate plan was to move in the direction of an ancestral style diet that didn’t contain any grains, processed foods, industrial seed oils, chemicals, processed sugar, or processed salt. My plan was to move into a more ancestral way of eating gradually. Then, about a week after Tanner left for school, Jim had a heart attack. I decided at that moment it was time to truly revamp his diet and mine in order to protect his heart health in the future.
Today, just four weeks later, my kitchen is a very different place. I cook every meal from scratch – all aspects of it – and I make it without grains, processed foods, or industrial seed oils. Jim has already lost 15 pounds in about two weeks, and his health is the best I have seen it in quite some time. We’re lucky because his heart attack was very mild. It served as a wake-up call to both of us.
Because I’m cooking so much, I’ve come up with a few strategies to give myself a break so I’m not in the kitchen constantly. For example, I typically make enough in each meal so that we get two dinners out of it, as well as something for the freezer. That way, on nights I don’t feel like cooking, I’ve got food in the freezer that can easily be thawed and reheated.
I’m also using my slow cooker. A lot. When it’s not in use cooking meals, I’ve got it simmering with a bone broth or stock to use in recipes. To make the stocks, I use bones and trimmings from meat, carrots, onions, celery, garlic, and herbs. I simmer it for 12 to 24 hours depending on the type of bones and freeze it so I have it on hand whenever I want to make a quick soup.
So – this is a very long way of saying this. You’ll notice things changing here on the blog. All recipes from this point forward (unless I’m getting in the way back machine and pulling out a favorite recipe from the past) are both gluten-free and dairy-free. More likely than not, they’ll also be grain-free and contain lots of healthy plant foods and pastured ingredients. Some may call it paleo. Some may call it primal. But I just call it delicious. So here’s the first paleo recipe. Enjoy!
Country Style Spare Ribs with Apples, Cabbage, and Fennel
- 2 sweet tart organic apples (such as honey crisp), peeled, cored, and sliced
- 1 organic fennel bulb, thinly sliced
- 1 red onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup raw apple cider vinegar
- 1/4 cup chicken stock
- 1/2 teaspoon cinnamon
- 1 sprig thyme
- Dash cayenne
- 2 pounds pastured country style pork spare ribs
- Sea salt and fresh cracked black pepper to taste
- 1 small green organic cabbage, cut into small pieces
- In a large slow cooker, combine the apples, fennel, onion, garlic, apple cider vinegar, chicken stock, cinnamon, thyme, and cayenne. Stir to combine.
- Season the pork with sea salt and fresh cracked black pepper. Add to the slow cooker and stir to combine with the vegetables and apples.
- Cover and cook on low for 8 to ten hours, or on high for five hours.
- An hour before serving, stir in the cabbage. Cover and continue to cook on low for an additional hour.