Roasted Harvest Veggies (GAPS/Paleo)

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harvest veggies

I fell in love with roasted veggies last year and had some sort of roasted vegetable almost every day for months. I really went crazy on the brussels sprouts. I brought some for Thanksgiving at my mom and dad’s house last year and I was worried there wouldn’t be enough for everyone, especially me! Fortunately, I didn’t have to worry about that because my grandpa and dad started making fun of me and my brussels sprouts. My mom, my son, and I were happy to eat them up :). So tasty.

The idea for these colorful roasted vegetables wasn’t mine. I saw them posted on Facebook sometime last year and thought they looked fabulous! So I looked on the internet for a recipe when I wanted to make them, but couldn’t find it. Whoever you are, I appreciate your idea :). Everyone I work with loves these.


*1/2 lb brussels sprouts, halved

*1/2 lb carrots, sliced about 1/4 inch thick

*1/2 lb cauliflower (about 1/2 head), cut into 1 inch pieces

*1 red onion, cut into chunks

*3 Tbsp melted butter or refined coconut oil

*sea salt (Celtic, Himalayan) to taste

Cut vegetables and spread a single layer on a large sheet pan. Drizzle with butter or coconut oil and toss vegetables to coat. Roast at 400 degrees for about 45 minutes, stirring about halfway through.

So there it is, the vegetable dish I’ll be bringing this year to Thanksgiving. I hope I make enough for everybody :).


Apple Upside Down Gingerbread Cake (GAPS, Paleo)

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apple ging2

This dessert is delicious and uncomplicated. I always get overwhelmed when it comes to holidays so I don’t want to do complicated stuff. My mom always has lots of energy and makes fancy crafts and Christmas stockings and 15 different kinds of Christmas treats. I didn’t inherit that from her, I guess.

I hope my kids have some happy memories of holidays and they don’t just remember them as the time when their mom flipped out 🙂


*1/4 cup unsalted pasture butter or ghee

*1/4 cup honey

*1 Tbsp coconut aminos

*2 large apples, peeled, wedged and thinly sliced

Gingerbread Cake

*1/4 cup unsalted pasture butter or ghee

*1/2 cup honey

*4 pastured eggs, room temperature

*2 Tbsp coconut aminos, room temperature

*1 1/2 Tbsp apple cider vinegar

*2 cups blanched almond flour

*3/4 tsp baking soda

*1/4 tsp cloves

*2 tsp cinnamon

*2 Tbsp ginger


For topping: melt butter and honey. Add coconut aminos, stir. Pour mixture into an 8″ by 8″ square baking pan. Arrange sliced apples over butter/ honey mixture and set aside.

For cake: Warm the butter and the honey until just melted. Add room temperature eggs and other wet ingredients and mix. Combine dry ingredients together in a separate bowl, Add the dry ingredients to wet ingredients and mix well.  Pour over the apples. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.

Think sweet thoughts :).