Amazing GAPS Recipes to share

Marinated Chicken Wings

Makes 25 to 30 wings


• 1/4 cup honey (optional)
• 2 tablespoons apple cider vinegar
• 1/4 cup coconut aminos
• 1 onion, finely chopped
• 1 tablespoon ghee, schmaltz (chicken fat), lard, or butter, melted
• 1 red chile or jalapeño, diced (remove seeds, optional)
• 1-2 inches gingerroot, grated
• 2 cloves garlic, minced
• Pinch of cayenne (optional)
• 25-30 chicken wings and/or drumsticks
• 1/2 teaspoon sea salt
• 2 tablespoons sesame seeds
• Chopped scallions, for garnish

In a medium saucepan over medium-low heat, gently melt together the honey, apple cider vinegar, and coconut aminos until incorporated. Add the remaining ingredients (except the chicken, salt, sesame seeds, and scallions) and stir. Place the chicken in a giant glass or porcelain baking dish. Pour the marinade over it, making sure all the wings are covered. Massage the marinade into the wings, cover, and place in the fridge for at least 2 hours (preferably overnight, tossing two or three times).
Preheat the oven to 425°F. Spread the chicken wings on a large pan and sprinkle with salt. Bake for 25 to 30 minutes, until cooked through and nicely browned on the top. Sprinkle with sesame seeds and chopped scallions and serve. If you are worried about spices, you can omit the chile and cayenne.
Note: In a pinch I have popped the wings on a sheet pan, drizzled them with coconut aminos, chopped garlic, and ginger, added a few pinches of salt and pepper, tossed, and then popped them in the oven. Upon removing, I sprinkle with sesame seeds and serve! If you don’t have time for marinating, don’t sweat it!

Lemon Curd

Serves 4 to 6

After making macaroons, this is a great way to use up the leftover egg yolks! This is surely a crowd pleaser!


• 6 egg yolks
• Juice and zest of 3 lemons
• 1/4 cup of honey
• 1/4 cup ghee or butter, chilled (Full GAPS)
• Pinch of sea salt

Using a double boiler, whisk together the egg yolks, lemon juice, lemon zest, and honey, combining thoroughly. Slowly whisk in small pieces of the ghee or butter (if you’re using it) until it’s all incorporated. Gently simmer, and occasionally whisk the mixture until it thickens, 5 to 10 minutes. Once you have reached the desired custard-like consistency, remove the curd from the heat and place it in a bowl of ice-cold water to halt the cooking process. Pour it into a glass dish or single-serving ramekins, and store in the fridge. Yum!

These recipes have been excerpted from Hilary Boynton and Mary G. Brackett's The Heal Your Gut Cookbook (September 16, 2014) and are printed with permission from Chelsea Green Publishing.