~Post by Madeline
This summer, my son and I were ordered by our family doctor to start something called the GAPS Diet. I had to do it for my stomach issues, and it was recommended for my son because of his dyspraxia/autism diagnosis. The diet has definitely helped both of us, but since it’s basically a gluten-free, sugar-free, carbohydrate-free, dye-free, grain-free, additive/preservative-free, low dairy diet, there hasn’t been a lot of food we can eat these days. I’m always on the lookout for recipes that are adaptable or use GAPS legal foods, so I was very excited to try David Venable’s Spinach-Tomato Frittata from his new cookbook, In the Kitchen with David.
This is a very simple recipe, perfect for the cooking-challenged (like me). The instructions are clear and concise, and I managed to follow all of them without mishaps. In fact it was so easy that I had my three-year-old son help me with the preparation. (And you’ll have to imagine how surprised I was when my uncoordinated child managed to crack 3 eggs perfectly into a bowl without getting in a single bit of shell. I have to say he did better than Mommy.)
For me, the best part was that I only had to make a single substitution to make it GAPS legal — instead of a vegetable spray (we can’t use sprays or generic vegetable oil since it might have corn), we greased our cast iron skillet with canola oil. I also didn’t have any fresh basil so I used dried basil. (I should have used less since dried is more potent than fresh.)
As you can tell from the picture, the frittata turned out great. Even my little boy enjoyed eating it. I only wish we could have made more of the recipes in the book.
We would highly recommend this cookbook due to its ease of use and the quality of the recipes inside. So much of the food looked good that I once again missed my glory days of potato and pasta eating.
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David Venable will be here at BookPeople to speak about and sign In the Kitchen with David on Tuesday, October 30 at 7p. The event is free and open to the public. All are welcome! For more info, please visit www.bookpeople.com.
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