It's so Easy - GAPS Intro Stage 6

Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride

Joy with some home-canned goodness

GAPS Intro Stage 6 is the last stage of intro before you head into the full GAPS diet.

New foods:

Raw Apple Make sure the apple is ripe, and eat it peeled. Gradually introduce other raw fruits, avoiding citrus.

Baked goods using dried fruit as sweetener You can use the nut bread recipe from Stage 4 and add fruit to it, or read the Internal Bliss cookbook or recipes from the GAPS book for more inspiration. Be careful not to buy dried fruit that has any added ingredients. We prefer to buy organic produce … Continue reading It’s so Easy – GAPS Intro Stage 6

Lamb Meatballs

Lamb Meatballs with Tzatziki and Salad

These lamb meatballs are easy, smell wonderful, and taste delicious. I baked them but you can boil them in stock or water instead. You won’t get the crisp outer edge that way.

Lamb Meatballs with Tzatziki and Salad

Ingredients 2 lbs ground lamb 1 tsp cinnamon 2 tsp cumin 2 tsp allspice 2 tsp real salt 1 egg

Meatballs on a silpat in a jelly roll pan

Directions Preheat the oven to 350F Combine the spices, salt, slightly beaten egg, and ground lamb. We like to use our stand mixer for this. Roll into balls about 2 inches … Continue reading Lamb Meatballs

Hidden Broth & Veggie Paleo Chili

Hidden Veggie Paleo Chili

Hidden Veggie Paleo Chili

We’ve got another GAPS-friendly chili recipe that our kids love that uses lima beans, but I thought I’d share another because I’m not eating legumes these days. Introducing them never went well for me, and I’m trying to get back to basics.

Thankfully, tomatoes don’t seem to be a problem for any of us and the kids love them! They don’t, however, love eating fatty cuts of meat, broth, or thoroughly cooked vegetables if they can help it. Chili is the answer. Sorry I didn’t take more pictures while I prepped, I’m out of practice at … Continue reading Hidden Broth & Veggie Paleo Chili

Tzatziki Inspired Cucumber Salad

You can blend it all together to make a sauce to put on beef or lamb, or eat it on its own!

You can blend it all together to make a sauce to put on beef or lamb, or eat it on its own!

I used to love getting gyros from Greek food carts. It was seriously one of my main pleasures in life for a while there.

My favorite part was the tzatziki sauce over that spicy beef or lamb. While I can’t have the bread any more, I can still have the flavors! I like to eat this as a salad, but you can blend it up or chop your cucumbers much smaller to use it as a sauce.

Continue reading Tzatziki-Inspired Cucumber Salad

2 Minute Soft Serve

Basic Banana Softserve

Basic Banana Softserve

I was just hankering for something creamy and sweet and realized that I hadn’t told you all about what to do with all your overripe bananas: Soft serve ice cream!

The “real” kind of soft serve you get at fast food restaurants is full of nasty stuff. But this version is all natural and actually good for you!

For most of my life, I hated bananas. I found the texture disgusting, and the smell of them sent me running from a room more than once. But one day, when I was pregnant with Kodiak, I was really … Continue reading 2 Minute Soft Serve

Apricot Prune Glazed Pork Chops

Apricot Prune Glazed Pork Chop

Apricot Prune Glazed Pork Chop with Green Salad and Pan Fried Green Beans

I love pork chops because they are cheap and delicious. And with a quick pan searing and a minute or two in the oven, you really can’t ask for anything easier.

This was a clean plate meal – no leftovers anywhere to be seen!

Apricot Prune Glazed Pork Chops

Ingredients

4 pork chops salt & pepper 2 T cooking fat 1/3 c dried apricots 4 prunes 2 t apple cider vinegar

Directions

Preheat oven to 400 degrees F. Place apricots, prunes, and apple cider vinegar … Continue reading Apricot Prune Glazed Pork Chops

Freezing Raspberries

Fresh raspberries - don't stack them too deep!

Fresh raspberries – don't stack them too deep!

Growing up in Portland, my mom often made me angel food cake with strawberries or raspberries on top for my June 30th birthday! The few years where the raspberries haven’t been on yet for my birthday have been a big disappointment. This year, however, they are producing like mad and have been for weeks!

The house I lived for 10 years had a great raspberry patch the kids grew up climbing through. Leaving that bush was one of the hardest things about moving. I promised the kids that when we had … Continue reading Freezing Raspberries

Round Steak in Rhubarbecue Sauce

Round Steak in Rhubarbecue Sauce

Round Steak in Rhubarbecue Sauce

Round steak is one of those cuts of beef that I was scared of.

It’s cheap for a reason – if you don’t treat it right, you might as well try chewing tires. But all it takes is a little bit of pounding a nice low slowcooking to get something amazing. Our kids love how lean round steak is, and love the sweet, tangy sauce in this recipe.

Round Steak in Rhubarbecue Sauce

Ingredients: 1 pint Rhubarbecue Sauce 2 round steaks (about 4 lbs each) salt

Directions Pound the steak with a meat tenderizer, on … Continue reading Round Steak in Rhubarbecue Sauce

Lemon Curd for GAPS

Lemon Curd Dished Up

Lemon Curd Dished Up

I love lemon curd. When I was a kid, my mom would make it for very special occasions, and use it to fill cream puffs or make lemon meringue pie. It’s one of my favorite treats! So I was so excited to realize that it was not only GAPS legal, but fine for Intro Stage 6 as well if citrus and egg yolks are already well-tolerated.

Lemon Curd

Slowly pour the hot mix into the yolks while whisking

Ingredients Makes about 2 pints 12 egg yolks 1 1/2 cups fresh lemon juice – You might want … Continue reading Lemon Curd for GAPS

To the Beach!

We didn't bother cutting all the barnacles off. They were delicious anyway!

A couple weeks ago we went to the Oregon Coast for a few days to visit Kelsy’s grandma. Even small trips like this always take quite a bit of planning and preparation in order for us to maintain our diet!

Beautiful day at the coast!

Kelsy packed us up – this is the food we brought:

Eggs from our hens Homemade sauerkraut Ghee Baked winter squash Chicken stock Borcht (beet soup in a beef stock base) Roast beef Cauliflower Kale Broccoli Carrots Almond muffins Orange curd Day 1

We made a substantial breakfast of souffl├ęs for breakfast before leaving town.

Continue reading To the Beach!

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