By far, the most daunting part of the GAPS Intro Diet is figuring out what you’re going to eat. The beginning stages are so restrictive, you feel like your living off of broth for a couple weeks! And that’s because you are…
For those of you who are thinking about going on the GAPS Diet, the recipes compiled here could save your life! Not really... but they can save you quite a bit of stress – which can sometimes feel like the same thing. Before you dive in, let me share with you a few tips that will be invaluable when preparing to go on the Intro Diet.
GAPS INTRO TIPS
– Find a close source for grass fed meat. If there’s no way you can afford grass fed, the next best is organic (Trader Joe’s and Costco have good deals on these). If you can’t afford organic, make sure the meat you find is hormone and antibiotic free. Good quality meat is a MUST on this diet!
– Find a close source for pastured, farm-fresh eggs. If you can’t find these, get organic.
– Buy some meat, or meat bones a couple weeks before you start the Intro Diet. Turn these into batches of bone broth and stick them in the freezer. You go through broth like crazy on this diet, and if you have a tough time detoxing, you might not feel like cooking all that much!
– If you have a Costco or Sam’s club membership, check to see if they have any organic veggies in bulk.
– Learn how to make ghee and yogurt from scratch, if you don’t know how to already. Find a place to get raw dairy, if you can. If not, the next best is non-homogenized, then organic (in my opinion, it can be disputed).
– When it comes down to it don’t get discouraged if you can’t find everything grass fed, or organic, or whatever. Just get the best you can and it’ll be ok. 🙂
Now, onto the recipes…. which I’ve broken down into the different stages of the Intro Diet, for quick reference.
Chop carrots into thick coins. Cut cauliflower into flowerets (take off the stem) and place in a pot with the carrots. Cover with broth and bring to a boil. Cover, reduce heat to medium, and cook until carrots are fork tender. Chop squash into chunks and add to soup. Continue to cook, uncovered, until squash is soft. Turn off heat and stir in garlic. Serve as is, or with a teaspoon of sauerkraut juice in each serving for extra pizzaz.
6 ripe tomatoes
1 c. broth of choice
3 sprigs fresh parsley
5 fresh basil leaves
1 heaping T. minced garlic
salt and pepper to taste
Just cover the tomatoes with water in a medium-sized saucepan. Bring to a boil, then reduce heat and simmer until tomatoes are mushy. Remove tomatoes to blender, along with remaining ingredients. Puree. Store covered in the fridge.
Dice onion, cabbage, and carrots. Add onion to large pot, along with ghee. Turn heat to high and caramelize. Reduce heat to low and add cabbage and carrots. Saute veggies until cabbage is tender. Add tomatoes (I like to puree mine first, but you don’t have to), with water, stock, paprika, dill, and bay leaf. Bring to a boil, then simmer until carrots are tender. Remove bay leaf, cool for a few minutes, then stir in garlic and kraut juice. Serve with a dollop of sour cream or mayo.
Melt coconut oil over medium low heat. Pour into bowl and stir in honey and nut butter until smooth. Add coconut on top and sprinkle with salt and ginger. Stir until well combined. Place heaping rounded tablespoonfuls of ‘dough’ on a cookie sheet and freeze for about 20 minutes, or until firm. Store covered in the fridge.
Favorite snacks: By the end of the Intro, my kids were basically living off frozen peas, jello made from water kefir and grass fed gelatin, and raisins. These continue to be some of their favorite snacks, which is fine by me, since they’re all super easy!