GAPS INTRO: Because healing can taste delicious.

Whooo! I'm finally done with one full month of the GAPS introduction diet. I will freely admit that I did tire of all the broth and soup, but the results were well worth it. Probably the hardest part was simply all the un-expected social events that required a lot more packing and planning. Hear about what intro helped me with in an upcoming post. For now, enjoy photos of food!

(Please note, these are in no particular order, as I started with stage 6, worked my way backwards to stage 1, and then moved forwards through intro again. On top of that blogger is quriky, and just getting images up is a trick by itself! I tried to note as best I can what foods were for which stages, but I know I didn't do things perfectly! My DD is still low oxalate as well, so there were several veggies I didn't use much, it's too much work to cook different meals for both of us.)

Sandwiches on intro? No way! Pumpkin Pecan Pancakes, with simple sausage (boiled) for stage 3

 Beef and mushrooms on salad - stage 5

  Beef and broccoli soup (use fresh herbs for stage 2)

A huge chuck roast! cooked for several hours with garlic and onion, with broccoli nestled around for the last hour. Yum. (stage 4)

 

Bok choy and sausage soup (stage 2 - although, bok choy is pretty fibrous so probably not ideal.)

Fishcakes (stage 3)

  Green eggs and sausage (stage 3)

 Lemon grape fruit frozenyogurt (my intro cheat stage 5, Dr. NCM says grapefruit is full GAPS though, woops!)

Mushroom Zucchini in lamb broth with boiled eggs (stage 3, softboiled eggs for stage 2) I know it looks really weird, but it was really good! You can see my plate is half-finished.

  Scrambled eggs with sausage and squash - stage 3 - shouldn't have had browned bits though!

  Simple beef stew (shouldn’t have mushrooms for stage 1)

Roast chicken and cauliflower - a staple. (If baked or boiled - stage 2)

Simple chicken cilantro soup (stage 2) Doesn’t look like anything special, but it is my favorite!

Egg custard - my blood sugar stabilizer when fixing a meal. Egg yolks + honey + butter. Stage 2.

Squash and garlic scapes soup - with a little chicken and lots of garlic. Fresh parmesan adds a nice touch, but without that you can have it on stage 2!

 Photo dissapeared, but another staple: Basic green bean and broccoli stew. yum! Stage 1

Buttered spagetti and meatballs - stage 2 (if you boil/bake all)

Garlic Green Beans! I think they might be too high fiber, but they are in season and we don't have trouble with fiber. Bake in a little broth and fat for stage 3

Bok choy soup with fish (stage 2)

 Boiled Brussell Boats (stage 2) - when well boiled (in chicken stock that had sausage boiled in it first for flavor) you can squish the little sprouts with a fork, and use them as delivery devices for huge chunks of butter!

 Salad soup (it was going to be chicken romaine soup, but cilantro was thrown in) Should have pureed avocado before adding for stage 3)

Ginger Shrimp with green beans - (stage 2 I think) - 2 hunks ginger (about 2 tsp) a few garlic cloves chunked, 1 lb shrimp, 1 lb green beans, a little cilantro (optional) - add shrimp last after green beans are done. So so good!

 Angel eggs! Mix egg yolks with melted butter and salt. Yum! (Regular mayo would be legal stage 4 if made with just olive oil, eggs, and vinegar/lemon juice.)

Didn’t take a picture till after I started tasting it! So yummy! This is a terrible photo, but it had amazing flavor. A whole red snapper, baked in broth and onions, with herbs stuck inside the cavity. Yum yum.

 Snapper Teriyaki - leftover snapper joins other veggies (boiled or baked) and then all the broth from baking and cooking the fish and veggies is boiled with garlic and fresh ginger to a wonderful sauce. Add a little honey to tone down the spice, and some SK juice to add some tang. Cauli-rice on the side. Stage 3/4

Egg drop soup with real fish broth. Mmm! Stage 2.

Stage 4 means olive oil! Simple mayo with boiled chicken, boiled eggs, and other goodies turns into chicken salad. Mmm... I went ahead and added spices since our issues are mild, so we put in plenty of mustard. Don't forget your mug of broth on the side!

Simple but delish - Chicken and zucchini soup. Some lard added for fat and flavor. (Stage 1)

Roasted burgers! So much better than boiled. Perched on top of veggies for better finish. Stage 4. A couple eggs yolks per lb of meat helps them hold together well.

Beef and Zucchini bake - with lots of garlic of course! I added a little oregano as well. Stage 3/4

Leftover Beef and zucchini becomes quiche the next day! Add cheese if you’ve introduced dairy, though it was still excellent without. Stage 3.

Fresh salad! Bitter greens from the garden, apple sauce, a few roasted pecans, and a smidge of honey and olive oil. Yum! Stage 6 - I also did a variation with some leftover ham roast in it too. Mmm!

Ham Hash - uncured ham roast with mustard is tossed with boiled cauliflower and other veggies. Reduce the leftover liquid and pile on the butter. Stage 4.

More salad - this is excellent for packing and a perfect mix of the springtime season. Roasted butternut squash, fresh grapes if you have them, sour cream, and some chicken or turkey. Wonderful way to use bitter greens from the garden! Stage 6.

Classic intro food - egg poached in chicken broth. A little cilantro because it is my favorite. Stage 2.

Another easy "snack" food - boiled peas with butter and chicken. Stage 1/2 I think.

My goodness, I guess I did do a lot of eating! There are a lot of other foods I didn't even photograph or note! Stay tuned for my next post about what GAPS intro helped with!