This post may be of interest to those on the GAPS, SCD, or Paleo Diets if they have family and friends coming to stay.  My mom, dad, sister, and niece are visiting.  I have been striving to find meals they like which don’t keep me in the kitchen all the time.  Since I’m on GAPS Introduction, it doesn’t really matter.  I’m in the kitchen all of the time, making broth and boiled meats and vegetables.  I added in potatoes for my family’s meals to try to make things a bit more familiar and filling.

Interestingly enough, eating our way has eliminated a chronic diaper rash my little 2 year-old niece has had since infancy.  Her mother suspects dairy as a culprit.  Very fascinating.

Our garden is in full production, and we are trying to eat all we can.  Luckily, my mom and dad really like garden-fresh produce, even beets and greens.  That has been a huge help and relief.

I continue to struggle with GAPS Introduction, since eggs and increasing the ghee have given me horrible headaches.  I’m embarrassed to say I may have to throw in the towel on GAPS Introduction.  I will do some looking around the internet to see what others who may have had this problem have done.  Any ideas?

Day 1

Breakfast:  Seasoned pork patties from US Wellness Meats, Paleo Bread  from Paleo Mom (substituting for the tapioca flour and cream of tartar), jam, and fresh cherries
Lunch:  BLT salad (greens wilted with dressing made from bacon drippings, honey, and ACV and topped with bacon and tomato),
Supper:  Turkey salad made with cilantro, lime, avocado, and mayonnaise (like a chicken salad); cucumber salad made with ACV, honey, onion, and water; fresh cherries;  boiled Swiss chard
Snacks:  S’mores (not “legal”)

Day 2

Breakfast:  Petulant Pancakes
Lunch:  Beef roast with potatoes, carrots, and thickened with arrowroot
Supper:  Leftover turkey and pot roast, beets, and Swiss chard
Snacks:  Stick ends from US Wellness Meats and ice cream sundaes (homemade chocolate sauce from cocoa powder, honey, and coconut milk; bananas; pecans)

Day 3

Breakfast:  Leftover Petulant Pancakes and bananas
Lunch:  Grilled steaks, baked potatoes on grill, Swiss chard boiled greens, 1-2-3 Collard Greens
Dinner:  US Wellness Meats Hot dogs, cucumber salad, and beets.  Also, any leftovers from all of the above!
Snacks:  Ice cream sundaes

Day 4

Breakfast:  Bacon, almond flour drop biscuits from Elana’s Pantry (recipe modified), and scrambled eggs
Lunch:  Qdoba lunch out
Dinner:  Shrimp “scampi”, peas, green salad with cucumber and vinaigrette, and beets
Snacks:  Chocolate chip cookies from The Gluten-Free Almond Flour Cookbook but modified

Day 5

Day 5 will be tomorrow.  I am planning on making some grain-free granola for breakfast, some blue hake fish for lunch, and I haven’t gotten to dinner yet!

With my niece’s rash relief and my increased ghee suffering, I am reminded that food counts.  It really does.  Many symptoms we deal with in every day life stem from food.  Food counts.

Have a great evening, and I’m going to go chill with my family.

Terri

P.S.:  I have no connection to anything I recommend.  I use it because I like it.