Stage 3 – GAPS Intro Meal Plan

We have had a good week with several successes. This week Ben has a full day with low pain levels, and a full nights sleep which he hasn’t had for a really long time. Lets hope that this is a sign of things to come. So with this we are moving forward to stage 3. SO what can we now look forward to? Avocado, activated nuts, Nut pancakes, Scrambled eggs.

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Foods allowed on stage 3.

Almonds – as flour, one a day, gradually increase

Artichokes – fully cooked

Asparagus – fully cooked

Avocados – ripe in soups.  Start slowly (1 to 3 tsp), gradually increasing

Beef – boiled only

Beets – fully cooked

Black pepper

Bok choy – fully cooked

Broccoli – fully cooked, no stalks

Brussels sprouts – fully cooked

Cabbage – fully cooked or fermented

Carrots – fully cooked

Cauliflower – fully cooked, no stalks

Celeriac – fully cooked

Celery – fully cooked

Chicken – boiled only

Coconut oil

Collard greens – fully cooked

Duck – boiled only

Eggplant – fully cooked

Eggs – organic, raw, soft boiled, gently fried or scrambled with plenty of fat

Fish – boiled only

Garlic – fully cooked

Ghee – homemade

Ginger root – fresh in herbal tea

Goose – boiled only

Green beans – fully cooked

Green peas – fully cooked

Herbal teas – ginger, mint or chamomile w/only a little honey between meals

Herbs – fresh, only salt and pepper

Honey – raw, only a small amount in herbal tea between meals

Kale – fully cooked, all fibrous parts removed

Lamb – boiled only

Lemon – only a small piece in warm water as morning drink (helps w/constipation)

Onions – fully cooked

Peppers – fully cooked

Pheasant – same as other poultry listed

Pickles – fermented without sugar

Pigeon – same as other fowl listed

Pork – boiled only

Pumpkin – fully cooked

Quail – same as other fowl listed

Shellfish – boiled only

Spices – salt and pepper only

Spinach – fully cooked

Squash (summer or winter) – fully cooked

Tomatoes – fresh or puree (no additives), fully cooked

Turkey – boiled only

Turnips – fully cooked

Vinegar – in making stock

Watercress – fully cooked

Yogurt – homemade, 24-hr fermented

Zucchini – fully cooked

 

My Plan this week is alternate meat balls and scrambled eggs. SO that we don’t need to drink bone broth on the days that we have scrambled eggs, I will be using bone broth in the scrambled eggs. Instead of making them with milk, you simply replace it with bone broth. All mornings will start with room temp mineral water, with ACV or lemon juice.

Monday

Breakfast: Meat Balls with veggie and onion gravy and fresh herbs and Sauerkraut.

Lunch: Pumpkin Soup and fermented Kimchi.

Dinner: Boiled lamb chops Served with boiled veggies, ghee and Sauerkraut.

Snack : Activated Walnuts.

Tuesday

Breakfast: Scrambled eggs with fresh herbs and Sauerkraut.

Lunch: Pumpkin Soup with fermented chutney.

Dinner: Boiled chicken with boiled veggies, ghee, and sauerkraut.

Wednesday

Breakfast: Meat Balls with veggie and Onion gravy and fresh herbs and Sauerkraut.

Lunch: Chicken soup with fermented tomato sauce or chutney.

Dinner: slow cooked steaks with gravy, boiled veggies, ghee, and sauerkraut.

Thursday

Breakfast : Scrambled eggs and fresh herbs and Sauerkraut.

Lunch: Leek Soup with fermented chutney.

Dinner: Poached fish, in fish stock and lemon. Served with Julienned boiled veggies, and Sauerkraut.

Snack : Activated pecans.

Friday

Breakfast: Meat Balls with Veggie and Onion Gravy and fresh herbs and Avocado Mash.

Lunch: Onion and leek soup and sauerkraut.

Dinner: Slow cooker Lamb roast, with boiled veggies, gravy and sauerkraut.

Saturday

Breakfast: Scrambled eggs and fresh herbs and fermented salsa, and fried onions in Ghee.

Lunch: Onion and Leek Soup with fermented chutney.

Dinner: Lamb casserole (with the left over lamb from the night before) with boiled veggies,ghee and sauerkraut.

Sunday

Breakfast: Meat Balls with Veggie and Onion Gravy and fresh herbs and Avocado Mash.

Lunch: Pumpkin soup with egg yoke and ghee

Dinner: Slow Roasted lamb with boiled veggies and Onion Gravy.

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