First Week on the GAPS Intro Diet: What I Ate, How I Felt and the Effect it had on my Family 

GAPS INTRO STAGE ONE

Day One: 1L water kefir, 1.5L chicken stock and lots fresh herb tea (made from boiling water and herbs grown in my garden and dried out at home).

I felt like I’d been knocked for six, but put that down to caffeine withdrawal. Had a cheeky afternoon nap while Freddy watched a film sitting on my lap and the girls watched a different film upstairs. That was basically how the day rolled, and I paid the price with a truly horrendous bedtime. I was not going win any parenting awards that day, but hey ho!

Day Two: 1L water kefir, 1.5L chicken stock, little bit of boiled meat from stock and herb tea, with a tbsp of loose leaf Oolong added.

Definitely felt more human, but wasn’t functioning at full capacity. We had another day at home, which certainly wasn’t easy, however I was much more able to step in to diffuse meltdowns and didn’t feel completely broken by the end of the day.

leg rash before and three days into GAPS

GAPS INTRO STAGE TWO

Day Three: 1L water kefir, 2L Chicken stock (twice with egg yolk) and herb/Oolong tea throughout the day, slow cooked brisket with garlic, onions, carrot and butternut squash in the evening.

I sprang out of bed at 5-something for the first time in months and realised I wasn’t grumpy. Also the strange rash that appeared on my left leg on 29/07 has massively gone down. It was very sore, itchy and inflamed but is noticeably better in all areas.

We had a lovely day with friends, and I was absolutely fine preparing food and not getting tempted to eat it. I did end up feeling a bit queasy after the stock with egg yolks so won’t be doing that again – it passed quickly though. My two girls had a sleepover in my eldest’s room and put themselves to bed, which is a total and utter miracle in itself!

Day Four: 1L water kefir, 1.5L chicken stock and herb/Oolong tea throughout the day and slow cooked pork blade with garlic, onions, turmeric and carrot in the evening.

Another early wake up, but rather than struggle to get out of bed I was more than happy to get up earlier than the rest of the house and did some editing work on my novel. I felt good today, although noticed a bit of nausea after drinking the tea, so will leave the Oolong out, as I’ve discovered it’s quite high in caffeine and I think I need a complete break from caffeine. Had some very challenging moments with my eldest daughter but managed to stay calm throughout, which is a huge achievement.

Day Five: 1L water kefir, 1L chicken stock and herb tea throughout the day. Soup for lunch made from stock and veggies out of last nights dinner with a little bit of boiled chicken and home made ghee drizzled over the top, boiled chicken and sauerkraut for dinner.

Didn’t have any nausea after drinking the tea, so I think staying off the Oolong for the time being is a good move. I found that I was hungrier today than I have been, but I realised that I drank less stock than other days, as I was out all afternoon, so that’s probably why. No reaction to the ghee or sauerkraut which I’m very happy about. The inflammation around the strange leg rash is completely gone, and the rash itself is now just a few spots. It’s been incredible watching it disappear each day, and to think the doctor prescribed steroid cream (which I didn’t use).

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Day Six: 1L water kefir, 1.5L chicken stock and herb tea in the morning. Boiled chicken, sauerkraut and ghee salad for lunch. Fasted from 1pm through to 11am.

Months ago my husband and I booked tickets to an outdoor festival and stay overnight in a hotel – it’s a rarity for us, so we weren’t about to miss out. I couldn’t take food and drinks into the event, so made sure I drank plenty of stock before heading out, and had a nice filling lunch before going in. Then I took it as a great opportunity to a little fast. Intermittent Fasting is incredibly beneficial for the body, check out what the fabulous Mark Sisson has to say on the matter in this detailed article.

GAPS INTRO STAGE THREE

Day Seven: breakfast out: plain poached egg yolks, avocado and smoked salmon. 1L water kefir, 1.5L chicken stock and herb tea throughout the afternoon. Beef shin casserole in the evening.

We went to a lovely breakfast restaurant at around 11am, and I ordered plain poached eggs and only ate the yolks, avocado and smoked salmon, along with fresh mint tea. I have to admit, seeing my husband tucking into his ‘Full American’ which is essentially an English breakfast with a stack of pancakes on the side, did make me envious. It looked so amazing. It was the first time I’ve looked at non-GAPS food and wanted to eat it, but of course didn’t.

Overall 

I’ve noticed a massive improvement in my mood, and am much more upbeat than I have been in a very long time. The food prep side hasn’t bothered me in the slightest, but I have come from a starting point of strict paleo anyway. I haven’t had any significant detox symptoms, largely I think because I haven’t eaten processed food or refined sugar for so long.

The best thing is that I’ve got so much more patience with the children, and am heaps calmer than I was this time two weeks ago. Hubby and I reconnected at the weekend too, and I’m confident that brighter days are here for our family now.

I moved quickly through the first two of the six stages of intro, and plan to eat stage three food for at least a week before moving onto stage four. I haven’t had any stomach or digestion issues, which is wonderful.

All in all I’m feeling great, long may it continue!

 

 

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Seasonal sides: March

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We’re getting lots of yummy cabbage at the moment in our veg box. Spring is a great time of year for it, and this simple side goes well with just about any main dish I’m cooking right now.

Ingredients:
100g finely shredded cabbage (any kind, my fave is the sweetheart variety)
Med sized onion (thinly sliced)
50g mushrooms (peeled & quartered)
Knob of butter (I use goats)
Freshly ground sea salt and black pepper

Method:
– melt the butter over a med-high heat in a large saucepan. Add the onions and cook for a few mins stirring constantly to ensure nothing burns

– add the mushrooms, season to taste and mix well with the buttery onions. Cook with the lid on for another few mins to encourage lots of lovely juice to come out of your mushrooms

– add the cabbage, mix well then turn the heat down low. Cook with the lid on for 5-10 mins depending on how crunchy you like your cabbage

Homeslaw

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Now that I’ve mastered the art of making fresh mayo, true home made coleslaw is never far away. This wonderful side dish takes less than five minutes to rustle up and is always a crowd pleaser.

Ingredients:
3 carrots
Small red onion
250g white cabbage
100ml mayonnaise
Juice of half a lemon

Method:
– top and tail and peel the carrots, then grate them up and place in a large bowl

– peel and finely slice the onion and add to the carrot

– wash the cabbage and slice finely, then add to the bowl

– give the veg a good mix and squeeze the lemon juice over it

– add the mayonnaise, and mix well