Cooking on GAPS

Photo via Creative Commons

Newsflash: I haven’t posted a recipe (or anything else) on here in a while.  Yes.  I know.

This is mainly because I’ve been spending time experimenting with a new method of cooking.  And because, well, I haven’t exactly been walking on the wild side with my diet, thanks to GAPS.

In the first stages and throughout the diet, homemade stock is key.  Making a good stock is easy and I plan to share my experience with you soon.  I ate a lot of boiled chicken and mashed vegetables last week.

Soon I added eggs.  It’s a good thing I like eggs.  I ate a lot of them.  I ate two today, in fact.

I also made yogurt! And it was super easy and waaaaaay cheaper than buying it at the store.  I’m definitely going to blog about that after I make it again.  You need to know how easy it is – no yogurt maker needed.

And my personal favorite: Homemade sauerkraut.  Seriously, y’all.  So easy and so yum.

The yogurt and sauerkraut are important because one of the cornerstones of the GAPS diet is repopulating the gut with healthy bacteria, and fermented food is where they’re at, y’all.

Now that I’m moving towards the “full” diet the limitations on what I can eat are going to lighten a lot – of course, still no sugar or starch – so I’ll be able to expand and try new recipes and even create some of my own.  I’ve been thinking a lot about where I can go with this and am super excited about it!

Tomorrow I want to share with you how I’m feeling – and how experimenting with the elimination of certain foods might help you, too, even if you’re not trying to heal from a disease.

Have you ever experimented with elimination diets? What did you find out?