GAPS Intro Diet – Stage 5 Meal Plan

Week 4 of the GAPS Intro Diet rapidly approaches and I do feel like I’m getting the hang of this thing.  Getting out of Stage 1, whether rightly or wrongly, has freed up my food choices and made this diet a whole lot more manageable.  You see, I am what is known in the common lexicon as a “foodie”.  I love food beyond the level of normalty; in fact it is the prospect of breakfast that gets me out of bed in the morning!  It’s not that I’m a gutz (ok, maybe just a little bit) it’s not about eating for quantity, it’s about flavours, textures, aromas and experiences.  The way a perfectly flaky, buttery croissant can send your mind to a Paris café or freshly baked bread served hot and with butter conjures visions of mediaeval British breakfasts.  For me, food is entertainment, a hobby and the focal point of almost of social interactions.  Being restricted to boiled food might be acceptable fate for those who lived previously on packet-pasta and two minute noodles but for the budding gourmet, it has been quite a challenge.  As Brillat-Savarin pointed out in his thesis of gourmandism, The Physiology of Taste, “Professors never eat boiled beef, out of respect for their principles and because they know the incontestable truth that boiled beef is flesh without its juice.”

 

For those who don’t know, the stages of the GAPS Intro Diet are as follows (note, everything needs to be the best quality you can afford.  Meat should be grass-fed and organic, eggs are organic, veggies organic, seasonal and locally grown, fermented products home-made and containing live cultures, dairy should be unhomogenised and ideally, raw):

 

Stage 1

Home-made meat stock

Boiled meat, stripped off the bones used to make the stock

Soup, made from the above and with peeled, non-fibrous vegetables, cooked until very soft

Sauerkraut juice, mixed into soup

Raw garlic, mixed into soup

Homemade fermented dairy –     high fat, low protein for constipation sufferers (ie. crème fraiche)

Low fat, high protein for diarrhoea sufferers (ie. kefir, yoghurt)

Stage 2

All of Stage 1 foods

Raw egg yolks, added to soup (I confess I skipped this part.  I have never been able to eat raw egg of any kind, they just gross me out!  I was raised by a germaphobic veterinary pathologist who refused any undercooked animal products for hygiene purposes and I guess the apple doesn’t fall far from the tree, because I still baulk at gooey scrambled eggs, even in restaurants!)

Stews and casseroles made from meat boiled in stock

Fresh herbs (but no spices)

Fermented fish

Homemade ghee

Stage 3

All of Stage 1 & 2 foods

Avocado

Activated nut butter

Scrambled eggs

Fermented vegetables

Stage 4

All of Stage 1, 2 & 3 foods

Roasted and grilled meats

Olive oil

Vegetable juice

Nut bread

Stage 5

All of Stage 1, 2 ,3 & 4 foods

Cooked apple

Raw vegetables

Some fruit juices

Stage 6

All of Stage 1, 2, 3, 4, & 5 foods

Raw apple

Baked things from the Full GAPS Diet

 

 

I consider myself at Stage 5 but I’m holding off adding fruits as I know they cause so much trouble for many people, particularly those with salicylate insensitivity of fructose malabsorption.

 

It seems like a very limited diet and it is, but I will not let that discourage me!  The eternal foodie loves a challenge and there is no reason I cannot live well on this eating plan.  Here is my plan for this coming week.

 

 

 

 

GAPS Intro Diet – Stage 5 (sans fruit)
Meal Plan

 

SUNDAY

 

Breakfast

Fried chipolatas (all natural,   just meat & garlic)

Carrot latkes

Beetroot, carrot & celery   juice

Morning Tea

Chicken broth w sauerkraut

Lunch

Borscht with crème fraiche   & snipped chives

Nut bread

Afternoon Tea

Activated nut mix

Dinner

Chicken broth w sauerkraut

Beef pot roast w shallots &   green beans, Jerusalem artichokes

Stewed rhubarb (it’s a   vegetable, not a fruit, remember!) w crème fraiche and crumbled walnuts

 

MONDAY


Breakfast

Leftover carrot latkes;

Morning Tea

Chicken broth w sauerkraut

Lunch

Leftover pot roast

Carrot, celery & beetroot   juice

Afternoon Tea

Activated nut mix

Dinner

Chicken broth w sauerkraut;

Swordfish en papillote w cauliflower   mash and steamed broccoli

 

TUESDAY

 

Breakfast

Coconut flour toad in the hole   (British version, sausages in batter)

Onion gravy

Morning Tea

Chicken broth w sauerkraut

Lunch

Classic lamb and vegetable soup

Carrot, celery & beetroot   juice

Afternoon Tea

Activated nut mix

Dinner

Chicken broth w sauerkraut;

Pan-fried porterhouse steak w   chimmi churri sauce;

Boiled carrots and steamed   brocrabi (new vegetable I discovered at the markets!)

 

WEDNESDAY

 

Breakfast

Toasted almond bread w butter   and a drizzle of honey

Morning Tea

Chicken broth w sauerkraut

Boiled egg

Lunch

¼ roast chicken

Coleslaw (cabbage, celery,   parsley, homemade mayonnaise)

Carrot, celery & beetroot   juice

Afternoon Tea

Activated nut mix

Dinner

Chicken broth w sauerkraut;

Zucchini-ribbon-pasta spaghetti   bolognaise

 

THURSDAY

Breakfast

Leftover toad in the hole

Morning Tea

Chicken broth w sauerkraut

Lunch

Leftover zucchini spaghetti;

Carrot, celery & beetroot   juice

Afternoon Tea

Coconut slice

Dinner

Chicken broth w sauerkraut;

Chicken pot pies w almond crust

 

FRIDAY

 

Breakfast

Lemon & rosemary nut   muffins

Morning Tea

Chicken broth w sauerkraut

Boiled egg

Lunch

Salad of prawns, avocado, oak   lettuce, beetroot and cucumber dressed with extra virgin olive oil

Carrot, celery & beetroot   juice;

Afternoon Tea

Activated nut mix

Dinner

Chicken broth w sauerkraut;

Grilled lamb chops with baked   pumpkin chips & salad

Coconut slice

 

SATURDAY

 

Breakfast

Organic, nitrite free bacon;

Fried eggs;

Fried mushrooms;

Wilted baby spinach;

Carrot, celery & beetroot   juice

Morning Tea

Chicken broth w sauerkraut

Lunch

Café lunch with friend!
Chicken salad;

sparkling mineral water;

peppermint tea
(no different to all the dieting women eat, really, so relatively   inconspicuous)

Afternoon Tea

Pumpkin and nut butter muffin

Dinner

Dinner at restaurant with   friends!

Grilled steak;

Steamed vegetables w butter;

Lime with soda;

30ml of home-made limoncello (it’s   made of vodka and the organic lemons off our tree so it’s got to be ok,   right?)

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: