Whew! Day Four. After the ease of the first 3 days, I thought I had this nailed. My teaching schedule really threw me off, though!
As I lay in bed last night, I remembered that I hadn’t checked the fridge for breakfastie materials. I knew that we probably didn’t have enough leftover meat or thawed broth to make a quick breakfast soup. Then I went to sleep and didn’t think about breakfast until morning…at which time I panicked. I remembered that my sister had left a quart of pumpkin soup that was GAPS-legal in the freezer but I wasn’t sure there would be enough for the three of us. I decided to give the kids some Kashi cereal with almond milk that they hadn’t finished before we began the diet, and I had some of the soup. GAPS fail. At least for the kids. And tomorrow we’ll do the same thing. heehee
While I was defrosting my pumpkin soup, I prepared lunch, supper, and evening snack. For lunch, I put about 3 cups baby carrots, 1 lb leftover arm roast with about 2 cups broth, 1 sliced zucchini, and one chopped sweet onion in a saucepan and simmered on the stove for about 90 minutes. Then I mixed in a tablespoon of beef gelatin and some RealSalt. Yumm-o.
We ate pineapple and blueberries for afternoon snack. We all definitely got an energy boost and I’ve decided that unless I see detrimental results, we will continue with fruit even on the Intro diet. We will save it for snack, away from meals, though.
For supper, I put 2 large sliced zucchini, 1 lb leftover chopped chicken with about 2 cups broth, and 1 lb green beans from Grandpa’s garden into a covered baking dish and set the dish in my Sun Oven. I set up the Sun Oven at around 10am and it was done by the time we got home around 4pm. I probably could have cooked it in just 2 or 3 hours if I had been home to preheat the oven and position it right, but this was very low-hassle.
I knew we’d be pretty hungry before bed, so I killed two birds with one stone…slow-cooker chicken feet! I had two very excited young’uns when I revealed what the evening snack would be. :) And I was one happy mama to have 3 quarts of nice stock for later this week.
Leftover meats are all gone now. I’ll need to cook something for tomorrow’s lunch and supper. I do like cooking in the Sun Oven but it’s not practical for lunch since the backyard is shaded for most of the morning. Also, I’m not sure I could cook large cuts of meat in the few hours of afternoon sunshine. Pre-cooked meats with raw veggies have turned out well so far so maybe I will concentrate on slow-cooker for lunch or large portions of meat, and then use the Sun Oven when I have leftovers. Hmm.