Archive for July, 2011

I started the day with my antibiotics, since I am supposed to take them every 6 hours.  I had a few of the leftover pancakes from yesterday’s breakfast with the medicine.  We all had a cup of broth later in the morning and then I made another batch of peach ice cream before I blended today’s pancakes.  Since last time’s batch exceeded the capacity of our ice cream maker, I poured some of the mixture into popsicle molds and reserved the rest to freeze in the ice cream maker later.    I’m getting into a yolk/whites groove with the ice cream & pancakes and it is working well for me! :)

I made juice for morning snack today – cucumber, apple, pear, carrot, wheatgrass, and mint.  It was TERRIBLE.  I think the cucumber made it bitter.  My daughter told me she was still hungry after she drank the juice (not unusual) and then threw up about an hour after she drank it (??).  I don’t know if that caused her discomfort or if she was sick anyway.  My son watched her puke and then decided he didn’t feel well either.  I think he was just hungry and freaked out, but he refused to take anything more than a few sips of broth until well past the lunch hour.  My daughter ate an egg less than an hour after the barfed, and she seemed fine the rest of the day.  My son ate inhaled the egg & meat I had cooked for him at around 1:30pm and decided maybe he had been hungry after all.  I don’t know what to do with that boy.

We had a cup of broth not long after lunch and then fresh peaches and frozen blueberries for afternoon snack while I cooked the spaghetti squash for supper in the Sun Oven.  My daughter helped chop onions and I diced some fresh tomatoes and basil to go on the squash, then we browned the onions and 2 lbs ground beef.  When the squash was cooked, I steamed some fresh green beans and topped the shredded squash with the tomato/basil mixture and the ground beef.  Then I drizzled olive oil over everything and the kids practically had their plates clean before I sat down to eat!  I forgot to put garlic in but I can do that with tomorrow’s leftovers.  I got four thumbs up for our spaghetti.  :)

The salsa we made a few days ago was bubbly today and smelled delicious!  I transferred the 5 pints to the fridge and wished we had more peppers so I could make another batch.  Maybe I can pick some up Saturday at the farmers market.

I’ve been trying to loosely keep track of the cost of our meals on GAPS.  We do eat more meat every day – I’d say about double our pre-GAPS meat intake –  and that definitely increases our cost.  Today, for instance, we used almost a dozen eggs ($1.50), a zucchini ($0.50), a banana ($0.50) one pound walnuts ($7), 7 peaches (free), one can coconut milk ($1.50), honey ($1?), fresh pork side ($2), 8 oz blueberries ($1), an apple ($0.50), a pear ($0.50), 2 carrots ($0.10), 2 cucumbers (free), mint ($0.25), wheatgrass (free), spaghetti squash ($3), 2 lb ground beef ($8), 2 tomatoes ($1), basil (free), green beans (free) and an onion ($0.75).  Oh, and I drank half a bottle of kombucha ($1.25).  That’s $30.35, which seems like a lot – especially since the kids had a light lunch!  Except it made dessert for 3 days (ice cream), breakfast for 2 days (pancakes), and supper (plus an extra lunch for me) for 2 days (spaghetti).  Tomorrow we will only need to make lunch (eggs & fresh side, $3.50) and snacks (probably less than $3).  That brings each day’s total cost to around $18, which is about $1.50 per person/per meal for 3 meals and a snack daily.  I figure I am spending less than $150/week on groceries for the three of us, with some weeks being much closer to $100 (especially when I use pastured gizzards as our meat source – $0.75/lb, or use organic sunflower seeds instead of pricier nuts – $2.50/lb).  That’s actually not far from our spending when we weren’t on GAPS – those boxed crackers/bagels/pasta really add up!  And for a diet that is almost entirely organic and pastured, I think that’s not bad at all.  That doesn’t mean I wouldn’t like to lower our grocery bills, though.  :)


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day 24: intro diet

I whipped up pancake batter last night so I could make breakfast quickly this morning.  Since I didn’t have any soaked nuts ready, I used about 3/4 cup almond butter, a cup of egg whites, 1 1/2 cups pureed butternut squash, 1 tsp cinnamon, 1/4 tsp salt, and a tiny bit of stevia.  The pancakes tasted very much like pumpkin pie.  My son still favors the banana pancakes I’ve made but I thought these were very good.

The kids had apples and blueberries for snack this morning.  I was at a doctor’s appointment and didn’t eat until I made lunch, although I had a cup of lamb broth when I first got home.  We had fresh pork side with smoked salt and eggs over-easy for lunch.  I took my first dose of antibiotics/antivirals with lunch and was happy not to feel queasy.

I drank kombucha and water kefir off & on through the afternoon.  When even the pharmacist tells you to take probiotics, you know to really double up.  :)  I’ll be eating as many ferments as I can stomach for the foreseeable future.

We had peach ice cream for afternoon snack with extra fresh peaches on top.  For supper, I reheated the lamb stew from last night and I took my second dose of antibiotics/antivirals.  I made sure to put fresh garlic in the soup for extra antimicrobial power!  :)  We stayed home from rehearsal since I didn’t know if I would be upchucking at church.  heehee

We watched a movie after supper, and then I warmed some broth for myself to drink with my probiotics.  The kids asked for some as well.  There were lots of pieces of soft cartilage and meaty bits in the broth so the kids felt like they had a nice snack and didn’t ask for anything sweet.  Yay! :)

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I made the rest of the butternut squash pancakes for breakfast this morning.  I think next time I will add more liquid so the batter is not so thick!  It was so hard to smooth them into pancakes instead of dropping them into the pan like cookie dough.  :/  We all had a bit of kombucha about an hour after breakfast, and then we had frozen blueberries for a mid-morning snack.

I warmed the gizzard leftovers from last night in the Sun Oven for lunch today.  It’s been so predictably sunny that I am able to plan ahead a little when I want to use the Sun Oven.  The food was warm after about 90 minutes, and I had taken it straight from the refrigerator.  That’s not bad!  And it’s free, too.

We had peach ice cream for afternoon snack.  It seemed a little more tart without the honey, but the kids still wolfed it down.  Using the extra peach did seem to affect the finished volume of the ice cream, though – it was coming up to the edge of the freezer bowl and I had to scoop some out to make sure there was no overflow.

On Saturday, we had bought some lamb soup bones at the farmers market.  I put those in the slow cooker this morning and they were ready for supper.  I cooked the cauliflower and zucchini separately in the Sun Oven and then added meat and broth from the slow cooker for a lamb stew.  It was delicious!  There is enough left for tomorrow and I am cooking another batch of broth from the bones as well.

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I mixed up another batch of peach ice cream this morning before breakfast.  This time I added an extra peach, no honey, and a tiny bit of stevia.  Our peaches are so sweet that it was almost too much with the honey!  We’ll see if I get any complaints from the kids.  :)  For breakfast, I made pancakes with

  • 6 egg whites + 1 whole egg
  • 3 cups soaked walnuts
  • 1 2/3 cups cooked butternut squash
  • 1 tsp cinnamon
  • stevia to taste

The batter was very thick.  I salted the pancakes in the pan since I was reserving half the batter and was afraid the added salt might make the batter watery.  The pancakes were very custard-y and good!  I might add an extra egg next time, though.  The batter was so thick it didn’t spread well.

We had pickles for a snack while I reheated the taco casserole in the Sun Oven for lunch.  I guess it is more like taco soup than a true casserole, but still yummy!  This time, I did not put the tomatoes in with the casserole while it heated.  We had them diced and raw on the top of our soup with guacamole.  I also remembered the fresh cilantro!  I had forgotten it yesterday.

Snack today was peach ice cream. :)  I also had grapes during rehearsal and the kids had white bread sandwiches and cookies. :(  They were starving and everyone else was eating and I didn’t want to explain the diet to all the white bread eaters.  hehehe

I had put chicken gizzards, cabbage, carrots, green beans, and garlic in the slow cooker with a cup of broth just before lunch, and it was ready when we got home from rehearsal at 8:15.  The  kids left shortly after and I had a bit of kombucha before bed.

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  • 3 ripe peaches, peeled and pitted
  • 1 can coconut milk (I use Natural Value – no guar gum)
  • 6 egg yolks
  • 1/3 cup honey
  • one lemon, juiced
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Reserve one peach, and chop into bite-sized pieces.  Place the other two peaches and remaining ingredients in a blender or food processor and process until smooth.  Mix the peach pieces into the mixture by hand, and pour into a container to chill.*  Pour chilled mixture into ice cream maker and freeze according to manufacturer’s directions.**

I experimented a bit with some lemon peel this time – I decided to steep the peel of one lemon in honey for a couple of days and see if that would make a nice lemony sweetener, a la Julia Child.  :)  It did!  I liked it.  You could definitely taste the lemon in this ice cream but I thought it blended well with the peach.  If you are not fond of lemons, you could leave the lemon juice out.  My primary reason for adding it was to prevent the fruit from oxidizing, but we also enjoy the tartness.

*I like to use my Pampered Chef batter bowl and mix up the batch overnight so it is completely chilled when I am ready to use it the next day.

**In my machine, it takes about 15 minutes to reach the soft-serve stage.

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Breakfast today was leftover pancakes.  There are enough pancakes left for one person, so that means I’ll be making more tomorrow.  I began soaking the walnuts this afternoon and I cooked & scooped out the butternut squash so they’ll be ready in the morning.  We ate with the choir for our second, and more important, breakfast this morning – eggs and bacon for me and my son, and eggs and sausage for my daughter.  The meat undoubtedly contained preservatives and sugar but we hadn’t packed a snack and we needed to eat.

For lunch, I chopped the round steak and acorn squash from last night’s dinner and added 3 cups broth to make stew.  I also added about 1 Tblsp gelatin.  It was okay, not fabulous, but it filled us up and the kids ate rather quickly.  Then I made guacamole and chopped tomatoes to go in tonight’s taco casserole, and I put the taco casserole in the Sun Oven to heat.  After that prepwork was done, I started the peach ice cream in the ice cream maker.  YUMMMMM!!!  I think it was our best yet!  I’ll post the recipe in a separate post.

We had the taco casserole for an early dinner since we had to leave by 6pm.  We really enjoyed the guacamole!  It was the first time we’d had avocado on the intro diet.   heeheehee, I giggle every time I say “intro diet” – we are soooooo cheating with fruit and honey!  Plus, my kids eat the Standard American Diet when they’re with their dad.  I’d say we’re closer to full GAPS than intro GAPS.  But I like to pretend.  :D

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