March 26, 2013
Donuts! {GAPS}
Well I guess the girls have fallen off the blogging wagon and lost their posting momentum! This is mom again…
Most of us are now on Full GAPS and we’re enjoying a bit more freedom in what we can eat. We missed raw fruit and veggies quite a bit and of course there are more baked good options now including donuts and waffles! These are made from white beans and coconut flour – toppings are fermented blueberries, coconut manna spread, local raw honey, and nut butter (made from sprouted and dehydrated almonds, walnuts, pumpkin and sunflower seeds). We’re still primarily eating soups, good meats (picked up a quarter of a cow yesterday!), and ferments for another couple months. Everyone’s putting on weight (a VERY good thing in our scrawny family) and digestive systems are working well. Hopefully we’re healing any leaky gut issues and building up healthy intestinal flora….
{edit by Jordan} I found the waffle recipe! It’s here on The Spunky Coconut. We have a donut maker like this one that works just like a waffle iron, so we use the waffle recipe to make healthy donuts too!
February 1, 2013
Preparing the children {GAPS}
We have been talking about the GAPS diet for a while now, preparing the younger ones for what it will be like. Joshua (age 5) was not crazy about the idea of eating soup. So this morning, day 1, when he was greeted with soup for breakfast he declared that he simply wouldn’t eat. It didn’t take long for him to change his mind though, even telling his brother (age 7), “the soup’s really good Dan!”
Another way we prepared was to begin the project pictured above. It has provided a visual way to stay focused on what we can have rather than mourning what we can’t.
Jordan
riahjoy
Creative Nourishment 