The Last Post

This blog has now been retired but I am still posting over on Wordpress at:

http://thinkingoutsidebox.wordpress.com/

GAPS DIET – DAY 200 since starting Intro

200 days!!! Today is the last day of posting the details of everything we eat each day – I think 200 days is more than enough! From now on I hope to blog only changes, additions, progress, etc freeing up more time for other things.

Where new foods are introduced they are written in bold blue.

TODAY’S MENU (Adult)

Supplements: 8 Biokult. 1¼ Saccharomyces boulardii. DH had 1 tsp of elderberry extract.

Breakfast: ½ grapefruit. DH also had spinach soup (made with spinach, leek, onion, garlic, salt, broth and freshly ground peppercorns).

Lunch: I had spinach soup (as above), a little cold boiled chicken, a tomato and a slice of cold roast beef. DH had cold roast beef salad (made with cold roast beef, celery, cucumber, olives, tomato, sunflower seeds, fennel, fresh coriander and extra-virgin olive oil).

Evening Meal: Butternut Squash Curry (made with butternut squash, onion, garlic, creamed coconut, tomato, tomato powder, lime juice, salt, red pepper, chilli, shiitake mushrooms, ground cumin, ground coriander, fresh coriander, ground cloves, ground cardamom, chilli powder and ground turmeric) served with short steamed cauliflower and mango chutney (made with mango, ginger root, salt, garlic, dates, apple cider vinegar, coconut oil, cayenne pepper and water – recipe from Brendon Brazier’s book ‘The Thrive Diet’ ).

Snacks & Desserts: Coconut & raisin almond cake (made with almond butter, eggs, coconut oil, salt, vanilla extract, raisins and coconut). DH also had an apple. I had 2 kiwi fruits.

Drinks: Warm, filtered water with a slice of lemon. Nettle (loose-leaf) tea. Chamomile (loose-leaf) tea. Kombucha. DH also had a nettle (unbleached) teabag and a weak coffee. I also had a dandelion (unbleached) teabag.

TODAY’S MENU (Daniel)

Supplements:  ¾ capsule of SCDophilus 10+. ½ Saccharomyces boulardii.

Breakfast:  2 Lamb and Mint ‘All-Meat’ Sausages (made by Graig Farm) served with steamed butternut squash, string beans and several pieces of my grapefruit.

Lunch: Cold boiled chicken served with steamed broccoli and butternut squash.

Evening Meal:  Cold boiled chicken served with steamed butternut squash, raw tomato and raw grated carrot.

Snacks: 2 apples (with skin). 30 blueberries.

Drinks: 16 fl oz of warm broth with 4 tsp of sauerkraut juice. Warm, filtered water.

~*~

GAPS DIET – DAY 199 since starting Intro

Where new foods are introduced they are written in bold blue.

TODAY’S MENU (Adult)

Supplements: 8 Biokult. 1¼ Saccharomyces boulardii. DH had 1 tsp of elderberry extract.

Breakfast: ½ grapefruit. DH also had beetroot soup (made with golden beetroot, leek, onion, garlic, salt, broth and freshly ground peppercorns).

Lunch: I had beetroot soup (as above) and a slice of cold roast beef. DH had cold roast beef salad (made with cold roast beef, celery, cucumber, olives, sauerkraut, tomato, sunflower seeds, rocket, fennel. bok choy and extra-virgin olive oil).

Evening Meal: Pizza (made with almond butter, coconut oil, eggs, salt, tomato powder, dried basil, onion, red pepper, shiitake mushrooms, olives, capers, sun-dried tomatoes, anchovies and extra-virgin olive oil) served with steamed string beans and kale and steamed and pureed swede and purple cauliflower.

Snacks & Desserts: Halva (sesame seeds, almonds and honey). Coconut & raisin almond cake (made with almond butter, eggs, coconut oil, salt, vanilla extract, raisins and coconut). DH also had a banana and dried mango.

Drinks: Warm, filtered water with a slice of lemon. Peppermint (loose-leaf) tea. Dandelion (loose-leaf) tea. White wine. DH also had a weak coffee.

TODAY’S MENU (Daniel)

Supplements:  ¾ capsule of SCDophilus 10+. ½ Saccharomyces boulardii.

Breakfast:  2 Lamb and Mint ‘All-Meat’ Sausages (made by Graig Farm) served with steamed purple cauliflower and butternut squash and several pieces of my grapefruit.

Lunch: 2 Lamb and Mint ‘All-Meat’ Sausages (made by Graig Farm) served with steamed purple cauliflower and butternut squash and a raw tomato.

Evening Meal:  2 Lamb and Mint ‘All-Meat’ Sausages (made by Graig Farm) served with steamed purple cauliflower and butternut squash.

Snacks: 2 apples (with skin). A plum. 30 blueberries.

Drinks: 16 fl oz of warm broth with 4 tsp of sauerkraut juice. Warm, filtered water.

~*~

GAPS DIET – DAY 198 since starting Intro

Where new foods are introduced they are written in bold blue.

TODAY’S MENU (Adult)

Supplements: 8 Biokult. 1 Saccharomyces boulardii. DH had 1 tsp of elderberry extract.

Breakfast: 2 Lamb and Mint ‘All-Meat’ Sausages (made by Graig Farm) served with a boiled chicken egg (runny yolk) and steamed peas.

1st Lunch: Salad (made with rocket, peppers, tomato, olives and extra-virgin olive oil).

2nd Lunch: Cold roast beef salad (made with cold roast beef, avocado, celery, fennel, tomato, sunflower seeds, rocket, extra-virgin olive oil and avocado oil). DH also had mango chutney (made with mango, ginger root, salt, garlic, dates, apple cider vinegar, coconut oil, cayenne pepper and water – recipe from Brendon Brazier’s book ‘The Thrive Diet’ ).

Evening Meal: Venison Casserole (made with venison pieces, leek, garlic, red pepper, porcini mushrooms, bay leaves, ground coriander, salt, freshly ground peppercorns and beef suet) served with ghee, steamed kale and carrots and steamed and mashed swede with extra-virgin olive oil.

Snacks & Desserts: A few dates. Halva (sesame seeds, almonds and honey).

Drinks: Warm, filtered water with a slice of lemon. Peppermint (loose-leaf) tea. Nettle (loose-leaf) tea Dandelion (loose-leaf) tea. Chamomile (loose-leaf) tea. Kombucha. Weak coffee. White wine.

TODAY’S MENU (Daniel)

Supplements:  ¾ capsule of SCDophilus 10+. ½ Saccharomyces boulardii.

Breakfast:  2 Lamb and Mint ‘All-Meat’ Sausages (made by Graig Farm) served with steamed peas and carrots, 2 tsp chicken egg yolk and several pieces of our grapefruit.

1st Lunch: Tomatoes and olives.

2nd Lunch: Small amount of cold roast beef & tomatoes.

Evening Meal:  4 Lamb and Mint ‘All-Meat’ Sausages (made by Graig Farm) served with boiled golden beetroot & raw tomato.

Snacks: 3 apples (with skin). A plum. 25 blueberries.

Drinks: 16 fl oz of warm broth with 4 tsp of sauerkraut juice. Warm, filtered water.

~*~

GAPS DIET – DAY 197 since starting Intro

We introduced Daniel to chicken egg yolk this morning – just ½ tsp.

Where new foods are introduced they are written in bold blue.

TODAY’S MENU (Adult)

Supplements: 8 Biokult. 1 Saccharomyces boulardii. DH had 1 tsp of elderberry extract.

Breakfast: Half a grapefruit. A boiled chicken egg.

Lunch: Cold roast beef,  cucumber, tomato, olives, sauerkraut, sunflower seeds, rocket, apple cider vinegar and avocado oil.

Evening Meal:  Chicken curry (made with chicken breast, onion, garlic, creamed coconut, almond nut butter, shiitake mushrooms, chillies, lime juice, fresh coriander, tomatoes, almonds, ground coriander, ground cumin, ground cardamom, ground turmeric, chilli powder, ground cloves and salt)  served with short steamed, grated cauliflower and mango chutney (made with mango, ginger root, salt, garlic, dates, apple cider vinegar, coconut oil, cayenne pepper and water – recipe from Brendon Brazier’s book ‘The Thrive Diet’ ).

Snacks & Desserts: A few dates. Stewed rhubarb, raisins, honey & mixed nut butter dessert sprinkled with blueberries, roasted desiccated coconut and ground hazelnuts. DH also had a pear and an apple.

Drinks: Warm, filtered water with a slice of lemon. Peppermint (loose-leaf) tea.  Dandelion (loose-leaf) tea. White wine. Weak coffee.

TODAY’S MENU (Daniel)

Supplements:  ¾ capsule of SCDophilus 10+. ½ Saccharomyces boulardii.

Breakfast: Duck Loaf (made with duck carcass pickings, onion, garlic, cabbage, red pepper, shiitake mushrooms, dried oregano, fresh parsley, ground cumin, ground cardamom) served with steamed carrots,  ½ tsp chicken egg yolk and several pieces of our grapefruit.

Lunch: Duck Loaf (as above) served with carrots. Some of our roast beef and olives.

Evening Meal:  Duck Loaf (as above) served with  raw tomato.

Snacks: 2 apples (with skin). A plum. 25 blueberries. Dried pineapple.

Drinks: 16 fl oz of warm broth with 4 tsp of sauerkraut juice. Warm, filtered water.

~*~

Summary of Our 28th Week on GAPS – DAY 196 since starting Intro – late again!!

I’m very late posting this week’s summary – listing the detail of what we’re eating just doesn’t seem so important now we are over 6 months in. I’ve decided that I will continue until day 200 and then change the emphasis of the time I spend blogging, hopefully making the site more useful to those finding or following it. Also despite a few misgivings I’ve decided to stick with the new Wordpress blog and retire this old Blogger one. Maybe day 200 would be a good day for that too.

+ Positives:

• Daniel’s skin is still CLEAR of eczema. It is a joy to see!
• Daniel has continued to show an increasing interest in and enthusiasm for different foods.
• We’ve been pretty good about remembering to take fermented cod liver until we ran out! I must order more.
• My mission to reduce the amount of clutter and plastic in our home has continued with lots of postings on Freecycle and some Ebay listings.

- Negatives

• I had a really dreadful migraine this week.
• We really need to get back on track with fish oil – no real excuse.
• I’ve neglected my fermented vegetables again this week and I need to make another batch!
• DH has a significant flare-up of his athletes foot.

Today

Where new foods are introduced they are written in bold blue.

TODAY’S MENU (Adult)

Supplements: 8 Biokult. 1 Saccharomyces boulardii. DH had 1 tsp of elderberry extract.

Breakfast: Half a grapefruit. DH had a banana and later Broccoli and Leek Soup (made with broccoli, leek onion, garlic, broth, salt, freshly ground peppercorns).

Lunch: DH had cold boiled duck,  cucumber, tomato, watercress, olives, sauerkraut, sunflower seeds, fresh coriander, jalapeños and extra-virgin olive oil. I had Broccoli and Leek Soup (as above)

Evening Meal:  Omelette (made with duck eggs, onion, red pepper, salt and shiitake mushrooms) served with ghee and steamed cabbage and carrots.

Snacks & Desserts: A few dates. Plum. Stewed rhubarb, raisins, honey & mixed nut butter dessert sprinkled with roasted desiccated coconut and ground hazelnuts. DH also had some dried pineapple and a banana.

Drinks: Warm, filtered water with a slice of lemon. Peppermint (loose-leaf) tea.  Dandelion (loose-leaf) tea. Chamomile (loose-leaf) tea. White wine. DH also had a weak coffee.

TODAY’S MENU (Daniel)

Supplements:  ¾ capsule of SCDophilus 10+. ½ Saccharomyces boulardii. ¾ml of fermented cod liver oil (in manuka honey).

Breakfast: 2 Lamb and Mint ‘All-Meat’ Sausages (made by Graig Farm) served with steamed carrots and broccoli and several pieces of my grapefruit.

Lunch: Duck Loaf (made with duck carcass pickings, onion, garlic, cabbage, red pepper, shiitake mushrooms, dried oregano, fresh parsley, ground cumin, ground cardamom) served with steamed broccoli .

Evening Meal:  Duck Loaf (made with duck carcass pickings, onion, garlic, cabbage, red pepper, shiitake mushrooms, dried oregano, fresh parsley, ground cumin, ground cardamom) served with steamed broccoli and raw tomato.

Snacks: 2 apples (with skin). 2 pears (with skin).  Half a  clementine. A plum.

Drinks: 16 fl oz of warm broth with 4 tsp of sauerkraut juice. Warm, filtered water.

~*~

GAPS DIET – DAY 195 since starting Intro

We restarted Daniel on ½ a capsule of Saccharomyces boulardii today.

Where new foods are introduced they are written in bold blue.

TODAY’S MENU (Adult)

Supplements: 8 Biokult. 1 Saccharomyces boulardii. DH had 1 tsp of elderberry extract.

Breakfast: I had half a grapefruit. DH had a banana and later Broccoli Soup (made with broccoli, onion, garlic, broth, salt, freshly ground peppercorns).

Lunch: DH had cold boiled duck,  cucumber, tomato, watercress, olives, sauerkraut, sunflower seeds, fresh coriander and extra-virgin olive oil. I had Broccoli Soup (as above)

Evening Meal:  Beef Chilli (made with beef mince, onion, garlic. chilli powder, red pepper, tomato powder, tomatoes, shiitake mushrooms, courgette and salt) served with short steamed, grated cauliflower.

Snacks & Desserts: A few dates. Stewed rhubarb, strawberries,  honey, banana & almond butter dessert sprinkled with roasted desiccated coconut and ground hazelnuts. DH also had an apple. I also had a plum.

Drinks: Warm, filtered water with a slice of lemon. Peppermint (loose-leaf) tea.  Dandelion (loose-leaf) tea. DH also had a nettle (unbleached) tea bag and a weak coffee.

TODAY’S MENU (Daniel)

Supplements:  ¾ capsule of SCDophilus 10+. ½ Saccharomyces boulardii.

Breakfast: 2 Lamb and Mint ‘All-Meat’ Sausages (made by Graig Farm) served with steamed peas and butternut squash and several pieces of my grapefruit.

Lunch: 2 Lamb and Mint ‘All-Meat’ Sausages (made by Graig Farm) served with steamed peas and butternut squash.

Evening Meal:  2 Lamb and Mint ‘All-Meat’ Sausages (made by Graig Farm) served with steamed peas and butternut squash.

Snacks: 2 apples (with skin). A plum.  A clementine. 10 raspberries.

Drinks: 16 fl oz of warm broth with 4 tsp of sauerkraut juice. Warm, filtered water.

~*~