The problem with GAPS is that, for me, it seemed to result in energy problems after a few months, and it's so rigid that it results in total gluttony when you give it a break. My solution for the next little while is to adhere to GAPS during the work week, and continue a gluten and dairy free diet on the weekends. (During which I will keep a food journal to mind what I eat.)
With that in mind, I'm thinking through my Spring GAPS meal plan. I found last year that the soups and stews that stand me in good stead throughout the winter just don't work in the warmer months. Here is an attempt at a better plan, centered around one roast chicken (for one person...).
This meal plan, incidentally, ties together the GAPS, Harcombe and Blood Type diets. We'll see how it goes!
- Fruit or chia seed cereal
- Caesar Salad - romaine and tomatoes dressed with anchovy and egg based dressing.
- Arugala Salad - walnuts, dried apricots and pear on arugala dressed with tahini-orange dressing.
- Asian Salad - chicken, onions, red pepper and spinach, with rice vinegar and sesame oil.
- Cucumber Mint Salad - tomatoes, cucumbers, chicken and mint dressed with olive oil and lemon
- Massaged Kale Salad - kale, chicken, sesame seeds and red pepper with rice vinegar and sesame oil.
- Salmon with orange scented broccoli
- Roast chicken and salad
- Eggs (frittata, poached on a salad, or hardboiled with crudités)
- Watercress and pea soup (chicken broth)
- Trout with grilled radicchio
- Whole Chicken
- Red pepper
- Fruit for breakfast
- Olive oil
- Sesame oil
- Rice vinegar
- Dried apricots
- Frozen peas