Ahhhh soup, it is the basis of your GAPS diet experience. You will eat it for breakfast, lunch and dinner….and then eat it some more. That rich broth will be working all the time to heal and seal you while providing your skin with the most anti-aging beneficial glycine and collagen. Think of that good stuff while you force yourself to overcome soup over load.
You have limited ingredients to use on GAPS Intro Stage 1. However, limited ingredients doesn’t have to mean boring and tasteless. Here is a soup that I made for our crew that even the Dad raved about(and he hates butternut squash).
Carrot Chicken Noodle Soup
- 1 whole chicken shredded
- 3 quarts of broth (from that chicken you just shredded, preferably with fat from the chicken…..you need AlL THE FATS)
- 2lbs of carrots cut into noodle shape. I use a spiral cutter for mine.
- 2 onions
- 1 butternut squash (peeled and diced)
- 1 TBS of minced garlic
- salt to taste
Combine all but the carrot noodles into the stock pot, cook til the squash has softened a bit, add the carrot noodles. Serve when everything is softened and the flavors are on point. It isn’t an award winning soup, but it is fun and tasty and gets the job done. You can pour a little sauerkraut juice from fermented sauerkraut on top. Intro stage says only a teaspoon or two.
After a couple of days of chopped veggies, meats, and broth soups….my kids were happy to see some “noodles.”
Meatloaf isn’t a pretty dish, well not in our house anyway. In our house though, it is usually called meat cake, because ain’t no loaf about it. We make ours in a 9 x 13 pan. It might not be pretty, but this is one tasty belly satisfying dish.
- 3 lbs of grassfed beef
- 3 carrots
- 2 stalks of celery
- 1 onion
- 1 egg
- 1 1/4 cup of soaked and dehydrated oats, or breadcrumbs, or rice, or whatever you have on hand
- 1 tsp. sea salt
- 1/2 tsp pepper
- 1/2 cup of whole milk
- 2 tsp of Italian seasonings
- 1 tsp of nutritional yeast (optional but yummy and adds B vitamins)
- 8 oz. tomato sauce
- Throw carrots and celery into a food processor. Pulse until finely chopped.
- Chop onion
- Throw all ingredients into a bowl, and get your hands in there, mix it all up good and gooey.
- Put the mixture into and 9×13 baking dish. (Pyrex…Holla!)
- Shape into a loaf-ish shape with some room on the sides for the drippings to gather.
- Pour tomato sauce over top and season with a little salt.
- Bake at 375 for about an hour and fifteen minutes to an hour and a half. My oven bakes hot.
Optional: You can sauté the veggies in butter, and then add to the meatloaf, but I don’t. That’s just one step to many for me some days.
If you don’t have a ravenous at all times eating crew like mine, you could cut this in half I’m sure, or just make a big mess of it and freeze. I like freezer meals, so convenient…..we never have any leftovers though.