Oh hello there. You’ve found some very old content. Please read the disclaimer on this page before thinking I’m still a total sheep who has been sucked into a bone-broth worshipping fad diet. Been there, learned from that and am now a much less rigid human.

It’s been ages since I’ve done a GAPS update. I figured one was well overdue! I am up to stage 4 and have been since March 15.

I’m yet to introduce raw veggies and fruit. My body still freaks out if I so much as have too much fibre in the form of avocado, fermented veggies and cooked veggies so I don’t feel ready to introduce raw veggies yet. Thank goodness it’s winter and not really salad weather anyhow.

As for fruit, my body repels sugar at the moment (even from nutritious sources such as dates, pears and apples). Although I’m seriously considering re-introducing banana soon.

For some delightful reason, despite the fact that it’s one of the more sugary fruits, it’s always agreed with me.

It would be glorious to have narnies back – especially as spring approaches and the weather warms up.

My favourite treat* is banana coins with homemade macadamia butter.

*Big statement and I apologize if I’ve already made it somewhere else in another post – I tend to have a lot of favourites.

But what am I even doing? This post isn’t about banana.

It’s a ‘day on my plate’ post to give you all an idea of what GAPS meals look like from day to day when you aren’t doing raw veggies or fruit.

I’ve always loved ‘day on my plate’ posts. I find it interesting (read: borderline stalkerish) to see how other people nourish themselves.

A day on my plate tends to look a little like this …

Pre-exercise

A lemon – I love cutting a fresh lemon into quarters and sucking out all the sweet, tangy juices first thing in the morning. It wakes up my system and gives me an energy hit for my morning run. I’ll also have a mug of warm, filtered water and take my probiotic at this time too (there may be one or two days a week where I don’t take probiotics but rather increase my fermented food intake instead).

Breakfast

I don’t usually feel hungry until 10 am or so, but once I’m ready to eat I’m really ready to eat. Feed me or else!

Pumpkin Soup – My favourite breakfast. Warm, sweet, nourishing, filling and hydrating. It’s like drinking a warm hug. I tend to make 4 cups worth and yes I actually consume the whole lot in one go (#prayformybladder). I don’t snack, as I prefer to give my digestive system a break throughout the day, so this soup tides me over until lunchtime.

1, 2 or even 3 cups don’t suffice – believe me, I’ve tried to tame my portions. I use about one … maybe one and a half, cups of butternut pumpkin (peeled and chopped) and about 4 cups (1000 ml) of homemade beef broth and lots of tallow (either already in the broth or, if I’ve skimmed the broth, I’ll add it back in. I always have a jar of homemade beef tallow in the fridge). Then it’s just a matter of cooking the pumpkin in the rich broth and blending it all together (I use my Vitamix but a Thermomix or any other good quality blender will do the trick). I sip on this over an hour or so, whilst doing homework or working on the blog or if I’m lucky, spending time with the fan (they are usually at work though).

Lunch

This usually happens at 2pm or so, depending on what else I have on. Sometimes I’ll eat later if I’ve been at work or earlier if I’m going out in the afternoon.

Avocado and Sauerkraut – This is a simple yet dance-worthy combination – and so easy come lunchtime when I’m hungry and want something super fast. Sometimes (especially if I know I’ll be having it at dinner) I’ll skip the sauerkraut and just eat a whole avocado with a spoon – actually so good plain, I find it doesn’t even need any salt.

Sometimes I’ll swap the avocado for homemade fermented cream which is a particularly good boost of probiotic goodness.

A large mug of soup or a GAPS Muffin – I’ll follow my avo/sauerkraut mash-up with either a mug of soup*or a GAPS muffin cold from the fridge (buttery and delicious).

*When I say soup I mean: a cup or so of veggies; sometimes pumpkin but usually – if I’ve had pumpkin soup for breakfast (which is most days) – it will be cauliflower and a clove of garlic cooked in a cup of broth and blended. The latter is super-creamy and looks like a mug of warm milk – which on some strange psychological level is weirdly comforting.

Dinner

We aim to eat at about 7:30pm most nights but (to be honest) it’s usually more like 8:00pm or so. No judgement, please.

The soft tissue from around the beef marrow bones with broccoli (or cauliflower mash) and sauerkraut – This is a winning combo of tender greens, tangy crunchy cabbage and melt-in-your-mouth meat, connective tissue and animal fats. Apologies to the vegans who just threw up in their mouths a little bit.

OR …

Slow cooked meat (ox tail, lamb chops/shanks etc.) with cauliflower mash and sauerkraut – I clearly love my sauerkraut paired with creamy cauliflower mash!

OR …

Sometimes I’ll have some fish cooked in fried in ghee or butter (or baked in the oven) with steamed greens, olive oil and herb salt – I rate olive oil and herb salt on steamed veggies; absolutely golden!

OR …

In a pinch I’ll have another massive batch of soup – some days only soup, soup and more soup will do. Seeing as it’s so quick and easy I rarely ignore my soup cravings. Besides, if I have soup for dinner I almost ‘have’ to have another GAPS muffin for dessert (it just feels logical ya know?).

And if I’m feeling a cheeky …

Pumpkin Pancakes – Veggies (pumpkin), Protein (eggs), Fats (coconut oil) and warming spices (cinnamon and vanilla) makes for a nice, light meal before bed (usually paired with a mug of the creamy, warm cauliflower drink described above, so that I’m still getting my broth in there)

Dessert

I used to be an absolute dessert queen! Organic, Fuji Apple from the farmers market, chopped up and dipped in macadamia butter; Medjool dates with brazil nut butter; fresh pear with hazelnut butter; chocolate bliss balls; homemade halva balls (tahini mixed with raw honey and rolled in chia seeds); or banana mug cake with coconut yoghurt. I’ve even been known to have a savoury fare of roast sweet spud with avocado or cold jasmine rice with chicken “jelly” and more of my beloved avocado.

Then there’s my all-time favourite comfort desserts; mum’s homemade egg custard with banana coins or homemade buckwheat porridge (or the most sinful but downright delicious of them all … gluten-free self-saucing choccie pudding!). But not one of these desserts is available to me on GAPS (most people can do the fruit based ones but my tummy’s still iffy with any type of sugar short of pumpkin … oh hail the butternut!)

So, if I do have something after dinner it will be one of the following

Coconut oil roasted pumpkin (sometimes I’ll roast it in ghee or tallow) with avocado – This is a match made in flavorgasm* heaven!

YES! YES! YES! I totally had a When Harry Met Sally moment the first time I tried this combo.

*This word should seriously be included next time someone re-prints one of the dictionaries.

A mug of soup – if you haven’t notices, soup is a big part of my life at the moment. I actually find it hilarious that I’d barely even heard of GAPS when I named this site Real Soup For The Real Soul. How deliciously appropriate? My obsession with bone broth will probably end at some point – when it’s done the job and my gut is nicely healed and sealed – but for now, I honestly can’t get enough of it.