Meatball Soup

meatball soup in bowl

Breakfast!

I’m back on GAPS and feeling much better already! It’s only been 3 days since quitting my gluten challenge and for the first time in ages I didn’t wake up with a stomach ache.

The core of GAPS is soup. It doesn’t have to be complicated. Here’s what I’m having for breakfast today:

Meatball Soup

Ingredients:

Meatball Soup Cooking

Homemade beef stock Broccoli florets Dried tomatoes We have some from last summer that TinyHands dehydrated. I don’t recommend store-bought. Tomatoes are a nightshade veggie which can be inflammatory. Many people wait to introduce nightshades. When we first … Continue reading Meatball Soup

It's So Easy - GAPS Intro Stage 1

Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride

Mama with some home-canned goodness

The first time we did the GAPS diet intro, it was a big learning curve. We’d never fermented vegetables or dairy and we weren’t in the habit of making stock. Most importantly, I had a bad attitude. Frankly, I had texture issues with soft foods and was very resistant to the idea of eating a low fiber diet with my history of constipation. I was also afraid I couldn’t get full on just soup.

This time around, we’re all set up for GAPS, and it’s super easy! I know all my past objections are … Continue reading It’s So Easy – GAPS Intro Stage 1

Water Kefir

Water kefir

All natural, probiotic, sugar free soda!

Water kefir is a fixture on my fermenting counter. I’ve always got at least a quart, and sometimes two, bubbling away under a towel. It’s the easiest ferment to make by far and is a nice, gentle probiotic.

Water kefir “grains” are actually not grains at all, but SCOBYs (symbiotic colonies of bacteria and yeasts), like tiny kombucha mothers or milk kefir grains. They are a mix of lactobacillus, streptococcus, pediococcus, and leuconostoc bacteria along with yeasts from saccharomyces, candida, and kloeckera held together by a polysaccharide matrix. They feed on sugar from … Continue reading Water Kefir

Sauerkraut, Day 4

Jars of kraut in our fridge

UPDATE: We have since changed our fermentation methods to anaerobic using a Harsch style crock and Fido jars. To read more about the whys and hows of anaerobic fermentation, check out Pickle Me Too’s post Pickl-It Jars, Are They Worth It?

We forgot to take a picture before digging in! Keep it in the fridge once it's ready.

I think Day 4 might be even more boring than Day 3. Check your kraut. Fix the water level if needed.

I’m going to leave you to your own fermenting devices now. Check your kraut daily. Good fermenting luck!

When it’s … Continue reading Sauerkraut, Day 4

Sauerkraut, Day 3

Oooooh, pretty!

UPDATE: We have since changed our fermentation methods to anaerobic using a Harsch style crock and Fido jars. To read more about the whys and hows of anaerobic fermentation, check out Pickle Me Too’s post Pickl-It Jars, Are They Worth It?

Miss something? Go back to Day 1 or Day 2.

Day 3 is pretty boring. Check your kraut. Make sure the water level is right. If it’s too high, pour some water out of the pint mason jar. Too low, either push down on the jar or add a little brine (1 c water to 1 T salt).

Continue reading Sauerkraut, Day 3

Sauerkraut

Oooooh, pretty!

UPDATE: We have since changed our fermentation methods to anaerobic using a Harsch style crock and Fido jars. To read more about the whys and hows of anaerobic fermentation, check out Pickle Me Too’s post Pickl-It Jars, Are They Worth It?

Aaaah, sauerkraut. A king among fermented foods. Once upon a time, I thought I hated sauerkraut and with good reason. When I was a kid, my dad would stick a hot dog in the microwave with kraut on it and stink up the whole house. That sauerkraut was hot, mushy, and dead. Ewwwww.

Fresh sauerkraut, though, is a far … Continue reading Sauerkraut

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