I've been moving through the stages of the GAPS diet pretty quickly, just following my intuition about
when to move on. I just have to say - my tummy seem so much happier! I'm actually beginning to put on weight too, now that I am tracking calories. There doesn't seem to be much science behind the diet, but I was desperate to do something about
the constant stomach upset. I was curious about
what studies had been done with regard to bone broth and found this on pubmed - which was a bit disconcerting re: lead content. http://www.ncbi.nlm.nih.gov/pubmed/23375414 But then I found this article which examines the study and raises some good questions. http://www.westonaprice.org/health-topics/soy-alert
/bone-broth-and-lead-contamination-a-very-flawed-study-in-medical-hypotheses/
Recipe for oven GAPS pancakes - great for those who want a bread like texture!
wash and slice up some young summer squash-young enough for no seeds (I've been using zucchini, acorn, and straightneck squash and cook enough for two batches of GAPS pancakes)
put a bit of whatever oil you like to use in the moment (ghee if you are early in the process) in an oblong baking pan. Cook the squash until soft and remove from pan to cool. Place a dollop of ghee in the pan to melt and spread around pan.
In a blender put the egg and yolk of 4 pastured eggs
1/2 cup of almond butter (I eye ball this)
around 1 cup of cooled squash (I haven't measured - just eyeballed)
Blend until smooth - you may have to use a knife to scrape the almond butter off the edges.
Bake until firm (only takes around 5 minutes)
If you want them crispy on top I put the broiler on low for a short time to give it a nice brown.
So yummy!!!!!!!!!
They keep well. I just slice them up into squares and put them in a storage container and put them in the fridge. Especially good for those who are working and pack their lunches.
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Post Edited (Questing (multifacetedme)) : 9/15/2016 2:46:09 PM (GMT-6)