I’ve been visiting Farmers Markets each weekend and stocking up on in season vegetables. My freezer is packed full of a variety of vegetables, but mostly lots and lots of chopped pumpkin – which is likely to be one of our staple carbohydrates through GAPS.
I’ve ordered the prescribed probiotic, fish oil and ingredients for the detox baths.
I’ve also been accumulating glass/mason jars for storing stock, sauerkraut, whey, homemade tomato sauce and mayonnaise, which I plan to start making soon.
A juicer and a dehydrator are both on my shopping wishlist, but as I won’t be using them straight away I’m going to wait and hope to pick them a little cheaper at the post Christmas sales.
I still need to clean out my pantry and fridge to get rid of all the food that’s not GAPS friendly. I’m going to wait until closer to our start date and donate all the Non-GAPS food to a local charity who can make good use of my tinned chickpeas, packets of organic barley, etc.
In addition to reading The GAPS Diet Book, I have also been reading through Cara’s 30 Days On The GAPS Intro Diet Handbook and I’m confident that I won’t run out of meal ideas. If you’re on GAPS or planning to start GAPS soon, Cara’s book is a must have. It’s full of detailed menu planning to see you through the first 30 days and beyond. (Click Here To Learn More About 30 Days On The GAPS Intro Diet Handbook)
I’m actually getting more and more excited as the first day of the introduction diet draws nearer.
I’d love to hear from you. Please share your GAPS Preparation tips in the comments below.
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Disclaimer - this post should not be treated as medical advice. It is meant for informational purposes only – please consult with your health professional if you have any concerns for the health of you or your family. Thank you.
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