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Since I left the house early I took food with me. Sliced roast beef and a thermos of the same soup Joe had. That along with water was enough to get me through working a couple of hours, going to the dentist and running errands. We finally returned home around 1:30. I had broth with egg yolk and leftover acorn squash. A bit later I had some pieces of lamb that I had cooking in the pot for dinner.
I have been seriously challenged with my menu planning during this GAPS adventure. In my normal day to day cooking I have come to rely on a weekly menu plan (at least for dinner) in order to keep us on budget and eating how we should. I set out doing GAPS the same way; with a menu plan to follow. By the end of Day 1, that wasn’t working. The amounts of food that we are eating make it very difficult to have a full plan in place. What I think will last for two or even three meals is being devoured in one.
My menu planning now is happening each night. I decide what kind of a meat we either have cooked or in the freezer and then figure out what kind of soup I’ll make for breakfast. And I’m throwing all of my old ideas out the window for what works in a soup and what doesn’t. I’m combining meats, putting in veggies I’d never thought of using in soup before and just totally winging it. Most have been very tasty. We are in Stage 2 now so I’m adding in fresh herbs which I’m hopeful will add a new dimension to our soups. I hate to admit to rarely cooking with fresh herbs so this is a new thing for me.
I do try to have dinner planned out for a few nights ahead. When I shopped today I picked up things thinking about how they could be made. Joe loves stuffed peppers and the eBook What Can I Eat Now? 30 Days on GAPS Introduction Diethas a Stage 2 stuffed pepper recipe that I’ll be making in the next few days.