#6 – GAPS Menu Planning

One secret to doing GAPS (without losing your mind) is just doing some simple planning so you’re never “stuck” with nothing legal to eat. I always keep snacks in my purse and in the trunk of my car. Snack boxes of organic raisins and bags of nuts are good choices.

Just to give you an idea of how we do GAPS, pretty much every day we eat:
(those on “rotation diets” may cringe, but this works for us)
Breakfast – kefir smoothie (see The BrainFood Cookbook p. 119) or French Toast made with walnut bread (see The BrainFood Cookbook p. 80)
Snacktime – raisins or a baked good
Lunch – cucumber, turkey sandwich on walnut bread (see The BrainFood Cookbook p. 80), fresh fruit
Snacktime – fruit, baked good, or crunchy snack
Dinner – planned for all 7 days on Sunday. Typically we have only 3 items per meal: raw veggie, then a main course and one cooked veggie.
Dessert – fruit, or something fun from The BrainFood Cookbook
Beverages – exclusively spring water, except 1/2 cup of fresh squeezed (unpasteurized) juice per day

menuplanningI like to write on a weekly calendar what we’re having for dinner that week, then make one big grocery store trip on the weekend. Dinner is not always a fancy affair – for busy nights I’ll plan to have Scrambled Eggs and Petite Peas, or Hamburgers and Green Beans for example.

Please remember that no matter your dreams or obstacles, you have the power to change your child’s life. I sincerely hope our resources can help you do just that.

Angela Taylor, MS, CNS, LDN is Board-Certified in Clinical Nutrition and is the author of The BrainFood Cookbook. She successfully recovered her son from autism using the SCD/GAPS/Paleo diet. She resides in Baltimore, MD and holds three degrees from John Hopkins University. Angela is a Licensed Clinical Nutritionist and works with clients via Skype and in-person in Baltimore. www.brainfood-nutrition.com She also serves as Adjunct Faculty at Johns Hopkins University teaching Clinical Nutrition.

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