One Week’s Kitchen

A number of variables inspired me to spontaneously call a seven day moratorium on spending, with the sole exception being ‘two heads of cauliflower’. Rather than experiencing this as a hardship, as I assumed I would, yesterday’s Day 1 found me quite tickled! Already I’m seeing only benefits.

This exercise will not only serve its primary purpose of saving us some cash and making us more conscious of our spending impulses and habits, it will surely ignite some of that ‘limited ingredients’ creativity we experienced early intro. It will also get us using up the leftover soups, as well as specific meats, we put in the freezer weeks ago and have since ignored!

Now, I’m not generally one to bulk buy or stock up (for one reason why, see the GAPS Guide book page 127), thus, I have not a large amount in reserves, but enough.

As of the first morning, here’s what we had on hand:

FREEZER – These are the items we (a) use infrequently (flours, seeds, fruit), (b) thaw one at a time (meats), replacing our favourites and perpetually ignoring the rest, or (c) wonder if it was really as tasty as we thought it was when first made, then decline in favour of a fresh batch (soups). Here we have: coconut flour, almond flour, half a salmon, broth, mushroom-onion soup, chicken soup, lentils, sesame seeds, pumpkin seeds, sunflower seeds, ground beef, boysenberries, whole chicken, butternut squash, chicken thigh, two ossobucco steaks, beef bones, liver chunks.

FRIDGE – In this space are the items we use regularly or, in the case of jam, that simply belong best here: goat milk kefir, 200 grams cheddar, sauerkraut, two dozen eggs, mushrooms, salad greens, half an avocado, six tomatoes, kale, three onions, three stalks celery, green cabbage, purple cabbage, two bell peppers, two zuchinni, two carrots, two globes of garlic, cooked lamb shanks in their gelled broth, roasted chicken, salsa, lemon, fruit-only jam, raw ginger, butter, oils (fish, cod liver, nut and seed).

For our family of two, the amounts of veggies detailed above usually lasts us a day or two. We shop every two to three days to replenish our veggie supply, aiming for a good variety over the course of a week or so. I’m nervous about fewer veggies. However, like I said I did make one exception to the moratorium in favour of two heads of cauliflower. Interesting that this is what I find I can’t do without! I find cauliflower so versatile, usually shredding it into “rice” for risotto, etc. Not sure how I’ll stretch three onions over seven days, as this is a key ingredient for all my savoury dishes. Oh well -I’m aiming for creativity, after all! I’m super relieved we happened to have so many eggs around.

CUPBOARD – A mix and match of things used regularly and things used rarely: four cans of salmon, dulse, spices, Apple Cider Vinegar, sea salt, oils (olive, grapeseed, coconut), vanilla, tomato paste, raw cocoa powder, coconut milk, canned tomatoes (our first in over three years), honey, bananas (bought in bulk to freeze for ice creams), 1/5th cup cashew butter, herbal teas.

Almost definitely I’ll be making a gorgeous cabbage-dill soup as well as a tomato one. Spiralized noodles, perhaps? The squash makes very nice flour-free cookies or my favourite pie, and salmon patties are always a hit. These moves reserve the almond flour, which we like to limit use of, for a single meal of pancakes.

Are you, too, ready to try some new approaches? For oodles of online recipe options, click here.

5 Replies to “One Week’s Kitchen”

  1. Perfect timing. DH and older son are out of town and it’s just me and my toddler (we’re the only ones doing GAPS). I did use up some soups I froze a few weeks ago but I also have some other ‘stuff’ sitting in my freezer that needs to be cleaned up. I’m going to go through my freezer tonight, before I go to the market tomorrow morning, and prepare my weekly menu using as much as I can from the freezer. Thanks!

  2. Love it! If I ever had anything leftover at the end of the week, I would join you. Feeding a family of seven (six on GAPS), I shop once on Saturday, cook lots at the beginning of the week, and wrap up the end of the week with whatever is left. It IS kind of fun and challenging to see what can be done with what is left in the fridge. I turn leftover soups into casseroles and leftover veggies into soups, always learning that some of the most unlikely combinations are delicious!

    While I’m here, I will just update you that we are coming up on two years (August) and we can all eat so many more foods than we could eat even a year ago. Praise God! The following is a list of symptoms/reactions that are either gone or rare: tantrums, leg cramps, tummy aches, headaches, eczema, rashes, lack of eye contact, slurred speech, echolalia, lack of coordination, anxiety, anger, rigidity, sensory processing issues, need for tactile stimulation, and on and on. GAPS is a wonderfully healthy and healing diet.

  3. Baden,

    thank you for all your help and information. I am new on the Gaps intro. and am stuck in stage 1 and 2 (eggs seem to be fine). I have been experiencing some loose stools, fatigue, and gassy feeling w/out flatulence. I do not have a gallbladder and I have not found much help w/that in the Gaps book. Do you know how folks w/o GB typically perform on the GAPS? Any help would be greatly appreciated.

    Thank you!

    • Hi Karin,

      We’ve had a number of people w/o gall bladder -or with gall bladder present but presenting significant issues- and they’ve done well with GAPS. Most (if not all) report that they struggle initially with the fats, and must start with a very small amount and work up slowly. I strongly recommend joining the GAPShelp support group, so as to connect with others who have done this journey with your situation.

      Hope that helps!

      All my best,

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