Getting to Stage 2 of the GAPS intro diet, especially if you’ve been on Stage 1 for very long, can be quite a relief! Because you get to eat new foods! YAY! Here’s what we added into our diets as we worked through Stage 2.
Stage 2: Additions
- Raw egg yolks, mixed into soups or other meals.
- Meats that have been oven-roasted with a fair amount of liquid. This was in part to break up the tedium of soup! A slow roast in the oven does produce some caramelization of the surface of the meat that is exposed to the air, but not a ton (especially if there’s a hearty amount of liquid in the dish), and you still get the advantages of collagen break-down with the low and slow heating method.
- Fermented fish. The GAPS book has a couple different recipes for fermenting raw fish. We stuck mostly to gravlox, tho, and actually didn’t eat a ton of it, because we didn’t love the texture of our homemade stuff. (Unfortunately, the stuff you buy in the store is pretty much all made with sugar. GAPS-friendly gravlox should be made with honey — if you’re tolerating honey — along with sea salt, herbs, and possibly some sort of innoculant like whey.
- After it’s clear that raw yolks are well tolerated, cooked egg whites can be added.
Some of the dishes, or ammendments to dishes we were already eating, that we enjoyed at this stage included:
- Hash made from leftover boiled meats and veggies, with egg yolk (or a soft-poached egg) on top to make “sauce”.
- Pot Roast
- Gently poached eggs, with the yolks still liquid-y.
- A lot of the same things we’d enjoyed on Stage 1, with the added bonus of being slathered yolky sauce. Raw yolks + warm fat/oil + a little bone broth makes for utter deliciousness in my book!
- If I were to do this stage again, I’d be sure to eat more ceviche, with just lemon or lime juice, salt, and a little cayenne to season it. Yes, ceviche is much tastier with a few raw fresh herbs and veggies mixed in, but those aren’t allowed yet at this stage of intro. But a quick sit in an acidic, salty mixture is basically making fermented fish — quick fermented fish — and since I’ve been loving the ceviche lately, this would be high on my priorities!
Preparing for this stage, in terms of making the fermented fish ahead of time, can help get through it more quickly. The biggest digestive hurdle that this stage can pose probably concerns the eggs — some people do have a hard time digesting them, and if you don’t know for certain that you’re one of them, you probably won’t know until you’ve taken enough time off them so that a reintroduction will cause noticeable issues if you do have an egg issue. As I’ve said before, I could really care less about the whites — the yolks are what it’s all about for me! And once I knew I was ok with the raw yolks, I had them with practically EVERY meal!
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