When we are on the GAPS Intro Diet, it feels like I am always cooking. If you’ve done the intro diet, I am sure you can relate. You chop up veggies, chop up meat, make broth, make soup, your family eats it, and they’re hungry again! This food is so easily digestible that your gut isn’t blocked up & trying to process it for hours between meals! You don’t want GAPS to become a low carb diet or a starvation diet, either! That is not the goal. The goal is to heal your body with the *right* foods. Not less food, not less of a particular nutrient–but more of the right food.
Roasted carrots are a perfect GAPS Intro snack. I use baby carrots only because they are really, really easy to deal with. No peeling–if you’re on GAPS Intro, you’re doing enough peeling! Give yourself a break! No fuss. Seriously, this is a super easy snack!! This is how I make roasted carrots:
- 1-2 lbs baby carrots
- bone broth to cover the carrots
- animal fat
- sea salt
- Preheat the oven to 350 degrees.
- Wash the carrots and place in a 9×13 pan.
- Pour broth over the carrots.
- Scoop some animal fat on top (I used duck fat in this photo).
- Sprinkle with sea salt and black pepper to taste.
- Roast carrots in the preheated oven for about 2 hours, or until totally soft.
- Use a slotted spoon to stir up the carrots (to mix around the fat) and to serve in bowls.
My kiddos are used to having a snack every afternoon. When we are not on the GAPS Intro, it is usually something like raisins or other dried fruit, or string cheese, or yogurt, or pumpkin seeds. When we’re on the GAPS Intro, I place these carrots in the oven right after lunch, and they get carrots for an afternoon snack. They’re great for adults, too! When you’re staying away from sugars, carrots (especially baby carrots) taste very, very sweet. They can help curb sugar cravings & keep you going strong on the diet!