My family did the GAPS Intro again just after Christmas. It’s a good thing to do every now and then to re-set and cleanse the body–especially after a holiday season with cakes, and pies, and dinner rolls and candy! If you don’t know about GAPS, you’ll want to check out the book: Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride.
I get a little bored of the GAPS Intro recipes that are out there. I feel like they’re lacking flavor, and when I don’t have enough good flavor to satisfy me, I feel like I need to eat something else that is off the diet. I enjoy trying to make GAPS Intro recipes that are FLAVORFUL. And meaty. And satisfying. I made up this recipe for Stage 2 of the diet, when you can introduce fresh herbs (this was Day 2 for us in our week of a GAPS Intro reset). I like to serve this meal with a side of veggies that contain carbs–like squash, or carrots. GAPS is not meant to be a low-carb diet, and a lot of people get sick during the Intro because they don’t include enough carbs. Add carbs! 🙂
GAPS Intro Lemon Basil Chicken
- 6 cups chicken broth
- 4 chicken breasts, cut into pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 lemon, zest and juice
- 1 handful of fresh basil, chopped
- sea salt
- black pepper
- animal fat
- Pour the broth into a large pot, add chicken.
- Place on burner over high heat.
- Cook until the chicken is done.
- Add in onion, garlic, lemon zest, lemon juice and basil.
- Reduce heat to medium and cook until the onions are soft.
- Season with salt and pepper.
- Add animal fat for added nutrition and vitamin absorption!