GAPS Intro #7: Day 86

Day 86 of intro and I am still on stage 2. Can't say that I am feeling any better. If anything, I feel worse then when I started. I wake up wishing the day was over already. So I decided to do another fast. It won't heal me, but I know it will get me to a better place. At least I should be able to tolerate more foods after the fast and also more probiotics and ferments.

I was going to do it at home, but fasting at home has been really hard for me here lately mostly because I am so friggin' hungry ALL the time. (That is part of the reason I wish the day was over already - so I don't have to right this constant hunger.) So I decided on a place in North Carolina for a fasting retreat. I don't plan on drinking the green smoothies. The woman who runs the retreat also makes clear veggie broth and will make some for me every day for "lunch" and "dinner". The retreat takes place at the Beaufort Harber Suites in Beaufort, NC. The hotel is about a block from the beach.

I am so looking forward to going. The die off will be hard and I will probably feel weak during the fast like I usually do, but I know I will feel so much better when I am done. I am not sure yet about what to do after the fast, but most likely I will go see Dr.. Bernui in Hendersonville, TN. He comes highly recommended.

Smoked Brisket with Quick and Easy Green Beans

7-8         lbs        Brisket

Rub brisket with Espresso Dry Rub. Place in baking dish of some sort. Smoke for 8-10 hours. Remove from smoker, wrap in aluminum foil and smoke another 2 hours. Serve with green beans.

Throw some bacon in a pot and fry on low until crispy. Remove bacon and set aside. Add green beans to pot, cover with water, place lid on pot, bring to boil, then reduce to simmer. Let them simmer until water is evaporated. Add salt and pepper to taste. Sprinkle with crumbled bacon when serving.

Coconut Chicken Muffins

• 4 ounces zucchini, peeled
• 3 ounces onion
• 1 green onion
• 5 ounces chicken breast, cooked
• 2  eggs
• 3 tablespoons coconut flour
• 3 tablespoons coconut oil
• 1/2 teaspoon celtic sea salt
• 10 grinds black pepper corns
• 1/4 teaspoon baking soda (optional)
• a few sprinkles each rosemary, basil, paprika, and garlic powder

I used grilled chicken breast that we had marinated in our Latin Kisses marinate, but any cooked chicken would work. Preheat oven to 350 degrees. Steam or boil veggies until slightly soft. Mix all ingredients in food processor until well blended.

Grease muffin tin or line with paper muffin cups. Divide batter evenly into 9 muffin cups.

Bake for 30 to 35 minutes or until golden brown on top. Enjoy!

Posting this on Real Food Forager today.

Another Onion-Cilantro Dressing

• 3 ounces yellow onion (approx. 1/4 large onion)
• 1 ounce jalapeno pepper, seeds removed
• 1.5 ounces red pepper
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon celtic sea salt
• 3-4 grinds peppercorns
• 1/2 cup fresh cilantro leaves
• water, optional

Place all ingredients in Magic Bullet, Food Processor, or something like it and run until you have a dressing like consistency. Done!

Sautéed Green Beans with Onions and Bacon

• 500 grams french green beans, fresh, trimmed (approximately 4.5 cups)
• 3 slices bacon, chopped
• 1/4 cup yellow onion, chopped
• 2 cloves garlic, choppped
• 1 green onion, chopped
• 1/4 tsp ground rosemary
• 1/4 tsp basil leaves, dried
• salt and pepper to taste

Sautée bacon in a skillet until crispy. Remove bacon pieces leaving grease in the skillet. Sautée onions and garlic in bacon grease until translucent. Add green beans, green onion, and spices and sautée until green beans have desired consistency (we like ours crunchy). Place in serving dish and sprinkle bacon pieces on top. Serves 4 to 6 people.

Spicy Onion-Tomato-Cilantro Salad Dressing (or Dip)

• 1/2 large onion
• 1 medium roma tomato
• 3-4 tablespoon extra virgin olive oil
• 1/2 medium jalapeno pepper, seeds removed
• 1/4 teaspoon garlic powder
• 1 sprinkle celtic sea salt or other high quality salt
• 3-4 grinds peppercorns
• a few fresh cilantro leaves
• water (optional)

Place all ingredients in food processor or something like it and puree until all ingredients are liquified. Add water (or more oil) if dressing is too thin.

Onion-Cilantro Salad Dressing (or Dip)

I made another Low Carb BBQ Chicken Pizza for DH today. Last time I made it he wasn't here and I chopped up the onions by hand. Today, he decided to chop them in the Magic Bullet but it turned into pureed onions. So he decided to make a salad dressing out of it. We did not measure anything so these are guestimates.

• 1/2 large onion
• 2-3 tablespoon extra virgin olive oil
• 1/8 teaspoon garlic powder
• sprinkle Celtic sea salt
• 3-4 grinds black peppercorns
• a few fresh cilantro ceaves
• optional water

Place all ingredients in food processor or something like it and puree until all ingredients are liquified. Add water (or more oil) if dressing is too thin.

Low Carb BBQ Chicken Pizza with French Fried Onions

what you need:

• 2 lg Mission Carb Balance Wheat Tortillas
• X tablespppns Sweet Baby Ray's Honey Chipotle BBQ Sauce
• 1/2 med - lg onion, chopped
• 1-2 cups shredded mozzarella cheese
• 1-2 cups shredded cheddar cheese
• 1-2 cups cooked chicken creast, cubed or shredded
• 1 cup cilantro ceaves
• 1 cup french fried onions

Line cookie sheet or other baking dish with aluminum foil and spray with cooking spray. Place tortillas on lined cookie sheet and spread desired amount of BBQ sauce on tortilla. Sprinkle chopped onions on top of BBQ Sauce.

Add shredded mozzarella cheese on top of onions.

Add cubed chicken and cheddar cheese. Bake in toaster oven (regular oven works, too) on 350 degrees for 10 to 15 minutes. Sprinkle cilantro leaves and french fried onions on pizza then bake another 2 to 5 minutes.