I haven't tried it, but am considering it since I too already was diagnosed with Fibromyalgia and they suspect I may also have Sjogrens. Please share your favorite recipies when you feel like it. I do know I would probably do a lot of broth's with veggies. I don't like cold food, so salads would be a challenge for me.
Be encouraged.... I had a friend who had Celiacs. She ate super clean like that for six years and now can eat whatever she wants to. So maybe its just long enough for the gut lining to heal. Have you read the Gut and Psychology book?
Hi Blossom! Glad to see you back...
I am very familiar with the GAPS info. In fact, reading that was one of the things that kickstarted this whole process. And I agree with you -- I think after enough time away from the trigger foods, the gut heals itself and hopefully most things can be reintroduced and tolerated well. I will say though, I had avoided gluten like the plague for 7-8 years and once I started eating a little here, a little there again, is when I started this slippery slope into new A/I problems. So for me, I believe gluten is off the menu forever
I love salads but not during the winter. I tend to gravitate towards soups and stews during the cold months. Here is an absolutely FABULOUS Paleo stew -- hands down, the best beef stew I have ever eaten.
The butternut squash thickens it up beautifully as it cooks. It makes a huge batch with plenty of leftovers for fridge or freezer:
Paleo Beef Stew
1-1/2 to 2 lbs. beef cubes for stewing;
1 Tbsp olive or coconut oil
1 butternut squash, peeled, de-seeded and diced;
1 medium onion, diced;
3 garlic cloves, minced;
4-6 carrots, sliced on the diagonal;
6 oz. mushrooms, sliced;
6 oz. fresh spinach;
1 cup chicken stock *14 oz. diced tomatoes with green chilies ("Rotel" style -- I use Mild); (**See note below) *1 tbsp. chili powder; *1 tsp. paprika;
1 tsp. dried oregano;
Sea salt and freshly ground black pepper;
Warm up a dutch oven over a medium-high heat.
Brown the beef cubes in the skillet in a small amount of olive or coconut oil until lightly browned. Drain off some of the fat, or leave it all in there for a richer broth.
Add all the remaining ingredients, except for the spinach and the mushrooms, to the pot.
Give everything a good stir, bring to a boil, then cover and reduce heat to a low simmer for 2 hours. Stir occasionally. (Can also be cooked in a crockpot on low for 6-8 hours but be sure to brown the meat first).
Add in the mushrooms 30 minutes before the stew is done.
Add the spinach immediately before serving. **NOTE: If you are avoiding nightshades, omit the tomatoes, chili powder and paprika as these are all from the nightshade family. Otherwise, enjoy them as they add a lot of flavor!
I have never made this without the tomatoes and spices but am going to give it a whirl now that I am avoiding nightshades. Just have to come up with some flavorful alternative ingredients...