GAPS Binder: Intro Diet Recipes {Stage 5}

October 5, 2012 by Brandy Vencel

Stage 5 isn’t as exciting, in my opinion, as far as what you get to add into the food mix. Well, other than the applesauce. There was great rejoicing about that one.

You can buy organic prepared applesauce, and if you’re a really busy person, I highly suggest it. It takes a lot of apples to make a significant amount of applesauce, so you don’t really save money by making it yourself.

However, comma.

The applesauce recipe I’ve linked in this post is divine. So if you’re motivated to make it yourself, I hope you love it as much as we do.

So we add cooked applesauce, a little fruit to the juice mix, and some raw veggies. That is about all for this stage. I don’t have many recipes for this stage {remember that you can still use all the old recipes from previous stages}, so here is the link to my Stage 5 pinboard in case I ever find any.

Here are the recipes:

This applesauce recipe is wonderful…


More on my Intro Binder:

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5 Comments

  • Reply Essential GAPS Intro Resources | How We Flourish July 30, 2015 at 6:03 am

    […] Recipes GAPS for T2 Stage One Stage Two AfterThoughts Stage One Stage Two Stage Three Stage Four Stage Five The Liberated Kitchen Stage One Stage Two Stage Three Stage Four Stage Five Stage […]

  • Reply April July 8, 2015 at 3:54 pm

    How did the introduction of naturally leavened bread go? How long had you been on GAPS when you tried it?

    • Reply Brandy Vencel July 9, 2015 at 2:25 pm

      It went well! Our GAPS process wasn’t a long one — I know some people do it for months, but I didn’t think our issues were severe enough to merit that much time. It had been three months when we introduced it.

      It’s been three years since the year we did GAPS, and to this day I try and keep their bread products fermented as much as possible…

  • Reply Anonymous October 6, 2012 at 2:49 pm

    Brandy,
    A few questions: how long did you all stay in each stage? 2 or 3 days? Did everyone experience die off symptoms and to what degree? How long do you plan on doing the full gaps diet? How much stock did you need to make to keep your family fed during the first stages? Thanks so much!!
    Julie

    • Reply Brandy @ Afterthoughts October 6, 2012 at 8:42 pm

      We averaged 2 days on each stage, I think. Well, never less than 2 and never more than 3. How’s that? 🙂 With one child, I introduced eggs, he got a rash {and now I’m wondering if he had rubella so I don’t know} so I moved on without eggs and tried them again a few days later, when we did fine.

      Almost everyone experienced what they classify as die-off, though only my 2 youngest are worth mentioning. They both threw up yeast {basically a yellowish-white foam}. For my youngest, this was a one-time thing, but Q-Age-Five did this each time we upped her probiotic. One day she basically threw up all morning, but it was so strange because she would keep food down and *only* throw up yeast. She also got extreme body pains. We did lots of detox baths and that seemed to help, plus we also backed off probiotics and then worked back up to the dose each time it happened.

      I am spending this month {October} trying to get us into Full GAPS. We are mostly there, but still most of us are not handling dairy {even yogurt of kefir} nor beans {only navy and lentil are allowed}. So I will try to introduce again in a week or so and see what happens. My plan is to try some non-GAPS foods starting on November 1, even if we still can’t do dairy. I’ll start with sweet potatoes. I would like to have incorporated small amounts of sweet potatoes, potatoes, and my homemade double-rise sourdough {which is very low gluten because the fermenting predigests the bread} by Thanksgiving so that the holidays are more workable, but we will see. I want them to have as big a variety as possible, but we won’t compromise at the expense of tummy aches or return of symptoms, if that makes sense?

      I think we were probably using 1.5 gallons per day during the first few days, and we’re probably doing more like a gallon now because I don’t serve broth with breakfast very often. It can vary a lot, though, because if I *don’t* serve soup, my children never consume the equivalent by drinking; they just don’t like very much plain.

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