Stage 6 - Recipe Index

Here are some recipes that will work for Stage 6.  I have not tried them all, but as we do I'll post reviews.  I have done my best to make sure that everything works for this stage, however, I may have made mistakes.  Let me know if you find any!


Some of the recipes come from the Reversing Food Allergies (RFA) class, but you can find similar recipes online.  I have linked to alternatives when possible.  Other recipes come from an ebook I purchased from Home, Health and Happiness (HHH) which gives you recipes and lists and such for the GAPS intro diet. 


Be sure to read the comments when looking at recipes - there are often great tips and ideas for variations.


Please let me know if you have any recipes or ideas to contribute to this stage.


Remember that all the recipes from Stages 1, 2, 3, 4 and 5 can still be used.

Chicken Coconut Soup (RFA)

Honduran Seafood Tapado (RFA)

Southwestern Cobb Salad 

Smoothies – start w/1 fruit at a time,  gradually add 2 or more...add raw yolks, coconut oil, yogurt or kefir if tolerated and so on and so forth

Honey Mustard Chicken (HHH)

Main dish salad

Peach Chutney  - there are many other fruit chutneys you could make as well

Banana crepes

Summer Chowder  

Pumpkin Coconut Smoothie

Squash mini muffins 

Blueberry muffins – could make muffins without berries in earlier stages 

Banana muffins - 

San Antonio Tacos 

Jam 

Pancake Bread  

Hamburgers 

Nut Butter Bread

Thai Cucumber Noodles

Tacos (in lettuce leaves) 

Cucumber Mango Salsa  

Banana pancakes 

Russian Custard
Apple Cinnamon Muffins
No Potato Salad - use homemade mayonnaise, GAPS legal mustard
Strawberry ice cream - use homemade coconut milk, vanilla may or may not be legal...can sub other fruits

What does Stage 6 look like?

• Start each day with a cup of mineral or filtered water, warm or at room temperature, with a slice of lemon. Don't eat the lemon though, it's just for flavor (and to relieve constipation).
• meat stock (beef, poultry, fowl or fish)
• homemade soup with meat and/or veggies (use the meat stock as the base)
• ginger, mint or chamomile tea with honey (if you want)
• Add crushed garlic to your soup the last minute or two. You can also crush it right into your bowl then add the hot soup.
• Raw yolks from pastured chickens. Add these to your soups or cup of meat stock. Most people I’ve seen plop the yolk in the bottom of their bowl (with some garlic) then add the soup and stir. Start with one yolk a day and increase it until you are having one yolk in every bowl of soup.
• Soft-boiled eggs in soup (yolks runny and white cooked) – add these only after the yolks are well-tolerated.
• Stews and casseroles made with meats and well-cooked veggies.
• Fresh herbs
• You should be having the juice from fermented veggies, 3-5 teaspoons a day (if you’re tolerating them well). Eventually you want to get to where you are adding 3-5 teaspoons to every bowl of soup/stew/etc.
• Fermented fish – start with one piece a day and gradually increase
• Homemade ghee – start with one teaspoon a day and gradually increase
• Increase the amount of homemade whey, sour cream, yogurt and kefir, if you are introducing them at this point.
• Ripe avocado mashed into soups. Start with 1-3 tsp. and gradually increase the amount.
• Nut-butter pancakes/crepes. Start with 1 a day and gradually increase.
• Scrambled eggs made with lots of ghee, or other animal fat. Make a fun ‘scramble’ by adding cooked veggies and avocado.
• Cooked onion
• The fermented veggies! Yes, you’ve been drinking their juices and now you get to eat the actual veggies. Start small, as always, and increase to 1 to 4 teaspoons for each meal.
• Meats cooked by roasting (baking) and grilling. No more boiled meats, unless you want to! Avoid the burned or crusty bits.
• Cold-pressed olive oil. Start with a few drops at each meal (on the meal, not in a glass) and slowly increase to where you are eating 1 to 2 tablespoons per meal.
• Freshly pressed juices (homemade) – start with a bit of carrot juice (1/4 cup or so). Gradually increase it to 1 cup a day. After a cup of carrot juice is tolerated you can slowly start adding other veggies. Drink the juice on an empty stomach – first thing in the morning or in-between meals.
• GAPS bread – one slice a day. The official recipe is listed on pages 151 and 200 of the GAPS book.
• Cooked apple, pureed.
• Raw veggies. Start with the softer parts of lettuce and cucumber. If those are tolerated then move on to carrot, tomato, onion, cabbage, etc.
• Freshly pressed juices with fruit!!!! Avoid citrus for the time being. Use apple, pineapple and mango.

Step 6 – You’re almost there!!! To the above foods you can now gradually add:

• Peeled, raw apple. Gradually introduce other raw, ripe fruits.
• Honey
• Baked cakes and other sweet things. Use dried fruits to sweeten.

Stage 6 Intro - Foods Allowed

Stage 6

Almonds – as flour, one a day, gradually increase

Apples – cooked (peeled and cored), in fresh pressed juice, raw (gradually increase)

Almond butter – homemade from soaked nuts only

Apricots – cooked or raw (gradually introduce)

Artichokes – fully cooked

Asparagus – fully cooked

Avocados – ripe, mashed in soups and with eggs

Bananas – ripe only, needs brown spots on skin, introduce gradually

Beef – Boiled, roasted and grilled (not bbq’d or fried)

Beets – cooked, raw and small amount in fresh pressed juices

Berries (all kinds) – introduce gradually.

Black pepper

Blackberries – introduce gradually

Blueberries – introduce gradually

Bok choy – fully cooked

Brazil nuts – soaked and dried

Broccoli – cooked (stalks if tolerated), gradually introduce raw

Brussels sprouts – fully cooked

Cabbage – fully cooked or fermented

Capers – introduce gradually

Carrots – cooked and raw (if tolerated)

Cauliflower – cooked (stalks if tolerated), gradually introduce raw

Celeriac – fully cooked, fresh or dried

Celery – fully cooked, gradually introduce raw

Cherimoya – introduce gradually

Cherries - introduce gradually

Chicken – boiled, roasted and grilled (not bbq’d or fried)

Cinnamon – introduce gradually

Coconut milk – not canned

Coconut oil

Coconut – introduce gradually

Collard greens – fully cooked

Coriander – fresh or dried

Cucumber – raw and peeled, eat the softer parts

Dates – introduce gradually

Dill – fresh or dried

Duck – boiled, roasted and grilled (not bbq’d or fried)

Eggplant – fully cooked

Eggs – organic, raw, soft boiled, gently fried or scrambled with plenty of fat

Filbert nuts – introduce gradually

Fish – boiled, roasted and grilled (not bbq’d or fried)

Garlic – fully cooked

Ghee – homemade

Ginger root

Goose – boiled, roasted and grilled (not bbq’d or fried)

Green beans – fully cooked

Green peas – fully cooked

Herbal teas

Herbs – fresh or dried, without additives

Honey – raw, introduce gradually

Juice – freshly pressed from permitted fruits and vegetables

Kale – fibrous parts if tolerated

Kiwi – introduce gradually

Lamb – boiled, roasted and grilled (not bbq’d or fried)

Lemon – only a small piece in warm water as morning drink (helps w/constipation)

Lettuce

Mango – in fresh pressed juice and raw

Nectarines – introduce gradually

Olive oil – virgin cold pressed

Onions

Papaya – in fresh pressed juices and raw

Peaches – introduce gradually

Pear – introduce gradually

Pecans – flour for pancakes, bread and other baked goods

Peppers

Pheasant – same as other poultry listed

Pickles – fermented without sugar

Pigeon – same as other fowl listed

Pineapple – in fresh pressed juices, introduce raw gradually

Pork – boiled, roasted and grilled, not bbq’d or fried

Prunes – introduce gradually

Pumpkin – fully cooked

Quail – same as other fowl listed

Raisins – introduce gradually

Raspberries – introduce gradually

Satsuma – introduce gradually

Shellfish – boiled, roasted and grilled, not bbq’d or fried

Spices – single or pure, no additives

Spinach

Squash (summer or winter) – fully cooked

String beans – fresh, cooked

Tomatoes – fresh, juice or puree (no additives)

Turkey – boiled, roasted and grilled, not bbq’d or fried

Turnips

Ugly fruit – introduce gradually

Vinegar – introduce gradually, cider or white

Walnuts – flour, pancakes and bread and other baked goods

Watercress

Yogurt – homemade, 24-hr fermented

Zucchini