As I’ve mentioned, doing the GAPS diet requires lots of energy and lots of hours. They were worth it, but it was also nice to have some standby meal ideas and recipes to make things a bit easier. Here is my other post on sanity-saving recipes.
I love meals that require few dishes/bowls because they cut down on cleanup time and they just taste delicious when all the flavors meld together! Here is my favorite one-pot dinner from the last few months:
Paprika chicken thighs slightly adapted from reluctantentertainer.com
This dish is so tasty and easy! To make it GAPS friendly, remove the potatoes. When I made it, I did use a few small potatoes for my husband to have, and I also added in sweet potatoes for me. (I stay away from most nightshade vegetables like potatoes, eggplant, and peppers, as they irritate my joints!) This dish is also a great way to get some nourishing homemade chicken broth into your diet without doing a soup.
- 3 lb skinless, boneless chicken thighs
- Kosher salt and freshly ground pepper
- Smoked paprika
- 2 Tbs. coconut oil
- Pressed garlic
- 1 medium onion, finely chopped
- 2 cups sliced mushrooms
- 1 lb. red and white small potatoes, in 1-inch chunks
- 2 cups baby carrots
- 2 Tbs. tapioca flour/tapioca starch
- 1 1/3 cups chicken broth
- 3/4 cup white wine
- 1 1/2 Tbs. fresh thyme, finely chopped
- Combine about 2 T. smokey paprika, 1 tsp. each of salt and pepper. Rub on chicken and coat all pieces.
- In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
- Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
- Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
- Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, mix the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.
I adore soup, and–thankfully–I have a husband who likes it, too! My boys don’t love it, but it’s so healthy and nourishing that I make it anyway (they just have to eat a few spoonfuls… but that’s all there is for dinner). Another great thing about making soups is you can use whatever vegetables you have on hand and just follow a general base recipe:
Base recipe for basic vegetable/chicken stock soup
Heat 1 T coconut oil, ghee, or grass-fed butter in a large stock pot over medium heat. Chop an onion and mince 2-3 cloves garlic, and add them to the pot. Stir for a few minutes until the onions are translucent. I like to add some salt and pepper now, too. Then add 6-8 cups of homemade chicken broth. While that is coming to a boil, chop additional vegetables like 2-3 carrots, stalks of celery, sweet potatoes (not GAPS), kale–whatever you have on hand. Once the broth is boiling, add the vegetables, bring back to a boil, and turn heat to low to simmer. Allow the soup to simmer until vegetables are tender–30 minutes to an hour and a half (however tender you like your veggies). You can also add in shredded cooked meat and additional herbs/spices. With soup, it’s hard to go wrong!
If you’ve never made homemade broth before, never fear! Tomorrow I’ll be back to talk about that.
This post is part of the 31 Days writing challenge, during which I’m detailing our family’s journey through autism as it relates to the one lifestyle change we made that had the greatest impact on our son’s recovery: nutrition. Click here for a list of all this month’s entries as they are posted.