That’s what we have here with goetta, a Cincinnati dish made from oats, pork and onions. Sometimes, leftovers outrank the original dish, right?!.
#59 – Alison & Rob’s Personal Experience with GAPS. If you’ve ever thought “perhaps GAPS is for me?” or wondered about the power of healing diets, this is the episode for you. We talk about why we started the protocol, how we organised our kitchen, our practical routines, what we found challenging, what results we experienced, how we transitioned off GAPS and how our healing has moved on since then. Listen to today’s to hear a personal take on two years of the GAPS diet. And it was a platform for more healing, which continues to this day. All three of us learnt so much in those two years. We embarked on the GAPS protocol as part of our quest to heal our son. Protein at our first meal is so important: if you’d like an email in your inbox next week with 16 ideas on how to get a protein-rich breakfast, you can sign up for my newsletter at /newsletter (link in profile).īut, for us, the possibility of achieving it naturally far, far outweighs the ‘sentence’ that you can end up with if you go the standard medical route. I’m trying to up my morning protein: I’m now often soft-boiling two eggs for breakfast, instead of this one here. Try it – a runny yolk is amazing with bread dipped in!!Īre you a soft-boiler?! Aren’t they great?! Have I convinced you (or were you already convinced?!)? Soft-boiling is so easy (put egg in water that almost covers it, bring to boil (no lid), turn down to a strong simmer, cook for three minutes). I’ve been promising I’d share a video showing how ‘us Brits’ get into our soft-boiled eggs, so here’s one I snapped as my morning tummy was rumbling! Then, I started talking to and realised that not everyone does (or even knows that others do) this to their eggs! I thought the joys of soft-boiled eggs were universal. 
So as I taste I’m getting creamy, stock-rich and chewy in the same mouthful. When you cook whole oats like this they give that same creaminess we associate with porridge. So I end up using every other type of grain imaginable to make rice-style dishes! Here we have whole oat groats cooked in stock on the hob for an hour and a half, topped with pork meat balls cooked with the last of the winter vegetables – leeks and broccoli.
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