Please excuse our absence, we were on holiday!
We are congratulating ourselves for having survived another two weeks travelling around while still staying true to the GAPS diet. No easy feat! This year was a lot easier than last, mainly because last year we were just transitioning off of the introduction diet and had reintroduced some foods too soon, but didn't realise it. Our week was taken up coping with all manner of digestive problems as a result! This year was much more relaxing in that respect. Also, I was already in a good routine before I went and I managed to just simplify the meals a little so that I wasn't cooking all day long!
We did have more bought treats this year - lots of Nakd bars and packets of Urban fruit! We were pleased to find two new flavours of Nakd bars that we can eat in a local health food shop.
Tips for travelling:
Whatever your 'diet', if you are seeking to eat more naturally, you will have to cook more on holiday than the average person, especially if you are on a budget. If you are planning to travel, don't panic, it's very do-able.
We were fortunate because once more the kitchen was very well equipped. We didn't know that when we left home as we had never visited this cottage before. even so, I didn't take much that I didn't need.
On the GAPs diet, the slow cooker is an essential piece of luggage. I have bought a little 3.5 litre model just for travelling. It is very compact and I can make 2 litres of broth in it at a time. I made one change to my routine while away. Whereas I would usually, at home, make the bone broth and then cook the vegetables for soup in the broth on the hob, I put all the vegetables in the slow cooker and so the soup just needed blending and it was ready to go. This saved a lot of time and I will be doing it more at home now too. It did mean that all the vegetables, including the onion, were boiled, but a small price to pay for more time relaxing!
The hand blender was also essential. From whipping up banana pancakes, to blending soup or hot chocolate and smoothies, it was in constant use.
I ordered as much as I could from the supermarket who delivered to the door the evening we arrived.
I rang butchers in the area ahead of the holiday to check availability of bones and good quality meat. We had to have supermarket meat for the first two days of the trip, but managed to get meat by Monday and bought a weeks worth as it was some distance drive away. Grass-fed meat is not essential on the GAPS diet, but it is good to source the best quality you can get and most supermarkets aim to breed/rear/ and sell meat as cheaply as they can and so their practices, though legal, do not always produce meat that will properly nourish the healing body.
Similarly with vegetables. I was unable to find local veg. and ascertain prices ahead of time so we had it delivered from the supermarket. As for meat, it is not essential to have the best organic and/or local quality, but for the healing body that needs maximum amount of nutrients, supermarket veg. is best avoided as again it is grown to maximise sales and not for goodness, often with poor farming methods aimed at squeezing as much out of the land as possible and relying on unnatural means to raise produce, thereby resulting in nutrient deficient fruit and vegetables. Unless you know that you can only tolerate organic produce, then it doesn't harm to have lesser quality food some of the time. You can only do your best.
I took my own salt/pepper/herbs etc. and herbal teabags.
Other items I found indispensable, included: my large roasting tin, for roasting the chicken for Sunday lunch, to roasting numerous squash 'chip's' (basically packets of frozen butternut squash from the supermarket!); various plastic containers of different sizes - I leant the hard way that it is not a good idea to try and travel with glass jars, though preferable as they do not leak chemicals into the food. I have done so in the past without incident, but I won't again! I also took tin foil, plastic bags for food storage, and my American measuring cup was also handy.
Both my milk and water kefirs travelled well. I packed them in a large cool bag, without an ice-block, and transported them in plastic containers, rather than their usual glass. Remember to burp them en route if the weather is hot, so keep them handy for this purpose.
Being organised is definitely the key to a successful holiday food wise. Plan the menu ahead, order the food to match the menu. Plan for easy meals so that you are not spending all day in the kitchen. I found that the family were not overly worried about what they ate as the excitement of being away took their minds off food! Plus, they were happy as long as they had their Nakd bar every day!
Leave nothing to chance, so that you are not left having to compromise. We did however have to compromise a little on what else we took with us, in order to fit the cooking things in the boot!