My meal plan for intro stage 3

We have had a good week with several successes. This week Ben has a full day with low pain levels, and a full nights sleep which he has had for a really long time. Lets hope that this is a sign of things to come. So with this we are moving forward to stage 3. SO what can we now look forward to? Avocado, activated nuts, Nut pancakes, Scrambled eggs.






Foods allowed on stage 2.

* Meat stock
* Fish stock
* Organ meat - liver should be included at least once a week.
* Well boiled veggies, onions, garlic, carrots, broccoli, leeks, cauliflower, courgettes, zucchini, squash, pumpkin, Asparagus, beetroot, Eggplant, Kale, Spinach, Tomatoes, anything on the allowed list that is not too fiberous.
* Boiled meats
* Mineral Salt and Pepper
* sauerkraut juice
* Ginger root - for fresh herbal tea
* Honey - Raw, only a small amount in herbal tea.
* Lemon - only a small piece in warm water as morning drink
* Apple Cider Vinegar for bone broth, and in the morning glass of water to aid in digestion.
* homemade Ghee
* Homemade Yoghurt - if tolerated
* Egg yokes, soft boiled eggs, pouched eggs.
* Fermented veggies.
* Fermented fish.
* Fresh herbs.
* Scrambled eggs
* Activated Nuts
* Nut Pancakes

My Plan this week is alternate meat balls and scrambled eggs. SO that we don't need to drink bone broth on the days that we have scrambled eggs, I will be using bone broth in the scrambled eggs. Instead of making them with milk, you simply replace it with bone broth. All mornings will start with room temp mineral water, with ACV or lemon juice.

Monday
Breakfast: Meat Balls with veggie and onion gravy and fresh herbs and Sauerkraut.
Lunch: Pumpkin Soup and fermented Kimchi.
Dinner: Boiled lamb chops Served with boiled veggies, ghee and Sauerkraut.
Snack : Activated Walnuts.

Tuesday
Breakfast: Scrambled eggs with fresh herbs and Sauerkraut.
Lunch: Pumpkin Soup with fermented chutney.
Dinner: Boiled chicken with boiled veggies, ghee, and sauerkraut.

Wednesday
Breakfast: Meat Balls with veggie and Onion gravy and fresh herbs and Sauerkraut.
Lunch: Chicken soup with fermented tomato sauce or chutney.
Dinner: slow cooked steaks with gravy, boiled veggies, ghee, and sauerkraut.

Thursday
Breakfast : Scrambled eggs and fresh herbs and Sauerkraut.
Lunch: Leek Soup with fermented chutney.
Dinner: Poached fish, in fish stock and lemon. Served with Julienned boiled veggies, and Sauerkraut.
Snack : Activated pecans.

Friday
Breakfast: Meat Balls with Veggie and Onion Gravy and fresh herbs and Avocado Mash.
Lunch: Onion and leek soup and sauerkraut.
Dinner: Slow cooker Lamb roast, with boiled veggies, gravy and sauerkraut.

Saturday
Breakfast: Scrambled eggs and fresh herbs and fermented salsa, and fried onions in Ghee.
Lunch: Onion and Leek Soup with fermented chutney.
Dinner: Lamb casserole (with the left over lamb from the night before) with boiled veggies,ghee and sauerkraut.

Sunday
Breakfast: Meat Balls with Veggie and Onion Gravy and fresh herbs and Avocado Mash.
Lunch: Pumpkin soup with egg yoke and ghee
Dinner: Slow Roasted lamb with boiled veggies and Onion Gravy.