Well, who says you can't have Thanksgiving dinner while on the GAPS Intro? Not us! The kids still enjoyed roasted turkey, green beans and mashed potatoes. We made the mashed potatoes out of mashed steamed cauliflower in homemade turkey broth and topped it with melted ghee and some fresh ground himalayan pink salt..yum! For dessert they had pumpkin custard and they loved it! It made me so happy to hear Noah, who previously was sad about being on a diet on Thanksgiving, say to me that this was the best Thanksgiving dinner and he thanked me.
GAPS Intro-friendly Pumpkin Custard
1 can organic pumkin puree (or same amount of fresh steamed pumkin puree)
2 eggs
1 Tbs coconut oil
Honey to taste
Dash of salt
Couple dashes of cinnamon (optional)
Whisk all ingredients together and put in custard cups. Bake at 350 degrees for 40-50 minutes or until firm and butter knife comes out clean. Let it cool. Enjoy!
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