Day 1 - Pumpkin Chili

Today I started the GAPS candida protocol.  After probiotics, probiotic foods, bone broth and some natural antifungals... I feel about as craptastic as I thought I might.  Hooray!  It's working!

I did make some super yummy pumpkin chili for lunch, which was really nice while watching the cold drizzling rain.  I'm not going to think about the cornbread that I didn't eat with it...


























Here is the recipe:
Pumpkin Chili
About 2c of bone broth
1 lb ground beef (grass fed)1/2 onion chopped
4 garlic cloves, crushed
1 red pepper, diced

Cook ground beef in bone broth.  Add other ingredients and sautee together for a few minutes.  Add

1t+ of sea salt*
~1T smoked paprika*
~1t of cumin*
~1T of mild chili powder*
Stir, and let this cook a few more minutes

Add 1 28oz can of diced tomatoes (I like to use Muir Glen organic fire roasted diced tomatoes because it compliments the smoked paprika.)
The pureed innards of one baking pumpkin, or about 2c of pumpkin (I got mine from Trader Joes.) I'm sure that one can of Libby's is probably fine.  This isn't a REALLY pumpkin-y soup.  It just gives it a little something different.

Simmer on low for about 20 minutes.  You can also add one can of white beans, which I like a lot. Fire roasted vegetables of any variety are awesome to add as well.  *Adjust spices to your liking.  These measurements are just a jumping off point.