Most weeks I try a number of new recipes, different things each week. But what are my staples, the things that I make each week?

1. Chia and Almond meal bread– WEEKLY. I make a double loaf of this lovely bread from Tania Hubbard’s recipe book once a week. It usually yields me 14 slices and is yummy both warm and fresh and toasted. If you don’t want to make it from scratch you can purchase a packet mix here.
2. Rosemary crackers– WEEKLY. These super-easy crackers from Elena’s pantry are yummy and easy to keep in your bag.
3. Cheesy biscuits- WEEKLY. The first time that I made these, from the I Quit Sugar book, I did not like them at all. Luckily I gave them another chance and now I have them almost every day. I keep them in the freezer and pull out two and a piece of cheese if I am going out for the morning and need a filling snack.
4. Homemade Yoghurt– BI-DAILY.
5. Kale or Broccoli pesto- WEEKLY. Also from the IQS cookbook.
6. Peppermint snack bombs– WEEKLY OR BI-WEEKLY. These yummies, created by my acquaintance Tegan on her blog ‘My sweet hole‘ assist when I feel like snacking on a little chocolate or two. I also tweak it a bit and sometimes make them with just vanilla, not peppermint.
7. Coco-nutty Granola- WEEKLY. My lovely friend Kirsty kept singing the praises of this stuff for months (IQS again), before I finally tried it. When I did, I somehow managed to eat so much that I gave myself a terrible tummy ache and feared that I could not have it again. I learnt from that experience and continue to eat it daily in more sensible amounts.
8. Labne– EVERY COUPLE OF WEEKS. This is SO easy to make. I use my home-made yoghurt to make it and use the whey from it as a probiotic that I add to my soup or smoothies.
9. Almond milk/meal (home-made)- NOW AND THEN. I bought a Korean ‘milk maker’ from my friend Adele and it makes lovely almond milk which when strained yields lovely moist almond meal. I eat this almond meal as a porridge or with yoghurt, or use in my baking and reduce the liquid content in the recipe accordingly.
10. Meat stocks- BI-WEEKLY. I have slowed down on this a lot since moving from the introduction diet to the full GAPS diet. I make organic beef and chicken broth and freeze it in batches.
11. Chocolate chia seed cake- EVERY FEW WEEKS. This cake from Tania Hubbard’s book is delicious and moist. I freeze it in slices and it defrosts in no time when needed.
12. Kefir pickled vegetables. NOW AND THEN. I make these according to the GAPS book, and the rest of the time I purchase sauerkraut by the jar.