Healthy Meal Deliveries- Perth

Healthy delivered meals are now a thing!! So many choices (and this is just Perth!), catering for every need. Whether it be for lunch while you’re at work or weekly meal plans. Every food enthusiast is catered for….. EAT-DRINK-RAW Vegan & raw meals delivered to your office for lunch (Delivery CBD and inner western suburbs of Perth) Wholistically Healthy Ayurvedic, vegetarian meals…

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Organic Groceries with Delivery

There are many retail stores that sell organic fruit, vegetables, grass fed/organic meats AND pantry items. But we all do live in a busy world and I have collated a list of organic fruit & vegetables that can be delivered to your door. Eating healthy food can sometimes take a little extra planning, so it’s no wonder that there are…

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Lamb & vegetables stock- stage 1 GAPS Intro

    When you start the GAPS Intro diet, you begin with meat stocks and vegetables. Before you start the diet it is a good idea to make a few litres of stock (and freeze in small portions) and have a variety of meats on hand (beef, pork, chicken, lamb, fish), freeze any that you have extra of. You…

Lamb & vegetables stock- stage 1 GAPS Intro
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A typical meal for GAPS Intro Stage 1- this meal could be for breakfast, lunch or dinner.
Lamb & vegetables stock- stage 1 GAPS Intro
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A typical meal for GAPS Intro Stage 1- this meal could be for breakfast, lunch or dinner.
Ingredients
  • 1 rack lamb
  • 1 litre lamb stock already prepared
  • 2 carrots peeled
  • 1 zucchinni peeled and seeded
Servings:
Units:
Instructions
  1. - Pour ready made meat stock into a pot and put on medium heat (bring to simmer). - Scoop equal portions of lamb and vegetables into bowls. Pour stock over the top. - Let cool slightly before serving.
  2. - Add chopped vegetables and salt, cook for 10 minutes.
  3. - Add chopped cooked lamb (off the bone). Cook for another 10 minutes.
  4. - Ensure the vegetables are soft and remove from heat.
Recipe Notes

The lamb used in this recipe has been cooked in water to make the lamb stock. The lamb has then been removed from the stock and cut up into bite size pieces. Any extra stock can be stored in the fridge, along with any extra lamb.

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