Food Freedom with GAPS
Nutritionist & Certified GAPS Practitioner
Ingredients
- 2 cups cooked chickpeas (preferably pre-soaked)
- 1 cup roasted pumpkin
- 1 cup cooked brown rice and quinoa
- 1 egg (or flax egg for plant-based option)
- 1/2 cup chopped parsley
- 1/4 cup chopped mint
- 1 tablespoon psyllium husks
- 1 teaspoon sea salt
- 1 tablespoon hemp seeds
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Food Freedom with GAPS
foodfreedom.au
Food Freedom with GAPS
foodfreedom.au