Beet Salad

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One of my old favorites was Potato Salad, and I've found that cauliflower makes a great substitute for the potatoes.  Hubby brought me home ten beets the other night!  Several of them were quite large, about the size of a navel orange.  I washed and steamed them all and we ended up with lots of leftovers.

I decided tonight I would make a salad similar to potato salad, only I would use beets.

Beet Salad

Beet Salad

  • 2 cups steamed beets, peeled and diced
  • 1/2 cup onion, diced
  • 1/2 cup celery, sliced thin
  • 1/2 cup cucumber, diced
  • 18 black olives, sliced
  • 1/2 cup homemade mayonnaise
  • 1/2 teaspoon sea salt

Add all the ingredients together and mix.

I thought this was a good combination of ingredients, and tasted similar to potato salad.  Although the beets have a juicier flavor that starchy potatoes.

Today was a better day for me food-wise. I did not end up overeating until my stomach was too full.

I did an experiment and kept track of the foods I ate… I had intended to count my calories, just for one day, even though Dr. Natasha says we shouldn't… but I never did count the calories.  I thought I would just keep track of what I ate, and count the calories later?  But then I made the beet salad, and although I kept track of the ingredients, I did not measure out the entire dish, then measure out a portion for myself, and then calculate the calories. Agh. I hate counting calories.

Anyway, I am also in a dilemma with my fermented foods as I am feeling conflicted by what I'm reading at the Pickl-It site. They are saying we need to be fermenting our cabbage for a minimum of 8 weeks, and ideally twelve!  That puts a real damper on my ability to have sauerkraut when I'm almost out and have to wait two or three months for more!

So here is what I ate today:

Breakfast

1 medium sized eggplant, peeled and diced and sauteed in 1 tablespoon beef fat from yesterday's roast made in the crockpot

1 Tablespoon coconut cream concentrate

2 Tablespoons butter

Lunch

2 eggs, scrambled

1 Tablespoon butter

2 green chilies

Snack

1 pickle (not GAPS legal)

1 cup spinach cooked

1 teaspoon butter

8 black olives

Dinner

1 cup spinach cooked

1 teaspoon butter

2 pork chops

Beet Salad

No ferments! Shame on this GAPSter! I will go and drink some beet kvass to make up for it.

Tomorrow I am going to try and get more protein earlier in the day.

Yesterday after work I went to one of my friend's house to spend some time with her. We try to get together around our birthdays and mine was in May, so it was time to get together again.  We went to Bil Johnson's Big Apple for dinner and I paid for the meal.  For dinner I had the Serious Top Sirloin Salad and an à la carte serving on the side of salmon.  I brought in my own olive oil since they don't have any in the entire restaurant and I can't use any of their dressings. My friend works at AMC Theatres and she “provides” the movie. We saw Super 8, it was a pretty decent movie.

Tomorrow I will share some pretty pictures with you of our romantic weekend getaway last weekend.

How are you doing on your GAPS journey?

P.S. This looks really delicious: Coconut Cream Health Fudge and I want to make this for one of the desserts at Thanksgiving Dinner this year: Strawberry Cream Pie (gluten free and dairy free).

Recipe: Beet Salad
Author: 
Recipe type: Salad
 
Ingredients
  • 2 cups steamed beets, peeled and diced
  • ½ cup onion, diced
  • ½ cup celery, sliced thin
  • ½ cup cucumber, diced
  • 18 black olives, sliced
  • ½ cup homemade mayonnaise
  • ½ teaspoon sea salt
Instructions
  1. Add all the ingredients together and mix.

 

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups

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