Category Archives: Salad

Carnitas (Pulled Pork) Salad

Copycat Chipotle Carnitas Salad Bowl (Pulled Pork in the Instant Pot)

Carnitas (Pulled Pork) Salad

When I was doing strict GAPS it was a challenge if I ever had to eat out, which is actually rare, but occasionally the need arises. For example, if someone from work invites me to go out to lunch. And I'm the weirdo that can't eat ANYTHING.

But I could eat from Chipotle's, and most people enjoy eating there as well. I would always choose the salad bowl, with the carnitas (pulled pork) which is the meat of choice if you are on GAPS. I would have salsa and of course, guacamole. They have the best guacamole, it is delicious.

On Saturday night my youngest son came over for dinner. He's on a diet right now: Eat to Live by Joel Fuhrman and one of his mainstay foods is hummus. And he discovered that my Vitamix makes  super smooth hummus, so he's been out two weekends in a row. Yay Vitamix for bringing my boy home to visit!

The first weekend he brought barbecued pulled pork. We decided to have the same meal on Saturday night, which is basically salad with pulled pork, Chipotle style. And I had a pork shoulder butt in the fridge. At first I was going to slow cook but then I decided I wanted to try my Instant Pot again.

I bought it back in November, and I have only used it a couple of times. The first time I used it to pressure cook meat, it was a disaster. The meat was tough and I was so disappointed. I did some research and found a site that explained what went wrong. You can read it here for yourself: Common Mistakes in Pressure Cookery from Miss Vickie. I suspect what happened for me was that I brought the pressure down quickly, instead of allowing it to occur naturally.

However, since that disappointing experience, I've been a little scared to try meat in the Instant Pot. So I went looking for recipes, and found this one to try: Skinny Taste's Instant Pot Pork Carnitas (Mexican Pulled Pork).

Being true to my  nature, I cannot follow a recipe exactly… well, I can… but only if I really apply myself. Plus, I was missing a few ingredients that Gina's recipe called for, so here is my version of pork carnitas.

Copycat Chipotle Carnitas Salad Bowl

Remove the rind from the meat.

Cut the meat from the bone in large chunks. Trim fat as desired (but don't worry too much about this because you will be amazed at how the fat just dissolves away while cooking).

Plug in the Instant Pot and press the Saute button. The pot will stay on for 30 minutes, which is about how long it will take to brown the chunks of meat.

Place oil or grease into Instant Pot and let it get nice and hot. Place chunks of meat in a layer on the bottom of the pan, and allow to saute for several minutes. Ideally when you turn the chunks of meat over they will have some nice brown spots.

Sauteing Pork in the Instant Pot

While the meat is sauteing, peel the garlic and cut into small chunks.

As the meat browns, remove it and place into a large bowl.

Browned Carnitas

Eventually you will find that there will be browned bits on the bottom of the Instant Pot. After removing a layer of meat, pour in a couple of tablespoons of chicken stock and scrape the bottom with a straight edged metal spatula. This will prevent the bits from burning. You can remove them if you wish, and place in the bowl withe meat, or just continue to saute. Go ahead and place more raw meat into the Instant Pot to saute and brown.

It should take about 30 minutes to brown the meat, but if it takes longer, just press the Saute button again. You can also brown the meat using a regular skillet on your stove top.

Add the garlic, sea salt, black pepper, garlic powder, oregano leaves and smoked paprika to the meat.

When all the meat is browned, add the chicken stock to the Instant Pot and make sure all the browned bits are freed from the bottom. Allow the stock to begin simmering.

Put the meat into the Instant Pot. Mix the meat around in the chicken stock. In the next image you can see the meat is piled up, go ahead and press it down so that it is uniformly even.

Carnitas in Instant Pot

Engage the lid onto the pot, and press the Meat button.

Extend the cooking time to 42 minutes.

When 42 minutes is up, now you just wait. The Instant Pot will automatically set itself to Keep Warm and the pressure will come down naturally after about 25 minutes.

Remove the meat from the broth and separate with two forks.

Shredded Pork Meat

Place meat in a bowl, pour in some of the broth from the Instant Pot.

If desired, you may remove some of the grease from the broth before pouring over the meat.

Save the broth! You'll be able to use it again or to add to soup or stew.

Serve over lettuce, and top with salsa and Lime Guacamole. Super delicious!

Carnitas (Pulled Pork) Salad

Copycat Chipotle Carnitas Salad Bowl (Pulled Pork in the Instant Pot)
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 pounds pork shoulder butt (7 pound shoulder on the bone)
  • 4 tablespoons coconut oil or other GAPS approved fat (like bacon fat or chicken grease)
  • 6 cloves garlic
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 pinch of dried oregano leaves
  • 1 teaspoon smoked paprika powder (optional)
  • 2 cups chicken stock
Instructions
  1. Remove the rind from the meat.
  2. Cut the meat from the bone in large chunks. Trim fat as desired (but don't worry too much about this because you will be amazed at how the fat just dissolves away while cooking).
  3. Plug in the Instant Pot and press the Saute button. The pot will stay on for 30 minutes, which is about how long it will take to brown the chunks of meat.
  4. Place oil or grease into Instant Pot and let it get nice and hot. Place chunks of meat in a layer on the bottom of the pan, and allow to saute for several minutes. Ideally when you turn the chunks of meat over they will have some nice brown spots.
  5. While the meat is sauteing, peel the garlic and cut into small chunks.
  6. As the meat browns, remove it and place into a large bowl.
  7. Eventually you will find that there will be browned bits on the bottom of the Instant Pot. After removing a layer of meat, pour in a couple of tablespoons of chicken stock and scrape the bottom with a straight edged metal spatula. This will prevent the bits from burning. You can remove them if you wish, and place in the bowl withe meat, or just continue to saute. Go ahead and place more raw meat into the Instant Pot to saute and brown.
  8. It should take about 30 minutes to brown the meat, but if it takes longer, just press the Saute button again.
  9. Add the garlic, sea salt, black pepper, garlic powder, oregano leaves and smoked paprika to the meat.
  10. When all the meat is browned, add the chicken stock to the Instant Pot and make sure all the browned bits are freed from the bottom. Allow the stock to begin simmering.
  11. Put the meat into the Instant Pot. Mix the meat around in the chicken stock.
  12. Engage the lid onto the pot, and press the Meat button., and press the Meat button.
  13. Extend the cooking time to 42 minutes.
  14. When 42 minutes is up, do nothing at all. The Instant Pot will automatically set itself to Keep Warm and the pressure will come down naturally after about 25 minutes.
  15. Remove the meat from the broth and separate with two forks.
  16. Place meat in a bowl, pour in some of the broth from the Instant Pot.
  17. If desired, you may remove some of the grease from the broth before pouring over the meat.
  18. Save the broth! You'll be able to use it again or to add to soup or stew.
  19. Top with Salsa and Lime Guacamole (recipes at blog)


Save

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

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Ruby Red Sauerkraut Cole Slaw

Ruby Red Sauerkraut Cole Slaw

Ruby Red Sauerkraut Cole Slaw

Tonight my youngest son asked if I would slice some cabbage for him using my mandolin so he could make himself some cole slaw. He said he would be willing to grill the burgers if I would do that for him.

Of course the cole slaw he was making would not be something I could eat, since it would contain store bought soybean oil laden mayonnaise, and sugar. I don't even like cole slaw that much but I thought maybe I would make some for myself, too. I asked for his ingredients, and based my recipe on his. Bear in mind these ingredients are all items I just happened to have already on hand, previously prepared.

Ruby Red Sauerkraut Cole Slaw

  • 2 cups or 10 ounces cabbage, shredded thinly (I made mine 1/8″)
  • 6 Tablespoons Ruby Red Sauerkraut (I call it Ruby Red Sauerkraut and it is simply sauerkraut made with red cabbage)
  • 4 Tablespoons Homemade Mayonnaise
  • 2 teaspoons apple cider vinegar
  • salt to taste

Shred or slice the cabbage. Place in a bowl and add in the other ingredients. Stir and allow to sit for about twenty minutes. Serves four. My son tasted it and said it was pretty good, but he prefers a sweeter cole slaw. He suggested that I add some honey [affiliate link] to sweeten it a bit.

If you read my blog regularly, you will know I have sworn off honey for the time being, so I chose to not take his recommendation, although you may wish to try adding just a small amount of honey if you like your cole slaw to have a sweeter taste.

Recipe: Ruby Red Sauerkraut Cole Slaw
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
 
This is a pretty pink cole slaw which includes sauerkraut so you get your ferments in for the day. 🙂
Ingredients
  • 2 cups or 10 ounces of cabbage, shredded thinly (I made mine ⅛" thick)
  • 6 Tablespoons Ruby Red Sauerkraut (sauerkraut made using purple cabbage)
  • 4 Tablespoons Homemade Mayonnaise
  • 2 teaspoons apple cider vinegar (preferably raw)
  • salt to taste
Instructions
  1. Shred or slice the cabbage.
  2. Place in a bowl and add remaining ingredients.
  3. Stir and allow to sit for 20 minutes.
Notes
You can use regular sauerkraut, but you won't have a pretty pink cole slaw.

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Beet Salad

Beet Salad

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

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 [affiliate link] concentrate

2 Tablespoons butter

Lunch

2 eggs [affiliate link], 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?

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

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

My Favorite Taco Salad

Taco Salad
Taco Salad

One of my favorite pre-GAPS meals was soft-shelled tacos made with fresh corn tortillas, lightly fried in a cast iron skillet in some kind of fat. Butter, lard.

But since GAPS, I can't have corn tortillas. Taco salad is a close favorite to tacos… taco salad pre-GAPS meant tortilla chips broken up in the salad, grated longhorn cheese, sour cream and/or ranch dressing. Well, that's out, too.

So, here is my substitute, with which I am delighted. This recipe makes a large amount of salad and taco meat which I will use to have leftover lunch for a day or two.

I have a few kinds of lettuce in my garden, all red leafy types, and I picked two smallish heads to go with dinner. You will also want to consider having avocados with this salad, delicious!

Salad ingredients:

  • 2 small heads of leaf lettuce
  • 1/2 head of a medium sized iceburg lettuce
  • 1 medium cucumber, quartered and sliced
  • 2 medium carrots, shredded

Mix all the ingredients of the salad into a large bowl. I have an 8-quart stainless steel mixing bowl that I love to use as I can easily mix all the salad ingredients.

Taco Meat:

Melt coconut oil (or other fat) in a cast iron skillet. Saute onion and garlic for about 5 minutes, then add ground beef to the pan with the other ingredients. Stir occasionally and smash any chunks of hamburger until it is fully cooked and in small pieces. I did not add the chili powder since my husband has realized he can't tolerate peppers.

Salsa

  • 2 medium tomatoes, chopped (or 16 ounces GAPS legal jarred tomatoes)
  • 4 green onions [affiliate link], chopped
  • 1 small white or yellow onion, chopped
  • 1 Tablespoon apple cider vinegar
  • 2 jalapenos, optional
  • 2 Tablespoons sauerkraut, optional

Cut up salsa ingredients and mix together. The sauerkraut is completely hidden in this salsa, and a great way to hide it and add some fermented vegetables. I would normally add the jalapeno but since my hubby cannot tolerate peppers, so we have been foregoing adding peppers to meals we normally would.

I took two medium sized avocados and mashed them in a separate bowl.

I use a large size bowl for my salad. I put in two large handfuls of the salad, and I drizzle olive oil at that point. Then I spooned on some of the taco meat, salsa and avocado on top. To add heat to my own salad, I love  original red TABASCO brand Pepper Sauce. With only four ingredients, it's GAPS legal!

Mix all together, enjoy! Delicious! I think the olive oil is the crowning touch because it really adds a great mouth feel.

This recipe was shared at Summer Salad Sundays at Easy Natural Food.

Let me know if you try this salad!

 

Recipe: Taco Salad
Author: 
Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Salad ingredients:
  • 2 small heads of leaf lettuce
  • ½ head of a medium sized iceburg lettuce
  • 1 medium cucumber, quartered and sliced
  • 2 medium carrots, shredded
  • Taco Meat:
  • 2 Tablespoons coconut oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped or minced
  • 2 pounds ground beef
  • 2 Tablespoons cumin
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • mild chili powder, optional
  • Salsa
  • 2 medium tomatoes, chopped (or 16 ounces GAPS legal jarred tomatoes)
  • 4 green onions, chopped
  • 1 small white or yellow onion, chopped
  • 1 Tablespoon apple cider vinegar
  • 2 jalapenos, optional
  • 2 Tablespoons sauerkraut, optional
  • 2 medium sized avocados.
Instructions
  1. Mix all the ingredients of the salad into a large bowl.
  2. Melt coconut oil (or other fat) in a cast iron skillet.
  3. Saute onion and garlic for about 5 minutes, then add ground beef to the pan with the other ingredients.
  4. Stir occasionally and smash any chunks of hamburger until it is fully cooked and in small pieces.
  5. Cut up salsa ingredients and mix together.
  6. Mash two medium sized avocados in a separate bowl.
  7. Put in two large handfuls of the salad, and drizzle olive oil on top.
  8. Then spoon some of the taco meat, salsa and avocado on top and enjoy.

Save
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.

Save

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Simple Chicken Salad

Simple Chicken Salad

Simple Chicken Salad

Simple Chicken Salad

Serves four.

Mix everything together.

This is one of my favorite meals, it is so delicious. I love finding meals to eat that I love so I don't feel deprived.

Simple Chicken Salad
Author: 
Recipe type: Light Meal
Cuisine: Salad
Serves: 4
 
Ingredients
  • 1 head lettuce, torn, rinsed and drained (romaine, iceberg, red or green leaf, whatever you prefer)
  • 2 chicken breasts, grilled or sauteed in coconut oil (slice after cooking)
  • 4 cherry tomatoes, cut in half
  • Thin slices of Parmesan cheese
  • Avocado Mayo Dressing
Instructions
  1. Mix everything together, divide into four portions.

 

Random Thoughts

I worked in the garden for a little while this morning, pulled a few stray weeds and did a deep watering.

Fruit sure is much more delicious than I've ever remembered. I mean, when you get used to having white sugar, fruit doesn't taste as sweet.

Earlier today I had two nitrate-free hot dogs – my hubby found some on clearance at a regular grocery store. I didn't even know such a thing existed. I quickly scanned the ingredients list… I didn't see any weird stuff, like soy, or preservatives. Anyway, along with the hot dogs, I had some gray zucchini squash steamed with a dollop of coconut oil. I got my order of oils from Mountain Rose Herbs and the virgin coconut oil is just fabulous. It has a milder coconut flavor than my previous coconut oil.

I seem to be getting used to the coconut taste in my veggies… or maybe it's just the milder flavor and taste of the Mountain Rose Herbs coconut oil.

I should be able to try dairy soon, but I feel myself hesitating.

I keep saying this isn't supposed to be about losing weight, but I guess I have had a bit of a paradigm shift after reading a blog post this blog post, Weight Gain is a Symptom, over at Kristy's “Living It Up Corn-Free” (Kristy's blog is no longer active, but I located her original post at Archive.org).

If gaining weight is a symptom of dis-ease… then it makes sense if I am restoring my health that I should experience weight loss.

But that doesn't mean all slender people are healthy by any means. In fact, since my experience with GAPS, in many cases slender people have digestive issues.

I read a book about a year ago which stated there is almost no way to keep weight off, if your genetics dictate that you will be heavy. But having learned about GAPS, I don't know if I believe that any longer.

The book basically said you are fighting your genetics and the only way to stay slender is to watch every single morsel of food you put into your mouth for the rest of your life. I never wanted to live like that. Yes, GAPS does ask me to restrict the foods that I eat. But they are healthy foods.

If you think about it, the foods we were given to eat by our Creator are natural foods. There was no canola oil, soybean oil or refined white sugar back then. No TV dinners, or fast food restaurants. These foods are hard on our body, at least I can tell they were hard on mine.

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Avocado Cucumber Citrus Salad

For this salad, I used my Avocado Mayo Dressing.

  • 1 large ripe avocado, cubed
  • 1/2 large cucumber, peeled, halved and sliced thin
  • 2 Clementine Cuties, sectioned (orange or tangerine could be substituted)
  • sea salt [affiliate link] to taste

avocado_citrus_salad

Just mix all ingredients together. I had 2 tablespoons of the Avocado Mayo Dressing leftover, so ladled that on top and mixed it up.

It was very delicious.

I also think grapes would be a fine substitute, and chicken could be added into this salad.

When I took the Avocado Mayo Dressing out to use it, I was very pleasantly surprised to see it had not changed color at all. I expected it to brown slightly. Also, the tangy and garlic taste had mellowed quite a lot in comparison to when it was freshly made.

If you try this recipe, please let me know how you liked it!

 

Avocado Cucumber Citrus Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
 
Ingredients
  • 1 large ripe avocado, cubed
  • ½ large cucumber, peeled, halved and sliced thin
  • 2 Clementine Cuties, sectioned (orange or tangerine could be substituted)
  • sea salt to taste
Instructions
  1. Mix all ingredients together with salad dressing.
  2. Serve on a nice plate.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.