I don't each much green during the winter, except for the few brave stalks of kale that have escaped the groundhog ravages, but as soon as it starts to get warm I start eating salad and cannot stop. Yay for salad! For real. Some brief ideas on how to make Paleo-GAPS friendly salads that are still tasty:
Meat--(duh): it's a great way to use up meat from bone broth. Whether beef or chicken, chop very fine. Add
Onions: red, white, sweet, whatever floats your boat. For red onion, I like to slice them very fine; sweeter onions I dice or even cut with scissors. Green onions and chives are also great.
Fresh Herbs: they've got to be fresh on salads. It should be a no-brainer, but trust me if you have doubts. :P
Eggs: Who doesn't get sick of eggs on GAPS? But adding them hard-boiled or even scrambled (just added my daughter's breakfast leftovers: great extra protein boost to make it more filling).
Veggies: Here's where you get to add color, too! Try colored carrots sliced thin, celery, celeriac, fennel, fresh baby artichokes (cooked, of course), peppers, purple cabbage--whatever vegs make your tummy happy.
Dressing: here's the clincher, right?! and here's what I recommend for your delectation:
Olive oil + sea salt
Olive oil + tarragon vinegar
Olive oil + sea salt + fresh squeezed lemon
Olive oil + sea salt + fresh squeezed lemon + fresh minced garlic
Enjoy!
Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts
Eggs & Broth
These have become a staple of ours, particularly on days when we really need to eat up some eggs. (Good job, hens!). It's super, super simple, as well:
Heat up some broth. For just myself, I do about 1 to 1-1/2 cups.
Scramble two eggs in a bowl. (NB: I normally eat 3, but find two sufficient with this recipe.)
Whisk eggs into broth; stir until cooked to desired done-ness.
You can dress this up with parsley, onion, garlic, or whatever else tickles your fancy. I like to add raw cultured sour cream to mine with a splash of ACV.
bon appetite!
Heat up some broth. For just myself, I do about 1 to 1-1/2 cups.
Scramble two eggs in a bowl. (NB: I normally eat 3, but find two sufficient with this recipe.)
Whisk eggs into broth; stir until cooked to desired done-ness.
You can dress this up with parsley, onion, garlic, or whatever else tickles your fancy. I like to add raw cultured sour cream to mine with a splash of ACV.
bon appetite!
Lettuce Wraps
I label these as lunch because I have a hunch Ryan wouldn't be too keen to end his day with these, as they might not fill his manly belly. I found some horseradish mustard with no forbiddens that really perks these up as well.
Use chicken, either roasted or from stock (actually, from wherever you have it is fine), and line the center of a lettuce leaf with it (amount to your liking). You can then top them with whatever you like. I usually do sauerkraut, a little fresh onion, some olive oil, and I also put a little aged cheddar on as well. Avocado works nicely too; once more, just make sure you get enough! Two full size leaves work for me (romaine, red lead, or whatever), depending on how hungry I am. You could also do this loose as a super-salad, but I find that tends to be less filling.
Use chicken, either roasted or from stock (actually, from wherever you have it is fine), and line the center of a lettuce leaf with it (amount to your liking). You can then top them with whatever you like. I usually do sauerkraut, a little fresh onion, some olive oil, and I also put a little aged cheddar on as well. Avocado works nicely too; once more, just make sure you get enough! Two full size leaves work for me (romaine, red lead, or whatever), depending on how hungry I am. You could also do this loose as a super-salad, but I find that tends to be less filling.
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