So, I was a little desperate {read: so desperate my husband called her up and told her we had to get together asap!} to get out of the house this weekend and Brenda was a dear enough friend to come to the rescue!
We went to Chipotle Mexican Restaurant and she taught me what food to order that was GAPS legal:
I ordered:
-salad (with no dressing)
-pork (and I paid for extra)
-fresh salsa
-fresh guacamole
It sounds so simple, but it was a-ma-zing.
The guacamole worked like a dressing to give the salad moisture! Brenda’s was a bit different as she is allowed to have cheese…lucky woman! =) I’m really looking forward to cheese someday soon! =)
Afterwards we stopped at an evening farmers market…at sunset…on the water. Does life get much better than this???!!!
This weekend I made a large pork butt roast in the crock pot and had leftovers…the light bulb moment hit and I realized I wanted to try to make my own version of the Chipotle dinner I ordered! It was SOOOO good! =) When the husband comments a few times on how good it is—you know it’s a keeper!
Here is how we made our easy
Shredded Carnita Salsa Salad:
Ingredients (for 6 servings):
2lbs pork butt roast
2 heads of lettuce
2 large heirloom tomatoes
1/2 red onion
1 cup cilantro
3 avocados
Salt, pepper and garlic powder to taste
(And if you are brilliant, you will add in an extra roast and some veggies to the crock pot to enjoy for dinner the first night like we did!)
Directions:
Cook roast the day before in crock-pot with a generous amount of salt, pepper (much more than you usually would!) and garlic powder on the top. I put a little water in the bottom of the crock pot to help it cook. Â When done to a temp of at least 160* (the longer it cooks the more tender it will be!), take it out and let it cool off. After it has cooled a bit shred the pork and place into a 9×13 pan with 1/2 c of the juices in the crock-pot. Cover all of the meat again with a generous amount of salt, pepper and garlic powder and cover with foil. Place in the fridge overnight.
A few hours before you serve take out of the fridge and put it in the oven at 200* (still covered with foil). Just before dinner chop up all of the lettuce and plate. Finely chop up tomatoes, onion and cilantro and add into a bowl to mix together. Lastly, peel your avocados, take the pits out and mash into a second bowl adding some salt to taste.
Take the meat out of the oven and put on top of the lettuce, on top of the meat place salsa and just before serving add guacamole and serve!
If you enjoy your food a bit spicier mix it up with some cayenne pepper on the meat, some raw pressed garlic in the salsa and a bit of onion in the guacamole!
It was AMAZING and will definitely be a recipe we’ll have again soon!!!
Enjoy!
What do you order at Chipotle? Or do you know of any other restaurants that can order food from while on GAPS?
We’ll see you tomorrow for Get REAL Tuesday! Snap those pictures now or if you’re like me you have quite a few flops stocked up in your albums!
