Gluten Free BBQ Pork Tacos
GLUTEN-FREE BBQ PULLED PORK TACOS
17 / JULY / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 20 mins
Cook Time: 6 hours
Servings: 4
TACO RECIPE
INGREDIENTS:
- 2 lbs (900g) pork shoulder
- 1 onion, sliced
- 1 cup (240ml) gluten-free BBQ sauce
- 1/2 cup (120ml) gluten-free chicken broth
- Corn tortillas
- Coleslaw for topping
If you want to make your own coleslaw you’ll need:
- 2 cups shredded cabbage (green or a mix of green and purple)
- 1 carrot, grated
- 1/4 cup Greek yoghurt
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
If you want to make a healthy BBQ sauce you’ll need:
- 1 cup tomato puree (or passata)
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1-2 tbsp natural sweetener (like stevia, erythritol, or monk fruit sweetener)
METHOD FOR TACOS:
- Trim any excess fat from the pork shoulder if necessary. Slice the onion into thin rings or half-rings.
- Place the sliced onions evenly at the bottom of the slow cooker. This will create a flavorful bed for the pork and prevent it from sticking. Place the pork shoulder on top of the onions.
- In a medium bowl, combine the gluten-free BBQ sauce (if you want to make your own BBQ sauce, click here for a recipe) and the gluten-free chicken broth. Stir until well mixed.
- Pour the BBQ sauce and chicken broth mixture over the pork shoulder in the slow cooker, ensuring that the pork is well coated.
- Set the slow cooker to low, cover and cook for about 6 hours. The pork should be tender and easy to pull apart with a fork when it's done.
- After 6 hours, carefully remove the pork shoulder from the slow cooker and place it on a large plate or cutting board. Using two forks, shred the pork into bite-sized pieces. If you prefer, you can also shred the pork directly in the slow cooker.
- Return the shredded pork to the slow cooker and mix it with the remaining sauce and onions. This will ensure the pork is well-coated and flavorful.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and slightly toasted. Alternatively, you can warm the tortillas in the microwave by wrapping them in a damp paper towel and heating them for about 20-30 seconds.
- Place a generous amount of the shredded BBQ pulled pork onto each warm corn tortilla. Top the pork with a spoonful of coleslaw. You can use store-bought coleslaw (check the dressing isn’t full of seed oils) or make your own with shredded cabbage, carrots, and a gluten free seed oil free dressing.
- Serve the tacos immediately while they are warm. You can add additional toppings such as chopped cilantro, sliced jalapeños, or a squeeze of lime if desired.
TO MAKE THE COLESLAW:
INGREDIENTS:
- 2 cups shredded cabbage (green or a mix of green and purple)
- 1 carrot, grated
- 1/4 cup Greek yoghurt
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
METHOD FOR COLESLAW:
- In a large bowl, combine the shredded cabbage and grated carrot.
- In a small bowl, mix together the Greek yoghurt, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the cabbage and carrot mixture.
- Toss everything together until the vegetables are evenly coated with the dressing.
- Taste and adjust seasoning if necessary.
- Serve immediately or refrigerate for a bit to let the flavours meld together.
This simple, healthy coleslaw is the perfect crunchy, tangy addition to your BBQ Pulled Pork Tacos. Enjoy!
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
POPULAR
Hawaiian Tuna Poke Bowl
HAWAIIAN TUNA POKE BOWL
19 / JUNE / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 20 mins
Servings: 2
INGREDIENTS
- 200g sushi-grade ahi tuna, cubed
- 1 cup sushi/basmati rice, cooked
- 1 avocado, sliced
- 1 cucumber, diced
- 1/2 cup pineapple, diced
- 2 tbsp gf soy sauce
- 1 tbsp. sesame oil
- 1 tsp Sriracha
METHOD
- Start by cutting the sushi-grade ahi tuna into small, bite-sized cubes.
- In a medium-sized bowl, combine the cubed tuna with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 teaspoon of Sriracha. Gently toss the tuna to ensure it is evenly coated with the marinade. Set the bowl aside and let the tuna marinate.
- Cook 1 cup of sushi rice according to the package instructions or using your preferred method. Once cooked, let the rice cool slightly.
- Slice the avocado, dice the cucumber into small, even pieces (if the skin is thick, you may want to peel it before dicing)
- Dice the pineapple into small chunks. Fresh pineapple is recommended for the best flavour, but canned pineapple can also be used.
- Assemble the poke bowls by dividing the cooked sushi rice evenly between two bowls, creating a base layer, then spoon the marinated ahi tuna over the rice in each bowl. Arrange the sliced avocado, diced cucumber, and diced pineapple around the tuna. You can get creative with the presentation, arranging the toppings in sections or mixing them together as desired.
- For added flavour and texture, you can sprinkle some sesame seeds or chopped green onions on top of the bowls. Additional toppings like seaweed salad, pickled ginger, or radishes can also be added if you like.
- Serve!
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
POPULAR
Big Mac Taco Recipe
BIG MAC TACO RECIPE
5 / JUNE / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 10 mins
Cook Time: 15 mins
Servings: 2
TACO RECIPE
Ingredients:
- 400g beef mince
- 1 cup diced iceberg lettuce
- 6 sliced gherkins
- 6 slices of tasty cheese
- 6 soft tortilla tacos
- Big Mac sauce (refer to the first Big Mac sauce recipe provided below)
Method:
- Season the beef mince with salt and pepper, and the roll it into six meatballs and set aside
- Preheat a grill pan or skillet over medium-high heat. While the pan is heating up, smash the meatballs onto one of each of the taco shells
- Dice up the iceberg lettuce + gherkins thinly, and cut six slices of tasty cheese
- Place the taco mince side down on the pan and grill until the mince is cooked all the way through
- Flip the taco and allow it to cook slightly and place the slice of cheese on the top allowing it to melt
- Remove from the pan and top with gherkins, iceberg lettuce (repeat until all the tacos are cooked)
- Top with the big mac sauce (see recipe below)
BIG MAC SAUCE RECIPE
Ingredients:
- 1/2 cup plain Greek yoghurt
- 2 tbsp tomato paste
- 1 tbsp pickle relish
- 1 tsp white vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp mustard
- Salt and pepper to taste
Method:
- In a small mixing bowl, combine the plain Greek yoghurt, tomato paste, pickle relish, white vinegar, onion powder, garlic powder, smoked paprika, and mustard.
- Stir the ingredients together until well combined and smooth.
- Taste the sauce and season with salt and pepper according to your preference. Adjust the flavours as needed.
- Once the sauce is seasoned to your liking, transfer it to a jar or airtight container.
- Store the Big Mac sauce in the refrigerator for at least 30 minutes before serving to allow the flavours to meld together.
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
POPULAR
Gluten-Free Banana Pancakes With Berries
GLUTEN-FREE BANANA PANCAKES WITH BERRIES
10 / APRIL / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 10 mins
Cook Time: 10 mins
Servings: 2
INGREDIENTS
- 2 ripe bananas, mashed
- 2 eggs
- 1/2 cup gluten-free oats, blended into flour (or almond flour)
- 1/4 cup vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Berries for topping (such as strawberries, blueberries, raspberries)
METHOD
- In a medium-sized mixing bowl, mash the ripe bananas using a fork until smooth and lump-free.
- Crack the eggs into the bowl with the mashed bananas and whisk together until well combined.
- In a separate bowl, blend the gluten-free oats into a flour-like consistency using a blender or food processor. You can also use almond flour as an alternative.
- Add the oat flour (or almond flour), protein powder, baking powder, and cinnamon to the bowl with the mashed bananas and eggs. Stir until all the ingredients are fully incorporated and you have a smooth batter.
- Heat a non-stick skillet or frying pan over medium heat. You can lightly grease the pan with coconut oil or cooking spray if needed.
- Once the pan is hot, pour a small amount of batter onto the pan to form each pancake. Use about 1/4 cup of batter for each pancake, depending on your desired size.
- Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface and the edges begin to set.
- Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Once cooked, transfer the pancakes to a plate and repeat the process with the remaining batter until all the pancakes are cooked.
- Serve the pancakes topped with your choice of fresh berries, such as strawberries, blueberries, or raspberries.
- You can also drizzle some maple syrup or honey over the pancakes for added sweetness, if desired.
- Enjoy your delicious and nutritious gluten-free banana oat pancakes with an added protein boost!
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
POPULAR
Smoked Salmon And Avocado Omelette Recipe
SMOKED SALMON + AVOCADO OMELETTE RECIPE
17 / JANUARY / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 10 mins
Cook Time: 10 mins
Servings: 2
INGREDIENTS
- 6 eggs
- 100g smoked salmon
- 1/2 avocado, sliced
- Handful of cherry tomatoes, halved
- Fresh herbs (dill or chives), chopped
- Salt and pepper to taste
METHOD
1. Whisk eggs and season with salt and pepper.
2. Pour into a heated pan.
3. Once the edges set, add smoked salmon, avocado, tomatoes, and herbs.
4. Fold the omelette in half and cook until eggs are fully set.
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!