As a kid, my mom used to make BBQ shredded chicken sandwiches. The chicken was tender and the barbecue sauce perfectly sticky and sweet. I ate those sandwiches up.
From plants, grains, and seeds. I make my own tofu. I make my own seitan. I make my own everything. We do not eat a lot of processed foods.
Note: Since this post, we have removed wheat and many other processed foods from our kitchen, but I still wanted to share our story and recipe with you all!
Call me crazy, but I love beets. The red, staining root that is beet is one of my favorite winter treats. Each winter, after the beets have grown big, red, and juicy, I pull them from their cozy homes and make raw red beet salad.
That's right. Raw. Acidic. Surprisingly cleansing.
This red beet salad is loaded with vitamins. I combine grate beets, apples, and chopped celery tossed in olive oil and apple cider vinegar to create a stunning side salad that will detoxify your blood.
Turkey is everywhere. Turkey sandwiches. Turkey soup. Turkey eggrolls. Turkey in my oatmeal. There is a lot of turkey goin' on 'round here. Tonight I took some of the turkey and transformed it into fall off the bone shredded brown sugary BBQ sweetness. Oh yes, I did.
BBQ shredded turkey is so delicious. You can stuff into a tortilla of between two slices of crusty bread topped with pickled red onions and apple cider vinegar coleslaw. My favorite thing about this recipe is that you can put it together in the pot and let it sit for 3-4 hours without doing anything.
The key to this recipe is to have homemade BBQ sauce on hand so you can be super lazy and watch the meat shred itself in a pot of sauce. Mmmm. Oh and I did I mention that I add carrots and onions to my shredded meat? Mmmm...Keep reading to get the BBQ sauce recipe.
Once you have made the recipe, add it to 3 cups shredded turkey, 1 diced, sauteed onion and a diced carrot.