Delight in a Flavorful Paleo Moroccan Pork & Dressing Recipe
Further to her guest post yesterday, Stormy Sweitzer, owner of Maoomba, the Real Food for Active Lives blog, and author of Paleo Power Lunch: Easy, Filling & Delicious Workday Meal Strategies, has very kindly shared a Moroccan recipe with us from her book.
This is the lunch that started it all. In the dead of winter, wanting something colorful to go with a leftover pork chop, I threw it together with a handful of berries, seeds, and avocado. It’s earthy, but light. Add a handful of raw mushrooms for more vegetables.
This recipe is perfect for those who are looking for a quick, nutritious, and delicious meal to take to work or enjoy at home. The combination of flavours and textures makes it a standout dish that’s both satisfying and refreshing.
Lunch Recipe: Moroccan Pork & Dressing
Equipment
- Blender
- Saute Pan
Ingredients
Pork
- 2 cups Spinach
- 3 ounces Pork loin chop Sliced, pan-fried
- 1/2 Avocado Cut into chunks
- 1/2 cup Blackberries Fresh
- 2 Tbsp Pepitas Raw
Dressing
- 1/3 cup Lemon juice fresh-squeezed
- 2 tbsp Water
- 1 Green onion chopped
- 1 clove Garlic chopped
- 1 tsp Dry mustard powder
- 1/4 tsp Salt
- Black pepper to taste
- 1/2 cup Avocado oil or Extra virgin olive oil
- 2 Tbsp Chives chopped
Instructions
Pork
- First, layer all ingredients in a lunch-sized food storage container.
- Next, pack 3 tablespoons of Creamy Lemon Chive Dressing in a separate container.
Dressing
- Combine all ingredients in a blender, except the oil and chives.
- Slowly drizzle in the oil while the blender is running.
- Finally, stir in the chives when done.
This Moroccan Pork & Dressing recipe not only provides a vibrant and delicious lunch option but also packs a punch with its nutritious ingredients. The fresh spinach offers a base full of vitamins and minerals, while the blackberries add a burst of sweetness and antioxidants. Avocado provides healthy fats and creaminess, and the pepitas give a satisfying crunch.
The creamy lemon chive dressing ties everything together with its tangy and fresh flavour. It’s simple to make and can be stored in the fridge, making it convenient for multiple uses. Drizzle it over the salad just before eating to keep the ingredients fresh and crisp.
For more Paleo lunch recipes and strategies, check out the Paleo Power Lunch book.
It’s filled with easy, filling, and delicious workday meal ideas that are perfect for those on the go.
Exploring different flavours and ingredients in your lunch can make a significant difference in your overall enjoyment and satisfaction with your meals. This Moroccan Pork & Dressing recipe is a great example of how simple ingredients can come together to create something truly special.
Kombucha Recipe
Kombucha is a fermented tea drink that is full of good bacteria – so great for your digestive system. It's really easy to make too…
Ingredients: –
• 3 litres of distilled water
• 125g Sugar
• 4 tea bags (try Pekoe, Oolong, Black or Green)
• Kombucha mushroom (also known as a Scoby) – buy this dehydrated or find a friend who can give you some!
Kombucha Method: –
1. If your Scoby is dehydrated, rehydrate it (this may take some time)
2. Boil water and reduce to a simmer; add sugar and tea bags.
3. Steep the tea for a few minutes, remove the tea bags and leave the tea to cool to room temperature
4. Add to Scoby and cover the container (but make sure it isn't air tight)
5. Leave the mixture for five days to a month somewhere warm (not in direct sunight)
6. It's up to you when it's ready to drink! Either test for a pH of 2.6 – 4.0 with testing strips, or try it! The longer it brews for, the lower the sugar content.
7. You can use the film that has developed on top of the liquid to cultivate a new Scoby.
Have you tried Kombucha? I'd love to hear what you think of it – and if you make it in the same way I do?
Paleo Barbecue Recipes
We've finally started to have a few sunny days – the perfect time to get the barbecue out and try out some Paleo Barbecue Recipes!
There were a few recipes I’d wanted to try in Mark Sisson’s cookbook, The Primal Blueprint Cookbook, which had been waiting for some sunshine. I amended the recipes according to which ingredients I could get – and what I already had in my kitchen.
I managed to get hold of some turkey (I don’t know why it’s not more popular in Australia?), an essential ingredient in the Turkey Kebabs I wanted to make. I also made Green Chili Burgers, based on a recipe in the book. Sadly mine were made with regular beef and not bison as the recipe suggests (another type of meat I've not seen in Australia).
Turkey Kebabs
Ingredients:
200g minced (ground) turkey 1 egg (I'm using omega 3 enriched eggs at the moment) 1 tablespoon dried parsley ½ teaspoon each of garlic powder, cumin, paprika & salt ¼ teaspoon of cinnamon & cayenne pepper 1 spoon of olive oilMethod:
It doesn't get much simpler! I simply added the ingredients (except the oil) to the food processor and blended until everything was well mixed in. I then formed the meat into kebabs on wooden skewers and coated with a little olive oil.
The kebabs were then barbecued until cooked thoroughly.
Burgers
Ingredients:
200g minced (ground) beef 1 teaspoon dried chilli 2 tablespoons coriander (cilantro) Half a small finely diced onion 1 teaspoon cumin ½ teaspoon chilli powder & salt 2 eggs
Method:
I put everything except the eggs in the food processor and blended well. I then formed the meat into burger shapes and cooked thoroughly on the barbecue. Whilst the burgers were cooking I fried the eggs and served them on top of the burgers.
Along with the meat, I made a simple salad to complete the meal.
With it being this easy to make burgers and kebabs, I don’t know why anyone would buy them ready-made!
What are your favourite barbecue recipes?
Primal Smoothies
I've started to have smoothies some mornings when I'm in a particular rush, since they are so quick to make and can be packed with nutritionally dense Paleo foods. I'm also going to start making up a smoothie to take to the gym with me – that way I'll be able to have something in the post work-out window – I often miss this valuable time, in my return from the gym.
Today I tried a smoothie from Primal Toad's Toadally Primal Smoothies ebook, the “Clumsy Popeye”. I thought this one would be a good choice after an early morning gym session, as it is packed with antioxidants – and protein in the form of protein powder.
I put water, frozen blueberries, cashew butter, Chocolate Primal Fuel, spinach coconut milk & ice in my blender for a few minutes – and then served, with some shredded coconut on top. It doesn't get much easier than that! I thought the spinach taste might not be to my liking, but the main tastes were the chocolate, coconut and cashews – I really enjoyed it and will definitely be making this one again. There's a whole section on green smoothies, which I'm keen to try – it seems like a good way to get in lots of good nutrients.
Do you often have smoothies? Are they something you have as a meal, or as a post workout recovery drink?
