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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
This Moroccan Pork & Dressing recipe is a colourful and flavourful paleo lunch option, combining pan-fried pork loin chop with fresh spinach, blackberries, avocado, and raw pepitas, topped with a creamy lemon chive dressing. Perfect for a light yet satisfying meal.
Servings: 2
Calories: 400kcal
Cost: 12
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.
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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?
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Paleo Iodine Wraps
Since my new supply of himalayan salt arrived with a big warning on the outside “this does not contain iodine”, I've been craving salty foods. I'm sure this is psychosomatic, but it has lead to quite a lot of reading about iodine deficiency in the last week.
It does appear to be quite possible to become deficient in iodine when eliminating regular iodised salt and conventionally raised animal products. Apparently they started adding iodine to salt many years ago – and to animal feed, as many people were deficient in the mineral. Iodine plays a crucial role in thyroid function and is an essential mineral. I had quite extensive blood work a couple of months ago but for some reason, despite my thyroid function being tested, iodine levels were not part of the tests. I will get my levels checked out, but in the meantime, I need to make sure I get enough iodine, be it from my diet, or supplements. Kelp Supplements seem to be quite popular, so perhaps they will be a good choice?
Wild caught fish is a good source of iodine, but I don't incorporate this in my diet regularly – this is probably something I need to change. Seaweed is supposed to be an excellent source of iodine, so to that end, I created “Paleo Iodine Wraps” for dinner this evening, using Nori sheets.
The wraps were going to contain beef, but I actually found some fresh turkey today – and it was on sale, so I had to buy it (I've got no idea why it's so hard to find turkey in Australia – it's got such a fantastic nutritional profile!). As you might have noticed I'm quite keen on putting fruit in with savoury dishes, so thought I'd experiment with some apricot to go with the turkey and seaweed flavours. I'm really enjoying coconut aminos at the moment, so I used it to marinate the turkey and beef in.
Ingredients
Fresh Turkey Thinly Sliced Beef Onion Capsicum (bell pepper) Zucchini Mushrooms Tomato Lettuce Avocado Nori Sheets Coconut Oil Coconut Aminos Coriander (Cilanto) Himalayan Sea SaltMethod
I cut the turkey and beef into thin strips and let them marinate in the coconut aminos for a few minutes, whilst I prepared the rest of the ingredients.
I cut the onion, capsicum, zucchini, mushrooms and apricots into strips and then stir fried the meat in the coconut aminos and a spoonful of coconut oil.
Once the meat browned off I set it aside, and stir fried the vegetables and apricots in the same oil. I added the salt and some coriander to this and kept the vegetables on the heat for a few minutes.
Whilst the vegetables finished cooking, I cut the lettuce, tomatoes and avocados into strips, since these did not require cooking.
When the vegetables were ready, I assembled all of the ingredients on one edge of the nori sheets, and rolled them until they resembled (paleo!) sushi rolls.
I was pleased with this impromptu dinner and will add it to my list of good foods to make for on the go! I think these would store fine in the fridge overnight, so would be another good option for work lunches – or even as a grab and go breakfast. I really liked the contrast of the seaweed taste with the sweetness of the apricot. I think next time I'll use fish instead of turkey and beef to full embrace a sea theme for this dish – and to get in a bit more iodine!
I've not checked yet, but hopefully if I incorporate Nori a few times a week, I won't have to worry about iodine deficiency.
I'd be very interested to hear your thoughts on Iodine intake and deficiency, is this something you actively address in your diet?
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