By Seth Fera-Schanes
The Paleolithic Diet (also referred to as paleo or caveman diet) seeks to replicate meals that our ancestors would likely have eaten. Consider it a hunter-gatherer way of consumption that focuses on proteins and vegetables. Individuals who follow this path will eliminate many processed foods, refined sugars and other agriculturally grown items such as wheat and beans.
You can find links to a lot of tasty Paleo Diet food blogs through The Foodee.
I am not here to advocate for or against this lifestyle. However, I do enjoy cooking and putting together dishes that feature a limited set of ingredients that are well balanced does appeal to me. I decided to take the Paleo approach and made a simple dish that has 4 main ingredients works really well together.
The following recipe for my Pork and Spinach Salad with Grilled Pineapple and Fresh Blueberries first appeared on The Refined Chef website. I like the versatility of pork (it is one of my favorite proteins to cook with) and it pairs really well with the pineapple and blueberries in this dish. I decided to grill the pineapple because the slight caramelization that occurs really intensifies the sweetness.
This recipe only took me around 20 minutes to prepare (from start to finish) which is perfect for the hectic New York City lifestyle.
Paleo Salad
Cook time: 10 minutes
9 oz bag baby spinach
1 fresh pineapple – Cored and cut into 1 inch chunks
1 quart fresh blueberries
1 lemon
Olive oil
In a saute pan over medium heat, add a couple tablespoons of olive oil. Add pork pieces (salted and pepper to taste) and cook for 3-4 minutes per side or until cooked through. You can also grill pork over medium heat if you have a bbq (which is perfect for the summer months)
While pork is cooking, heat a separate grill pan (our outdoor grill) over medium heat and add pineapple pieces. Cook for 2-3 minutes per side or until starting to get a little golden brown. Remove and set aside.
After pork is cooked allow to rest for 3-5 minutes and then cut into 1/2 inch strips.
To serve:
On individual plates add a mound of baby spinach (washed and dried). Place pieces of one full pork chop on spinach and add 3-5 pieces of pineapple. Add a small handful of blueberries. Squeeze lemon over dish and drizzle a little olive oil. Add additional salt and pepper to taste. Serve and enjoy!
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Categories: Local Food and Seasonal Ingredients, New York City
