Starting this coming Monday we CrossFitters with be participating in a Paleo/Zone Diet Throwdown. We will split up into two teams, Paleo v. Zone, and for four weeks we will stick with the prescribed diet of our team, complete workouts at CrossFit, and compete for points by doing things like pull ups. I am team Paleo. Not that I buy into that whole caveman thing, in fact I don’t believe in Evolution. I am a Creationist. Gasp. But I do believe in (some) modern science and the latest findings in healthy eating. Sure there are many camps on the subject of healthy eating, that’s why I put more emphasis on moderation and figuring out what works best for me. For the next four weeks, I will not modify. Don’t worry BRK will still be BRK with its wide variety of culinary offerings. I will have to hire taste testers though. Or spit the food out like those coffee tasters. Smirk.
So what is Paleo? Here is a brief summary…
Lean meats, fish, and eggs, fruits and veggies, nuts and seeds, olive and coconut oils. No dairy, tubers, grains, sugar in any form, legumes, alcohol, caffeine, or salt. Nothing processed or cured.
That’s about it. Humph.
Our CrossFit may vote on modifying this a bit by allowing small amounts of salt and things like vinegar and bacon swinging us in the direction of Mark Sisson’s Primal Blueprint. We’ll see.
Knowing that I have to cut out salt, or maybe have to reduce it to a certain amount, I will be using plenty of my favorite herb blend- Herbes de Provence, a blend of rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram. I use Penzeys’ version. This herb blend adds so much flavor and the thing about it that I really love is that it makes every bite taste a little different from the last. Great on fish and chicken as well.
Herbes de Provence Pork Chops
6 thin cut boneless lean pork loin chops
2 large vidalia onion, sliced
3 apples sliced, thinly
3 T. olive oil
1 T. balsamic vinegar, optional but not Paleo
fresh cracked black pepper
2-3 tsp. Herbes de Provence
Sea salt, optional but not Paleo
In a large skillet, heat oil over medium heat. Add apples and onions, balsamic, and some pepper. Cover and lower heat to medium low. Cook stirring occasionally until onion and apple mix is caramelized or nicely browned but not burnt. Remove to plate. Sprinkle each side of pork chop with Herbes de Provence and pepper. Salting is optional but not Paleo. Place pork chops in skillet and turn heat up to medium high. Cook about 2 minutes on each side- my chops were about 1/3 inch thick. Top each chop with onion mixture, cover and heat through for about 1 minute. Makes 6 servings, you decide on how many of those servings you want to eat, all of us need varying protein/carbohydrate intakes.
I served this with my favorite berry- the avocado, with a good sprinkling of fresh lime juice.
You are not here for this healthy junk are you?
Here are some Super Dooper Super Bowl recipes…
Jalapeño Popper Dip
My Big Fat Italian Sandwich
Garlic Ranch Pretzels
White Castle-like Sliders
Italian Sausage Cacciatore Sandwiches
Chicken Taco Stuffed Shells
Redskin Pie Hahahahaha!