What’s For Dinner? – Champion’s Salad


SmokedPorkChopsAndSalad

Breakfast Of Champions!

I read an article some years ago from the deep archives of News History. It was a conclusion by a nutrition panel that Wheaties were such a poor source of nutrition that you were just as likely to have a “well balanced breakfast” by eating the box. My guess is that finding this article would be near impossible, but it was so amusing to me at the time that I likely will never forget it! Despite that article, Wheaties has persisted calling their food the “breakfast of champions.” So, in honor of that article, I think we should call this meal the Champion’s Salad!

What you’ll need:

  • 1 lb Pork Chops
  • 1 large Avocado
  • Wild Arugula
  • 2 large Carrots
  • 1 Lime
  • 2 tablespoons Flaxseed (can be milled, if you don’t have whole)

Serves 2
Prep and Cook time: About 30 minutes

Put the pork in a pan with some coconut oil and heat on medium low, covered. I love pork – it’s one of the most highly nutrient dense foods available, and delicious to boot! One of the things that I like the most about pork is that pigs are intelligent enough to let their farmers know when they want something – they’re an incredibly intelligent food animal, and make it much easier to keep them well fed and healthy! Of course, you still have to buy from high quality farms, where the farmers actually pay attention to the Pig’s needs!!

You can season the pork however you like. I used cumin, turmeric, and pepper this time, and it came out great! I am really enjoying my use of turmeric – it gives an “earthy” flavor to a dish. You’ll want to flip the chops from time to time. My pan is not large enough to hold the full 1 lb of Pork Chops, so I add just a bit of water to the pan to boil off and keep the air inside the pan (I cook these covered) hotter. Also, I rotate the chops regularly, to see to it that all the chops have regular access to the heated surface.

While the pork is cooking, chop up the vegetables and prepare the dish. I usually like to mix my salads, but for some reason I decided to keep this one all separated out as you see in the picture. The avocado is served on the side of the salad, the arugula is not mixed in with the carrots. There’s no particular rhyme or reason, but I think that changing up the way you eat your food, from time to time, can heighten the experience of your meal. And I definitely like my meal experience to be heightened!

The only “order” I would advise: squeeze the lemon over the carrots and arugula before adding the flaxseed. I have noticed that the flaxseed likes to suck up the lime or lemon juice when you add it. Not that this is a bad thing, but in this case I was using the lime as a dressing, and it will taste better if it’s allowed to run down in to the arugula, rather than being absorbed by the flaxseed.

Serving:

Serve the pork piping hot! I know that normally goes without saying, but in this case, it’s worth mentioning. Chopping and slicing up the salad portion will take about 10 minutes – but cooking the pork will take at least 30, so you’ll be waiting on the pork. As you can see in the picture, I served the whole dish without mixing the ingredients. It’s still a salad, more or less, but it’s not mixed. So you’ll get to taste each ingredient by itself. I really enjoyed the individual flavors of the ingredients of the salad.

Book Keeping: I’m not sure if you all saw my Book Keeping post yesterday, where I shared all of the exciting goings-on happening in the Urban Paleo Chef world these days. If not, take a quick peek – I am very excited about what’s happening (sneak peek: A couple guest posts, a “contributor” invitation for a 90-day program, and a couple recipes to appear in a real cookbook!) – so when you have a few minutes, check out the Book Keeping post!

And as always: Enjoy!


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