{Puerto Rican Paleo}

The title to this post makes me laugh. One thing is trying to eat healthy. Another is trying to eat healthy and not neglect the foods you grew up with. I was born in Puerto Rico. My parents raised me eating rice and beans, mofongo, and chuletas. On the occasional night we ate pasta or mashed potatoes, it still had a Hispanic flair.

Never in my wildest dreams did I think that the possibility to eat ‘Puerto Rican’ while on Paleo existed. Not 100% sure why, but healthy never entered the dialogue. If you had told me a month ago you could make Paleo mofongo, I’d laugh. No.way.in.this.lifetime. From experience, it’s never fun to bake or boil things that should be deep fried.

Enter The Paleo Mom. She made all my dreams come true. 🙂

Paleo Mofongo

If you are up for the challenge, check out these 2 recipes!

Puerto Rican Inspired Mofongo: Absolutely delicious! I burned the first batch of the bacon, onion, and garlic mix. 🙁 Evidently you can’t wash the dishes as you cook. You need to pay attention! It was quick to throw together another batch. No harm, no foul.

Balsamic Pork Chops: This recipe link is not Paleo. I used it as a reference. Below is what I did to make it Paleo.

What You’ll Need:

– 4 pork chops
– 2/3 cups balsamic vinegar
– 1 red onion, rings or chopped
– Sea salt
– Black pepper
– 2 tablespoons of organic butter

Step 1:

Season your pork chops with salt and pepper to taste. We have a pick eater, so I go light on the pepper.

Step 2:

Find your favorite large skillet. Lightly brown the seasoned pork chops in 1 tablespoon butter. Remove from heat and keep warm.

Step 3:

Don’t clean your skillet! Add 1 tablespoon of butter to the skillet where you previously browned your pork chops. Add the onions and sauté until tender. Add the balsamic vinegar to the onions and butter and bring to boil. Allow some of the liquid to evaporate.

Step 4:

Add your browned pork chops back into the skillet. Cook uncovered on medium heat for about 5 minutes per side. Reduce heat to simmer and allow the balsamic vinegar to caramelize.

Step 5:

Serve! Your pork chops are ready to be enjoyed. 🙂

I promise that both of these recipes are simple and yummy. If you don’t burn anything, it won’t take long. Be advised, the bacon, onion, and garlic mix will cause a tremendous amount of ouchies to your eyes. Ventilate well. My hubby and daughter were not amused.

If you cook up a batch, let us know!

Peace & love,

Marucci

PS: My skeptical parents tried some of the leftover mofongo. They were impressed! Score 1 for changing the hearts and minds of my family. We are on a mission!

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