I’m super excited! This is an early preview recipe from The Performance Paleo Cookbook — a cookbook dedicated to fueling you for athletic performance through simple and delicious whole foods.
This book was written by Stephanie Gaudreau from the awesome blog, Stupid Easy Paleo. Not only is Steph a certified holistic nutritionist, but she’s got a BA in Biology & Human Physiology and has been a competitive athlete for longer than I’ve been in love with Jason Statham… which is saying a lot. Steph has been using the real foods found in a traditional Paleo diet to fuel her pursuits from professional mountain bike races, The CrossFit Games and now Olympic weightlifting. She’s kind of a big deal.
Now we all get the inside scoop on how she loads her plate–and not the ones she’s throwing over her head. I’ve been able to flip through the early versions of the book as she’s been writing it and wow! I’m so ready for the Paleo community to see what the heart and soul of this movement is about: nutrient-dense foods that heal, strengthen and fortify. This cookbook is packed with recipes that any athlete will want to incorporate into their nutrition program. Whether you’re professionally competitive or are pushing for your first meet or race, you can count on the recipes in this book to keep you focused on training… cause you won’t be worrying about what to cook. She’s put together sample meal combinations for you to make using this book from cover-to-cover clear and easy.
The Performance Paleo Cookbook releases on January 6, 2015, but you can take advantage of the pre-order discount by reserving your copy now! You’ll pay in January when the book ships—easy enough.
- 1 medium shallot (2 oz [57 g]), finely chopped
- 1 clove garlic, finely chopped
- 1 tsp chopped fresh rosemary
- 2 tbsp (30 mL) avocado oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 ½ cups (170 g) walnut halves
- 1 medium bunch Swiss chard (9 oz [255 g]), sliced
- 1 tbsp (15 mL) lemon juice
- 1 tbsp (15 mL) apple cider vinegar
- In a medium skillet over low heat, combine the shallot, garlic, rosemary, avocado oil, salt and pepper.
- Cook and stir, about 3 minutes, until the shallots turn translucent and soften.
- Add the nuts, cooking and stirring on low heat until they’re evenly toasted and lightly browned.
- Turn off the heat.
- In a large bowl, combine the Swiss chard with the lemon juice and vinegar.
- Pour the walnut mixture over the chard and toss well to combine.
Don’t forget! Stephanie and I will be on the road in January for The Paleo Cookbook Tour and would love to meet up to talk performance—both for your body and your budget! Get details about locations and dates!