I’m excited that my friend Steph‘s latest book, the Performance Paleo Cookbook is finally here! For 2015, my main goal is to dedicate time (no more excuses!) to train and get stronger so this books is the perfect resource for me and for anyone who wants to take their performance to an entirely different level. I know a lot of people who train hard almost everyday of the week and still wonder why they are not seeing results. One important aspect is to fuel the body with the right type and amount of food to reap the benefits of all that hard work.
Enter the Performance Paleo Cookbook. Aside from the delicious looking recipes, it has a meal strategy section that is extremely helpful so you don’t need to wonder whether you need to eat a pre or post workout snack. If health and fitness is important to you, you definitely NEED this book. Go get your copy NOW and to quote Steph, be “happy, healthy and harder to kill” starting in 2015!
Here’s a flavor packed savory salad from the Performance Paleo Cookbook you can pair with any type of protein for a complete meal. As always, don’t forget to eat your veggies!
- 1 medium shallot (2 oz [57g]), finely chopped
- 1 clove garlic, finely chopped
- 1 tsp chopped fresh rosemary
- 2 tbsp (30ml) avocado oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1½ cups (170 g) walnut halves
- 1 medium bunch Swiss chard (9 oz [255g]), 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.