(Photo Credit: Stephanie Gaudreau of StupidEasyPaleo)
I’m really excited to bring you guys another cookbook review. Despite my lack of posts lately, I’ve still been cooking regularly and trying some new things. Some of my favorite recipes at the moment come from The Performance Paleo Cookbook written by Steph Gaudreau over at StupidEasyPaleo. If you’re not familiar with her site, I HIGHLY encourage you to check it out. Whether paleo is your thing or not, she offers some great information, advice, and recipes for anyone who is looking to live a healthy and full life. The Performance Paleo Cookbook focuses specifically on how to craft your diet to maximize results from all the effort that you put in at the gym. Steph’s recipes include a variety of nutrient-dense meals that provide ample protein, fat, and carbs to fuel strong muscles. The book is organized into sections including “Pre-workout Snack,” “Post-workout Refuel” and “Protein-packed Meals to Build Strength.” Steph was even kind enough to cater to our sweet teeth (yeah, I know, that’s a little weird) in the “Tasty and Nutritious Treats” section. Some of my favorite recipes that I’ve tried so far (aside from the one I’m sharing with you today) include the “50/50 Meatballs with Blackberry Balsamic Glaze” and the “Saddleback Sweet Potatoes.” Absolutely yum. Check out the book on amazon!
At some of you might of seen on my instagram last Sunday, I made a mini-feast of steak and veggie sides for dinner with my friend Don. I marinated the steak using the recipe from this book and it was so amazing that I was inspired to share. Hope you guys enjoy! Also, I thought I’d feature Steph’s gorgeous photography at the start of the post but you can see what my version of this dish looked like below.
- 1 lb (454 g) flank steak
- 2 garlic cloves, peeled and smashed
- 1” (2.5 cm) piece ginger, peeled and sliced into thin coins
- 3 green onions (2 oz [57 g]), white and light green parts, roughly chopped
- ¼ cup (59 mL) coconut aminos
- 2 tbsp (30 mL) lime juice
- 2 tsp (10 mL) dark sesame oil
- 1 tsp fish sauce
- 1 tbsp (15 mL) coconut oil
- Combine all the ingredients except for the coconut oil in a plastic zip-top bag or a medium bowl. Cover and refrigerate for at least 2 hours. Longer is definitely better, up to 24 hours. Remove the meat and pat it dry. Discard the marinade.
- Heat a skillet to medium-high heat and add the coconut oil. When it shimmers, add the steak, and sear for 3 minutes until a golden brown crust has formed. Flip the steak and sear the other side for 3 minutes. Then turn the heat down to medium-low and cook until it’s to your preference, about 4 more minutes for medium.
- Let rest on a cutting board for at least 5 minutes before slicing. Cut into thin strips, against the grain (muscle fibers). It’ll be really tender that way.