I just got a copy of Stephanie Gaudreau’s new book, The Performance Paleo Cookbook. What a fantastic resource for athletes. Finally, no egg white omelets! The book is packed with nutrient-dense options to fuel your workouts. The nutritionist in me loves how Gaudreau explains how starchy carbs like potatoes and sweet potatoes are a better option than fruit to replenish glycogen stores, and how you need healthy fats and high quality proteins to build your muscles and keep you satisfied. The intro to the book gives you scenarios to build your optimal meal plan based on the time of day you typical workout. Most impressive to me is the fantastic photography, which she did herself. (Is there anything this chick can’t do? She’s crazy fit, extra smart, really nice – AND takes killer photos!)
I decided to try a couple of dishes: The Tender Asian-Marinated Flank Steak and also the Creamy Mango Jalapeño Dressing, which I served over some thinly sliced cabbage. The steak was juicy, full of flavor, and had a great, soft texture. It was very easy to prepare – the marinade took a few minutes to put together and I allowed the steak to soak it up for a day.
I then dried it off and seared it in a cast iron skillet on the stove, but grilling would have worked, too. The dressing was to die for! My husband, who didn’t see me make it, swore there was yogurt in it – it was really creamy. It was sweet and spicy, and I can see how this stuff would be amazing on practically anything! I also prepared my new favorite carb – purple sweet potatoes. I just steamed then mashed them. The whole meal was a complete winner.
Oh, and I mentioned that she is a great photographer, right? The image below just doesn’t do this meal justice. I need her to come teach me how she does her magic to make food look so delicious.
- 1lb flank steak
- 2 garlic cloves, peeled and smashed
- 1" piece ginger, peeled and sliced into thin coins
- 2 green onions, white and light green parts, roughly chopped
- ¼ cup coconut aminos
- 2 Tbsp lime juice
- 2 tsp dark sesame oil
- 1 tsp fish sauce
- 1 Tbsp 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 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 crush has formed. Flip the steak and sear the other side for 3 minutes. Then turn the heat down to medium-lowand cook until it's to our preference, about 4 more minutes for medium.
- Let rest on a cutting board for at least 5 minutes before splicing. Cut into thin strips against the grain (muscle fibers). It'll be really tender that way.
Creamy Mango Jalapeño Dressing from The Performance Paleo Cookbook
1 cup mango, fresh or frozen
zest of 1 lime
6 Tbsp lime juice
2 Tbsp light tasting olive oil
1 Jalapeño pepper
1/2 tsp sea salt
1/4 tsp fish sauce
Combine all the ingredients into a high powered blender or food processor and blend until smooth.