There aren’t many words that can truly convey just how incredible this book is!! The Performance Paleo Cookbook isn’t just stunning (the pictures are gorgeous!!), it’s also full of incredible recipes that are super easy to follow and so delicious! I’ve been a big fan of Stephanie’s for years; her website Stupid Easy Paleo is full of great information and delicious recipes! When I first heard that she was going to write her very own cookbook, I knew that it was going to mind-blowing, because everything she produces is nothing short of perfection!
I was finally able to meet Stephanie in person recently, and she’s just as sweet as you could ever imagine! Her passion clearly shows when she speaks; she’s incredibly knowledgeable when it comes to a paleo lifestyle and nutrition, especially regarding fueling any and all types of performance sports!
This book is fantastic, not only for athletes, but also for anyone who just loves amazing, real food! This book is full of tips for when and what to eat before and after your workouts, as well as tons of different recipe combo ideas and macro breakdowns for each recipe. Stephanie understands sports and nutrition more than anyone I’ve ever met, and she breaks it all down for you, in an easy to understand format.
I’ve made quite a few of these recipes already, and they’ve all been amazing! I truly can’t recommend this book enough!
Click HERE to grab a copy for yourself!
Now onto the recipe! I made them just the other night, they’re so amazing. Enjoy!!
HASSELBACK SWEET POTATOES WITH COMPOUND HERB GHEE
From The Performance Paleo Cookbook by Stephanie Gaudreau
MAKES 2 TO 4 SERVINGS
- 1 lb (454 g) white sweet potatoes
- 1 tbsp (15 mL) melted ghee
- 1 tsp sea salt
- 2 tbsp (30 g) ghee
- 1 small clove garlic, finely chopped
- 1 tsp fresh chopped rosemary, about 1 sprig
- 1 tsp fresh thyme, about 5 sprigs
Preheat the oven to 400°F/204°C and line a baking sheet with foil or parchment paper. Scrub the skin of the sweet potatoes thoroughly. Use a very sharp knife to make several vertical cuts from the top of the sweet potatoes most of the way through, stopping about ¼ inch/6 millimeters from the bottom. Place the sweet potatoes on the baking sheet. Brush with the melted ghee and sprinkle the sea salt on top. Roast for 60 to 75 minutes, until the sweet potatoes are soft.
Meanwhile, make the compound ghee. In a small bowl, combine the ghee, garlic, rosemary and thyme. Stir well with a spoon until it forms a soft mixture. Top the hot roasted sweet potatoes with the compound ghee.
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