All of the recipes contained herein are Paleo friendly and are gluten, dairy and wheat free in most cases. You may tweak them to your tastes or to avoid allergic reactions to certain foods.

Most of the recipes were originally published in the Performance Menu from Catalyst Athletics. Thanks to the PM and it's contributors for their awesome food suggestions.

Pork & Roasted Veggie Salad

Scott Hagnas

Time: 30 minutes

• 10 oz leftover pork loin
• 6 cups of herb salad mix
• 3/4 cup roasted asparagus
• 3/4 cup roasted zucchini
• 1 cup roasted yam and sweet potato mix
• seasonings of your choice (see below)
• olive oil
• pepper to taste
• sea salt to taste

First, roast your veggies.* Chop the yam and sweet potatoes into small cubes. Slice the zuchs into 1/4 inch thick discs, and break off the woody ends of the asparagus. Toss all of the veggies onto a roasting pan, drizzle with olive oil. Add any seasonings that you like here. I used red pepper flakes, but smoked paprika would be a good choice as well. If you avoid nightshades, basil is tasty. Toss until they are coated in the oil, then roast in the oven for 20 minutes at 350 degrees. Toss occasionally; when all of the veggies have become soft and slightly browned, they are done.

Make a bed of greens on two plates. To save time, I used the pre-made herb greens mix from a local organic market. Top with the meat and roasted veggies. You can first warm the leftover meat in the oven if you like, or just add it cold. Top with sea salt and fresh ground pepper to taste.

* I suggest roasting a big batch, so that you have some left for later uses.

Zone info: 2 servings at 2 carb blocks, 5 protein blocks, 14.5 fat blocks