This page is where you will find the growing collection of our favorite recipes. All of these recipes have been either collected from or sent in to us from a variety of performance minded sources. All of these recipes fit into our nutritional philosophy at BTB. Some may be a bit more of a "treat" than others, but all use only whole food sources. If you are adhering to a strict paleolithic style diet, be sure to read all ingredients to make sure the recipe fits into your plan. Most of them should.
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8 fingerling potatoes (about 8 ounces)- Warning- high glycemic load. 4 small red onions, cut into 1-inch slices (about 1 pound) 4 Vidalia spring onions, quartered (about 8 ounces) 4 cipollini onions (about 4 ounces) 2 cups sliced fennel (about 7 ounces) 1 tablespoon extravirgin olive oil Cooking spray- NOT PALEO 1/2 teaspoon salt, divided -NOT PALEO 1/2 teaspoon freshly ground black pepper, divided 1 tablespoon chopped fennel fronds 1 tablespoon chopped fresh parsley 4 (6-ounce) salmon fillets 2 cups baby spinach 1/4 cup Lemon Juice & Vinegar Mixture You often can find different varieties of locally grown onions at farmers' markets and occasionally at supermarkets. Hastings likes to use specialty onions, including red torpedo, bianco de maijio, and gold coin. Here, we call for more readily available varieties. Use a grill basket to cook the fish and vegetables.