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Performance Recipes are Paleo-friendly and do not contain grain, wheat, gluten, or dairy except in rare cases. Please use your judgement if you are allergic to any of these ingredients. Recipe Archive Chorizo Stuffed Peppers Baba Ganoush Stuffed Baked Pumpkin Seasonal Steamed Vegetables Paleo Chicken Alfredo Egg Torte Peach & Pecan Scramble Zaatar Omelette Chicken Apple Salad Lamb Sausage with Artichokes Beef Tenderloin Nutty Cabbage Fall Squash Salad Carrot Cake Muffins Squash & Pepper Hash Almond Chicken Tangy Strawberry Soup Indian Style Slaw Pork & Roasted Veggie Salad High Protein Chicken Pizza Turkey Carrot Quiche Kelp Noodle Stir Fry Quick Beef Stew Sweet Potato Pie Salmon Rolls Cantaloupe & Cucumber Salad Quick Paleo Pankcakes Flank Steak Pesto Rollups Sauteed Zucchini Curried Veggie Salad Portabella Burgers Post Training Stuffed Squash Quick Chicken Curry Brussels Sprouts Pumpkin Pie Fall Salad Jambalaya Stuffed Chicken Breast Grilled Flank Steak with Pineapple Salsa Spicy Sweet Potatoes Spicy Seafood Salad Chicken with Turmeric Greek Scallops Sloppy Joes Paleo Pizza Quinoa Tabouli Lemon Tarts Cauliflower Nut Salad Kholrabi Slaw Zucchini Stuffed Peppers Coconut Milk Ice Cream Coconut Beet Borscht Winter fruit salad   Cauliflower Nut Salad Nikki Young November 2005 3 ¾ cups chopped cauliflower 3 spring onions, slivered 2 egg whites 30g nuts and seeds Boil cauliflower, eggs and chives for 6-8min, or until cauliflower and eggs are cooked. Take the egg whites off the egg and mix together with the cauliflower, chives, nuts and seeds. NOTE: For extra fat, try adding some sesame seed oil. Cauliflower – 3 block carb, 2 block protein Egg whites – 1 block protein Nuts and seeds – 3block fat   All content © Catalyst Athletics, LLC