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" />

Home   |   Contact   |   Help   |   Mobile BLOG ARTICLES WORKOUTS EXERCISES VIDEOS PHOTOS RESOURCES FORUM STORE CERTIFICATION AFFILIATES MAGAZINE SERVICES GYM Pork & Roasted Veggie Salad Scott Hagnas | May 1 2008 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 Bones of Iron: Collected Articles on the Life of the Strength Athlete Weightlifting Programming: A Winning Coach's Guide Weightlifting Programming: A Winning Coach's Guide (E-Book) Bones of Iron: Collected Articles on the Life of the Strength Athlete (E-Book) 0 Comments Be the first to comment! Leave a Comment Name Comment Verify   Sign up for our free newsletter to get training tips and stay up to date on Catalyst Athletics AND get a free issue of the Performance Menu journal. Advertise With Us Cooking for Health & Performance by Scott Hagnas Over 200 Paleo Recipes in these two cookbook volumes Show All Recipes Recipes Home Entrees Breakfast Sides Soups & Salads Desserts Miscellaneous Select Date 2013 April March February January 2012 December November September August July June May April February January 2011 December November September July June May April February 2010 December November September August July June May April March January 2009 December November October September August July June May April January 2008 December November October September August June May April March February January 2007 November October September August July June May April March February January 2006 December November October September August July June May April March February January 2005 December November October August June March February Advertise With Us Get training tips and Catalyst news AND get a free issue of the Performance Menu journal. Submit your question to be answered by Greg or Aimee Everett in the Performance Menu or on the website Submit Your Question Catalyst Athletics is a USA Weightlifting team of competitive Olympic-style weightlifters. We are currently recruting new lifters and offer sponsorship opportunities. Read More Catalyst Athletics Contact Us About Help Newsletter Products & Services Gym Store Events Weightlifting Team Performance Menu Magazine Home Subscriber Login Issues Articles Workouts About the Program Workout Archives Exercise Demos Text Only Instructional Content Exercise Demos Video Gallery Free Articles Free Recipes Resources Recommended Books & DVDs Olympic Weightlifting Guide Discussion Forum Weight Conversion Calculator All content © Catalyst Athletics, Inc. | 1257 Tasman Drive Suite A | Sunnyvale, CA 94089 | 408-400-0067 | Site Terms & Conditions | Advertise with Us