Hey y’all!
As we are almost officially in the fall season, our recipes will continue to take advantage of the changing seasonal produce. This week we also take advantage of the final official days of summer to eat the last of the summer veggies.
What you’ll be making:

  • Roasted Eggplant with Pesto and Charred Tomatoes
  • Beef and Roasted Figs over Arugula with a Balsamic Drizzle
  • Chicken Thighs with Collards and Onions
  • Shrimp BLT Cups
  • Eggs Baked in Avocado with Pico de Gallo

Make sure to let us know how the recipes go over in the Private Facebook Group and tag any photos on Instagram with @paleouniversity so we can see what you’re making!

Who’s ready to cook?
– Caitlin
Co-Founder/Director of Content/Nutrition Coach

  • Cherry/grape tomatoes, 1 pint sliced
  • Collards, 1 bunch in slices/ribbons
  • Eggplant, 1 lg or 2 sm/med sliced length-wise
  • Figs, 4 lg/8 sm quartered
  • Red Onions, 2 sliced
  • Tomatoes, 4 sm cut into pieces
Optional – Produce
  • Arugula – if you didn’t buy a container, cut the bunch in pieces
Animal Products
  • Cooked shrimp (peeled), 1 lb cut into pieces
  • Bacon (thick cut), 4 slices
  • Other: Pico de Gallo
  • Tomatoes, 4 lg diced small
  • White onion, 1/2 diced small
  • Jalapeno, 1 diced small
  • Limes, 2
  • Salt
  • Servings: 2-4
  • Time: 5min
  • 1. Mix together tomatoes, white onion, jalapeno, lime juice and a pinch or two of salt. Store in the fridge until ready to use. (will most likely make more than you need, eat with scrambled eggs or on chicken or steak or ground meat.)
Other: Pesto
  • Basil, 1 packet (approx. .75oz)
  • Garlic, 3 cloves peeled (or more if you’d like)
  • Olive oil, 4 tbsp (or more if needed)
  • Pine nuts, ¼ cup
  • Lemon, 1
  • Salt
  • Optional: Red pepper flakes (amount depends on your preference)
  • Servings: 2-4
  • Time: 5min