Hey y’all!

Now that we are firmly into November, I imagine that many of you are enjoying all of the wonderful flavors and treats of this time of year. The foods and drinks associated with the holiday season are definitely tasty, but they aren’t exactly nutritious. Making sure to include these recipes in your weekly menu will help to keep you on track with getting as much nutrition as you can (even if you indulge in a few treats from time to time :))

Here’s what you’ll be cooking:
• Spinach and Bell Pepper Scramble
• Shrimp and Bok Choy Soup
• Lamb and Broccoli Stir-fry
• Shredded Brussels Sprouts with Balsamic Vinegar
• Chicken Thighs and Roasted Celery

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!

Let’s get cooking!
– Caitlin
Nutrition Coach

Produce
  • Baby Bok Choy, 4 cut down the middle and sliced
  • Bell Pepper, 1 diced in large pieces
  • Broccoli, 1 bunch cut into florets
  • Brussels Sprouts, 1 bag (about 1lb) shredded
  • Celery, ½ bunch cut into pieces
  • Garlic, 3 cloves diced
  • Garlic, 3 cloves diced*
  • Ginger, 1” piece diced*
  • Mushrooms, 1 cup sliced (your choice on type)
  • Yellow onion, 1 diced*
  • *Can store in the same container
Optional – Produce
  • Spinach – if you bought a bunch, cut or rip into pieces

WEEKLY RECIPES