Hey y’all!

I hope y’all are enjoying the warm (or maybe even hot) Spring weather. Here in Texas it’s already been pretty warm/hot for a while so I’m in full “salad mode”! I generally don’t like a lot of salad during the cooler months, but when it’s hot outside nothing beats a crisp salad. That’s why we’ve got two salads for you this week (One does require a little cooking, but it’s still a refreshing meal.) The other great thing about salads is that they are a breeze to put together, which is always a plus.

Here are the recipes:
· Steak with Roasted Brussels Sprouts
· Baked Eggs, Carrots, and Onions with Moroccan Spices
· Chicken Tenders with a Balsamic Cherry Sauce and Roasted Asparagus
· Shrimp and Peach Salsa Salad
· Mixed Spring Vegetable Salad

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 Allday, RDN

  • Asparagus, 1 bunch trimmed
  • Brussels Sprouts, 1 bag (1 lb) quartered
  • Carrots, 4 med cut into coins
  • Cherries, ½-1 cup in pieces (can use fresh or defrosted frozen)
  • Fennel, 2 sliced
  • Leek, 2 sliced
  • Kohlrabi, 2-3 cut into small pieces
  • Yellow onion, 1 med sliced
  • Lettuce – if you bought a head, cut or rip into pieces
  • Animal Products
  • Chicken breast, 2 cut into tenders
  Other - Peach Salsa
  • Peach, 1 cut into pieces
  • Red onion, ½ sm diced small
  • Avocado, 1 sm diced
  • Jalapenos, 2 sm diced
  • White wine vinegar, ½ cup
  • Salt
  • 1. Mix everything together with a pinch of salt.
  • 2. Store in the fridge until ready to use.
  • Servings: 2-4
  • Time: 5min