Hey y’all!

These recipes include one of our all-time favorite recipes at Paleo U – Coconut Shrimp with a Spicy Peach Sauce! I developed the first version of this recipe back in my tiny New York studio apartment almost a decade ago (!) and it definitely holds up over time – the trick is using three different types of coconut and adding the peach salsa as the perfect balance. (Of course, the other recipes are also pretty freaking fantastic )

Here are the recipes:

· Salad with Marinated Cucumbers and Red Onions
· Bison and Eggplant Bake
· Baked Chicken with a Strawberry Balsamic Sauce over Spinach
· Coconut Shrimp with a Spicy Peach Sauce
· Egg Scramble with Bell Peppers and Onions

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

Produce
  • Bell pepper, 1 diced
  • Eggplant, 1 med cut into small pieces
  • Radishes, 2-4 sliced thin
  • Strawberries, 1 cup in pieces
  • Yellow onion, 1 diced
  • Yellow onion, 1 diced
  • Optional
  • Arugula – if you bought a bunch, cut or rip into pieces
  • Lettuce – if you bought a head, cut or rip into pieces
  • Spinach – if you bought a bunch, cut or rip into pieces
Other - Spicy Peach Sauce
  • Peaches, 2 cups sliced
  • Jalapeno, 1-2 cut in half and deseeded
  • White wine vinegar, 2 tbsp.
  • Olive oil, +1 tbsp
  • Salt
  • Servings: 2-4
  • Time: 30min
Instructions:
  1. Begin by heating the oven to 425 and lining a baking sheet in foil.
  2. Place the peaches and jalapeno(s) on the foil lined baking sheet, drizzle with oil and sprinkle with a little salt. Place in the oven and roast for 15-20min or until golden and soft.
  3. Once the peaches and jalapeno(s) are done cooking, remove them from the oven and allow to cool for a few minutes.
  4. Blend the peaches, jalapenos, vinegar and olive oil together with a pinch of salt (you can use a blender or food processor). Add a little vinegar or olive oil if you need to thin it out.
  5. Store the sauce in the fridge until ready to use.
Other - Marinated cucumbers and red onions
  • Cucumber, 1 lg sliced thin or cut into pieces
  • Red onion, 1 small, sliced or diced
  • Apple cider vinegar, enough to cover the veggies
  • Optional: whole peppercorns
  • Servings: 4-6
  • Time: 5min
Instruction
  1. Mix the cucumber and onions in a jar, add the whole peppercorns if using. Cover with apple cider vinegar. Store in the fridge until ready to use.

WEEKLY RECIPES