Hey y’all!

I am loving these long summer days, even if they come with the hot Texas sun. I’ve been taking advantage and getting outside as much as I can, preferably in the early morning before it gets too hot! I hope y’all have been taking advantage of the long, sunny days too!

This week your recipes include:
• Shredded Chicken with a Cabbage, Fennel and Carrot Slaw
• Cod with Cucumber Puree and a Spicy Watermelon Salsa
• Moroccan Spiced Beef with Broccoli, Onions, and Mushrooms
• Mexican Inspired Scrambled Eggs
• Cajun Roasted Okra and Tomatoes

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 get cooking?
– Caitlin
Co-Founder/Director of Content/Nutrition Coach

  • Broccoli, 1 head cut into pieces***
  • Cabbage (red or green), 1 sm shredded**
  • Carrot, 1 md shredded**
  • Cucumber, 1 sm/med in pieces
  • Fennel, 1 sm thinly sliced**
  • Mushrooms, 1/2 cup sliced (we used baby bellas)***
  • Okra, 1lb cut into pieces
  • Poblano pepper, ½ diced*
  • Tomato, 1 sm diced*
  • Yellow Onion, 1/2 sliced***
  • Yellow Onion, ½ diced
  • *Can store in the same container
  • **Can store in the same container
  • *** Store in two containers with ½ of each veggies in each container
Animal Products
  • Beef, 1 lb top sirloin or stew meat cut into ½” cubes
Other – Watermelon Salsa
  • Watermelon, ½ cup cut into small pieces
  • Jalapeno, 1 diced
  • Red onion, ¼ diced
  • 1. Mix watermelon, jalapeno and red onion together and store until needed.