Hey y’all!

I hope y’all have been enjoying your summer – I see lots of people traveling on Facebook and it’s making me jealous! Are y’all traveling this summer? I get to travel between Dallas and Austin, but that’s not really the same thing. Oh well, I get to share these recipes with y’all, which is pretty fun too 😉

This week you’ll make:
• Charred Yellow Summer Squash and Zucchini with a Lemon Dressing
• Shredded Chicken “Tacos” with Tomatillo Salsa
• Roasted Salmon with Green Beans and Tomatoes
• Mexican Beef en Papillote
• Fried Eggs over Spinach and Bacon with Hollandaise

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

Produce
  • Basil, 2 leaves in strips/ribboned
  • Bell pepper, 1 sliced**
  • Garlic, 3 cloves diced
  • Green beans, 1 lb sliced diagonally
  • Tomato, 1 diced
  • Tomatoes, 5 large diced
  • Yellow Onion, 1 sliced**
  • Yellow Onion, 1 diced
  • Yellow Summer Squash, 1 sliced length-wise*
  • Zucchini, 1 sliced length-wise*
  • *Can store in the same container
  • ** Store in two containers with ½ of each veggie in each container
Optional: Produce
  • Spinach - if you bought a bunch, cut/rip the spinach into pieces
Animal Products
  • Beef, 1 lb top sirloin cut into ½” cubes (unless you had your butcher cut it for you)
  • Bacon (thick cut), 2 slices diced (per person)
  Other  Roasted Tomatillo Salsa (If you couldn’t find tomatillos, you can substitute a store bought tomatillo salsa, just make sure to read the label for crappy ingredients.)
  • Tomatillos, 10
  • Poblano pepper, 1 sm cut in half with seeds removed
  • Yellow Onion, 1 sm quartered
  • Garlic, 3 cloves peeled
  • Avocado oil
  • Salt
  • Servings: makes 1-2 cups
  • Time: 40-50min
 
  1. Heat oven to 425. Line a baking sheet in foil.
  2. Spread all the veggies on the foil lined baking sheet, drizzle with oil and sprinkle with salt.
  3. Roast for 20-30min or until veggies are roasted to your liking.
  4. Once veggies have cooled a little, add them to a food processor and blend until smooth. You may need to add a little water to aid the process.
  5. Store in the fridge until ready to use.
  6. This will make more salsa than the recipe requires, use the extra on eggs in the morning!

WEEKLY RECIPES