Summer Mu '17

Hey y’all!


Is it still blazingly hot where you are? Hopefully it’s starting to cool down a bit, at least in the beginning and end of the day. For many people this time of year is a transition as school is starting back up. Hopefully we can help make that transition a little easier by helping you answer the question “What’s for dinner?”


This week your recipes include:
• Roasted Turkey Breast and Kale with Green Tahini Sauce
• Cod Topped with Avocado, Cucumber and Red Onion
• Okra and Sausage Gumbo
• Frittata with Red Onions and Mushrooms
• Melon and Cucumber Salad with Mint


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!


Are you ready to cook?

– Caitlin
Co-Founder/Director of Content/Nutrition Coach

  • Cherry/Grape Tomatoes, 2 pints sliced
  • Cucumber 1 sm diced into small cubes*
  • Cucumber, ½ in pieces
  • Kale, 1 bunch in pieces
  • Melon, 1 cup small cubes* (can use cantaloupe, watermelon, honey dew or a mix)
  • Mint (fresh), 1 tbsp chopped
  • Mushrooms, 1 cup sliced (we used baby bellas – about 6-8 mushrooms)
  • Okra, 1 lb cut into pieces
  • Red Onion, ½ diced
  • Red Onion, ½ sliced
  • Red Onion, ¼ diced small
  • Yellow Onion, 1 diced

*Can store in the same container

  Animal Products
  • Cooked Sausage, approx. 14oz cut into coins (we like Pederson’s Kielbasa)
Other - Green Tahini Sauce
  • Parsley, 1 cup flat leaf
  • Garlic, 3 cloves peeled
  • Tahini, ½ cup
  • Lemon, 2 juiced
  • Salt

Servings: approx. 1 cup

Time: 5-10min

1. Add all ingredients, except salt to a food processor and blend with ½ cup of water until smooth. 2. Place in a jar, add a little salt and mix. Store in the fridge until ready to use.


You’ll most likely make more Green Tahini Sauce than you’ll need for the recipe this week, but luckily it goes really well on other meat. You can also add some white wine vinegar to the leftovers to thin it out a bit and make a salad dressing. Another note: make sure to cut the onions after you cut everything else – this is always a good practice, but it’s especially important since you’ll be working with melons and they could very easily take up the onion flavor on the cutting board and knife if you cut the melons after the onions.