The Alcivar Family Staple... and Venison.

Tom and I each eat salads like these once a day, sometimes twice.


The content always contains the basic paleo standards - veggies, proteins, and fats - and we try to use a variety of sources: greens, cabbage, peppers, carrots, celery, cukes, broccoli, zucchini, eggplant, mushrooms, tomatoes, beets, radishes, artichokes, etc etc etc; chicken sausage, leftover Thanksgiving turkey, tuna, venison steak, hard boiled eggs, avocado, nuts, seeds, etc. Dressing can be as simple as canola oil, lemon juice, and pepper; or you can spice it up with any sort of herbs. Vinegar is higher in acid than lemon juice, but I sometimes throw in a shot of red wine or balsamic vinegar for different flavor. The salad is filling, it sustains, and it's just plain GOOD. When we have salads as a side dish, we tend to cut the ingredient list from 12-15 down to 4-6.

The salad prep can be time consuming if you do it daily, so we tend to have a "power cook" Sunday evening where we prep food for the week. It really makes things much easier during the week - you just grab and go.

Oh, and speaking of venison steak, we've acquired some venison from one of Tom's clients and from our brother in law. So we tested some out with venison steak and eggs this morning. YUM.