Spring Menu Sneak Peek

Our Spring Menu has arrived, and below are some sneaks for what is to come! We have a ton of Dairy - Free & AIP friendly options on this list, and we can't wait to launch them all! Tell your friends! Enjoy!

Spring Menu.jpg

Staff Pick : Tropical Coconut Burgers w/ Sweet Potato Fries & "Beets" by Dre

This week we are highlighting Eatology Saff Member, Shelby's, favorite meal!

Tropical Coconut Burgers w/ Sweet Potato Fries & "Beets" by Dre

Shelby says :

"The sauce + burgers together are one of the most uniquely flavorful things we have on our menu! And who doesn't love a good sweet potato fry?! The beets are good too, but you HAVE to mix them in the sauce. It's the best!"

Try out these flavorful burgers today by coming into our store, or selecting them on your menu this week!

Meal Highlights: A Southern Duo

From everyone at Eatology, we hope you all had a Merry Christmas and a Happy New Year! If you, like many others, have the resolution to get healthy... We are your answer! Eatology makes it so easy for you to eat healthy because our food is delicious & so simple to heat up! If you think you're going to be missing good southern cooking (amongst your other favorites), THINK AGAIN.

Today we would like to share with you: A Southern Duo. Indulge In our Rooster Skillet Scramble with Fajita Veggies for Breakfast and Shrimp & Grits with Rosemary Carrots for Lunch or Dinner!

We love these two meals and you and your body will too!

Holiday Meal Highlights : Round 4

We are back and sharing some of our very favorites from our Holiday Menu this week!!

1.) Avocado Chicken Breakfast Scramble w/ Sautéed Spinach 

2.) Grandma's Roast Beef w/ Paleo Potatoes & Pot Roast Veggies

3.) Lemon Dill Breakfast Sausage w/ Pumpkin Pie & Fruit Compote 

4.) Mediterranean Balsamic Pizza w/ Carrot Fries

Holiday Meal Highlights: Round 3

Apple Butter Meatloaf w/ Green Beans & Candied Sweet Potatoes

Bacon Cheeseburger Bites w/ Paleo Potatoes & Okra

Bananas Foster French Toast Sausage w/ rice pudding & fruit compote

Holiday Meal Highlights : Round 2

We are so excited to share more of our Holiday Menu with you!!! Take a look :

First up, Ham Breakfast w/ Fall Harvest Hash 

Chicken Fajita w/ Spanish Rice & Broccoli

Lastly, we have our Chipotle BBQ Meatballs w/ Squash Casserole! 

"Paleo-it-Forward" To Cure Obesity


In August 2010, Eatology Paleo-Zone pioneered the prepared meal frenzy as the first Paleo-Zone delivery service and, shortly after, became the first company to ship nationwide. It all started from a small kitchen studio located right here in Bryan, Texas. When you visit their online store (www.Eatology.co) you might be surprised at everything they offer on their menu: Moussaka, Pepperoni Pizza, Chili Cheese Fries and some perks like the following:

  • Offers Nationwide Shipping
  • A Weekly Changing Menu
  • “Reconstructed” Paleo-Zone Meal Combinations
  • Results Delivered Faster (average of 5–7lbs of fat loss in 1-week)

But what you might not find out online, you might find out when you go to the store and get to chatting with the team. They might tell you about the company goal (and the unique and contradictory philosophy of teaching the tricks of the trade) that is behind this aggie-owned company:

“I believe it is our right, as humans, to know how to feed ourselves. We don’t just want to provide convenient meals for people, we want to TEACH them how to do it on their own. Eatology is on a mission to cure obesity through education and it begins here at home base!”
-Laurah Lawson, CEO/Founder

This has been a lifelong vision for Lawson and the company is ready to start tackling the task now! What this means for us in BCS is an oppurtunity to take advantge of these resources. This summer, their team will be teaching nutrition seminars on paleo vs non-paleo foods, portion control, reading labels, clean cooking, and how to eat out at restaurants. Plus, you get to experience a menu sampling and an Eatology meal!

And all of this is provided at no cost! It is given away as open knowledge for all…as an earned right in this world! If you are a local business, group, school or gym…contact Laurah Lawson and make sure to get on their calendar before it fills up.

Send an email with subject line:

“Paleo-It-Forward” to Laurah@Eatology.co

  • Indicate your name, phone, email
  • Your company/group, address, estimated number of guests, and 3 dates/times that are open

You will be contacted within 1–2 business days by Laurah to confirm details.


Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos

Against All Grain by Danielle Walker (p.138)

Original Recipe:

       1 pound boneless chicken thighs

       1 pound boneless chicken breast

       3 cups diced tomatoes in juices, from a jar or fresh

       1 small yellow onion, diced

       4 cloves garlic, minced

       2 Serrano chilies, seeded and chopped

       2 tablespoons chopped cilantro

       1 tablespoon cumin

       1 tablespoon chili powder

       2 ½ teaspoons coriander

       2 teaspoons sea salt

       ½ teaspoon cayenne pepper

       ½ teaspoon black pepper

       Topping suggestions: avocado, jalapeños, Pico de Gallo

Step 1: Take Out & Replace Ingredients:

       Chicken Thighs

o   Why?- Too much fat

o   Replacement- Chicken breasts


Step 2: Count Number of Blocks:



2 lbs chicken breasts- 32B--Protein

3 cups tomato- 3B--Carb

1 small onion- 1B--Carb

32 tbsp avocado- 32B--Fat

Total =  Protein=32B / Carbs=4B / Fat=32B

Step 3:Add or Subtract Blocks of Protein, Carbs, and/ or Fat to Make Them Equal:

        Protein---Nothing needs to be added or subtracted

      Carbs---Add- 1B carb with every 1B protein and fat eaten

      Fat---No fat needs to be added 

Step 4: Re- write Recipe and Create New Instructions:

o   2 pounds boneless chicken breast

o   3 cups diced tomatoes in juices, from a jar or fresh

o   1 small yellow onion, diced

o   4 cloves garlic, minced

o   2 Serrano chilies, seeded and chopped

o   2 tablespoons chopped cilantro

o   1 tablespoon cumin

o   1 tablespoon chili powder

o   2 ½ teaspoons coriander

o   2 teaspoons sea salt

o   ½ teaspoon cayenne pepper

o   ½ teaspoon black pepper

o   32 tbsp avocado

o   1 head lettuce for “shells”

o   Topping suggestions: jalapeños, Pico de Gallo



o   Place all ingredients, except avocados and lettuce, in a slow cooker and cook on low for 5 hours.

o   Remove the chicken, shred with two forks, then return to sauce for an additional hour.

o   To serve, place 1 ounce chicken and 1 tablespoon avocado in a lettuce leaf for a 1B taco.



       Yield: 32, 1B servings when eaten with 1B carb

Holiday Menu Highlights

Our Holiday menu is HERE, and we are excited! Over the next couple months, we will be releasing meal highlights every Thursday featuring our holiday food! To start, we have some awesome dishes!

First up, our Pumpkin Spice Chicken Cacciatore with sweet potatoes & Green Beans! 

Next, our Cinnamon Apple Spice Chili with Broccoli! YUM!

And to end with a bang, our Pumpkin Espresso French Toast Sausage with a Cinnamon Sweet Potato Hash. This dish is so flavorful and is the definition of fall!

Stay tuned next week to see more holiday Eatology meals!

All Photos by: Shelby Tsika Photography

"Thank you again for changing my life. I could not be where I am today without the education and knowledge you provided us to succeed."

Thank you again for changing my life. I could not be where I am today without the education and knowledge you provided us to succeed.

Since I began this journey in December 2015 I have lost 35 pounds. I recently run in my first 10 K in September and this weekend I am running with a team in a relay marathon. I still can't believe how far I have come in the last year.  Looking back at photos in 2014 when I was pregnant with my youngest I was 65 pounds heavier then I am right now. Thanks again for everything.

Party Paleo with Wine


When enjoying adult beverages, the Rule Of Thumb to minimize the Ass Fat is to add 1oz of protein (1Block) to each 1 glass of wine.

However...I found a great hack! Most "light" wines will sacrifice both alcohol and flavor...but not FitVine Wine. They did some fancy mojo to make sure it stays enjoyable all around!

This wine can be Zoned differently--> for 1Block of carb you can have 1.5 glasses of white wine...and get this...2.5 glasses of red wine...without cutting alcohol or flavor. Eatology has a great dinner pairing to go with it! Ask me!

Check them out http://www.fitvinewine.com/

Source: http://www.fitvinewine.com/

Apple-Chicken Portobello Primal Pizza

Apple-Chicken Portobello Pizzas

Makes 2 2-Block servings of P/C/F (using eye-hand method)

2 large Portobello mushroom caps, stems removed 

1 apple, sliced and diced

Salt and freshly ground black pepper 

3 tablespoons roasted red pepper paste 

4 slices smoked mozzarella cheese –Revision: USE ¼ CUP LOW FAT SHREDDED MOZZARELLA and ¼ CUP FAT FREE SHREDDED MOZZARELLA

2oz shredded chicken


-Pre-heat a grill pan over medium-high heat.

-Place mushroom caps on the grill pan, grill side down, for about 3 minutes until soft. Sauté apples until soft then add chicken to heat.
-Flip caps and season with salt and freshly ground black pepper. Spread a spoonful or so of roasted red pepper paste over the mushroom cap in a thin layer. 

-Top with hot chicken, apple and mozzarella cheese and tent with foil to melt.

Chocolate-Chipotle Cherry Chili

 Chocolate-Cherry Chipotle Chili

(Recipe courtesy of Robb Wolf, Zoned Recipe courtesy of Eatology)




For a 2B portion, this will serve 13 meals and 8 meals for a 3B portion.


2 T EVOO (16Bfat)
3 small yellow onions, chopped about 2 2/3c (3B Carb)

3c Frozen Sweet Cherries, thawed diced (12BCarb)

4 bell peppers, finely diced (4Bcarb)
1 bay leaf
6 large garlic cloves, minced
2.5 lb lean ground beef (26B Pro)
1 T dried oregano
1/4 c ground cumin
1/4 c chili powder
1/4 c cocoa powder (7Bfat,5Bcarb,2Bpro)
1.5 t ground allspice
1.5 t salt
6 oz can tomato paste (3.5Bcarb)
28 oz can fire roasted tomatoes ( .5Bcarb)
5 chipotle chilies in adobo, minced
28 oz beef or chicken stock (homemade bone broth preferred)
1.5 c water
2 T balsamic vinegar

5 T avocado, chunked (5Bfat)


 1. Heat oil in large heavy bottomed pot. Add onions; sauté until translucent and bell peppers. Add bay leaf.

2. Add garlic, stir for 30 seconds until fragrant.

3. Add beef, brown evenly.

4. Add spices, tomato products, stock and water. Mix well to incorporate.

5. Allow to simmer uncovered for 2 hours. Add vinegar, taste, and adjust spices as necessary. 

6. Garnish with diced avocado and chopped cilantro if desired. Enjoy!


"The food is fantastic and I can't stop bragging about it. I am a single professional and paleo zone prepping is so hard and can get quite boring... You and your team are a dream come true!"

The food is fantastic and I can't stop bragging about it. I am a single professional and paleo zone prepping is so hard and can get quite boring... You and your team are a dream come true! I actually found you on a blog listing Austin's top paleo food delivery services (I have been searching for a while).

Angela H.