Easy Summer Cobb Salad

Oh, the joys of summer in Virginia. The forecast this past week was a high in the upper nineties every day, with 1000% humidity and a chance of thundershowers. Also every day.

Makes you want to go to the pool, doesn’t it? Or at the very least, sit in a very air conditioned room with a tall glass of water/ice tea/white wine/refreshing beverage of choice.

It’s a good season for salads.

paleo cobb salad | eatwriterunrepeat.com

I was pleasantly surprised when a perusal of my kitchen revealed *almost* all of the ingredients for a cobb salad. I didn’t have any bacon, so I subbed kalamata olives to get an equally salty flavor, and instead of blue cheese I chose fresh baby mozzarella – but the main points of this salad are classic Cobb: mixed greens, cherry tomatoes, avocado chunks, hard boiled eggs, and roasted chicken. Not only is it pretty, but this salad is incredibly filling – this is a salad that definitely passes for an entree! I can only eat a salad as a meal if it has enough protein to keep me full until the next meal (usually dinner, as I’ll eat a salad with some protein for lunch at work). With the double protein hit of the chicken AND the hard boiled egg, this salad is a winner.

paleo cobb salad | eatwriterunrepeat.com

Plus…have I mentioned it’s pretty?

I feel like I’m totally cheating, posting a “recipe” for a salad, but I’ll do it for posterity sake. Enjoy!


serves one


mixed greens

cherry tomatoes

fresh mozzarella

2 hard boiled eggs

roast chicken

kalamata olives

1/2 avocado, diced


Lay your mixed greens on a plate. Top with stripes of each ingredient. Drizzle with your favorite dressing. Eat!

paleo cobb salad | eatwriterunrepeat.com

Memorial Day Recipe Roundup – Paleo Approved

Am I the only one who can’t believe it’s almost Memorial Day already?! Where did the last year go? So in honor of this upcoming holiday, I’m going to jump on the same bandwagon every other food blog is on and post a list of some of my favorite Memorial Day recipes! It was fun going through my archives and taking a look at some of the recipes I’ve made over the past year. Pick a couple of these and you’ll have a fabulous (Paleo approved!) picnic for friends and family alike!

memorial day

Small Bites/Appetizers

kicked up broccoli slaw | eatwriterunrepeat.com 

Chicken Salad Deviled Eggs

Kicked Up Broccoli Salad Slaw

Chili Lime Spiced Cashews

Curried Egg Salad in Romaine Cups

Entree/Main Course

summer gazpacho | eatwriterunrepeat.com

Crab Stuffed Chicken Thighs Wrapped in Bacon


Tropical Shrimp Skewers

Napa Chicken Salad

Summer Gazpacho

Grilled Chicken with Paleo Peach BBQ Sauce


double berry coconut popsicles | eatwriterunrepeat.com

Double Berry Coconut Popsicles

Grain and Dairy Free Zucchini Brownies


blueberry lemon ice tea | eatwriterunrepeat.com

Blueberry Lemon Iced Tea

Strawberry Lime Mocktails

Tropical Shrimp Skewers

Nothing says “summer” like grilled shrimp kebabs, am I right?

tropical shrimp skewers | eatwriterunrepeat.com

True to East Coast form, we went directly from frozen tundra to middle of summer without any hint of spring. Last week temperatures crept into the upper eighties and the humidity has been full blown, but our electric bill is less than half of what it was in the dead of winter, so you won’t hear me complaining! (…much)

My favorite part about the warmer weather is being able to stand outside and grill in flip flops and short sleeves. Notice I didn’t say “my favorite part about the warmer weather is being able to grill,” because if you’ve followed this blog for any amount of time you know that The Husband and I have been known to grill in the middle of a snowstorm. But I have to be honest, I find it so much more enjoyable when my UGGS are not required.

spring grilling | eatwriterunrepeat.com

The most time consuming part about this recipe is chopping your vegetables and constructing the skewers – once they’re on the grill they don’t take long at all to cook! For these we used my favorite uncooked Argentinian red shrimp (compliments of Trader Joe’s when they have it in stock), green and yellow bell peppers, zucchini, grape tomatoes, pineapple, and mango. Once we made our skewers we sprinkled them with a hint of Tony Chachere’s Creole seasoning to add a little heat to our sweet, and tossed our skewers on the grill for a couple of minutes!


tropical shrimp skewers | eatwriterunrepeat.com

These skewers could very well serve as a meal in their own right, but we went one better and served them up with a perfectly juicy grilled steak and the leftover zucchini slices that didn’t fit on our skewers. Yum. I heart summer grilling.

tropical shrimp skewer dinner | eatwriterunrepeat.com

Tropical Shrimp Skewers

serves: four

prep time: 20 minutes

cook time: 5-10 minutes


1 pound uncooked shrimp

1 green pepper, cut into chunks

1 yellow bell pepper, cut into chunks

1 zucchini, sliced into half moons

1-2 cups grape tomatoes

1 mango, cut into chunks

1-2 cups fresh pineapple chunks

Tony Chachere’s creole seasoning (to taste)

Olive Oil


Preheat your grill to high. Create your skewers by alternating shrimp, vegetables, and fruit chunks. Toss lightly with olive oil and creole seasoning. Grill the skewers about 7-10 minutes, turning occasionally, until shrimp is opaque and vegetables are crisp-tender. Enjoy!

tropical shrimp skewers | eatwriterunrepeat.com