I’ve been eating Whole30-style paleo since 2009, and somewhere along the way, following the guidelines stopped being a massive pain in the butt and just...Read More
Five Paleo Dinners To Cook Next Week #12
Dave and I enjoyed a lovely quiet and cozy holiday, and now we’re entering the busy, frexciting time when we both write books in the next six months. This week, we’re taking the first 15 photos for our next cookbook, so we’re eating food that (I hope!) you’ll be eating about a year from now. (BTW, if you’re not already subscribed, now would be a great time to sign up for my newsletter. I’m going to start sharing some sneak peek recipes from Well Fed Weeknights which will be released on November 1, 2016.)
For you, right now, I’ve got five easy-to-make, crazy-delicious recipes to make you excited about your meals and energized for whatever your new year holds. Which reminds me…
Happy new year, friends!
If you want to go all-in, you might want to use this 1-week Whole30 cooking plan to see you through the next seven days. It includes some of my most popular recipes like Chocolate Chili and Pad Thai, plus step-by-step cooking instructions and a PDF shopping list you can print out. Easy-peasy! Or you can dig into the recipes below… happy cooking!
Dinner Ideas (Whole30 compliant)
Cookup Tips: This recipe is perfect for a lazy weekend day, when it can just do its own thing in the background. You can also prep the zucchini in advance: julienne it, sweat it, rinse it, pat it dry, and place in fridge until you’re ready to eat.
Recommended Side: Yes, it’s cliché, but it’s a delicious cliché. Make a salad and top it with luscious Creamy Italian Dressing.
Cookup Tips: This recipe is pretty much made from leftovers, so if you cook chicken, beef, or pork during your Cookup, you can toss it into an Egg Foo Yong patty with whatever leftover veggies you have on hand.
Recommended Sides: You can stick with the Asian theme and cook up a batch of Cauliflower Rice, or do a diner-style mash-up and make some Home Fries or Sweet Potato Fries instead. You can do prep on all the veggies for sides during a Cookup, then finish them at dinner time.
Cookup Tips: Meat “dough” can be made 1 day in advance then cooked—or you can cook the meatballs during your Cookup and re-heat just before eating. They’ll stay fresh and tasty for 5-6 days after cooking. They also freeze like champs!
Recommended Sides: Cauliflower Rice is always a good choice—or sauté snow peas in ghee and sprinkle with sesame seeds and salt. A salad of butter lettuce, radishes, and cucumbers with Zingy Ginger Dressing would be tasty, too.
Cookup Tips: Chop the raw cauliflower into rice and store in a covered container in the fridge until you’re ready to make the whole recipe. You can also cut up the veggies and ham in advance.
Recommended Sides: This really doesn’t really need a side, but if you want extra credit, and extra vegetables, I recommend steamed green beans with garlic, olive oil, salt, and pepper.
Cookup Tips: Cook the eggs and make the mayo in advance. If you really want to go for it, you could also slice the cucumbers and store them in a plastic bag or covered container in the fridge.
Recommended Sides: This is complete as it is, but some cooled, boiled potatoes would be a nice addition.
Snack (Whole30 compliant)
Cookup Tips: Make these during your Cookup and add a little taste of the not-too-far-past holidays to your meals all week. Chop and toss into tuna salad or on top of some cold green, slice onto hot veggies, dice and toss on top of roasted chicken, a bunless burger, or a nice steak or chop.