I feel like I need to apologize to broccoli. Whenever I do one of my presentations on Paleo, the example I use for my soul-sucking,...Read More
Five Paleo Dinners To Cook Next Week #39
Our new cookbook Well Fed Weeknights is officially on the printing press (presale starts September 19, and there are AWESOME goodies for pre-orders), and I’m officially wiped out.
I’m all about keeping it simple right now.
I’m very grateful for meals made of fresh-tasting salads—that require just a few minutes of chopping and tossing—and grilled meats. I just thunked a big hunk of lamb into the slow cooker with salt, pepper, and garlic cloves so I don’t have to think very hard about protein for a few meals.
Here are five easy-peasy paleo and Whole30 compliant recipes you could make for dinner next week, along with a recommendation for a magic elixir (dare I say, the fountain of youth?) and caramelized coconut chips because you could surely use a little something salty-sweet right about now.
Dinner Ideas (Whole30 compliant)
Cookup Tips: This taste best when it’s tossed just before eating, but if you wanted to get a jump on it, you could pre-chop the veggies and nuts.
Recommended Sides: You’ll need protein to make this a complete meal so throw some chicken thighs on the grill or in the oven.
Cookup Tips: Start the marinade process during your Cookup and cook the chicken the next day. You can also prep the veggies and sauce in advance and store covered in the fridge until you’re ready to cook.
Recommended Sides: You will definitely want to serve this on a bed of Oven-Roasted Cauliflower Rice. You can grate the raw cauliflower into rice during your Cookup, then cook it just before eating.
Cookup Tips: Make it with Golden Bone Broth to give yourself a super-gut, and/or add some Vital Proteins Grass-Fed Collagen Peptides for a protein boost. Soup is the perfect Cookup recipe—it’s like a hug all week long!
Recommended Sides: To make a complete meal, you’ll need to add some protein. I like this soup with EVERYTHING—but if you want more specific guidance, you could brown ground chicken with salt and pepper, then sprinkle the meat crumbles on top of the soup.
Cookup Tips: This salad is bright, crisp, fresh, and load with irresistible umami. You’ll need to add protein to make a complete meal: roasted chicken, poached shrimp, and cooked salmon are the best choices. (Use a rotisserie chicken from the grocery store or canned salmon to make it über-easy.) You can make the dressing and cut all the veggies in advance and store them in covered containers or baggies, then when it’s time to eat, just toss and devour.
Recommended Sides: You really don’t need anything else, but if you wanted to make a layered Thai bowl with Oven-Roasted Cauliflower Rice on the bottom, salad in the middle, and a some hot-from-the-stove chicken on top, I wouldn’t stop you. The contrast of hot rice with cool veggies is pretty awesome.
Cookup Tips: This recipe takes only about 35 minutes to prepare, so I recommend you make it “to order,” but you can get a jumpstart during your Cookup by making the Jerk Seasoning and cutting up the chicken and veggies. When it’s time to eat, all that’s left to do is stir-fry and simmer.
Paleo Staple (Whole30 compliant)
Cookup Tips: Broth is pretty much the definition of Cookup food: Set it to simmer and forget about it for a while. A nice big batch means plenty of healthy soups and mugs o’ love in your future.
Snack (Whole30 compliant)
Cookup Tips: These take about 5 minutes to make, so make them “to order” when you need a little snack. They’re also awesome sprinkled on Piña Colada Chicken, tossed into Thai Yummy Salad, or floating on the surface of Silky Gingered Zucchini Soup.