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Five Paleo Dinners To Cook Next Week #64
I finally found the right gym for me here in Prague, and last week, I lifted heavy things for the first time in—I’m embarrassed to say how long it’s been, but since I’m among friends—eight months. It felt great to get under the barbell and play with the kettlebells.
It’s comforting to know the language might be different and the weights are in kilograms, but the barbell across my shoulders feels just the same.
It was both challenging and comforting to get back into the gym, and it set the tone for the rest of my week. It also inspired me to start a 30-day yoga practice at home via Yoga With Adriene. I haven’t found the right yoga studio for me here in Prague yet, and I was getting antsy from not spending time on the mat. Adriene’s videos have excellent physical instruction and just the right tone—I’m on day 4, and it feels really good.
So, for you this week, I’ve collected recipes that are familiar and comforting, but also have a little ping of excitement. There’s plenty of protein to do the heavy nutritional lifting—and veggies to add color and micronutrients. Happy cooking!
Dinner Ideas (Whole30 compliant)
Cookup Tips: This can be made over the course of a lazy weekend day, then turned into kickass meals all week long. It requires almost no hands-on work, and it’s crazy good.
Recommended Sides: I know I push plantains a lot, but pork+plantains is such a delicious equation. And it’s choose your own adventure: you can go for Crispy (green) or Sautéed (yellow). For Crispy, you can boil the plantains in advance, then crisp-up just before eating. The carnitas are also awesome with this Cucumber-Pineapple Salsa and Cauliflower Rice with your favorite red or green chile salsa.
Cookup Tips: This needs protein for a complete meal; I really like it with grilled chicken thighs. You can wash and cut the veggies, and make the dressing in advance, then toss with dressing just before eating.
Recommended Sides: When you add protein, this recipe includes the triumvirate of protein–veggies–fat, so you don’t need anything else.
Cookup Tips: The Meatza can be baked for the first time in advance, then just before eating, add the toppings and do the second bake.
Recommended Sides: This tastes really great with Crispy (green) Plantains, or a salad with Cumin-Lime Dressing. Plantains can be boiled and smashed during a Cookup, then crisped in a pan just before your meal. The Cumin-Lime Dressing tastes fresh for about a week, so you can make that in advance, too! You might also be interested in this Italian Meatza.
Greek Beef Stew from Well Fed
Cookup Tips: Prepare for future food emergencies! Make a batch of Greek Beef Stew divide it into BPA-free containers, and sock it away in the freezer for when you’re So Over Cooking, but still want/need to eat something delicious and healthy. Even though it’s summer, I love to have this ready-to-go in the fridge on Sundays so we can go out and play all day, then have a comforting, protein-packed meal that just needs to be reheated when we get home.
Cookup Tips: During your Cookup, boil the potatoes, wash and cut the kale, and mix and cook the sausage. Store everything in separate airtight containers in the fridge, then when it’s time to eat, follow the instructions to bring it all together.
Recommended Sides: It really doesn’t need anything else, but if you want bonus credit, some nice, crisp lettuce and summer tomatoes with Creamy Italian Dressing or ‘Good Seasons’ Italian Dressing would be lovely.
Condiment (Whole30 compliant)
Cookup Tips: The Cumin-Lime Dressing tastes fresh for about a week, so you can make it in advance and drizzle it with abandon on your meals all week. It’s especially nice on the carnitas, and the recipe page includes a list of more creative ideas for how to use up your jar of dressing.