This is the time of year when Dave and I usually start packing our bags to head off on European adventures, but other shenanigans are...Read More
Five Paleo Dinners To Cook Next Week #86
I’m bad at transitions. When I did triathlons back in the late 90s, there was so much attention paid to the bike-to-run transition, because it always sucked. (There’s a reason the practice drills of biking+running were called “bricks.”) But it’s not just physical transitions that are challenging.
I’m not so great at emotional transitions, either!
I always feel a little off-kilter right after walking in the door from a long walk. I don’t enjoy the process of going to sleep or waking up—one or the other, please! I’m the worst at easing into a vacation spirit, and equally as bad at getting back to work after a trip. And the little trough of emotion and weather between seasons? No, thank you. But here we are, in almost-spring, and I have to admit: I’m happy to see the sun and the optimistic temperatures. I want to linger outside during my walks—which may be partially due, too, to the fact that I’m currently listening to Rosamund Pike read Pride and Prejudice, and it’s very entertaining—and the farmers market on the náplavka is back in full swing. So maybe this year, I’ll be better at the transition? We’ll see.
Here are five recipes to help you adapt to the warming temperatures and longer days. The Gingerbread Pork Stew is a way to bid a fond farewell to wintery foods and the rest of the meals I’ve picked out this week all say, “Hello, spring!”
Dinner Ideas (Whole30 compliant)
Cookup Tips: This tastes best when it’s had a day or two to “age,” so let it bubble on the back of the stove during your Cookup, then enjoy it later in the week.
Recommended Sides: I recommend serving this stew with boiled potatoes and Kickin’ Cranberry Sauce, but you could also enjoy it with roasted sweet potatoes, Crispy Oven-Baked Sweet Potato Fries or Mustard-Garlic Brussels Sprouts.
Cookup Tips: Make the mayo and cut all the raw veggies and herbs; store everything in separate airtight containers in the fridge. When you’re ready to eat, stir-fry the pork and build your bowl.
Recommended Sides: None needed! Don’t you love that?!
Cookup Tips: Sabich is really perfect Cookup food! All of the components can be made in advance then assembled when it’s time to eat.
Recommended Sides: None are needed, really, but if you want to be super-fancy, you could make a two-course Middle Eastern meal by adding a batch of Tabbouleh.
Cookup Tips: You’ll need to add protein to this to make it a complete meal: roasted chicken or poached shrimp are both good options. (Use a rotisserie chicken from the grocery store or canned salmon to make it über-easy.) You can make the dressing, cut the lettuce, and prepare your protein in advance, then assemble before eating. When I make this on weeknights, I just skip the croutons, but if you want to make them, I recommend you prep the dough in advance, then bake them just before eating.
Recommended Sides: None required… yay!
Cookup Tips: You can grate the cauliflower in advance and store it in an air-tight container in the fridge until you’re ready to cook; be sure to avert your nose when you open the container.
Go-Along (Whole30 compliant)
Cookup Tips: This is usually the space where I recommend a little paleo treat or a condiment, but this week, I encourage you to make Roasted Carrot-Caraway Soup instead—and eat about 1/2 cup each day. It’s never the wrong time to get extra veggies and bone broth into your belly.