Five Paleo Dinners To Cook Next Week #109

I can’t believe the summer is *POOF* just about gone already! We’ve been happily anticipating friends and family visiting us from the U.S., and now that time is almost here. Our dear friends from Austin arrive first, and we’re all heading to Český Krumlov, a picturesque town that looks like it was plucked directly out of a fairytale. See?

We’ll spend a few days wondering the cobbled alleys, hunting werewolves, acting completely normal, and, maybe, visitng the baroque theater in the castle. One of my most favorite places in the world is a bench on that path along the river you can see on the right. It’s so peaceful and just around the corner, nestled among those orange-roofed buildings, is a chocolate shop where you can, if so inclined, get a luscious cup of hot chocolate to take along on your bench-sit.

But until then, I’m very committed to protein and veggies! Time to make lots of deposits in the Good-Health Bank before the fun starts. So this week’s recipes were collected to inspire me—and you!—to eat colorful plates of nourishing protein and veggies. I mean, you probably could use some Good-Health deposits, too… click into comments and tell us about your upcoming adventures.

Dinner Ideas (Whole30 compliant)

Meat and Spinach Muffins | meljoulwan.comMeat & Spinach Muffins

Cookup Tips: These taste great (or maybe better!) on days 2 and 3, and they freeze well, too. Make a batch (or a double batch) on the weekend and enjoy them all week long. They’re delicious as a main meal with a salad, cold out of the fridge for a snack, or sliced in half, grilled in a pan, and topped with eggs for breakfast… plus there are plenty of spice variations so you can keep it interesting.

Recommended Sides: I like these with a simple salad on the side with a luscious dressing (like the Creamy Italian below.)

wfweeknights_curry_chicken_saladCurry Chicken-Salad Salad

Cookup Tips: Cook the chicken, make the dressing, toast the nuts and coconut, and cut up the raw veggies; store everything in separate airtight containers in the fridge. When it’s time to eat, toss the chicken with the curry dressing and prepare the salad bed.

BONUS: Watch my video cooking demo!

Paleo Gado Gado | meljoulwan.comPaleo Gado Gado

Cookup Tips: This is the perfect meal for a weeknight if you cook “generic” protein and veggies (and hard-boiled eggs) during your Weekly Cookup. This recipe uses chicken, but beef, pork, fish, or seafood also works—and any combination of steamed and raw veggies tastes good! You can even make the sauce in advance and store in the fridge for up to 5 days, so when you’re ready to eat, it’s just a matter of assembling the ingredients on your plate.

Recommended Sides: No sides needed!

Moroccan Merguez Meatballs | meljoulwan.comMerguez Meatballs

Cookup Tips: Meatball “dough” can be made one day in advance and cooked the next day; cooked meatballs are good for about a week in the fridge, and they freeze well, so a double batch is a great idea!

Recommended Sides: These are nice served on a bed of Oven-Roasted Cauliflower Rice (and both can be baked at the same time, same temp!) and drizzled with Moroccan Dipping Sauce. You can grate the raw cauliflower into rice and store it covered in the fridge to cook just before eating. Moroccan Dipping Sauce tastes fresh for about 4-5 days.

BBQ Pork & Hawaiian Coleslaw

Cookup Tips: The pork is a little bit of a project, but it’s a lazy day project, and it makes enough pork to eat leftovers for a few delicious days. Make it on a Saturday or Sunday and enjoy it throughout the week. The coleslaw tastes awesome for several days, too!

Recommended Sides: You can really go for it and make a batch of my Classic Potato Salad.

Condiments (Whole30 compliant)

Southwestern Cumin-Lime DressingCreamy Italian Dressing

Cookup Tips: Make this during your Cookup and add flair to your meals all week. It’s great on salads, sure, but you can also drizzle it on hot vegetables or a roasted chicken breast, plop it on a bunless burger, and use it as a dipper for roasted sweet potato wedges.


Paleo Kitchen: The Method Behind My Madness

You know how when you're daydreaming about packing a little travel case and hopping on the Concorde to Paris (because in your daydream the Concorde...

Read More
The Secret of Veggies: Steam + Saute

During our pre-workout chit-chat this morning, one of my gym buddies said he needs new veggie recipes to help him get the ol' diet cleaned-up...

Read More


  • Jeanne Kuban says:

    Don’t be afraid or worried about your silver roots. Let it go! Be free! It’s okay.

  • Dale says:

    Hello my sweet friend, I feel I can call you that because I so look forward to keeping up with your recipes, travels, and books. Just like chatting with a close girlfriend. My girlfriends are not quit as exciting as you! But love them anyway. I love what you do. I spent some time with a nutritionist and found you magazine in his office. I jumped to it ran out and bought all i could of your books. and literature. I have gone from vegan 15 yrs to paleo 6 months and I feel so good. I do spend so much more time in the kitchen preparing meals. Raw and vegan were so easy…. not much prep. Your books and recipes keep me inspired. thank you for WF dale

    • Congratulations on making the switch from vegan to paleo—I bet you must be feeling great! I’m glad you found our work at your nutritionist, and thank you for buying our cookbooks! Yes… there’s a bit more prep involved with eating paleo, but it gets easier as you continue to adapt. Best wishes to you!