I don't know if it's the 100-degree temps or merely general laziness, but I've been craving super simple meals lately: crisp green salads, grilled chicken,...Read More
Five Paleo Dinners To Cook Next Week #1
As much as I like to play with my food, I sometimes get in a rut and find myself making the same things over and over.
It’s very easy to make a shopping list that way (chicken breasts, zucchini, plantains, repeat, repeat, repeat), and I can be half-asleep during the cooking process—but after a few weeks, I find myself craving something new.
Just in case you’re in need of kitchen inspiration, I’m trying a new kind of post: a roundup of recipes you can make next week. If you like this idea, I’ll do a new version every Thursday. Let me know in comments what you think of it!
So… here are five paleo and Whole30 compliant recipes you could make for dinner next week, along with a recommendation for a condiment (ketchup!) to spice up your other meals and one treat that celebrates Autumn (and is definitely not Whole30 approved).
I included some tips for each recipe, in case you want to do a big cookup to get ready for the week.
Dinner Ideas (Whole30 compliant)
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.
Cookup Tips: Start the marinade process during your Cookup and cook the chicken the next day. The Mint Chutney can be made on cookup day and stored all week. Chop the raw cauliflower into rice and store in a covered container in the fridge until you’re ready to make the whole recipe.
Cookup Tips: You can make the meat “dough” up to 3 days in advance, then cook the meatballs when you’re ready to eat them. The sweet potato can be microwaved and cut into strips in advance, then roasted just before eating.
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.
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.
Condiment (Whole30 compliant)
Cookup Tips: Make this during your Weekly Cookup and have it on hand all month to dip your Sweet Potato Fries or make Awesome Sauce.
Treat (Not Whole30 compliant)
Cookup Tips: I feel like these require no explanation whatsoever.