Five Paleo Dinners To Cook Next Week #27

Dave submitted his thesis yesterday! My cookbook manuscript is in my copyeditor’s hands, and our BLAD has been distributed to everyone who needs it.

I’ve been napping a lot.

And I need to restock my energy reserves because there’s plenty of excitement still to come: my 48th birthday, Dave’s graduation ceremony, a quick trip to Toronto, and then cookbook photography—and that’s all before the end of May!

I’m excited about how many of my favorite people I’m going to be seeing in the next few weeks—and for the meals we’re going to share together. Here are five paleo and Whole30 compliant recipes you might want to cook for yourself and people you like a whole lot, along with a recommendation for a put-it-in-everything sauce and spiced nuts to perk up salads and snack time.

Dinner Ideas (Whole30 compliant)

Elvis Burger

Cookup Tips: This kissin’ cousin to the SB&J Burger tastes best when you make it just before eating. But it’s fast! And so luscious, you won’t even mind having to cook.

Recommended Sides: Plantains or fries are the way to go! You could have Crispy (green) Plantains, or Pan-Fried (yellow) Plantains, or Parsnip Fries, or Sweet Potato Fries. You can prep the plantains and root veggies in advance, so when you’re ready to eat, all you need to do is crisp them.

Waldorf Tuna Salad

Cookup Tips: If you make a batch of mayo in advance, you can whip up this tuna salad in almost no time. Or use your Cookup time to make a double batch of tuna salad so it’s ready to grab all week.

Recommended Sides: Colorful veggies are the way to go: Simple Red Cabbage Salad, a bed of baby spinach, and lots of crudité with Ranch Dressing for dipping.

Crispy Latin American Chicken

Cookup Tips: This recipe tastes best when it’s made just before you eat it, but it’s so worth it! The original recipe calls for grilling, but you can also make this on the stovetop. Coat the chicken in the “breading,” give it a quick sauté in a little fat in a skillet, then finish in a 400F oven for 15-20 minutes, until it’s browned outside and its juices run clear when poked with a fork.

Recommended Sides: These taste great on a pile of Oven-Roasted Cauliflower Rice and do not skip the Cucumber-Pineapple Salsa! You will also be pretty happy if you make either Crispy (green) Plantains with Garlic Sauce or these Pan-Fried (yellow) Plantains.

Scotch Eggs

Cookup Tips: I know I recommended these about a month ago, but they’re so handy, I think you should make them again! You can boil the eggs during your Cookup and mix the meat with its seasonings, then roll and bake them just before eating for maximum crunch. Or prepare them completely in advance and reheat before eating. Either way, they taste great.

Recommended Sides: You can be responsible (Mustard-Garlic Brussels Sprouts), playful (Sweet Potato Fries), starchy (Classic Diner-Style Home Fries), or crispy (Simple Red Cabbage Salad). You might also make a quick dipping sauce of homemade mayo mixed with mustard. The Brussels sprouts taste best when roasted just before eating and the cabbage salad tastes best when it’s fresh. But you can prep both the sweet potatoes and white potatoes in advance, then do the final cooking when you’re ready to eat them. Mayo can be made during a Cookup and used all week.

Moroccan Meatballs

Cookup Tips: These taste just as good (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 nice for breakfast with eggs on top—and reheat well in the microwave if you want to take them to work for lunch.

Recommended Sides: Mashed Cauliflower is pretty nice underneath, as is Cauliflower Rice. Simple Lemon Spinach is a lovely go-along.

Condiment (Whole30 compliant)

Lizard Sauce

Cookup Tips: Make this during your Cookup and add zing to your meals for weeks! It’s great on the Scotch Eggs, sweet potatoes, a bunless burger, grilled/roasted chicken, or drizzled over fried eggs for breakfast (or brinner).

Nibble (Not Whole30 compliant)

Spiced Nuts

Cookup Tips: These take about 20 minutes to make and are the perfect picker-upper for salads, or alongside some fruit and protein for a snack.

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