I feel like I need to apologize to broccoli. Whenever I do one of my presentations on Paleo, the example I use for my soul-sucking,...Read More
Five Paleo Dinners To Cook Next Week #30
Since we got back from the Toronto Comic Arts Festival a few days ago, I’ve been deeply committed to relaxing. I’m reading The Lady From Zagreb by Philip Kerr, taking long walks with The Black Tapes Podcast for (spooky) company, moving my body with the Daily Burn and Gaia, and making time to meditate at least once a day. I’m recovering from the comic book onslaught and gathering all my resources because…
… we start photography for the new cookbook on Monday!
That means I’ll be cooking and eating all of my new recipes one more time before they’re cemented in print. I can’t wait to share these new meals with you! But until then, here are five of my favorite paleo and Whole30 compliant recipes from my archive, including my numero uno salad dressing and a sweet-and-salty treat that’s delicious and includes kale (but is not Whole30 approved).
I’ve listed tips for how to work these recipes into your Weekly Cookup and suggested sides to go along with the entrées. Happy cooking!
Dinner Ideas (Whole30 compliant)
Cookup Tips: This tastes even better after a few days in the fridge, so you can make it up to 5 days in advance. It also freezes very well, so think about a double batch. It tastes really great on a bed of Cauliflower Rice; you can turn the head of cauli into rice in advance, then store it in the fridge until you’re ready to cook it.
Recommended Sides: Cauliflower Rice! It’s also tasty with Mint Chutney.
Machacado and Eggs
Cookup Tips: The downside of Breakfast for Dinner is also part of its appeal: you can’t really make eggs in advance, but this dish is ready in a flash! This is super delicious and comforting as all get-out.
Recommended Sides: This tastes really great with Classic Diner-Style Home Fries, Crispy (green) Plantains, and Pan-Fried (yellow) Plantains. You can boil the potatoes and plantains in advance, so when you’re ready to eat, all you need to do is fry ’em up.
Cookup Tips: Meat “dough” can be made 1 day in advance then cooked—or you can cook the meatballs during your Cookup and re-heat just before eating. They’ll stay fresh and tasty for 5-6 days after cooking. They also freeze like champs!
Recommended Sides: Cauliflower Rice is always a good choice—or sauté snow peas in ghee and sprinkle with sesame seeds and salt. A salad of butter lettuce, radishes, and cucumbers with Zingy Ginger Dressing would be tasty, too.
Buffalo Chicken Chopped Salad
Cookup Tips: Make the dressing, poach the chicken, and chop the vegetables in advance, then when it’s time to eat, just toss it together and dig in.
Recommended Sides: This recipe includes protein, veggies, and fat, so you don’t need to add a thing. But if you want to, Crispy Sweet Potato Fries are a yummy choice.
Moroccan Grilled Salmon
Cookup Tips: This is another recipe that should be made just before you eat it, but the good news: it’s super easy and cooks quite quickly.
Recommended Sides: This Creamy-Spicy Kale has complementary Moroccan flavors, and Balsamic Grilled Butternut Squash is both delicious and in season. No grill? You can make both the salmon and butternut squash in a 450F oven instead.
Condiment (Whole30 compliant)
Zingy Ginger Dressing
Cookup Tips: You can make this during your Cookup in under 10 minutes, and it stays fresh in the refrigerator for 1-2 weeks. The recipe lists lots of creative ideas for how to put this dressing to good use. (It’s my favorite recipe from Well Fed 2).
Treat (Not Whole30 compliant)
Cookup Tips: This granola stays crisp in a covered container for about a week—if it lasts that long! You can roast it in the background while you make the main components of your Cookup.
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