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Five Paleo Dinners To Cook Next Week #36
We are so close to the finish line. And even though this has been a mental race, I definitely have that feeling I remember from running races, where I could see the tape and the clock up ahead, and I just put my head down, focused on breathing, and finished that damn thing.
We have just one more week of photography for the new cookbook.
Our walls are covered with printouts of our work-to-date, and in about a week, I’m going to get the manuscript for its final edit. (That’s also the time when I put all of the page numbers in the index and my eyeballs fall out of my head and roll across the floor, coming to a stop under the oven.)
I’m very excited about the new recipes and can’t wait for you to try them! If you’re not signed up for my newsletter, you should probably-definitely do that because I’ve been sharing sneak previews of recipes and photos for the new book, and that’s sure to continue in the coming months. Plus, when the pre-sale starts, my newsletter will be the place to get all the latest info and special goodies!
For now, here are five paleo/Whole30 recipes for you, plus a tropical condiment and a crispy snack. Happy cooking!
Dinner Ideas (Whole30 compliant)
Cookup Tips: You can prep all of the components in advance: poach the chicken, make the mayo, chop the veggies, mix the dressing. Then when it’s time to eat, toss it all together and enjoy!
Recommended Sides: It doesn’t need a thing… YAY!
Cookup Tips: These succulent meatballs taste best when they’re made just before you eat them, but they’re worth a little bit of pre-dinner hustle!
Recommended Sides: These taste great on a pile of Oven-Roasted Cauliflower Rice, and also pair nicely with either Crispy (green) Plantains with Garlic Sauce or these Pan-Fried (yellow) Plantains. You might also want to garnish with some Sunshine Sauce… just sayin’.
Cookup Tips: These hold up great in the fridge and reheat (and freeze) beautifully, so they’re perfect for Cookup action. Serve them with the leftover mayo from the Vietnamese Chicken Salad, or with the Spicy Coconut Mayo below.
Recommended Sides: Veggies that can be made in the oven are nice because you’ve already got the oven going, so how about Oven-Roasted Cauliflower Rice, Sweet Potato Fries, or Mustard-Garlic Brussels Sprouts?
Cookup Tips: Burgers cook so fast, I recommend you cook these just before eating—but you could save time by shaping the patties during your Cookup. The link above takes you to my roundup of delicious burger toppers ’cause there’s nothing better than a “sporty supper.”
Recommended Sides: Keep it simple with raw veggies or a Turkish Chopped Salad, or take the classic route with fries: Crispy Oven-Baked Sweet Potato Fries, Herb Parsnip Fries, or Classic Diner-Style Home Fries—don’t forget the Kickass Ketchup! You can prep all the potatoes in advance, then throw them in the oven while you cook the burgers.
Cookup Tips: This recipe is pretty much made from leftovers, so if you cook chicken, beef, pork, or shrimp during your Cookup, you can toss it into an Egg Foo Yong patty with whatever leftover veggies you have on hand.
Recommended Sides: You can stick with the Asian theme and cook up a batch of Cauliflower Rice, or do a diner-style mash-up and make some Home Fries or Sweet Potato Fries instead. You can do prep on all the veggies for sides during a Cookup, then finish them at dinner time.
Condiment (Whole30 compliant)
Cookup Tips: This is delicious on a green salad, or dabbed on top of the Salmon Cakes or Egg Foo Yong. It’s good until the expiration date on the egg you use to make your mayo.
Treat (not Whole30 compliant)
Cookup Tips: This is easy to throw together and halfway ignore while you’re going about your business with the rest of your Cookup.