These meatballs were inspired by the pastel palette and tropical rhythms of Cuba. Tender and lush with sweet raisins, briny black olives, and savory blanched...Read More
Five Paleo Dinners To Cook Next Week #40
I’ve been making some of my favorite recipes from Well Fed this week, and it’s been deeee-licious. It had been about two years since I cooked a batch of Moroccan Meatballs, and I forgot how luscious that sauce is! I ate them for dinner one night, then lunch the next day, and breakfast the day after that. It felt like a silky, spicy indulgence every time.
This week, I’ve gathered some oldies but goodies for you!
Italian Pork Roast in the slow cooker because, really, what’s easier than that?! Czech Meatballs because they’re tender and savory and make me laugh because when I eat them I want to yell, “Czech out my balls!” Scotch Eggs because they’re tasty at any temperature and the recipes makes a lot, so you can cook once and eat frequently. Sushi because it’s fun! Caesar Salad because it’s crisp and cool. And Ranch Dressing because… RANCH DRESSING.
In the spirit of things from my past that I love and miss, I also did a barn-burner met-con this morning at the gym before my leisurely stroll on the trail in the woods. It was 11 minutes of hustle and left me a sweaty mess, just like I hoped it would.
I hope you have a kickass day that exceeds your expectations for awesome. Happy cooking!
Dinner Ideas (Whole30 compliant)
Cookup Tips: Definitely throw a hunk o’ meat into the slow cooker over the weekend. Future You will be very grateful.
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: I like these with green beans (steamed and tossed with ghee), Mashed Cauliflower, or boiled potatoes with ghee and parsley.
Cookup Tips: These taste best when made fresh, but they’re so fast, you won’t even mind.
Recommended Sides: Keep it simple! Cut up raw veggies—cucumbers, carrots, pepper strips—to eat alongside your sushi. If you want to make a fuss, Cauliflower Rice is nice.
Cookup Tips: You’ll need to add protein to this to make it a complete meal: grilled chicken or poached shrimp are both good options. (Use a rotisserie chicken from the grocery store or canned salmon to make it über-easy.) You can make the dressing, cut the lettuce, and prepare your protein in advance, then assemble before eating. When I make this on weeknights, I just skip the croutons, but if you want to make them, I recommend you prep the dough in advance, then bake them just before eating.
Recommended Sides: None required… yay!
Cookup Tips: I know I recommend these often, but they’re so handy, I think you should make them every week! 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. (And if you have Well Fed, don’t forget about all the “You Know How You Could Do That? flavor variations!)
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.
Condiment (Whole30 compliant)
Cookup Tips: Make this during your Cookup and add flair to your meals all week. It’s great for salads, sure, but you can also drizzle it on hot vegetables or grilled chicken, plop it on a bunless burger, and use it as a dipper for roasted sweet potato wedges.