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Five Paleo Dinners To Cook Next Week #41
Dave and I took a quick roadtrip to Providence, Rhode Island this week so he could see Bruce Springsteen play the last night of his current tour. (Bruuuuuuuuuuce!)
I holed up in our awesome hotel room with the NFL Network on the TV and my computer in my lap. There’s something super relaxing about working in a hotel room, away from the distractions and responsibilities of home. This was my mobile office:
And this is the view of the capitol from the window:
Before Dave headed to the rock show, we ate an in-room picnic I packed at home: Scotch Eggs, homemade mayo and pickles, carrots, snap peas, and blueberries. Everything was packed in storage containers, and I put them in an insulated bag with an ice pack so they stayed fresh during the drive. (As you can see in the photo, however, I forgot to bring plates. Container lids work in a pinch!)
Our simple, tasty lunch inspired me to find equally stress-free recipes for you.
All the recipes this week are super-easy and crazy-delicious, like Meat & Spinach Muffins, Citrus Carnitas, Cincinnati Chili, and more.
Awesomeness alert: The pre-sale for our new cookbook Well Fed Weeknights starts on Monday (!); make sure you’re signed up for my newsletter so you don’t miss anything.
Dinner Ideas (Whole30 compliant)
Cookup Tips: This can be made over the course of a lazy weekend day, then turned into kickass meals all week long. It requires almost no hands-on work, and it’s crazy good.
Recommended Sides: Choose your own adventure: you can go for Crispy (green) or Sautéed (yellow) plantains. For Crispy, you can boil the plantains in advance, then crisp-up just before eating. The carnitas are also awesome with Cucumber-Pineapple Salsa and Cauliflower Rice.
Cookup Tips: These taste great (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 delicious as a main meal with a salad, cold out of the fridge for a snack, or sliced in half, grilled in a pan, and topped with eggs for breakfast… plus there are plenty of spice variations so you can keep it interesting.
Recommended Sides: I like these with a simple salad on the side with a luscious dressing (like, maybe, Creamy Italian.)
Cookup Tips: Chili tastes even better on day 2 or 3, so let this simmer on the back of the stove during your Cookup and enjoy it later in the week. (This is pretty great for breakfast with a fried egg on top.)
Cookup Tips: The Meatza can be baked for the first time in advance, then just before eating, add the toppings and do the second bake.
Recommended Sides: As a go-along, I recommend a tossed salad with Creamy Italian Dressing.
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!
Condiment (Whole30 compliant)
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).
Bonus! (Whole30 compliant)
Cookup Tips: These take about 5 minutes to make, so make them “to order” when you need a little snack.