Sometimes I felt like this day would never arrive. After a few years of collecting recipe ideas, the summer of 2015 spent recipe testing, months of writing,...Read More
Five Paleo Dinners To Cook Next Week #43
So yesterday was pretty exciting. I opened the front door to find two cardboard boxes the size of old-school TVs on the front porch. And inside?
In honor of the arrival of print copies of my new cookbook Well Fed Weeknights, this week’s collection of recipes is a roundup of recipes from the book. It’s five new recipes from the new cookbook this is so exciting are you excited OMG?!
All of the recipes in this list can be made in 45 minutes or less!
But if you’re a fan of the Weekly Cookup, each recipe also includes Cookup Tips so you can do a little prep once and save time all week long. For more sneak preview recipes from Well Fed Weeknights, be sure to treat yourself to the sampler: 70 pages from the book, including 18 recipes! (Maybe you want to read complete details about Well Fed Weeknights—or if you’re ready to commit, you can pre-order a copy or two!
Amazon | Amazon Canada | Amazon UK | BAM! Books-a-Million | Barnes & Noble | BookPeople
Hudson Booksellers | Indie Bound | Indigo | Powell’s | Target | Walmart
Dinner Ideas (Whole30 compliant)
Shared on: A Calculated Whisk
About the Recipe: This is a sort of Latin American beef hash, seasoned with cumin and fancied up with raisins, olives, and plantains. Cooking time? 30-35 minutes.
Cookup Tips: Boil the plantains, make the spice blend, and prep the garnishes in advance. Store everything in separate airtight containers in the fridge. Just before eating, cook the meat and combine with the plantains.
Shared on: Stupid Easy Paleo
About the Recipe: Silky, garlicky greens tossed with tender potatoes and quick Italian sausage come together for a very comforting bowl of bold flavors and good health. Cooking time? 30-35 minutes.
Cookup Tips: Boil the potatoes, wash and cut the kale, and mix and cook the sausage. Store everything in separate airtight containers in the fridge, then follow the instructions to bring it all together.
Shared on: Popular Paleo
About the Recipe: This recipe is like a homemade, way tastier, so much healthier version of sticky Chinese chicken wings. Cooking time? 40-45 minutes.
Cookup Tips: Prepare the sauce and store it in the jar in the fridge. Brown the chicken and steam the broccoli; store both in separate airtight containers in the fridge. When it’s time to eat, simmer the sauce and pour over the chicken in a baking dish. While the chicken cooks, stir-fry the broccoli in a nonstick skillet with the sesame oil until hot.
About the Recipe: I actually did a bunch of research to find the Colonel’s secret recipe from Kentucky Fried Chicken to figure out the seasonings in the coating. I think it worked! Cooking time? 30-35 minutes.
Cookup Tips: Season the ground chicken and form the meatballs. Prep the fried chicken coating. Wash and cut the collard greens. Store everything separately in airtight containers in the fridge, then follow the directions for cooking the meatballs and greens.
Shared on: Mark’s Daily Apple
About the Recipe: This is like the best chicken-fried steak you ever had, only healthier and lighter. Cooking time? 30-35 minutes.
Cookup Tips: This one needs to be made to order, but it only takes half an hour!
Condiment (Whole30 compliant)
Cookup Tips: This is one of my very favorite recipes from Well Fed 2! 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.
Bonus Treat (Whole30 compliant)
Cookup Tips: The crisp air of fall has returned to Vermont, so I’m sending you a little taste of New England with this recipe. It takes just a few minutes to make, and it doesn’t wake up the Sugar Demon, but it’s warm, comforting, just a little sweet, salty, crunchy… basically, all the things that are good.