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 #45
I have a slightly sore throat and a stuffy head. I just want to eat all the broth-y, comforting things. I cannot get enough bone broth or herbal tea down my throat right now; I’m practically swimming in soothing, warm liquids from the inside out.
I thought you might enjoy a culinary cuddle, too.
So this week’s collection includes five warming, easy dinner recipes, plus the most comforting of condiments and a spicy, crunchy treat. I’m snuggling under a blankie until my head is clearer and the election is over, whichever comes first. Wishing you an unstuffed nose and peace of mind.
Loving reminder: The presale for my new cookbook Well Fed Weeknights is on right now! You can pre-order Well Fed Weeknights so many awesome places, including my online store. I encourage you to support your favorite local bookstore by pre-ordering there—or use these links to order online.
Amazon | Amazon Canada | Amazon UK | BAM! Books-a-Million | Barnes & Noble | BookPeople
Hudson Booksellers | Indie Bound | Indigo | Powell’s | Target | Walmart
For sneak preview recipes from Well Fed Weeknights, be sure to treat yourself to the sampler: 70 pages from the book, including 18 recipes—and enjoy that flip video that Dave and I made with our ultra-pro, video-making skills. Flipping pages is much harder than it looks.
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 great, so think about a double batch.
Recommended Sides: The stew has everything you need, but if you want to add more veggies, you could throw some raw baby spinach in the bottom of the bowl, or make a crisp green salad with creamy Ranch dressing.
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.
Cookup Tips: This can be made during a Cookup, but it really only takes 10 minutes, so you can throw it together at the last minute, too.
Recommended Sides: This recipe includes protein, veggies, and fat, so you don’t need to add a thing—but if you want more (more is almost always better), a green salad with Creamy Italian Dressing would be great (and you can make the mayo ahead of time for the dressing).
Cookup Tips: This also tastes even better after a few days in the fridge, so you can make it up to 5 days in advance. It, too, freezes very well, so again: 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: It’s also tasty with Mint Chutney.
Cookup Tips: There are two prepping options for this bad boy: prep some of the raw ingredients in advance during your Cookup (roast the walnuts, pre-cook the apples), then bake the apples and brown the chops when you’re ready to eat… or do the whole shebang in advance and reheateverything in the oven before eating (350F, covered in foil).
Condiment (Whole30 compliant)
Cookup Tips: Make this during your Cookup and add flair to your meals all week. It’s great on salads, sure, but you can also drizzle it on hot vegetables or a roasted chicken breast (with hot sauce for instant “Buffalo”), plop it on a bunless burger, and use it as a dipper for roasted sweet potato wedges.
Treat (Whole30 compliant)
Cookup Tips: These take about 20 minutes to make and they add flavor to your meals for weeks! They’re a crunchy addition to tossed salads, and I sprinkled them on my breakfast yesterday: a quick hash made of leftover roasted chicken thighs, steamed chard, and Japanese sweet potatoes, cooked in duck fat until everything was crisp and caramelized. You might also sprinkle these on roasted sweet potatoes, on top of soup, or mix with some raisins for a quick snack.