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Five Paleo Dinners To Cook Next Week #46
I’m in serious “batten down the hatches” mode because we’re leaving on our Epic November Road Trip in just eleven days. I’m very excited for our travels, but I also know I need to spend the next week and a half making time to meditate, eating healthy food, and trying to slow down because once we start our trip, I’m going to be, like:
And I will not slow down until December.
Inhale 1-2-3-4, exhale 1-2-3-4.
All of which means I’m trying to keep our food simple, and I could not be happier to have Well Fed Weeknights in my hands right now. Those fast recipes are totally saving my a$$ because I’ve had zero time for a Weekly Cookup lately. I’ve literally been opening the fridge, pulling out raw ingredients, and flipping through Well Fed Weeknights to find a recipe to make rightnow. The good news is that it works… YAY! (I feel like all I’ve been doing is talking about my new cookbook Well Fed Weeknights, but if you missed it somehow, the presale is on now, and you can read all about the book here. It’s a pretty awesome cookbook; you should probably check out the free sampler.)
In the happy case that you are in a calmer state than I, here are five paleo and Whole30 compliant recipes you could make for dinner next week, along with a recommendation for a condiment (ketchup!) to spice up your other meals and one treat that celebrates autumn because IT’S PUMPKIN SEASON!
I included Cookup tips for each recipe, in case you want to do a big Cookup to get ready for the week and included recommendations for sides where it makes sense. Dinner is sorted.
Dinner Ideas (Whole30 compliant)
Cookup Tips: Chop the raw cauliflower into rice and store in a covered container in the fridge until you’re ready to make the whole recipe. You can also cut up the veggies and ham in advance.
Recommended Sides: This really doesn’t really need a side, but if you want extra credit, and extra vegetables, I recommend steamed green beans with garlic, olive oil, salt, and pepper.
Cookup Tips: Start the marinade process during your Cookup and cook the chicken the next day. The Mint Chutney can be made on cookup day and stored all week. Chop the raw cauliflower into rice and store in a covered container in the fridge until you’re ready to make the whole recipe.
Recommended Sides: No sides needed!
Cookup Tips: You can make the meat “dough” up to 3 days in advance, then cook the meatballs when you’re ready to eat them. The sweet potato can be microwaved and cut into strips in advance, then roasted just before eating.
Cookup Tips: Start the marinade process during your Cookup and cook the chicken the next day. You can also prep the veggies and sauce in advance and store covered in the fridge until you’re ready to cook.
Recommended Sides: You will definitely want to serve this on a bed of Oven-Roasted Cauliflower Rice. You can grate the raw cauliflower into rice during your Cookup, then cook it just before eating.
Cookup Tips: This recipe is perfect for a lazy weekend day, when it can just do its own thing in the background. You can also prep the zucchini in advance: julienne it, sweat it, rinse it, pat it dry, and place in fridge until you’re ready to eat.
Recommended Side: Yes, it’s cliché, but it’s a delicious cliché. Make a salad and top it with luscious Creamy Italian Dressing.
Condiment (Whole30 compliant)
Treat (Not Whole30 compliant)
Pumpkin Gingerbread Cake with Maple-Vanilla Frosting (Not Whole30 approved)
Cookup Tips: This holds up great in the refrigerator, so you can make it in advance of your fall festivities, but it’s easy and fast enough to make last minute, too.