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...Read More
Five Paleo Dinners To Cook Next Week #47
We’re just four days from the official release date of Well Fed Weeknights, but some sneaky retailers have started shipping early. There have been so many fun shout-outs to the book on social media! Thank you so much, everyone, for sharing our excitement about the new book. Here are few fun snaps from Twitter…
And look at this sweet message from US Wellness Meats. It came at the perfect time: I was feeling decidedly un-super-hero-ish, and this perked me up immediately.
In advance of the official release on November 1, this week’s collection of recipes is a roundup of recipes from the book. It’s five more new recipes from the cookbook… so exciting! (Here’s another five; enjoy!)
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 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: MyRecipes.com
About the Recipe: This is a luscious curry chicken salad with apple, raisins, sliced almonds, coconut flakes, and curry spices, served on a lovely bed of greens.
Cookup Tips: Cook the chicken, make the dressing, toast the nuts and coconut, and cut up the raw veggies; store everything in separate airtight containers in the fridge. When it’s time to eat, toss the chicken with the curry dressing and prepare the salad bed.
BONUS: Watch my video cooking demo!
Shared on: My site
About the Recipe: This recipe delivers the contrasting flavors and textures of a fresh maki roll in a friendly bowl. Avocado! Shrimp! Mango! Happiness!
Cookup Tips: Rice and cook the cauliflower and store it in an airtight container in the fridge. When it’s time to eat, prep the other ingredients while you reheat the rice.
Shared on: An Edible Mosaic
About the Recipe: Faster, healthier, and fresher than take-out—and it’s ready in just 30 minutes.
Cookup Tips: Up to 3 days in advance, make the sauce and cut the veggies and protein; store everything separately in airtight containers in the fridge. When it’s time to eat, velvet the protein and follow the stir-fry instructions.
Shared on: MyRecipes.com
About the Recipe: The ultimate scramble! Frettas are standard fare on menus in upstate New York, and when they’re made the traditional way, they’re like pizza toppings scrambled into eggs. Pepperoni, salami, veggies, ham… YES!
Cookup Tips: Cut the veggies and meats in advance and store them in separate airtight containers in the fridge. When it’s time to eat, get scrambling!
BONUS: Watch my video cooking demo.
Shared on: The Sophisticated Caveman
About the Recipe: This recipe is like an order of Chinese spare ribs that have been thoughtfully deboned, chopped, and rolled into an amiable, no–chopsticks– needed meatball.
Cookup Tips: Prep the sauce and store it in the Mason jar in the fridge. When you’re ready to eat, roll the raw meatballs and follow the directions, starting with Step 4: “Make the magic.”
Bonus Treat (not Whole30 compliant)
Cookup Tips: These are not in Well Fed Weeknights, but a little Halloween treat that won’t release the Sugar Demon seems like a nice idea right about now.