Five Paleo Dinners To Cook Next Week #50

You’ve probably heard the advice, “Do one thing every day that scares you.” Sure, I guess Eleanor Roosevelt had a good point with that one. But how about something a little gentler for 2017?

I say: Try a new recipe every week that delights you.

To that end, here are some easy-to-make, delicious-to-eat paleo and Whole30 recipes that I think you might like. They’re a little spicy, a lot comforting, and might be just the thing you need to shake up your kitchen routine. And because I like you, there’s a recommendation for a comforting hug-in-a-bowl at the end. Consider yourself hugged.

Dinner Ideas (Whole30 compliant)

Greek Beef Stew

Cookup Tips: Prepare for future food emergencies! Make a batch of Greek Beef Stew divide it into BPA-free containers, and sock it away in the freezer for when you’re So Over Cooking, but still want/need to eat something delicious and healthy.

Recommended Sides: How about a lovely Turkish Chopped Salad and some Cauliflower Rice?!

Tandoori Chicken with Curry Pineapple Cauliflower Rice |

Tandoori Chicken w/ Curry Pineapple Rice

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: None required! YAY!

Italian Hoagie Salad

Cookup Tips: It’s the best part of a sub without the bun, and it can be thrown together in about 10 minutes. This taste best when it’s tossed just before eating, but if you wanted to get a jump on it, you could pre-julienne the deli meats.

Recommended Sides: It’s everything you need in one delicious bowl!

Citrus Carnitas

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: I know I’ve been pushing plantains a lot lately, but pork+plantains is such a delicious equation. And it’s choose your own adventure: you can go for Crispy (green) or Sautéed (yellow). For Crispy, you can boil the plantains in advance, then crisp-up just before eating. The carnitas are also awesome with the Cucumber-Pineapple Salsa listed below and Cauliflower Rice with your favorite salsa.


Chicken Paillard with Onion-Pepita Relish

Cookup Tips: This is so fast, you don’t need to do anything in advance. How awesome is that?!

Recommended Sides: This recipe from Well Fed Weeknights includes veggies and protein in one, but if you want to add another veg on the side, the Golden Cauliflower Soup below or Persian-Spiced Winter Vegetable Soup would be great.

Warming Bonus (Whole30 compliant)

Golden Cauliflower Soup

Cookup Tips: This is usually the space where I recommend a condiment or paleo treat, but this week, I encourage you to make Golden Cauliflower soup instead—and eat a cup once a day. Now is an awesome time to get lots of veggies, and soup is so comforting! Make it with bone broth to give yourself a super-gut, and/or add some Vital Proteins Grass-Fed Collagen Peptides for a collagen boost. (If you’re into the soup idea, but not feelin’ the cauliflower, maybe you want Silky Gingered Zucchini or Persian-Spiced Winter Vegetable. Same guidelines re: bone broth and collagen powder apply.)



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  • Laura Halpin says:

    Hello Mel, I just wanted to say you’re doing awesome work! The way I cook has evolved so much over the years and it wasn’t until I discovered you and Well-Fed had I found someone whose style matched my own – and then some. You completely up my game and I appreciate your work so much. Thank you!!

  • Arien says:

    I just splurged and bought Well Fed 2 and Well Fed Weeknights with every intention of gifting at least one of them and sharing the gift of good food. After flipping through the recipes, though, I’m having a LOT of trouble letting go of either of them. I’m sure I’ll end up buying multiple copies, but I just wanted to join the appreciation line-up. Thanks for all your work!

  • Peg says:

    In the past three days, I’ve prepared Blueberry Pie Salad, Tacos with Guacamole and Chicken Pesto Meatballs with Zucchini Noodles from your Well Fed Weeknight book. My sons, ages 15 and 21, and my husband LOVE, LOVE, LOVE the food. Haven’t had any leftovers because they’ve devoured everything. Thank you for the time you put into these recipes – they are delicious. Good luck on your move.

    • Hooray! I’m so happy you and your crew are having fun with the recipes. We eat Blueberry Pie Salad ALL THE TIME. Thank you for letting me know you like the new cookbook—and than you for buying it!