Our rental house in Vermont has plenty of room to spread out, and frequently, our extra-large dining table is surrounded by Dave's classmates from the Center for...Read More
Five Paleo Dinners To Cook Next Week #53
Our kitchen in Prague is functioning, but I’m still finding my grocery shopping groove and adapting to the electric stove. Our meals right now are mostly pretty simple: cooked protein like roasted chicken thighs or pork chops, with a mesclun salad (and Ume Ocet!), steam-sautéed veggies, and Silky Gingered Zucchini Soup. Although I did manage Romanian Meatballs from Well Fed 2 the other day, and it was so much fun to play with spices again!
But… the week before we left Vermont, I made some of our favorite big-batch recipes to kind of sneak in some familiarity before everything changed.
These are some of my favorite easy, comforting, big-batch recipes.
They are guaranteed to make your week tastier and calmer so you can chase after the other things that are important to you. Happy cooking!
Dinner Ideas (Whole30 compliant)
Cookup Tips: This tastes great straight off the stove and after a few days in the fridge, so you can make it up to 5 days in advance. It also freezes pretty well, so think about a 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: Cauliflower Rice! And maybe a sprinkle of crushed Savory Granola (recipe below).
Cookup Tips: Make the dressing, cook the lamb, and chop the vegetables in advance, then when it’s time to eat, just reheat the lamb, assemble your salad, and dig in.
Recommended Sides: This recipe includes protein, veggies, and fat, so you don’t need to add a thing.
Cookup Tips: The weather is finally behaving like chili season! I recommend you make a double batch of Chocolate Chili this weekend and pop half of it in the freezer for next weekend, so you never have a chili emergency.
Recommended Sides: I like it on top of spaghetti squash, then topped with avocado..
Cookup Tips: If you make a batch of mayo in advance, you can whip up this tuna salad in almost no time. Or use your Cookup time to make a double batch of tuna salad so it’s ready to grab all week.
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: I like these with green beans (steamed and tossed with ghee), Mashed Cauliflower, or boiled potatoes with ghee and parsley.
Nibble (Whole30 compliant)
Cookup Tips: This can bake in the background while you’re prepping the rest of your Cookup, and you can keep it whole, as pictured, or crush it in a food processor to make “Magic Dust.” I like to sprinkle a little of this on salads to add crunch—or on top of soups like this Sweet Potato or Golden Cauliflower.