As we get closer to our move — 11 days and counting! Our one-way airline tickets for Sunday, July 6 are purchased! — it's becoming...Read More
Five Paleo Dinners To Cook Next Week #57
Today’s lesson in Czech class focused on ordering food and drinks in restaurants—a topic in which I am passionately interested. For homework tonight, we have to write a restaurant scene with dialogue between a customer (host) and server (číšník or servirka).
You guys, I’m so excited about making up my pretend Czech restaurant menu!
There will definitely be a soup course and some beer snacks and dessert. I mean, it’s my pretend meal, so it may as well include a creamy soup and crispy schnitzel and a decadent dessert that’s all magically paleo (because it’s all imaginary).
In other exciting news, I bought tickets today to see The Cult at The Roxy here in Prague. The last time I saw The Cult was with my brother in 1985. I think it was in Allentown, Pennsylvania, and I was seventeen years old. The Cult were supporting their Love album (She Sells Sanctuary | Rain | Revolution) and opened for Billy Idol. I know exactly what I was wearing: black oversized t-shirt, leopard-print capri tights, black mini skirt, black high-top Converse, and about a billion black jelly bracelets. I could very possibly wear the exact same outfit on July 2.
What?! (Cože?!) It’s always the ’80s in my imagination (where Czech food is paleo, and I speak the language effortlessly).
Here are paleo/Whole30 recipes you can cook next week that are truly tasty and easy-to-make—no imaginative flights of fancy required. But you are welcome to rock out to The Cult in your Converse while you cook.
Dinner Ideas (Whole30 compliant)
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! For the yucca, boil it during your Cookup, then bake at the same time as the meatballs for an easy sheet pan dinner.
Recommended Sides: A side of leafy greens is a good idea, and if you might want to blend a batch of Lizard Sauce for dipping! (Special thanks to the fabulous Steph Guadreau for the photo of the Yuca Fries.)
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, parsnip fries would be pretty awesome.
Cookup Tips: This recipe takes only about 35 minutes to prepare, so I recommend you make it “to order,” but you can get a jumpstart during your Cookup by making the Jerk Seasoning and cutting up the chicken and veggies. When it’s time to eat, all that’s left to do is stir-fry and simmer.
Cookup Tips: These hold up great in the fridge and reheat (and freeze) beautifully, so they’re perfect for Cookup action. Mix homemade mayo with grainy mustard for a quick, delicious sauce.
Recommended Sides: Veggies that can be made in the oven are nice because you’ve already got the oven going, so how about Oven-Roasted Cauliflower Rice, Sweet Potato Fries, or Mustard-Garlic Brussels Sprouts?
Cookup Tips: This recipe is pretty much made from leftovers, so if you cook chicken, beef, pork, or shrimp during your Cookup, you can toss it into an Egg Foo Yong patty with whatever leftover veggies you have on hand.
Recommended Sides: You can stick with the Asian theme and cook up a batch of Cauliflower Rice, or do a diner-style mash-up and make some Home Fries or Sweet Potato Fries instead. You can do prep on all the veggies for sides during a Cookup, then finish them at dinner time.
Something Soothing (Whole30 compliant)
Cookup Tips: Yes, it’s true: I’m the weirdo that likes to sip hot soup even when it’s hot outside. What can I say? It’s comforting, and it’s a good way to get a daily dose of bone broth. Let this soup simmer on the back of the stove during your Cookup, then enjoy a mug every day. Try it for breakfast!
Something Creamy (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 cooked chicken, plop it on a bunless burger, and use it as a dipper for roasted sweet potatoes.