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Five Paleo Dinners To Cook Next Week #58
I’d been trying not to think about it. The paperwork had been collected and notarized, the interview had been conducted, the fee had been paid. All that was left to do was wait and try to be patient. Then, on Monday, when I got home from a long walk around Prague with a dear friend, I got the news:
Our visas were approved!
We’re official residents of the Czech Republic for one glorious year. YAY!
For now, I’m putting out of my mind the eventual visit to the Ministry of the Interior to apply for an extension (and our upcoming visit to register with the Foreign Police… it sounds so intimidating.) Right now, we’ll celebrate and forget about bureaucracy for a little while.
How did I celebrate? I took a nap. On the couch. With all the windows open and rain falling energetically and noisily outside. I went down hard! It’s like my brain decided there was no need to be vigilant for a little while. “Our home is secured. What d’you say we take a little break for a bit?!”… and ZONK.
Our sweet little apartment has really begun to feel like home, and I’m very happy we have the permission to stay here. The recipes I’ve collected for you this week represent dishes from around the world, and they can be made in large-ish batches so you have leftovers for breakfast and dinner. I hope these meals help you feel comfy, cozy, and at home.
Dinner Ideas (Whole30 compliant)
Cookup Tips: Meatball “dough” can be made one day in advance and cooked the next day; cooked meatballs are good for about a week in the fridge, and they freeze well, so a double batch is a great idea!
Recommended Sides: These are nice served on a bed of Oven-Roasted Cauliflower Rice (and both can be baked at the same time, same temp!) and drizzled with Moroccan Dipping Sauce. You can grate the raw cauliflower into rice and store it covered in the fridge to cook just before eating. Moroccan Dipping Sauce tastes fresh for about 4-5 days.
Cookup Tips: This recipe tastes best when it’s made just before you eat it, but it’s so worth it! The original recipe calls for grilling, but you can also make this on the stovetop. Coat the chicken in the “breading,” give it a quick sauté in a little fat in a skillet, then finish in a 400F oven for 15-20 minutes, until it’s browned outside and its juices run clear when poked with a fork.
Recommended Sides: These taste great on a pile of Oven-Roasted Cauliflower Rice and do not skip the Cucumber-Pineapple Salsa! You will also be pretty happy if you make either Crispy (green) Plantains with Garlic Sauce or these Pan-Fried (yellow) Plantains.
Cookup Tips: This is so fast, no need to do anything in advance!
Recommended Sides: To make it a complete meal, you need to add protein. Grilled chicken thighs, baked or grilled salmon, steamed shrimp, and bunless burgers are all awesome choices.
Cookup Tips: You can prep all of the components in advance: poach the chicken, make the mayo, chop the veggies, mix the dressing. Then when it’s time to eat, toss it all together and enjoy!
Recommended Sides: It doesn’t need a thing… YAY!
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, pepper, and a pinch of dried thyme.
Condiment (Whole30 compliant)
Cookup Tips: Make this during your Cookup and add zing to your meals for weeks! It’s great on the Latin American Chicken, Scotch Eggs, sweet potato fries, a bunless burger, grilled chicken thighs, or drizzled over fried eggs for breakfast (or brinner).