I was working on updating a classic American recipe for my Paleo Magazine column this weekend and realized I had no idea how to properly prepare...Read More
Five Paleo Dinners To Cook Next Week #62
I had way too much fun last week—and it was awesome. (Or, as I’d say in Czech: Super! Výborný!) The Cult show at the Roxy put an extra bit of attitude in my step when I went walking on the naplavka with my headphones in my ears. But that meant I was playing catch-up with food and rest all week. And now we’re on our way to Berlin—I’m actually writing this on a big yellow autobus on the highway between Prague and Berlin—to visit a dear friend for fun and to work on a Super Top-Secret Creative Project®.
Sssshhhh… my next project might have something to do with Jane Eyre.
I know! Right?! How exciting is that?!
But, before I can tell you more, there’s a lot of planning and thinking and production work to do.
So, for now, food is the focus! This week, I collected recipes that incorporate plenty of bold flavors but are easy-breezy to prepare. May your kitchen time be effortless so you can direct your energy toward other things that mean a lot to you. Happy cooking! Happy summer!
Dinner Ideas (Whole30 compliant)
Cookup Tips: These succulent meatballs taste best when they’re made just before you eat them, but they’re worth a little bit of pre-dinner hustle!
Recommended Sides: These taste great on a pile of Oven-Roasted Cauliflower Rice, and also pair nicely with either Crispy (green) Plantains with Garlic Sauce or these Pan-Fried (yellow) Plantains. You might also want to garnish with some Sunshine Sauce… just sayin’.
Cookup Tips: These hold up great in the fridge and reheat (and freeze) beautifully, so they’re perfect for Cookup action. Serve them with the leftover mayo from Vietnamese Chicken Salad or with the Spicy Coconut Mayo (below).
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: 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: This is a fast recipe that doesn’t require you to think about it until about 10 minutes before you want to make it. As long as you’ve got ground beef, some fruit, and a jar of nut butter, you have all you need to make this deliciously-weird (weirdly-delicious?) meal.
Recommended Sides: This tastes really great with Classic Diner-Style Home Fries or Crispy, Oven-Baked Sweet Potato Fries. You can prep potatoes in advance, so when you’re ready to eat, all you need to do is finish ’em up.
Cookup Tips: You can prep all of the components in advance: roast the chicken, cook the bacon, make the dressing, chop the veggies (except for the avocado; cut that just before eating). Then when it’s time to eat, toss it all together and enjoy!
Recommended Sides: None needed. That’s a win all around.
Extras (Whole30 compliant)
Cookup Tips: This is shockingly good on a green salad or dabbed on top of the Salmon Cakes or Egg Foo Yong. Make it during your Cookup and enjoy it all week.
Cookup Tips: This is easy to throw together and halfway ignore while you’re going about your business with the rest of your Cookup.