Five Paleo Dinners To Cook Next Week #68

We’ve been planning it since before Dave and I even moved to Prague. It necessitated the creation of a 6-page notated itinerary and 15 reservations. And it is awesome. It’s the Epic Prague Staycation.

It starts tomorrow when my parents arrive in Prague!

We’re taking them to many of our favorite places: Vyšehrad, the farmer’s market, Café Savoy, Český Krumlov—plus the must-see spots in Prague that are still a treat for us: the castle, the Lennon Wall in Mala Strana, a concert in the Spanish Synagogue… and a few surprises that I can’t list here because that will ruin the surprise for my mom and dad.

This week’s collection of recipes combine comfort with surprises to add a little kitchen adventure to your week: stew with exotic spices, standard tuna fired up with jalapeños, cole slaw with a Thai influence. Happy cooking!

Dinner Ideas (Whole30 compliant)

Paleo Rogan Josh from Well Fed

Cookup Tips: This curry is simple to make, and it’s very, very luscious. You should probably make a double batch; I’m not even kidding. This recipe is great for Cookup day because once you get it going, you can just forget about it while it simmers in the background.

Recommended Sides: Cauliflower Rice is definitely the way to go. If you’re feeling fancy, you could opt for Cauliflower Rice Pilaf instead and make some Mint Chutney, too.

Thai Yummy Salad from Well Fed Weeknights

Cookup Tips: This salad is bright, crisp, fresh, and load with irrestible umami. You’ll need to add protein to make a complete meal: roasted chicken, poached shrimp, and cooked salmon are the best choices. (Use a rotisserie chicken from the grocery store or canned salmon to make it über-easy.) You can make the dressing and cut all the veggies in advance and store them in covered containers or baggies, then when it’s time to eat, just toss and devour.

Recommended Sides:  You really don’t need anything else, but if you wanted to make a layered Thai bowl with Oven-Roasted Cauliflower Rice on the bottom, salad in the middle, and a some hot-from-the-stove chicken on top, I wouldn’t stop you. The contrast of hot rice with cool veggies is pretty awesome.

Firecracker Tuna Salad

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.

Recommended Sides: Colorful veggies are the way to go: Simple Red Cabbage Salad, a bed of baby spinach, and lots of crudité with Cumin-Lime Dressing for dipping.

Fiesta Pork Chops from Well Fed 2

Cookup Tips: This one really tastes best when you make it fresh, but it’s a fast recipe!

Recommended Sides: I like these chops with green beans (steamed and tossed with ghee), Mashed Cauliflower, or boiled potatoes with ghee. You could also do a simple sauté of wide strips of onion with green and red bell peppers and a pinch of chili powder.

Paleo Pad Thai from Well Fed

Cookup Tips: Make all the components during your cookup—roast or grill the chicken, cut the veggies, roast the spaghetti squash, make the Sunshine Sauce—then when it’s time to eat, you’re, like, 10 minutes from slurping the squash noodles.

Recommended Sides: This has everything you need for a complete meal, but if you made the Thai Yummy Salad above, you could have a two-course Thai meal, and that would be rad.

Condiment (Whole30 compliant)

Best-Ever Stir-Fry Sauce from Well Fed

Cookup Tips: You can make this during your Cookup in under 10 minutes, and it stays fresh in the refrigerator for 1-2 weeks. That means you can make a simple stir-fry in less time than it takes to order take-out.

Staple (Whole30 Compliant)

Perfectly Peelable Hard-Boiled Eggs

Cookup Tips: Make a dozen hard-boiled eggs during your Cookup and add them to meals all week long! You could chop them and sprinkle over the Thai Yummy Salad, slice them to eat alongside Firecracker Tuna, toss slices into your Pad Thai during the last sauté step, or use them to make Pickled Eggs to add zing to your salads.

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