This is the time of year when Dave and I usually start packing our bags to head off on European adventures, but other shenanigans are...Read More
Five Paleo Dinners To Cook Next Week #69
As you’re reading this, my parents are visiting us in the Czech Republic for the first time. In fact, right now, this minute, we’re on a little get-away to the town of Český Krumlov, probably sitting by the river and—I hope—eating some lovely dark chocolate and sipping a decaf americano.
The town of Český Krumlov looks like it popped off the pages of a fairytale. See?
As you know, my family loves to eat, so we’ve taken my parents to some of our favorite restaurants here in Prague. In addition to Czech classics, we’ve enjoyed Vietnamese, Balkan, and Turkish restaurants, and—at our house—homemade Greek Beef Stew. Since you can’t physically be here with us, I pulled together representative recipes from my archive so it’s almost like you’re eating with us. Have fun in the kitchen!
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!
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: The meat “dough” can be made 1 day in advance then cooked—or you can cook the çevapçiçi 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! The original recipe calls for grilling, but you can also make these little guys in the oven: 425F for 20 minutes or so.
Recommended Sides: These taste great on a pile of Oven-Roasted Cauliflower Rice and do not skip the Ajvar recipe below! On our travels, we also ate these with shopska salat: a chopped salad of cucumber, tomato, onion, and bell pepper dressed with lemon juice and extra-virgin olive oil. It’s very similar to my Turkish Chopped Salad.
Cookup Tips: Prepare for future food emergencies! Make a batch of Greek Beef Stew divide it into BPA-free containers, and sock it away in the freezer for when you’re So Over Cooking, but still want/need to eat something delicious and healthy.
Turkish Dinner: Grilled Chicken | Baba Ghanoush | Turkish Chopped Salad
Cookup Tips: The chicken really does taste best when it’s fresh off the grill, but during your Cookup, you can roast the eggplant and chop the veggies for the Turkish salad. When it’s time to eat, toss the salad and let the baba ghanoush come to room temp while you grill the chicken.
Recommended Sides: You really don’t need anything else, but if you wanted to earn bonus points, you could make a batch of Cauliflower Rice Pilaf.
Go-Alongs (Whole30 compliant)
Cookup Tips: Make this during your Cookup and add zing to your meals for weeks! It’s great on the çevapçiçi, bunless burgers, grilled/roasted chicken, and fish. The original recipe calls for grilling the peppers, but you can roast them in the oven.
Cookup Tips: This tastes best about 1 hour after assembly, so make it the same day you want to eat it. We’re eating ours alongside the beef stew, so I made the stew in advance (and froze it), and I’ll prep the orange salad just before dinner.
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