I tried to deny it, but I can't resist. The internet has given me Pumpkin Fever. Everywhere I click, there are orange-colored treats beckoning me...Read More
Five Paleo Dinners To Cook Next Week #74
It’s my favorite time of year again! The leaves are colorful and crunchy underfoot. The skies are moody, and wind whistles around the corners. Witches, werewolves, vampires, and ghosts are really owning their awesomeness.
And Dave and I moved straight into vampire territory.
Or, at least, I amuse myself by thinking so as I clack along the cobblestones in the dusk.
I’m reading an engrossing and emotional book called The Comet Seekers—I have no idea what’s going to happen or even what kind of story it is yet… which I love—but I’m also very tempted to lose myself in The Historian again. (Why I love it.) Maybe I’ll treat myself this weekend since I won’t be trick-or-treating for candy.
I’ll also be making my Vampire-Fighting Stew because I don’t really think there are blood-suckers in my neighborhood, but one can never be too careful. In addition to that garlicky stew, this week’s suggestions include lots of colorful dinner ideas to counteract gloomy skies and chilly temps. Boo! And happy cooking!
Dinner Ideas (Whole30 compliant)
Cookup Tips: This tastes even better after a few days in the fridge, so you can make it up to 5 days in advance. It also freezes very well, so think about a double batch. It tastes really great on a bed of shredded cabbage that’s quick-sautéed withe a little olive oil, or on top of sauerkraut as show in the photo. Either way, Dracula’s in trouble, and you’ll enjoy every bite (of the food, not from the vampire).
Recommended Sides: Mashed Cauliflower, boiled potatoes, sauerkraut, or sautéed cabbage.
Cookup Tips: This is the perfect meal for a weeknight if you cook the beef and veggies—and grate the cauliflower for the cauli rice—during your Weekly Cookup. You can even make the sauce in advance and store in the fridge for up to 5 days, so when you’re ready to eat, it’s just a matter of assembling the ingredients on your plate.
Recommended Sides: No sides needed!
Cookup Tips: This tastes even better after a few days in the fridge, so you can make it up to 5 days in advance. It also freezes very well, so think about a double batch. It tastes really great on a bed of Cauliflower Rice; you can turn the head of cauli into rice in advance, then store it in the fridge until you’re ready to cook it.
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.
Treats! (No tricks.)
Cookup Tips: Sure, I might be alone in thinking that cauliflower is a treat, but this recipe is delicious and might help you fight zombies, so… win all around. It pretty much takes care of itself in the oven and then you can eat it anytime you need veggie super powers.
Cookup Tips: I don’t feel like I need to do a hard sell on this cake. But I will say that this is one of the first grain-free cake recipes I ever played around with, and it’s still my favorite. If you’re feeling the pumpkin, but want more options, how about Maple-Pumpkin Macaroons or Spicy Pumpkin-Spiced Pepitas?!
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