You know how when you're daydreaming about packing a little travel case and hopping on the Concorde to Paris (because in your daydream the Concorde...
Read MoreFive Paleo Dinners To Cook Next Week #82
You know how I’ve been complaining for weeks about the gray weather (šedé počasí) here in Prague? THE SUN IS SHINING! It’s been brilliantly sunny and quite chilly for the last three days, and it’s been glorious. I’ve been on at least two walks every day to soak it up. And, looking over the recipes I chose this week, I’m realizing they’re all bright and colorful—almost sunny.
I hope if it’s not sunny where you are, these paleo dinners at least put a little sunshine in your heart. Happy cooking!
Dinner Ideas (Whole30 compliant)
Italian Vegetable Soup
Cookup Tips: This soup is a delicious, comforting, hearty way to eat more veggies. Make it with bone broth for collagen, gut-healing power! This can simmer on the back of the stove while you go about your business with the rest of your Cookup.
Recommended Sides: None required because it’s protein, veggies, and fat in one bowl, but if you want extra credit, a salad with “Good Seasons” Italian Dressing, Creamy Italian Dressing, or Go-To Vinaigrette would be smashing.
Paleo Pad Thai
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 Thai Yummy Salad, you could have a two-course Thai meal, and that would be rad.
Crispy Spiced Chicken Livers
Cookup Tips: These really taste best when you make the just before eating, but they’re pretty quick—and the crispiness makes up for the fact that they can’t be part of your Cookup.
Recommended Sides: I like these with Simple Lemon Spinach, Cauliflower Rice, or boiled potatoes with ghee and parsley.
Curry Chicken-Salad Salad
Cookup Tips: Cook the chicken, make the dressing, toast the nuts and coconut, and cut up the raw veggies; store everything in separate airtight containers in the fridge. When it’s time to eat, toss the chicken with the curry dressing and prepare the salad bed.
Recommended Sides: None required—but you’ll definitely want some pickles on the side, and a little sauerkraut or other pickled vegetables are really nice, too. Make it an Indian feast and have Punjabi-Style Carrot Pudding (link below) for dessert!
Beef Stew Provençal
Cookup Tips: This is a great one to make on the weekend and eat all week. I love to have stew for breakfast: It’s warm, comforting, and very filling—guaranteed to help you power through your morning. And this is one of my all-time favorite recipes; I’ve been making it since my college days.
Recommended Sides: A fresh tossed salad is the best with this—and maybe with Ranch Dressing. The flavors of the herbs are very complementary.
Treat
Punjabi-Style Carrot Pudding
Cookup Tips: This is dead-easy to make and you’ll be so happy to have it in the fridge for a little treat during the week. I recommend you make this last in your Cookup, as a celebration of a kitchen job well done.
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I always love these round ups and your entertaining comments! I’m really excited about the chicken liver recipe as I usually cook up a batch each week and could use some new ideas. I had to laugh when I read that post and I think our younger selves could have been good friends as one of the few foods I actually liked as kid was liver and I classified all my books using the same system used in the where my Mum worked I could play library!
This is awesome! I love the idea of us little nerds, reading books and eating chicken livers. You played library, too! YAY!
Oh, I’d so love to be the person who thinks of a carrot pudding for dessert rather than tons of chocolate.
But, I AM getting there. This looks delicious.
I mean, it doesn’t have to be either/or… it can be AND. 🙂
Oh my goodness, I just tried the chicken livers and it’s one of the most delicious things ever! I added a little cayenne because I had a craving but otherwise stuck mostly to your recipe. It is so good that the first batch went into my mouth as the second one went into the pan! I am so happy right now, thank you so much for this recipe.
Hooray! I love that you’re excited about chicken livers. I mean, I am, too… but not everyone is 🙂