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Read MoreFive Paleo Dinners To Cook Next Week #89
So… there’s a recipe in this week’s collection that might be a hard sell (hello, liver!), but trust me when I say that the recipe for Beef Liver with Parsley-Onions and Lemon is delicious—and as a reward, you can make yourself my super-fun, super-fast Grain-free Greenola. Yes, it’s a little bit of bribery, but what’s a little bit of healthy extortion among friends?
Dinner Ideas (Whole30 compliant)
Chinese Five-Spice Pork Ribs
Cookup Tips: I love a recipe that’s basically, “Plug in the slow cooker.” These ribs are not much more complicated than that, and if you make a lot, you’ll have luscious meat to use in other dishes all week. Like this! Or this.
Recommended Sides: I think the only real option is Cauliflower Rice and a salad (butter lettuce, cucumbers, red bell peppers, pumpkin seeds) with Zingy Ginger Dressing.
Beef Liver With Parsley-Onions & Lemon
Cookup Tips: I know! I know! Liver is probably not on your favorite foods list. But trust me: This recipe is really tasty! I recommend cooking this at meal time, rather than in advance. It’s ready in about 20 minutes.
Recommended Sides: This would be really nice with Oven-Roasted Cauliflower Rice, BUT… in my mind, if you’re eating liver, you deserve a treat, so I’d make the oven-fried french fries that are explained in this recipe.
Chicken and Dumplings Soup
Cookup Tips: This recipe is perfect for a lazy weekend day, when it can just do its own thing in the backgroundan—and it reheats great, so it’s perfect for when you don’t want to cook. Reheat and eat!
Recommended Side: Yes, it’s cliché, but it’s a delicious cliché: Soup and salad is classic. Top a green salad it with “Good Seasons” Italian Dressing and call it done.
Italian Hoagie Salad
Cookup Tips: This recipe is from Well Fed Weeknights, and it’s one of my favorite recipes ever. It’s the best part of a sub without the bun, and it can be thrown together in about 10 minutes. This taste best when it’s tossed just before eating, but if you wanted to get a jump on it, you could pre-julienne the deli meats.
Recommended Sides: It’s everything you need in one delicious bowl!
Gyoza Meatballs
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!
Recommended Sides: Cauliflower Rice is always a good choice—or sauté snow peas in ghee and sprinkle with sesame seeds and salt. A salad of butter lettuce, radishes, and cucumbers with Zingy Ginger Dressing would be tasty, too.
Treat (Not Whole30 compliant)
Grain-Free Greenola
Cookup Tips: This granola stays crisp in a covered container for about a week—if it lasts that long! You can roast it in the background while you make the main components of your Cookup.
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This is intriguing. What type of kale did you use? Is it the dark green Lacinato (aka Dino) variety, or a different variety like curly kale? Thanks!
I used the curly kind, but any variety will work.
Yay for liver! I have to confess I haven’t tried beef liver (or at least not as an adult) so this could be a good starting point. We are a citrus free house but I usually find white wine vinegar works as a replacement. The greenola sounds awesome too, definitely on the recipients wish list.
Yes, white wine or champagne vinegar—or balsamic!—will work in place of the lemon. Enjoy!