I don't know if it's the 100-degree temps or merely general laziness, but I've been craving super simple meals lately: crisp green salads, grilled chicken,...Read More
Five Paleo Dinners to Cook Next Week #92
All I want to eat is nutbutter right now, so this whole collection of recipes is really just an excuse to urge you to cook the Elvis Burgers—or maybe the original SB&J Burger—because *I* want an Elvis Burger, and if we all eat Elvis Burgers together, maybe we can get the world back on track. At the very least, we will have eaten something really delicious, and some days, that’s the best we can do.
But smart, successful people do not run on burgers alone, so I’m also recommending a luscious Greek stew that tastes better the longer it hangs around, Meat & Spinach Muffins because they taste great and the recipe makes enough to share, Italian Pork Roast because it requires almost zero work, and the Chicken Pesto Meatballs because they are super comforting. Or, if you have Well Fed Weeknights, you can just eat a different burger every day with the Burger Night recipes. I am seriously considering this course of action myself.
Dinner Ideas (Whole30 compliant)
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.
Recommended Sides: This is really nice with Mashed Cauliflower—or mashed potatoes, if you prefer. I also like it with simple steamed green beans tossed with fresh garlic, ghee, and a little fresh mint.
Cookup Tips: These taste great (or maybe better!) on days 2 and 3, and they freeze well, too. Make a batch (or a double batch) on the weekend and enjoy them all week long. They’re delicious as a main meal with a salad, cold out of the fridge for a snack, or sliced in half, grilled in a pan, and topped with eggs for breakfast… plus there are plenty of spice variations so you can keep it interesting.
Recommended Sides: I like these with a simple salad on the side with a luscious dressing (like, maybe, Creamy Italian.)
Cookup Tips: This also tastes even better after some time in the fridge, so you can make the whole shebang during a Cookup and eat it later in the week. It’s also great for freezing!
Recommended Sides: You can serve these on top of Zucchini Noodles—prep the zucchini in advance: julienne it, sweat it, rinse it, pat it dry, and place in fridge until you’re ready to eat— or Spaghetti Squash roasted during your Cookup.
Cookup Tips: This kissin’ cousin to the SB&J Burger tastes best when you make it just before eating. But it’s fast! And so luscious, you won’t even mind having to cook.
Recommended Sides: Plantains or fries are the way to go! You could have Crispy (green) Plantains, or Pan-Fried (yellow) Plantains, or Parsnip Fries, or Sweet Potato Fries. You can prep the plantains and root veggies in advance, so when you’re ready to eat, all you need to do is crisp them.
Cookup Tips: Definitely throw a hunk o’ meat into the slow cooker over the weekend. Future You will be very grateful.
Recommended Sides: Mashed Cauliflower and Zucchini Noodles are both great with this pork. Or if you’re looking for cool salads, try Muffaletta Salad, or a green salad with Creamy Italian Dressing or Good Seasons Italian.
Condiment (Whole30 compliant)
Cookup Tips: Make this during your Cookup and add flair to your meals all week. It’s great on salads, sure, but you can also drizzle it on hot vegetables or a roasted chicken breast, plop it on a bunless burger, and use it as a dipper for roasted sweet potato wedges.