Oh, the bunless burger! It's the safe refuge of the paleo eater in a non-paleo world. From low-rent burger joints to higher-end restaurants, you can...Read More
Five Paleo Dinners to Cook Next Week #95
It’s another trip around the world via recipes! We start in Cuba for meatballs studded with raisins, olives, and almonds, then sail across the ocean blue to the UK for Shepherd’s Pie. After that comfort food, we head southeast to Thailand for Tod Mun Chicken Cakes and beautiful beaches—then we curve slightly northwest to India for spicy Tandoori Chicken before we end up at home with good ol’ American burgers. Happy
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!
Recommended Sides: Try this simple, incredibly delicious salad: butter lettuce, cucumber, tomato, scallions, and avocado with Garlic Sauce; the sauce is also awesome on the meatballs). Want some resistant starch? Add Pan-Fried (yellow) Plantains or Crispy (green) Plantains. You can boil the plantains in advance, so when you’re ready to eat, all you need to do is fry ’em up.
Cookup Tips: This tastes better as it sits in the fridge, so I recommend you eat it 2-3 days after you bake it. You have two options: (1) Make the topping and meat, then store them separately in the fridge. When you’re ready to eat it, assemble and bake. (2) Make the whole recipe and store the completed casserole in the fridge, then reheat before eating, covered with foil, in a 300F oven until it’s hot and bubbly. This can take 45-60 minutes.
Recommended Sides: You really don’t need one, but Mustard Garlic Brussels Sprouts taste awesome and can be roasted in the oven at the same time as the Shepherd’s Pie!
Tod Mun Chicken Cakes
Cookup Tips: The meat “dough” can be made 1 day in advance then cooked—or you can cook the chicken cakes completely during your Cookup and re-heat just before eating. They’ll stay fresh and tasty for 5-6 days after cooking.
Recommended Sides: These taste great on a pile of Oven-Roasted Cauliflower Rice—or a lovely salad of butter lettuce and red onion topped with Zingy Ginger Dressing.
Tandoori Chicken with Curry Pineapple Fried Rice
Cookup Tips: Start the marinade process during your Cookup and cook the chicken the next day. The Mint Chutney can be made on cookup day and stored all week. Chop the raw cauliflower into rice and store in a covered container in the fridge until you’re ready to make the whole recipe.
Recommended Sides: None required! YAY!
Cookup Tips: Burgers cook so fast, I recommend you make these just before eating. The link above takes you to my roundup of delicious burger toppers ’cause there’s nothing better than a “sporty supper” the night before a holiday. If you have Well Fed Weeknights, there are eight fantastic bunless burger ideas in the Burger Night recipe.
Recommended Sides: Again, you might want to have raw veggies or a tossed salad, but if you feel up to it, fries are the way to go: Crispy Oven-Baked Sweet Potato Fries, Herb Parsnip Fries, or Classic Diner-Style Home Fries—don’t forget the Kickass Ketchup! You can prep all the potatoes in advance, then throw them in the oven while you cook the burgers.
Condiment (Whole30 compliant)
Spicy Coconut Mayo
Cookup Tips: This is delicious on a green salad, or dabbed on top of Oven-Fried Salmon Cakes or Egg Foo Yong. It’s fresh in the fridge until the expiration date on the egg you use to make your mayo.
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