Five Paleo Dinners To Cook Next Week #88

I’ve been reading a lot of travel blogs since we relocated to Prague and plopped ourselves right in the middle of so many easy-to-reach places, and we have a lot of adventures planned for 2018. England! Romania! Hungary! Croatia! Bulgaria! Scotland!

Looking over the recipes I chose for this week, I realized that travel fever found its way into the recipes I picked out for you. With the menu below, we start in Italy, head a bit east to Hungary, travel southeast and across the Indian Ocean to Thailand, then make an epic voyage over the Pacific Ocean to arrive in Latin America.

Have recipes, will travel.

I hope you enjoy your culinary world tour. Have fun in the kitchen!

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.

Hungarian Goulash & Potatoes

Cookup Tips: This tastes best when it’s had a day or two to “age,” so let it bubble on the back of the stove during your Cookup, then enjoy it later in the week.

Recommended Sides: I recommend serving this stew with boiled potatoes and a bright, leafy salad with Go-To Vinaigrette.

Paleo Thai Larb

Cookup Tips: This recipe comes together in under 30 minutes, so make it to order for the freshest taste. You probably have most of the ingredients in your kitchen right now!

Recommended Sides: Again, this really doesn’t need a side, but if want to add a veggies, Oven-Roasted Cauliflower Rice would be great. If you slide it into the oven when you start making the larb, they’ll be finished at the same time!

Tropical Tacos with Jicama Slaw

Cookup Tips: Shred the veggies for the slaw in advance and store them in an airtight container in the fridge. When it’s time to eat, add the lime and cilantro to the slaw and cook the pork.

Recommended Sides: None required! But if you want a little something-something, Oven-Roasted Cauliflower Rice would be great! You can also enjoy a double-dose of the tropics by adding some of the Cucumber-Pineapple Salsa below.

Merguez Meatballs

Cookup Tips: Meatball “dough” can be made one day in advance and cooked the next day; cooked meatballs are good for about a week in the fridge, and they freeze well, so a double batch is a great idea!

Recommended Sides: These would be lovely with a side of Moroccan Orange Salad—and they’re nice served on a bed of Oven-Roasted Cauliflower Rice (both the meatballs and the rice can be baked at the same time, same temp!) and drizzled with Moroccan Dipping Sauce. You can grate the raw cauliflower into rice and store it covered in the fridge to cook just before eating. Moroccan Dipping Sauce tastes fresh for about 4-5 days.

Condiment (Whole30 compliant)

Cucumber-Pineapple Salsa

Cookup Tips: This takes just a few minutes to toss together, and then it adds bold flavor to meats and salads all week long! Try it with the Tropical Tacos above—or with simple grilled chicken or pork chops—or, if you want to be fancy, treat yourself to Crispy Paleo Latin American Chicken.

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