Five Paleo Dinners to Cook Next Week #94

Looking back over the recipes I selected for this week, I’m realizing everything is very citrusy and bright—both in color and flavor. Why not celebrate the sun and longer days with a rainbow of flavors?! I guess the takeaway is…

When life hands you lemons, make coleslaw.

Or something.

As you read this, I will be exploring Leeds in the UK and, probably… I hope… eating fish and chips in a pub with a great book as company. Wishing you a week of colorful meals and just the kind of books you like.

Dinner Ideas (Whole30 compliant)

Classic (Paleo) Coleslaw

Cookup Tips: This needs protein for a complete meal; I really like it with Bunless Burgers and Citrus Carnitas. The Coleslaw tastes fresh for 3-4 days, so you can make it in advance.

Recommended Sides: If you want to really push the whole picnic vibe, you could also make a batch of Classic Potato Salad.

Piña Colada Chicken

Cookup Tips: This takes just 35 minutes to cook and holds up great in the fridge, so you can make it in advance, then reheat when it’s time to eat.

Recommended Sides: The obvious choice is oven-roasted cauliflower rice, but you could also use the oven fries technique in this Spicy Nigerian Beef Street Fries to make a fusion of all-American fries and tropical chicken. What can I say? I like fries with everything!

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 also make this Thai Yummy Salad or Thai Pink Grapefruit Salad, you could have a two-course Thai meal, and that would be rad.

Citrus Pork Carnitas

Cookup Tips: This can be made over the course of a lazy weekend day, then turned into kickass meals all week long. It requires almost no hands-on work, and it’s crazy good.

Recommended Sides: I know I’ve been pushing plantains a lot lately, but pork+plantains is such a delicious equation. And it’s choose your own adventure: you can go for Crispy (green) or Sautéed (yellow). For Crispy, you can boil the plantains in advance, then crisp-up just before eating. The carnitas are also awesome with this Cucumber-Pineapple Salsa and Cauliflower Rice with your favorite salsa.

South Indian Curry

Cookup Tips: This curry is ridiculously easy to make and so luscious and comforting! You’ll need to add protein to this to make it a complete meal: roasted chicken, poached shrimp, browned ground beef or lamb, or cooked salmon are all good choices. (Use a rotisserie chicken from the grocery store or canned salmon to make it über-easy.) Or try it for breakfast topped with a few fried eggs! Make the sauce during your cookup, then just reheat with your favorite protein when it’s time to eat.

Recommended Sides: Cauliflower Rice is very nice.

Treat (Whole30 compliant)

Caramelized Coconut Chips (Whole30 approved)

Cookup Tips: These take about 5 minutes to make, so make them “to order” when you need a little snack. Or make a batch ahead of time to sprinkle on your Pad Thai or South Indian Curry.

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