Five Paleo Dinners To Cook Next Week #102

I’m starting a new project this summer—I’m currently on deadline for another one—and Dave is also in the middle of writing a graphic novel, which is something he’s never done before. It’s very frexciting around here. I took myself for a walk along the river this morning, and we—myself and I—had a very intense conversation about our attitude.

I had to remind myself to be bold.

It’s hard to do new things—new things are fraught with doubt and fear. But they’re also chock full of rewards. Frexcitement! New experiences! They’re packed with potential. Trying something new—when I’m properly rested, watered, and fed—makes me feel like the whole world is awash in previously unforeseen possibilities.

But “properly rested, watered, and fed” is a key part of that equation, and that’s where this week’s recipes enter the picture. They’re bold—big flavors, bright colors—and they’re loaded with nutrition to fuel whatever you’ve got going on right now. Wishing you restful moments and delicious meals that help you be bold.

Dinner Ideas (Whole30 compliant)

Paleo Mofongo with Garlic Sauce

Cookup Tips: You can boil the plantains during your Cookup, then do the sauté step just before eating. And leftovers can be shaped into patties and pan-fried to turn into something new… and crispy!

Recommended Sides: To make this a complete meal, add Roasted or Grilled Chicken Thighs, grilled shrimp, carnitas or bunless burgers to your plate.

Slow Cooker Italian Pork Roast

Cookup Tips: Definitely throw a hunk o’ meat into the slow cooker over the weekend. Future You will be very grateful.

Recommended Sides: Both Mashed Cauliflower and Zucchini Noodles are both great with this pork, but you could also go the cool route and make a batch of Muffaletta Salad or split the difference with Hot Zoodles, Cold Sauce.

Fiesta Pork Chops

Cookup Tips: This one really tastes best when you make it fresh, but it’s a fast recipe! Perfect for a week night that’s, perhaps, testing your patience.

Recommended Sides: I like these chops with green beans (steamed and tossed with ghee), sweet potato fries, or boiled potatoes with ghee. You could also do a simple sauté of wide strips of onion with green and red bell peppers and a pinch of chili powder.

Chicken Shawarma

Cookup Tips: You can cook the chicken in advance, then give it a quick heat-up just before eating. Cut up the raw veggies and store in air-tight plastic containers, and blend a batch of the tahini dressing. Then when it’s time to eat, you just need to assemble.

Recommended Sides: The Shawarma is great on its own, but you could serve it over Potato Home Fries, Basic Cauliflower Rice, or fancy Cauliflower Rice Pilaf. Or get super fancy with grain-free pita bread.

Greens with Potatoes & Sausage from Well Fed Weeknights

Cookup Tips: During your Cookup, boil the potatoes, wash and cut the kale, and mix and cook the sausage. Store everything in separate airtight containers in the fridge, then when it’s time to eat, follow the instructions to bring it all together.

Recommended Sides: It really doesn’t need anything else, but if you want bonus credit, some nice, crisp lettuce and summer tomatoes with Creamy Italian Dressing or ‘Good Seasons’ Italian Dressing would be lovely.

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 Mofongo above—or with simple grilled chicken or pork chops—or, if you want to earn bonus credits, make a batch of Crispy Paleo Latin American Chicken.

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