Five Paleo Dinners To Cook Next Week #105

It’s hot and humid here in Prague, and I feel like playing hooky, so I’ve declared today…

Reading Day!

I’m going to park myself in front of BOTH fans with my current book: The Black Angel by John Connolly. It’s a surprisingly dark mystery thriller set in New York City, Prague, and Kutna Hora. I love the descriptions of my favorite city and the Sedlec Ossuary.

Here are five crazy-delicious recipes you could make for dinner next week, plus a sprinkle-it-on-everything condiment that’s also handy when you need a snack. Stay cool, friends!

Dinner Ideas (Whole30 compliant)

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.

Chinese Five-Spice Pork Ribs

Cookup Tips: I love a recipe that’s basically, “Plug in the slow cooker.” These ribs are not much more complicated than that, and if you make a lot, you’ll have luscious meat to use in other dishes all week. Like this Faux Pho! Or this egg foo yung.

Recommended Sides: I like these with roasted sweet potatoes and a salad—butter lettuce, cucumbers, red bell peppers, pumpkin seeds—tossed with rice vinegar, extra-virgin olive oil, salt, pepper, garlic, and a splash of coconut aminos.

West African Chicken Stew

Cookup Tips: This tastes great straight off the stove and after a few days in the fridge, so you can make it up to 5 days in advance. It also freezes pretty well, so think about a double batch. It tastes really great on a bed of Cauliflower Rice; you can turn the head of cauli into rice in advance, then store it in the fridge until you’re ready to cook it.

Recommended Sides: Maybe add a sprinkle of crushed Savory Granola (recipe below).

Bacon-Jalapeño Burger Balls

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:You kinda really need some oven fries with these. You can go for 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 with the meatballs just before eating.

Greek Lamb Souvlaki

Cookup Tips: You can marinate the meat a day or two in advance, but the kebabs taste best when they’re cooked and eaten right away.

Recommended Sides: There are so many delicious options to eat on the side! Lebanese Onion & Parsley Salad, Turkish Chopped Salad, Baba Ghanoush, Grain-Free Pita Bread, Stuffed Grape Leaves, Tahini Dressing, Simple Lemon Spinach… for steam green beans, then toss them with minced fresh tomatoes, garlic, olive oil, and a few fresh mint leaves.

Nibble (Whole30 compliant)

Savory Paleo Granola

Cookup Tips: This can bake in the background while you’re prepping the rest of your Cookup, and you can keep it whole, as pictured, or crush it in a food processor to make “Magic Dust.” I like to sprinkle a little of this on salads to add crunch—or on top of soups like this Sweet Potato or Golden Cauliflower.

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