We’re halfway through the Summer ’19 Whole Life Challenge! We’re exploring two new Paleo cookbooks that we found at our public library – “Sheet Pan Paleo” by Pamela Ellgen and “Paleo Comfort Foods” by Julie & Charles Mayfield. We’ve had success adapting recipes from both, though I’m currently favoring the ease and simplicity of Ellgen’s recipes. This is a week of doubles – two different paleo biscuit recipes and two different turkey meatball preparations. Both of the meatballs rock; read on to learn which biscuit reigns supreme!
Brunch – When I saw recipes for Breakfast Sausage with Paleo Biscuits and Dairy-Free Gravy in the Mayfield cookbook, I had to give them a try. Our favorite part by far were the sausage patties, which we’ll definitely make again.
Breakfast extra – I made a second batch of biscuits week which we liked better. We named them Simple Paleo Biscuits because this second recipe is much simpler and uses almond flour exclusively (no coconut flour), producing a nicer flavor and more pleasant texture.
Sunday- I love hiding vegetables from my boys, in plain sight! Mixed into these Easy Turkey Meatballs are zucchini, carrots, and chives. We served the meatballs with regular spaghetti for the boys, and roasted a Spaghetti Squash for the adults. Our homemade Roasted Tomato Sauce was a highlight of the meal.
Monday- We were surprised by how easy the Georgian Pecan-Crusted Trout was to prepare and how fast it cooked. We worried the pecans would burn but the toasted and pan-fried nut coating was perfect, and the rich sweet and salty Roasted Balsamic Brussels Sprouts with Bacon was an awesome side.
Tuesday- Chicken Adobo with Butternut Squash is a sweet and spicy one-pan meal based on a traditional Filipino recipe; the butternut squash is naturally sweet and the Serrano chilies in the marinade are delightfully spicy. After marinating overnight, the chicken thighs are bursting with flavor!
Wednesday- I hid a carrot and some red bell pepper in the oregano-seasoned Middle Eastern Turkey Meatballs to ensure our boys ate their veggies, since we served their meatballs on a brioche bun. For the adults, our meatballs sat atop a bed of greens dressed with a lovely fresh tahini-lemon dressing. We added brightly colored cherry tomatoes to this savory Paleo salad for a pop of sweetness, and avocado slices for creaminess.
Thursday – When a colorblind husband prepares the Chile Verde, it may turn out Chile Roja instead. 🙂 Regardless, this slow-cooked pork tastes amazing. The recipe produced enough shredded meat to cover two family dinners plus lunch burritos for the boys.