We’re still playing the Whole Life Challenge, so this week’s recipes are mostly Paleo (or paleo + rice). We had fun this week, enjoying Paleo Pumpkin Pancakes for dinner mid-week, experimenting with pork belly, and loving Strawberry Cashew Chia Pudding (Vegan). Friends joined us for dinner over the weekend, and I appreciated what good sports they were about trying new foods. I hope you’re equally as open to experimenting in your own kitchen with one or two of these recipes!
Saturday – We had friends for dinner and wanted to make something special. Our older son loves Chicken Mole; it’s one of his favorite dishes. We found a recipe for Paleo Mole in “Sheet Pan Paleo” by Pamela Elgen, and with a few modification, prepared Paleo Mole Chicken with Roasted Sweet Potatoes. We served a fresh raw Zucchini Salad as well; there’s a link to that recipe further down this post.
Breakfast- My husband has become skilled at making nut milks. He made Strawberry Cashew milk, and then used one cup of it to prepare Strawberry Cashew Chia Pudding (Vegan). I served it with fresh strawberries and mango, salted pistachios, and unsweetened coconut flakes. Amazing!
Sunday Sides – I grouped two side dishes together this week, because they’re both super-versatile and can be served alongside any main dish, or eaten alone as a snack. The Zucchini Salad is fresh and light, and the Roasted Shishito Peppers are savory, with just the merest hint of heat.
Monday – Last year, I bought a copy of “The Dairy-Free Kitchen” by Ashley Adams. I highly recommend it for anyone with a dairy allergy. We adapted a recipe that originally included Chicken to prepare Salmon in Almond Cream Sauce. It’s a really simple recipe that produces an elegant, delicious meal.
Tuesday – We’ve cooked hundreds of meals with bacon, but this was our first time using Pork Belly in a recipe at home. We followed the recipe from “Japan: The Cookbook” to the letter, and learned a few tips that will improve upon the original Pork Belly with Green Beans.
Wednesday – Every once in a while I like to plan “breakfast for dinner”. We love breakfast foods, and it makes my kids’ eyes light up to hear that we’re having pancakes, french toast, or eggs for dinner. Before we returned “Paleo Comfort Foods” to the library, I wanted to try Julie & Charles Mayfield’s recipe for Paleo Pumpkin Pancakes. I’m glad I did.
Thursday – By the end of the week, we usually have a few wilting veggies left in our fridge which we try to find creative ways to use. This week, we pulled some ground pork from the freezer, and prepared a fast, Asian-inspired Ground Pork Stir-Fry with broccoli and bell peppers. The awesome thing about this recipe is that you can swap in any ground meat or tempeh for the protein, and mix and match veggies, and make a delicious dinner!