Okay, gang—we’re entering the second week of our January jumpstart. You still with me? Good!
Before we dive in, I’ve got a special treat for those of you who’ve embarked on a Whole30 this month: due to popular demand, I’ve created a free downloadable list of all the Whole30-friendly recipes in my cookbook, Nom Nom Paleo: Food for Humans. Click here to get it!
Spoiler alert: Over 100 of the recipes in my book are Whole30-compliant! As the review of our book on the Whole30 site points out:
A few of the sauces and dressings call for honey or some other form of added sugar, but she does her best to give you a Whole30-compliant substitute, like using a pitted date instead of honey in her sriracha. Which means the entire cookbook, right up to Page 249, is almost completely Whole30-friendly.
Haven’t gotten your hands on a copy of my book yet? No worries—here’s another nomtastic batch of recipes to try as you tackle the New Year and punch it in the face!
I love eating leftovers for breakfast, but I know that for many folks, it’s absolutely unthinkable to start the day with something that resembles dinner food. The solution? Throw your leftover meat into a sunny, eggy frittata!
This is a fantastic way to quickly and easily transform that package of ground meat in your fridge into a fragrant and hearty weeknight meal. And don’t be put off by the name—after all, one person’s garbage is another person’s stir-fry, right?
Going Paleo doesn’t mean getting stuck with bland, boring foods. Instead, give your taste buds a big bear hug by making sure you’ve got plenty of delicious sauces and flavor-boosters on hand, like this classic, umami-packed Italian sauce.
The name says it all.
This traditional Catalan preparation of pan-wilted chard, spicy garlic, toasted pine nuts, and sweet raisins is made even better with the addition of salty, crunchy Porkitos (a.k.a. Crispy Prosciutto Chips). But let’s face it: everything is better with Porkitos.
I love kabocha squash. Mildly crunchy on the outside, tender and fluffy on the inside, this simple side makes for a wonderful alternative to steak fries.
This dish takes just 15 minutes—from freezer to table—so if you’re even thinking of complaining that you don’t have time to cook: Shush it, my friend.
Love tender lamb curry but short on time? The beauty of pressure cooking is that you can prepare this dish in a fraction of the time it normally takes. Don’t skip the lemon juice and cilantro—they lend a bright, zingy balance to this hearty recipe.
Really: you must try this. (Just sub out the honey with diced apple if you’re on a Whole30.)