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!
Garbage Stir Fry with Curried Cabbage
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.
Swiss Chard with Raisins, Pine Nuts, and Porkitos
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.
Sautéed Shrimp With Onions and Cherry Tomatoes
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.
Pressure Cooker Indian Lamb Curry Spareribs
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.)
Okay, I gotta hit the sheets. I’m on the road for my book tour, and I need to be bright and shiny when I meet you. I’m going to see you at my upcoming events, right? RIGHT?
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my new cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).
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