What to Eat This Week: December, Week 2
It’s crazy to think that we’re just a few weeks out from Christmas! To get that cozy comfort food we’re craving without reaching for the Christmas cookies, we’re reaching for some in-season squash. They are still very much in season after all, and this week we’re going to take advantage of their versatility. Plus, they’re filled with healthy fiber, beta-carotene, and vitamin C!
We also have some ultra-filling recipes this week, like Paleo Shepherd’s Pie and Slow-Cooked Ribs, so we’re saving time and sanity by having leftovers on Saturday. My favorite day of the week is the one where I can enjoy the things I’ve already cooked!
Here’s your meal plan:
Orange Mustard-Glazed Pork Chops
are a fabulous way to kick off the week. Packed with flavor, they pair nicely with your favorite steamed or roasted vegetables of choice.
This Butternut Squash Cauliflower Risotto
might seem like a side dish, but it’s packed with nutrients and fiber to fill you up like a main dish. It also pairs nicely with yesterday’s leftover pork chops, if you still have some.
Put that slow cooker to good use with today’s St. Louis Style Slow-Cooked Ribs. Slow cooking ribs makes them buttery soft, and easier on digestion! Pair them with this Paleo Roasted Fall Vegetable Salad
for the perfect complement.
Tonight it’s Cider-Braised Chicken with Roasted Cauliflower & Red Bell Peppers, a classic flavor pairing that should make everyone happy. Use green, yellow, or orange bell peppers if you don’t have red, or even sub in zucchini.
Paleo Shepherd’s Pie with Cauliflower is tonight’s ultra-comfort dinner. We’ll load up on a topping of mashed cauliflower instead of starchy potatoes, so you’ll feel happily full without the carb-hangover. Make extra for tomorrow.
This morning, make a big batch of our Easy Paleo Granola with Almonds and Coconut
for a leisurely breakfast. Save the rest for a mid-afternoon snack or a needed meal on the go.