There was so much delicious comfort food in this week’s meal plan, courtesy of Danielle from Against all Grain and her new book, Celebrations! We loved that the recipes in this book felt completely special- and good enough to make for any celebratory or special occasion, but not too complicated or fussy to make on a weeknight also.
Danielle did an incredible job re-creating classic special occasion meals and holiday dishes- they taste every bit as good as their less-healthy, non-Paleo friendly counterparts. This is one you’ll want to have around as the holiday season rolls in!
And we loved it so much that we asked to share the delicious Avocado Tarragon Deviled Eggs recipe below!
If you find yourself wanting even more dinner inspiration, you can check the archives of past meal plans HERE – we hope to help you incorporate balanced meals into your weekly planning!
Here’s what we ate for dinner this week:
Sunday: Avocado Tarragon Deviled Eggs and Caramel Pecan Sticky Buns
Not your average movie snacks! Deviled eggs and and sticky buns were on the menu for my birthday evening Harry Potter marathon! Who needs popcorn?! Even Matt’s friend who doesn’t eat vegetables – especially green ones – enjoyed these! Don’t miss the recipe at the bottom of this post
I absolutely love a huge salad for dinner… and I very much appreciate that the boys don’t mind it either. The slight sweetness in the dressing, along with the strawberries made this main dish salad one that everybody scarfed down! Wesley and I had multiple servings of this perfecly-cooked salmon, we couldn’t get enough – and Matt loved how simple, quick and easy it was to throw together!
Tuesday: Fried Chicken, Skillet Cornbread with Honey Butter, Creamed Spinach, and Brussels Sprouts with Bacon Jam
—> Fried Chicken recipe from Paleo Takeout
—> Skillet “Corn” Bread recipe from Celebrations
—> Creamed Spinach recipe from Celebrations
—> Roasted Brussels Sprouts with Bacon Jam recipe from Celebrations
For my birthday dinner with extended family, Matt made a feast! I special requested Russ’s fried chicken, and we had three awesome side dishes from Celebrations! The creamed spinach and corn bread (with honey butter) were phenomenal and tasted EXACTLY like I remember the conventional versions tasting- so good! And while our family has ALWAYS loved roasted brussel sprouts, the added Bacon Jam was the perfect birthday condiment!
Wednesday: Blood Orange & Honey Ham, Asparagus and Leek Soup with Poached Egg
—> Blood Orange & Honey Ham recipe from Celebrations
—> Asparagus and Leek Soup with a Poached Egg recipe from Celebrations
We always have big hunks of ham leftover from buy whole hogs and never know what to do with them. So Matt cooked up a big ol’ juicy ham, dripping with honey and blood orange juice for us to then have leftovers all week long. I couldn’t believe how fantastic these flavors were. We snuck some carrots underneath to cook in the juices too! Paired with a simple vibrant green soup and this meal felt pretty special! Even better? The leftover ham the boys had for breakfast and lunches!
Thursday: Cabernet Braised Short Ribs with Parsnip Turnip Puree
—> Cabernet Braised Short Ribs with Parsnip Turnip Puree recipe from Celebrations
The leaves changing color called for leggings, boots, and slow-cooked meats this week! Probably my favorite meal from the book, this meal was the perfect way to welcome in the fall weather! The Cabernet flavor came through fantastically and paired perfectly with the sharp and creamy mash served with it. I’ve been having this as my breakfast from leftovers and will be so sad when it’s all gone.
We had a whole fridge full of yuminess leftover!
Weekend Brunch: Cupid’s Arrow Pancakes, Sausage Breakfast Casserole, Veggie Bacon Parcels
—> Cupid’s Arrow Pancakes recipe from Celebrations
—> Sausage Breakfast Casserole recipe from Celebrations
—> Veggie Bacon Parcels recipe from Celebrations
We LOVE a good brunch – there are such fun recipes in this book!
These recipes are on our radar! We didn’t make them… yet, but we couldn’t resist ear-marking them for the holiday season!
- 12 Eggs
- 2 avocados, pitted
- 3 cloves garlic, minced
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp avocado oil
- 2 tsp finely chopped fresh tarragon
- 1 1/2 tsp white wine vinegar
- 1 1/2 tsp Dijon mustard
- 1/2 tsp fine sea salt
- 1/4 microgreens, for garnish
- Place 12 eggs in a single layer in a large saucepan and add water to cover by at least two inches. Heat over high heat until the water begins to boil, then cover and turn off the heat. Let the eggs sit for 10 minutes, then drain and rinse the eggs under cold water for one minute. Crack the eggshells and carefully peel under cool running water. Dry and set aside for the filling. Place the whites on a serving platter, cover with plastic wrap and refrigerate until ready to fill.
- Combine the reserved hard-boiled egg yolks, the flesh of the avocado, garlic, lemon juice, avocado oil, tarragon, vinegar, mustard, and salt in a bowl. Mash the mixture until well combined and smooth. Spoon the mixture into a large zip-top bag and snip off a hole in the bottom corner. Pipe the mixture into the egg whites and garnish with the microgreens.
Reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.” Photography credit: Erin Kunkel © 2016