We’ve been cooking out of The Paleo Kids Cookbook for two weeks now- and we love it! This book has a special place in our hearts for two reasons: 1. it is written by one of our very good friends, who we are incredibly inspired by, and who is a fantastic cook. And 2. we wrote our first cookbook, Eat Like a Dinosaur, because we wanted a Paleo cookbook that our kids could relate to and select ANY recipe out of. We love involving the boys in the kitchen- setting them up for success as adults by teaching them how to plan a healthy meal and how to cook.
Jennifer’s new book is… FUN! And genius! Her recipes are full of flavors and textures that everyone in the family will love- especially the kids! And we’re sharing a recipe from The Paleo Kids Cookbook with you today: TORTILLA CHIPS. Real-deal, will hold ALL THE TOPPINGS, crispy, salty, crunchy tortilla chips! You’ll find the recipe at the end of this post.
And now onto our super awesome menu for the week! Mostly from The Paleo Kids Cookbook, with a few extra recipes of our own thrown in for our camping weekend.
Here’s what we ate for dinner this week:
Monday: Pizza Pockets
—> Pizza Pockets recipe from The Paleo Kids Cookbook
What a way to start off the week! These were everything we dreamed they would be- cheesy, gooey and full of pizza goodness in an incredible crust! We used our fauxmato sauce to keep them nightshade-free!
Tuesday: Taco Tuesday: Nachos!
—> Nachos: tortilla chips + cheesy sauce (this dairy-free recipe is IN the book, and quite genius!) then we added ground beef, green onions, guacamole, and salsa to make it dinner worthy – and boy, was it!
These chips, you guys! We are so excited to be able to share Jennifer’s tortilla chip recipe with you! You’ll find the recipe below, so you too can make all your Taco Tuesday dreams come true!
Wednesday: Leftovers from The Paleo Kids Cookbook
—> Gluten-free white pizza with bacon and brussels sprouts from MOD Pizzeria
Some nights just call for take out- and this gluten-free white pizza with bacon and brussels sprouts totally hit the spot! A big salad thrown together on the side and dinner was actually pretty veggie-heavy! Since we’d cleared out our fridge the night before in preparation for traveling on the weekend this allowed us to have some free time to pack without needing to do dishes!
Friday: Dinner on the Road
We were headed out of town for one of our annual camping trips and treated the boys to gluten-free Chick-fil-A… which had Wesley squealing with excitement about the whole experience. Then when we handed him his kids meal bag he says, “I get all this? It’s so awesome! WAIT. Is this gluten-free? Are you SURE I can eat this?!”
Broccoli salad is the perfect camping food, because we can make it ahead of time and it is actually better the next day when we’re ready to eat it! And would you believe we brought our Instant Pot with and made this pulled pork right ON THE DOCK?! We also enjoyed some salmon kabobs someone else made on the dock’s grill – what a healthy, filling meal after a day of swimming & fun in the sun!
Sunday: Hamburgers and Sausages with Roasted Root Veggies plus Brownies
—> Hamburgers and sausages from the butcher, grilled
—> An assortment of root vegetables, tossed in Chosen Foods Avocado Oil and roasted before we left home
—> Brownies from The Paleo Kids Cookbook
Another simple summer meal: grilled meats and roasted root veggies! The best part was bringing these grain-free brownies to our host’s house, who happens to have Celiac, and seeing the excitement she had when we said we made homemade gluten-free brownies she could have! The kids were thrilled that there was something they could enjoy as everyone else had gluten-filled dessert – it’s so nice when they don’t feel left out!
We made the Corndog Dippers and Zucchini Sticks the previous week (because we could NOT wait to try them!). And Cole requested the pineapple smoothies for his birthday breakfast. Needless to say, we were not disappointed by anything we tried and the kids are already asking for us to make more dinners out of this awesome new cookbook by Predominantly Paleo. I LOVE that there are so many nut-free, egg-free, and allergen-friendly options, too!
Another recipe we can’t wait to try!
—> Ham & Cheese Quesadillas from The Paleo Kids Cookbook
These would be GREAT to send with the boys for their packed lunch!
And now, grain-free tortillas!!
- Avocado oil for frying
- 1 C cassava flour
- 5 pasture-raised eggs
- 1 C dairy-free milk (we used unflavored, unsweetened almond milk)
- Pinch of sea salt
- 2 Tbsp avocado, coconut, or olive oil
- Preheat enough frying oil in a large skillet to cover the bottom (a few tablespoons at least) over medium-high heat. Preheat the oven to 350 degrees Fahrenheit.
- Combine the remaining ingredients in a blender or mixing bowl and mix to incorporate well. Pour 1/6 of the mixture into the skillet and swirl the batter around until it fills the skillet and is very thin, like a crepe. Fry the tortilla on both sides until cooked through and slightly crisped, around 3 minutes per side. Transfer the cooked tortilla to a parchment-lined baking sheet and slice into 8 equal-sized triangles with a pizza cutter. Repeat with the remaining batter. Sprinkle additional sea salt if desired before baking. Now bake the chips up to 20 minutes or until crisp. Keep an eye on the chips as they will taste burned if too brown. Oven variability will affect cook time, so start with 10 minutes and go up as needed. Best served fresh, though they can be stored at room temperature overnight in an airtight container. They can be frozen as well. Toast to crisp them up again.
Most of the recipes in this week’s meal plan can be found in: