We’ve been consciously trying to slow down a little more this summer. This means spending more time together as a family doing fun things, relaxing on the weekends, enjoying time out on the water on our stand up paddle boards (!!!), and more meal-planning!
We recently got The Whole Smith’s new cookbook and were excited to plan some of our meals for the week from it! While this is not a paleo cookbook it’s it focuses on nutrient-dense foods that are ideal if you tolerate them after the “elimination” phase of initial traditional paleo. There are some fantastic recipes we think you’ll love! And they were gracious enough to let us share one with you.
The Broccoli Chicken Ranch Potatoes shared here were a huge hit with our family, and we knew you would love them too. You’ll find this recipe, from the The Whole Smiths Good Food Cookbook at the bottom of this post.
We love that this cookbook has flavor and simplicity front and center, that it’s not perfect Paleo, but rather healthy options for those “other 335 days a year” beyond the Whole30 endorsement- get your copy here!
The Meal Plan
Here’s what we ate this week- find more meal plan inspiration here!
Sunday
Make ahead for lunches or as needed:
Pulled Pork (recipe also in Beyond Bacon)
Sweet Kale Salad
Smoked Salmon
Monday
Leftovers
Tuesday
Salmon (pg 102) from The Whole Smiths Good Food Cookbook
Roasted Asparagus
Mini Hasselback Tots (pg 39) from The Whole Smiths Good Food Cookbook (we used purple potatoes!)
Wednesday
Fajita Sheet Pan Bowls (Nightshade-Free, recipe coming to the blog soon!)
Thursday
Broccoli Chicken Ranch Potatoes (pg 105) from The Whole Smiths Good Food Cookbook
Friday
Champagne Chicken and Mushrooms from The Domestic Man
Saturday
Less Lasagna (make with zucchini in place of noodles)
Sunday
Mixed Berry Frittata (pg 29) from The Whole Smiths Good Food Cookbook
Bacon
Pancakes or Waffles using Simple Mills Mix
The Recipe
Ingredients
- 3 medium russet potatoes, scrubbed clean
- 1 1/2 tsp extra virgin olive oil
- 2 tsp salt
- 3 Tbs ghee or salted butter
- 3 scallions, chopped
- 2 garlic cloves, minced
- 1 1/2 Tbs chopped fresh dill
- 1 Tbs chopped fresh parsley
- 1 Tbs nutritional yeast
- 2 tsp chopped fresh chives
- 1/4 tsp freshly ground black pepper
- 1/2 pound broccoli florets (from about 1/2 head)
- 2 cups shredded cooked chicken
Instructions
- Preheat oven to 450F. Line a large baking sheet with parchment paper.
- Prick holes in the potatoes with a fork, then coat with the olive oil and sprinkle with 1 teaspoon of the salt.
- Place the potatoes on the prepared baking sheet and bake for 1 hour. Let cool. Reduce the oven temperature to 375F.
- Cut the cooled potatoes in half lengthwise and scrape the flesh into a large bowl, reserving the skins. Mash the ghee into the potatoes using a fork, then stir in the scallions, garlic, dill, parsley, nutritional yeast, chives, remaining 1 tsp salt, and the pepper. Add the broccoli and chicken and fold into the potato mixture.
- Scoop the potato filling into the reserved potato skins and place them upright on the baking sheet. Bake for 20 minutes, or until the edges of the potatoes are lightly golden.
These are so fantastic for a gathering – we made them for friends during the season finale of RuPaul’s drag race and they were a huge hit. Enjoy!
