I decided to "go Paleo" about five years ago due to some health issues, and, for the most part, I haven't looked back. Even though the diet gave me back my health, I don't subscribe to dietary dogma. The truth remains that a diet mostly free of grains, dairy, and sugar makes me feel my best.

When I switched to a Paleo lifestyle, I never anticipated that I'd find a greater groove in my cooking. Food became easier, simpler, and tastier. I love the fact that I can often put ingredients together and then bake them, not requiring much attention or active time. These are some of the recipes that got me through that period when I was transitioning to a full Paleo diet.

Welcome to This Week's Meal Plan

Planning my weekly meals is a habit I enjoy. Since I'm frequently asked by friends and family what I'm cooking for dinner each week, I thought it'd be useful to share my weekly meal plan here. Whether you're just learning to meal plan and looking for a real-life example of how this works or you're an old pro on the hunt for inspiration, here's a peek at how I'm feeding my family this week.

Monday: Lemon Chicken with Roasted Broccoli

Does Ina ever do any wrong? I make this recipe for myself and my clients often. I always prefer skin-on chicken, but many recipes require searing the breasts, which I'm not always in the mood for. This recipe uses lemon, garlic, herbs, and a little wine to turn plain chicken breasts into something truly special. Serve it with some broccoli roasted at 425°F with ghee or olive oil and you've got a perfectly paired meal.

I am obsessed with foods that are glazed and sweet, and that used to only mean things like cinnamon buns. Luckily, I can still get my fix with these amazing chicken thighs. Chicken thighs are more forgiving and have more flavor than traditional breasts, and when glazed with a concentrated sauce made of apricot preserves, mustard, and coconut aminos (used in place of the soy sauce!) in one baking dish, you've got a recipe you'll use for life. Quickly steam some asparagus to serve on the side.

Many people are intimidated by cooking fish, and I totally get it. Cooking fish on the stovetop deters lots of people, especially at the risk of wasting potentially pricey fish. But I have a solution for those of you who are fearful: this recipe for halibut! It requires making a really easy sauce of garlic, cilantro, shallot, and olive oil, and baking it in the oven at high heat. I have two promises for you: You won't mess it up and you'll reach for this recipe for a long time to come. When served over roasted cauliflower rice, I can't think of anything I want more midweek.

This is one of the simplest, most practical recipes you could ever make. Use this all-purpose sauce for literally any type of seafood, or any cut of chicken or pork. It's a recipe from my mom that will stay in my arsenal for life. It's predominantly pantry staples like dried herbs mixed with some fresh lemon. Mix the sauce with some shrimp and then roast or grill. It's a perfect pairing for some simple Yukon gold potato coins, which are easily made by slicing some Yukons 1/2-inch thick and roasting them at 425°F for 30 minutes, flipping once in between.

Smitten Kitchen was my first true blog love, and this sausage, potato, and spinach soup is one of the first things I made. It's a one-pot meal, super easy, and makes me feel like I'm eating in a restaurant. It's also a fantastic and interesting way to use up pantry staples and wilted veggies, and it's super budget-friendly.