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Grassfed Mini Meatloaf Muffins

5/16/2013

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Picture
I've never made meatloaf before (even the not-so-healthy kind), so I was a little worried about how this would turn out. I just knew I needed to get the pound of grassfed beef in my fridge cooked! I was in the mood for something different... so I took inventory of my fridge and threw together this little recipe. I was surprised at how good it turned out. Definitely one I'll make again!

Yields 12 meatloaf muffins

Ingredients:
  • 1 pound grass fed beef
  • 1 egg, beaten
  • 1/2 white onion, chopped
  • 1/2 c. organic kale leaves, chopped
  • 1/3 c. crumbled goat cheese
  • 1/3 c. flax meal
  • 3-4 tbsp Bragg's Liquid Aminos (feel free to substitute Worcestershire's Sauce or other sauce... maybe salsa or spaghetti sauce?)
Directions:
  • Preheat oven to 375 degrees Fahrenheit
  • Grease muffin pan with coconut oil
  • Add all ingredients to mixing bowl
  • Mix well using hands (yikes! Not my favorite thing to do but it works very well to get all the ingredients mixed together)
  • Use ice cream scoop to spoon meat into muffin pan. Pack lightly.
  • Bake in oven for 40-50 minutes or until meat is thoroughly cooked.
  • Remove from oven.  Allow to cool. 
  • Pop meatloaf muffins out of pan and enjoy! 


Optional: Dip in organic ketchup. :)


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Roasted Chickpea Snack

5/14/2013

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Chickpeas Garbanzo BeansChickpeas (or Garbanzo Beans)
This is one of my favorite snack recipes.  It's quick, easy and versatile and is full of protein and fiber.  Feel free to alter the spices to your liking. :)

Ingredients:
  • 2 cans organic garbanzo beans (chickpeas)
  • 1 tbsp olive oil (or coconut oil... though the coconut oil leaves a distinct taste)
  • Pink Himalayan Salt & Pepper, to taste 
  • Garlic Powder, to taste

Directions:

  • Preheat oven to 400 degrees Fahrenheit. 
  • Empty chickpeas into colander and rinse thoroughly.
  • Pour chickpeas and olive oil into iron skillet or other baking pan. Use your hands to coat the chickpeas with the oil.
  • Sprinkle salt, pepper, garlic powder (or other spices). Using hands again, move the chickpeas around to be sure they're coated.
  • Place pan in preheated oven.
  • After 5 minutes, remove pan and use a spoon or spatula to turn chickpeas.
  • Leave in oven an additional 5-7 minutes, or until chickpeas begin to brown.
  • Allow to cool.

Most people have commented that these are a lot like boiled peanuts... probably more the texture than the taste. 

They're great as a snack or to add to a salad for added protein and texture.  

And seriously... play with the seasonings.  I also make these using a creole seasoning -- a great spicy snack!

Enjoy!





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Mashed Carrots and Parsnips

4/29/2013

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Mashed Carrots and Parsnips
If you're trying to cut back on white starches like white potatoes, this is a great alternative to mashed potatoes.  The  carrots and parsnips complement each other quite well -- the carrots add some sweetness and the parsnips give it a little spice.  


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Organic Kale, Carrot and Chickpea Soup

4/22/2013

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Kale, Carrot and Chickpea Soup Recipe
For some reason I found myself making soup at 11:00 o'clock last night.  I'm sure that isn't the ideal soup-making time, but it turned out nicely regardless. 

This soup is full of nutrient and fiber-rich vegetables and the chickpeas give it some added protein. Enjoy for a healthy, natural lunch or a hearty, warming supper. 

Of course you can make this using conventional vegetables rather than organic as well. :)

Ingredients:

  • 1 tbsp raw organic coconut oil 
  • 1 small/medium white onion, chopped
  • 1/4 organic garlic clove, minced
  • Pink Himalyan Salt and Black Pepper, to taste
  • 32 oz. chicken or vegetable stock
  • 1 1/2 cups distilled or filtered water
  • 7-9 organic carrots, chopped
  • 1 small tomato, chopped (optional)
  • 2 cans organic chickpeas, drained and rinsed
  • 2 overflowing handfuls of organic kale (not a standard measurement, I know)

Directions:
  • Combine coconut oil, chopped onion and garlic in a pot on medium/high heat. Add salt and pepper.
  • Saute onions and garlic until soft and they begin to slightly brown.
  • Remove from heat.
  • Add chicken stock and water. Stir.
  • Return pot to medium/high burner.
  • Add carrots, tomatoes and chickpeas. You can also add salt and pepper at this stage as well.
  • Bring to boil.
  • Simmer on medium heat until carrots soften.
  • Add kale and allow to simmer for about 5 minutes.  The kale should be cooked but remain a rich, vibrant green. 

This recipe should make enough soup for at least 4-6 generous bowls.  

You could also use olive oil or butter or ghee in place of the coconut oil.  It does add a slight coconut-y flavor... but the benefits of the coconut oil as a medium chain triglyceride are worth it.  

Easy peeezy.  :) My mother always told me you really can't mess up soup.  I've come close before, but this time I was on my A-game (even at 11:00 pm!). 


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