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. :)

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!

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.  

It's that easy!

I do think, however, this would be even better whipped with a mixer or blender.  The parsnips retained a somewhat stringy texture after mashing. So if you're sensitive to texture, definitely use the blender!

Enjoy!

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!).