I guess this is my version of meatloaf. I was looking for something simple to do with 3 lbs of meat, to ensure tastiness and leftovers! Some people think you need breadcrumbs for meatloaf, but really, that’s just filler to take away from the main star – meat! It’s totally unnecessary to add flour or breadcrumbs. You CAN add nutritionally dense ingredients like veggies, eggs, or coconut milk – which is what I did. Anyway, this gluten-free, grain free, hunk of meat, is a relatively easy preparation, and full of flavor and nutritional punch.
- 3 lbs ground beef 75% lean
- 6 eggs
- 1/4 cup coconut milk
- 2-3 cups sliced mushrooms (Trader Joe’s has a great frozen mushroom medley, I used 1/2 bag)
- 2-3 TBsp rosemary
- 1 tsp allspice
- 2 TBsp black pepper
- Sea salt
- 4-5 TBsp strained tomato
- 2-3 TBsp coconut aminos
In a large bowl, mix together everything but the strained tomato and coconut aminos. Kneed like dough, mix with your fingers, and make sure everything is well combined.
Line a 9×17 pan with parchment paper and press the meat evenly in the pan.
Bake in the oven, preheated to 375, for 45 minutes.
Remove from the oven, sprinkle the coconut aminos over the meatloaf, and spoon and spread a thin layer of strained tomato over as well.
Return to the oven for another 15-20 minutes.
Cut into squares and serve.
How’s that for alliteration! Anyway, I don’t eat a ton of shellfish, just because Mike is allergic, so I don’t buy it often. However, I picked up a mixed seafood bag from BJ’s , and since there were tons of leftovers from the night before, I decided to bust it out. I had a can of Trader Joe’s Light Coconut Milk already open and in the fridge, so it just seemed like a good idea to make a simple soup. I’m really thrilled how it came out, it had good heat, and a nice complexity to the spice.
- 2 cups seafood mix (squid, muscles, shrimp, scallops)
- 3/4 can coconut milk
- 2 tbsp lemon juice
- 1 cup water
- 1 cup mushrooms
- 2 bay leaves
- Red pepper flakes
- 1-2 tsp Tabasco
- Cardamom, coriander, thyme, basil, sea salt, cumin
- 2 cups baby kale leaves
Combine all ingredients, except the kale, in a sauce pan, and cook over medium high heat. The seafood mix should be cooked through when the shrimp are opaque. I’m not sure how to gauge the squid. Once the shrimp was done I kind of just assumed everything else was also good.
A minute or two before the end, before you take it off the heat, and the kale leaves and stir.
Here’s an easy dinner, that dresses up meat balls just a little with kale, and light curry spices. Then It is served over lightly curried veggies to tie it all together. I actually used a lot of frozen vegetables from Trader Joe’s. You can use fresh, which of course is prefered, but for a busy weeknight, using frozen makes it quick and easy to get a yummy dinner on the table.
- 1 lb ground beef
- 1 cup Trader Joe’s Chopped Kale, thawed
- 1 egg
- 2 tablespoons mustard
- 1/8 cup roasted garlic salsa
- Salt, pepper, curry powder, oregano, paprika
Mix all ingredients together, and form large meatballs. I formed 4 big meatballs when I made this. Bake at 400 degrees for 40+ minutes until the meatballs are cooked through. Flip midway through cooking so it browns on both sides.
- 2 Cups Trader Joe’s Frozen Fire Roasted Peppers and Onions
- 1 Cup Trader Joe’s Frozen Leeks
- 1 Cup Trader Joe’s Frozen Parisian Carrots
- 2 Cups Trader Joe’s Frozen Kale
- 1 tbsp coconut butter
- 2 tbsp coconut oil
- 1/4 cup chicken stock
- Curry powder
- 1/2 Cup Pine nuts
Heat coconut oil over medium heat. add in all the vegetables, coconut butter, chicken stock, and curry powder. Cook until all ingredients are well heated and combined. Add the pine nuts during the last few minutes of cooking.
Here’s a nice and easy fish recipe. It can all be thrown into the same pan, and the lemon slices and onion help season everything From the top down. Be careful not to overcook the fish, but keeping the pan covered helps keep the moisture in.
2-4 Filets of Sole
1 Onion, cut into rings
1/2 bag Trader Joe’s Artichoke Hearts
1/2 lemon, sliced
1/2 lemon, squeezed
Basil, oregano, thyme, salt, pepper
Slice half a lemon into round slices, do the same with an onion
In a glass pan, arrange your fish filets and season
Top with artichoke hearts, then add a layer of onion, and then the lemon slices
Add a little more seasoning as well as squeezing the juice from the remaining lemon half over the dish
Bake covered at 375-400 until the fish is flakey
Sometime’s I go nuts in the kitchen, and conjure up crazy things, put weird things together, to create super tasty concoctions of sustenance. This is not one of those times. Don’t get me wrong, it’s insanely tasty and good, and so well liked by Mike, that I had to make it twice this week….but it’s one of the most simple dishes I’ve ever made. I’m totally OK with that. I’ve been trying to keep everything simple these last couple of weeks, working on time management and allowing myself more free time as part of an effort to work on mindfulness and stress management. Also looking at lowering my food budget, and trying to be more budget friendly. Sometime’s that means using things like canned olives, or canned sauce, or even frozen veggies once in a while. I still prefer everything in season and fresh, and all my meat pastured, grass-fed, or at least organic. But I am learning that you do what you can, and while that is optimal, and I do it when possible, using some Trader Joe’s frozen peppers and onions mix once to throw some veggies in a stir fry or omelette, is fine when that’s what you have! I digress, This is a super easy dish, and if you do happen to throw some peppers in, it probably would be very similar to chicken cacciatore. I like to serve it over cauliflower rice or some form of vegetable noodles (like spaghetti squash)
- 1 Tablespoon coconut oil or duck fat for sauteing
- 2 lb chicken thighs
- 1 jar Amy’s family style marinara
- 1 jar Trader Joes pitted green olives, drained
- 1 cup frozen peas
- 1 onion Chopped
- 5 cloves garlic, sliced
- Lots of dried basil, paprika,and oregano
- Red pepper flakes
- A few allspice berries
- bay leaf
Preparation is super simple. Heat the oil in a large pan over medium-medium high heat. Then add the onions and garlic. When they start to caramelize, add the chicken, sauce, olives, seasoning. Cover and saute for about 10 minutes. Stir in the peas and re-cover. Let simmer until the chicken thighs are cooked through.
I was browsing the freezer section at a new Asian Grocery by my house, when I came across a bag of frog legs. It was about $5 for a lb (4 froggie backsides), so I scooped it up, excited to try a new low-cost protein source. I’ve had frog legs before, but too long ago to really remember. They do have a taste and texture somewhere in between fish and chicken though, it’s true. I decided to saute them with some spices and keep it simple.
- 2 Tablespoons Coconut Oil for Sauteing
- 1/2 – 1 lb of Frog Legs
- 1 Cup Kale (I Used Trader Joe’s Frozen, but Fresh is probably ideal)
- 1 Onion
- 4-5 Cloves Garlic
- a few tablespoons of Coconut Aminos
- Curry powder, Salt, Pepper, Paprika, Ginger Powder
In a pan, heat the coconut oil. Then saute the onions and garlic until caramelized. Add the coconut Aminos, spices, and frog legs and cover. After a few minutes, add the Kale, stir, and cover for another few minutes. Once the meat starts falling off the bone easily, remove the bones and stir. Continue to saute for a few more minutes and stir until the frog legs are cooked through.
***** Warning: Sugar Rush Ahead …. Just not added sugar *****
Woah, holy cow! I think I forgot what sweet tasted like. I normally don’t make treats, but I bought a big container of medjool dates at Trader Joe’s and had to use them. Besides, I wanted to play with my food processor again. These are definitely perfect if you’ve been craving pumpkin pie, or something completely decadent to satisfy a serious sweet tooth. They really taste like balls of super rich pumpkin pie. That’s awesome, but seriously, I don’t eat many treats, so I may freeze them and bring them to Thanksgiving, since my mom is having a Paleo Thanksgiving. These are SUPER sweet, so you can dial down the number of dates to probably half to make a slightly less sweet version if you want. They’re also very heavy in sweet pumpkin pie flavor, so if you are looking for a savory bite, and not a “no doubts about it” dessert bite, I’d cut the amount of pumpkin in half, or even just make it a few tablespoons. Play with the ratio, and make it to your liking, that’s the beauty of dishes like this. I’m definitely not used to sweet things, so they caught me off guard. Next time I’m going to dial them down, but I know some people out there will totally appreciate these as is. They are easy too, no baking involved!
•20 pitted medjool dates
•4 heaping ice cream scoops of cashew butter
• 2/3 – 1 cup pumpkin
•3 handfuls flaked coconut
•2 tablespoons almond flour
•1 – 2 tablespoon + cinnamon
•Dash of nutmeg, ginger, clove
All you have to do is blend until smooth – it will be very sticky! Then Form balls, place them on a tray or in a container lined with foil or wax paper, and freeze for at least an hour, *Nom Nom Nom*