Meatloaf recipe

Ingredients

Meat mixture:
2lbs ground beef
2 eggs
3 scallions
1 onion
3 cloves garlic
6 mushrooms
oregano
cayenne
rosemary
salt & pepper

spinach
4 oz Chevre cheese
2 tbsp tomato paste

Chop onion and mushrooms in a blender. 
Add to meat, scallions, eggs and seasoning.   Mix well.
Put meat mixture on plastic wrap and flatten out. 
Crumble cheese and place in middle of the meat mixture.  Add a large handful of spinach. 
Use the plastic wrap to fold ends of the meat mixture over. 
Turn into a baking dish and cook at 425 for 50 mins to 1 hour.

Paleo deviled eggs

Deviled eggs are going to be paleo if you make your own mayonnaise, but surely it has to be better if you add bacon!!!!

First put the eggs in the pot in cold water. Then turn on the stove, let the water come to a boil, and immediately turn it off again. Leave the pot on the stove, and let the eggs sit undisturbed for 10-15 minutes in the hot water – this way, they cook all the way through, but they don’t get that unappetizing gray color and chalky texture of overcooked yolks.

12 large eggs

4 slices of bacon

6 cherry tomatoes, minced

4 tbsp. minced lettuce

¼ cup of Paleo mayonnaise

Sea salt and freshly ground black pepper to taste

1. On the stove, hard-boil the eggs (this usually takes 10 to 12 minutes, see instructions in the introduction of this recipe). Once the eggs are done, remove the shells.
2. While the eggs are cooking, cook the bacon over a medium-high heat until nice and crispy, about 4 to 5 minutes. Mince the cooked bacon into tiny pieces.
3. Cut the eggs in half lengthwise, and remove the yolks. Place all the yolks in a medium bowl, and keep the whites aside.
4. Add the mayonnaise to the egg yolks, and combine with a fork until you get a nice soft texture.
5. Add the bacon and tomatoes to the egg yolk and mayonnaise.
6. Season with sea salt and black pepper to taste, and mix again.
7. Fill each egg white with the yolk mixture, about 1 tbsp. each, and garnish with minced lettuce.
8. Refrigerate about 20 minutes before serving.

Another breakfast idea

Ingredients

• ½ cup sliced almonds
• ½ cup pumpkin seeds (pepitas)
• ½ cup pecans, chopped
• 8-10 dried dates, pits removed, then chopped
• ½ cup pumpkin puree
• ⅓ cup coconut oil, melted
• ⅓ cup unsweetened shredded coconut
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons cinnamon
• 1 tablespoon nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground ginger
• pinch of salt

Instructions

1. Preheat oven to 325 degrees.
2. In a large mixing bowl, add your pumpkin puree, coconut oil, maple syrup, vanilla extract, and all spices. Mix well.
3. Then add your nuts, seeds, and dates and mix well with your wet ingredients.
4. Place parchment paper on a large baking sheet and pour your granola mixture on top. Use a spoon to spread out the mixture evenly so everything will cook at the same time.
5. Place in oven and cook for 30-40 minutes, moving the granola around half way through to be sure it doesn’t burn.
6. LET COOL. Letting the granola cool will help it harden up, and that’s what you want from granola.

Words to live by....

"Psychology research tells us that the average amount of time necessary to reach 'maximum automacity' (a habit) is 66 days. But when you are trying to develop a healthy habit, it's likely it will take 80 days for it to become automatic. The more complex the habit, the longer it takes to form." -David DiSalvo

Butternut Squash fries

• 1 large butternut squash;
• ¼ cup of olive oil or coconut oil;
• 2-3 tsp. fresh dried herbs of your choice; (optional)
• Sea Salt and freshly ground black pepper to taste;

1. Preheat your oven to 425 F.
2. Cut the butternut squash in two and remove the seeds. Wash the middle and cut away the peel. Then cut the squash in wedges or sticks in your favorite size.
3. In a bowl, evenly coat the butternut squash fries with the oil and the spices.
4. On a baking plate, place the fries evenly on a single layer. You can place a piece of parchment paper between the cooking plate and the fries if you don’t want them to stick to the plate.
5. Roast for 20 to 25 minutes or until golden and crisp.

Breakfast casserole

5 cups sweet potato, grated
1 cup yellow onion, chopped
1 clove garlic, crushed
1 pound ground pork breakfast sausage
Sea salt and fresh ground pepper to taste
6 egg
2 Tbsp coconut oil
Sliced avocado (optional)

1. Preheat oven to 350 degrees
2. Turn stove on medium high heat and melt 2 Tbsp coconut oil in a cast iron skillet.
3. When oil is hot add onion and cook onion until soft and translucent.  Add garlic and cook for another minute.
4. Add sausage to onion in skillet and cook until the sausage is cooked through and crumbly.
5. Add grated sweet potato, salt and pepper to onion and sausage mixture, continue cooking until sweet potato is soft and just cooked through, 3-4 minutes. Stir frequently.  Sweet potato should still hold its grated appearance and not get mushy. Be sure not to overcook as the mixture will have more cook time in the oven.
6. When mixture is cooked through, turn off heat.
7. With a spoon create 6 wells in sweet potato and sausage mixture. Crack 1 egg in each well.
8. Place skillet in oven for approximately 5-8 minutes depending on desired firmness of your egg.

School lunches

I wonder if I can ever get the kids to eat lunches like these....
http://primalblissnutrition.com/2013/03/a-month-of-real-food-school-lunches/