Low Carb, Gluten Free Meatloaf

Meatloaf is often a family dinner staple and can be put together quickly and easily for a simple and healthy dinner solution.


Here is my recipe for healthy meatloaf. Not only does it taste delicious, it is lower in carbs and gluten free by using the right kind of breadcrumbs.

Ingredients:
1 pound Grass Fed ground Buffalo or Beef
1/3 cup gluten free bread crumbs (they are made from rice and I found them at the health food store)
1/3 cup organic ketchup (yes, this adds in some sugar so be careful if you are very sensitive to sugar)
½ red onion finely chopped

Lots of the following spices: dried parsley, oregano, basil, and garlic powder (I know “lots” is not a measurement but I’m not sure how much I put in there but I do know it was a good amount of each.)

Celtic Sea Salt and black pepper
1 organic egg

Directions:
Pre-heat oven to 350 degrees.

Grease an 8 ½ x 4 ½ inch loaf baking pan with organic, unrefined coconut oil.

In a mixing bowl, mix all the above ingredients together

Place the mixture into the prepared loaf pan and shape into a loaf

Bake in the preheated oven for 45 minutes or until done. Allow to stand 5 minutes before slicing.

I hope you enjoy this meatloaf as much as my family and I did!

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Mini Vegetable Frittatas

Ingredients:

• 8 large organic eggs
•  ½ cup organic milk, preferably raw (I’m going to try and use coconut milk next time and see if that works since I don’t eat very much dairy, but I figured I would stick to the recipe exactly as it was written for the first time.)
• 1 Tbsp. butter
• 1 cup zucchini, diced
• 1 cup red pepper diced
• 1 cup sliced fresh mushrooms
• 1 leek diced
• ¼ cup fresh Italian flat leaf parsley, chopped finely
• 1 tsp. Celtic Sea Salt
•  ½ tsp. black pepper

Preheat oven to 350 degrees F. Grease a large muffin tin with butter. Whisk eggs and milk together in a large missing bowl. Set aside.

 Heat butter in a medium skillet or frying pan over medium heat. Place zucchini, red pepper, mushrooms and leek in a skillet and sauté until vegetables become soft, about 5 minutes. Remove from heat and stir in parsley, salt and pepper. Fold vegetables into egg mixture.

Fill muffin cups three-quarters of the way full with vegetable frittata batter. Bake 20 to 30 minutes until frittatas are set and browned on top.

 Serve hot or let cool and store in the fridge for later.

Makes 8 to 10 mini vegetable frittatas. 

Yummy!

No Mayo DSP Coleslaw

(makes 8 servings)

1 medium tomato, diced
1 teaspoon salt
1 teaspoon pepper
1 (16 ounce) package shredded coleslaw mix
1/4 cup lime juice

Place the tomato in a large bowl, and season with salt and pepper. Stir in the coleslaw mix and lime juice. Refrigerate for 10 minutes before serving.

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Organic Mayo

1 large egg yolk, at room temperature
¾ cup oil *
1/8 tsp salt
1 tbs lemon juice
½ teaspoon Dijon mustard

Set up your electric beater or blender. Place the egg yolk and salt and add the mustard, lemon juice and blend on pulse. Keep the blender running as you add oil drizzling very slowly. This will take a few minutes. Don’t rush the process. The oil may begin to separate from the egg. When all the oil has been added, add more salt and lemon juice. Refrigerate for up to five days. Stir before serving.

* Notes on oils
Extra Virgin Olive Oil can be used, however, walnut oil makes gives it a more buttery taste.

Hazelnut oil gives this a nutty flavor.

Truffle oil works great and gives it a more earthy flavor but also makes for a more pricey mayo.

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Warm and Nutty Cinnamon Quinoa

Serves 4

Ingredients
1 cup coconut milk
1 cup water
1 cup organic quinoa, ( rinse quinoa before cooking)
2 cups fresh blueberries
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans or walnuts

Directions
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blueberries and cinnamon (you can also add a little stevia to sweeten); transfer to four bowls and top with pecans or walnuts.

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Isabel’s Oatmeal Concoction

Ingredients

•½ cup dry oatmeal (slow cook oats, not instant) made with water.
•2 organic eggs
•Cinnamon and stevia to sweeten (optional)

Directions
In order to make this a fast and easy breakfast, I cook the oatmeal the night before (while I’m cooking dinner) or make 2-3 servings of it at once and store in the refrigerator for the next few days.

I put my serving of oatmeal in a saucepan and heat up. Once the oatmeal is really hot, I crack the eggs right into the oatmeal (like egg drop soup) and stir them into the oatmeal without breaking the yolk. The whites and the yolk cook in the hot Diet, Oatmeal oatmeal. I then sweeten it with a bit of stevia and cinnamon.

I love it! And it takes me less than 10 minutes to make in the morning. You’ve got to try this one. You will either thank me or you’ll make fun of me like my husband.

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Tea Juice

Ingredients

5-6 bags caffeine-free herbal tea (e.g., peach, mint, chamomile, or fruit tea)

3 quarts boiling water

Stevia powder (or liquid) to taste

Directions

Pour water over tea bags in a large pot. Add stevia while tea is hot. (Adjust amount according to the desired sweetness.)
Let the tea cool, remove tea bags, transfer tea to a serving pitcher or individual water bottles, and refrigerate.

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DSP Lemonade

Ingredients

1/2 a lemon
5 drops liquid stevia
12 oz water

Directions
Mix all ingredients in a large cup. Add more stevia or lemon based on your taste.

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How To Make Strawberry Shortcake

These delicious little shortcakes are made in muffin cups.


Ingredients
¼ cup sifted coconut flour
3 tablespoons butter, melted
3 eggs
3 tablespoons raw honey
¼ teaspoon Celtic Sea salt
¼ teaspoon vanilla
¼ teaspoon baking powder

Directions
Blend together butter, eggs, honey, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 15 minutes. Serve topped with fresh strawberries and a little bit of whipped cream. Makes 6 cakes.