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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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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