Tag Archives: grass fed beef

Meatloaf and Baked Brussel Sprouts

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This meal was a HUGE hit with my family!!

Meatloaf

1 diced red onion

2 lbs of grass fed ground beef

1 cup almond meal

2 eggs

1 can tomato paste

1 tbsp crushed garlic

1/2 tbsp sea salt

2 tbsp dried basil

1 tsp marjoram

cracked black pepper to taste

Mix all ingredients by hand in a large mixing bowl. Place meat mixture into a large glass baking pan and form into a loaf.  Bake at 350 degrees for 1 hour or until meat is no longer pink in the middle.   

Baked Brussel Sprouts

1 lb Brussel Sprouts

6 cooked and diced bacon strips

1 tbsp dried dill weed

olive oil to taste

black pepper to taste

Steam brussell sprouts for 4 minutes and quarter.  Mix with all other ingredients, spread evenly in a glass baking dish and bake at 350 for 30 minutes.  Stir once half way through cooking time.

Paying homage to Trader Joe’s Salsa Verde.

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I have recently discovered that Trader Joe’s Salsa Verde makes just about anything rather delicious so this is my homage to the wonderfully inexpensive and tasty green concoction:

Salsa Verde over eggs:  Pour it over scrambled or over easy eggs and top with diced avocado.

Salsa Verde as a dressing:  Toss left over chicken with some salad greens, green onions, diced tomatoes, cilantro, and diced bell peppers.  Use the Salsa Verde for a refreshing taco salad-ish dressing.

Meat cooked in  Salsa Verde: I have made this several times, my two favorites have been Pork Loin and Chicken.

Pork Loin:

Place entire pork loin in the crock pot.  Sprinkle the loin with some sea salt.  Add two cans of diced green chilis and two jars of Salsa Verde. Cook all day on low.  Make lettuce tacos or serve over kale, chard, or whatever greens you might like.

Chicken:

Put a whole chicken in the crock pot.  Add 3 chopped carrots, 4 chopped celery stalks, and 1 sliced red onion.   Pour in two jars of salsa verde and one can of diced tomatoes.  Cook all day on low.

Salsa Verde for tacos: Brown 1 lb of grass fed beef, season with cumin, chili powder, garlic powder, a little cayenne, and a little sea salt. Pour in a jar of Salsa Verde and bring to a simmer.  The possibilities of this mixture are endless: Lettuce tacos, taco salad, serve the meat over sliced purple cabbage, scramble the meat mixture with eggs, it’s all good!!!!

Five minute rounds…

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When life gets tough, I often think about those few epic CrossFit WODS that have been permanently burned into my memory banks, and I think, “Well, if I can get through THAT, I can get through anything.”  I also think about the resiliance of children and how they often tackle challenges with the bravery and optimism of warriors.  For example, back in September we had our annual Fight Gone Bad fundraising event and our kids class participated in a separate heat at the end of the day.  I was so impressed with the determination, willingness, and spirit the kids portrayed!!  In fact, after the workout, I even heard one kid express how much fun he had!!  What a great lesson.  Even when the challenges we face are really really hard, we can look for the good, we can make it fun, and we CAN make it through.  This was one of those challenging weeks –  and I thought a lot about my life and how lucky I am to have three healthy kids, a kick-ass amazing husband, and a wonderfully supportive group of friends, and I realized that focusing on the positive and finding my own resilience made this week bearable.  Just like those epic 3 five minute rounds, they really suck but we get through it alive and maybe even a little better for it… 

Here are a couple of quick and easy  meals that helped us get through this rather hectic week:

Chicken Sausage, Shrimp, and Kale:

Saute two sliced red bell peppers and one medium yellow onion in olive oil

Add 1 package of gluten free chicken sausage and one bag of frozen shrimp

Stir in one jar of marinated artichoke hearts and 2 big spoonfuls of sun dried tomatoes

Serve over a pile of steamed kale

Dinner in five…

Brown 2lbs of grass fed ground beef

Season beef with a little sea salt, ground black pepper, and garlic powder

Pour in one jar of Trader Joe’s Organic Marinara sauce and one can of organic diced tomatoes

Add in 5 sliced zucchinis and simmer together until zucchini is tender.