Meatloaf

Ingredients

2 lb. ground beef 
1 lb. ground pork sausage 
1 egg
1/2 an onion
3 gloves of garlic
2 cups mushrooms
1/4 cup alternative flour (coconut, almond, arrowroot powder) 
1 zucchini
1 tsp of thyme
1 tsp of salt
1 tsp pepper
1 tsp oregano
2 tsp coconut aminos
3 tsp parsley
1/2 cup ketchup (see recipe below)

Instructions

In food processor, pulverize garlic and mushrooms. Add onion and zucchini and stop when finely chopped (not totally pulverized).

In large bowl, mix parsley, oregano, salt, pepper, thyme, coconut aminos, egg, coconut flour, and ground beef. Add onion, zucchini, garlic, and mushrooms. Mix together, then add 1/2 cup of ketchup.

Original recipe

Catsup

3 dates, chopped
1 can tomato paste (6 oz)
1/4 tsp. dry mustard
2 tsp apple cider vinegar
1/4 cup water
1/4 tsp pepper
1/4 tsp salt
1/2 tsp garlic powder

Pulverize in the food processor and use in your meatloaf! If you’re having a hard time fully pulverizing the dates, try letting them sit in the food processor with the tomato paste, as this can help the dates break down.

Zucchini Fritters

Ingredients

1 1/2 pounds zucchini, grated
1 teaspoon salt
1/4 cup arrowroot powder or almond flour
2 cloves garlic, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil/avocado oil/coconut oil

Directions

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheesecloth, drain zucchini completely.

In a large bowl, combine zucchini, arrowroot powder, garlic and egg; season with salt and pepper, to taste.

Heat olive oil in a large skillet over medium high heat.

Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes.

Flip and cook on the other side, about 1-2 minutes longer.

Serve immediately.

Original recipe and another tasty version

Butternut Squash and Kale Torte

Ingredients

1 tbsp. olive oil
½ small butternut squash (about 1 lb)
1 medium red onion
1 small bunch kale
Kosher salt and pepper
6 oz. proscuitto
1 plum tomato
¼ c. almond mozzarella-style cheese

Use a mandolin to thinly slice squash and onion.

Directions

Heat oven to 425°F.

Oil a 9-in. springform pan.

Arrange prosciutto in the bottom of the pan. In concentric circles, layer in one quarter the butternut squash, then onion, and top with one quarter the kale and another layer of prosciutto. Drizzle the layer with one quarter the oil and sprinkle with a pinch each of salt and pepper (⅛ tsp).

Build the other three layers.  Top with squash layer and sprinkle with cheese.

Cover with foil and place on baking sheet, bake for 20 minutes.

Remove foil and bake until veggies are tender and top is beginning to brown (roughly 10 minutes).

Spicy Beef Stew

Sauce

1 can diced tomatoes
2 tsp. ground ginger
2 tsp. ground cumin
½ tsp. ground cinnamon
1/2 tsp. salt

Beef coating

1/2 tsp. kosher salt
1/2 tsp. pepper
2 tsp. arrowroot powder

Stew

1 large onion, chopped
2 lb. beef chuck, cubed
½ medium butternut squash, cubed
1 cup carrots, sliced
2 cups mushrooms, halved
½ c. roughly chopped fresh cilantro or flat-leafed parsley

Directions

Use immersion blender or food processor to blend sauce mix. Add to 5- to 6-quart slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, and 1/2 teaspoon salt; stir in the onion.

Season the beef with 1/2 teaspoon each salt and pepper, then sprinkle with the arrowroot powder. Add the beef to the slow cooker and toss to coat.

Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7 to 8 hours on low or 4 to 5 hours on high.

Serve the stew and sprinkle with the cilantro or parsley.






Original recipe