Maggie’s Mini Meatloafs:

Approx 2 lbs of ground beef (I used a little less than 2 lbs and that feed both me and boyfriend)
3/4 cup almond meal
1 egg
dried parsley
dried thyme
dried crushed rosemary
ground curry
garlic powder
salt and pepper
olive oil

Combine first three ingredients together in a bowl.  Mix throughly. Add a little more almond meal depending on how “wet” the mixture is. Add the last 7 ingredients (I added a few dashes of the herbs and a few shakes of the spices).  Mix. Season to your taste or even switch up the spices if you like!

Heat olive oil in a pan over medium high heat.  Add meatloafs once the pan is hot. Cook to desired done-ness or form the meat into a loaf form and baked for about 30 to 45 minutes at 350 degrees.

Maggie’s Mini Meatloafs with Roasted Veggies

Chicken Thighs and Spicy Pork Sausage with Vegetable in Red Curry Sauce (Based off of the basic curry recipe in “It Starts With Food”)

Serves 2 hungry people with a little for leftovers

6 links of spicy pork sausage, sliced
4 chicken things, cut into chunks
coconut oil to cook the meats in
Mixed vegetable of your choosing, the options are endless. I used 1 sweet potato, cut into 1″ chunks, a head of broccoli, cut into chunks and 1 carrot cut into 1/4″ slices.
Red curry paste (I used a Taste of Thai – Red Curry Paste)
1 can coconut milk

Cook sausage and chicken thighs separately in about a tablespoon of coconut oil.

While meat is cooking, wet sauté vegetables of your choosing. (I peeled and cut the sweet potatoes into 1″ chunks. I then wet sautéed them. To wet sauté: Put a non-stick skillet on over high heat. Add about 1/4 cup of water to the skillet. When the water boils, add vegetable of your choice. Cooked to desired done-ness.  My sweet potatoes took about  8 minutes, give or take 1 or 2 minutes. I wet sautéed the broccoli and carrots together, the same way as the sweet potatoes. I ended up cooking the broccoli and carrots a minute or two too long. They were a tad mushy for me, so for crisper broccoli and carrots, sauté for about 4 minutes. In general, keep a close eye on your vegetables while wet sautéing.)

After your meat and vegetables are cooked, in the pan that you cooked your meat in, over medium-high heat, add 1/2 cup to 1 cup of coconut milk (I ended up using the whole can, b/c I didn’t want to waste anything and we love sauces!) and 2 to 3 tablespoons of a curry paste of your choosing.  Stir and mix together.  Once the sauce is mixed throughly, cook the sauce until it thickens a bit, about 5 or so minutes.  Then add in all meat and vegetables.  Stir to coat all ingredients.  Cook for about 5 to 10 minutes, longer enough to warm everything.  Serve. (For curries, we prefer bowls, you get more of the sauce that way. Yummy!) Enjoy!

Slowcooker Homemade Applesauce
10-12 apples of your choice, I used Braeburns, peeled, cored and sliced
1 cup of water
1-2 teaspoons of cinnamon (I used 2)
1-2 teaspoons of cardamom (I used 2 but I also love cardamom. It is one of my all time favorite flavors! )
1-2 teaspoons of vanilla extract (I used 1 tsp of my homemade vanilla and should have added another teaspoon)
Add all ingredients to the slowcooker and mix.  Cook on high for 3-4 hours, stirring occasionally or cook on low for about 8 hours, stirring occasionally.

Kevin’s California Chicken BLT Sweet Potato Nachos

To Make the Sweet Potato Chips: Slice your sweet potatoes thinly, sprinkle with olive oil and salt and pepper.  Bake at 400 for 10-15 minutes per side.

Meanwhile, chop and cook bacon.  Chop and season chicken with salt and pepper.  Cook chicken throughly.  (We cooked all meat in coconut oil  but you can cook it anyway you like.) Chop lettuce (we used romaine).

Make guacamole.  Kevin likes Alton Brown’s recipe, and I must say it is now become my favorite!

Once everything has be made and cooked, place sweet potato chips on the a plate. Layer with guacamole, chicken and bacon.  Top with lettuce. Enjoy!!

Tips: We left our bacon in larger strips, we both agree it would be better the next time if it was chopped so you can more evenly distribute the deliciousness that is bacon. Also next time we might try a double layer of chips.

Sweet Potato Nachos
Sweet Potato Nachos
Whole30 “Bang Bang” Shrimp – Adapted from
1 lb Shrimp (Peeled & Deveined)
1/2 cup of Olive Oil Mayo
3-4 Tbsp. Hot Sauce
1/2 tsp. Red Pepper Flakes
2 Tbsp. Coconut Oil
Garlic powder
Salt & Pepper to taste
Season shrimp with garlic powder, salt, and pepper. Heat the coconut oil in a skillet over medium heat. In the mean time, combine the mayo, hot sauce, and red pepper flakes in a bowl. Once the oil is hot, add shrimp, stir frequently. When the shrimp are done (about 3-5 minutes) add them to the sauce bowl and stir until coated. Serve over some lettuce and enjoy!!
Bang Bang Shrimp and Indian Spiced Sweet Potato Patties
Indian Spiced Sweet Potato Patties – Adapted from Soni’s Food
3 medium of 4-5 small sweet potatoes (makes about 8-10)
2 green chilies, like jalapenos, chopped finely
1-2 teaspoons ground ginger
1 teaspoon ground cumin (I used cumin seed)
1 teaspoon curry (the original recipe called for ground coriander, but I didn’t have any so I improvised.)
3 tablespoons almond flour
salt to taste
1-2 tablespoons of coconut oil
Wash the sweet potatoes and bake it in the oven at 350 degrees for 50 mins to 1 hour until cooked. Once cooked and cool to the touch, peel the skin off of the sweet potatoes and mash them.  Add all ingredients, except oil, to sweet potatoes and mix. Take about 1/4 cup of mixture, roll into a ball and flatten to make a thin patty.  Once all mix is in patty form, refrigerate for about 20 minutes. After patties have been in the refrigerator for 20 minutes, heat coconut oil in a non-stick pan over medium heat.  Cook on  each side until golden brown.

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