Okay, so I feel like I JUST said “Happy March!” and now it’s time for “Happy April!” I am itching for spring and summer weather though, so if the time flying by is the sacrifice I must make in order to feel the hot sun upon my face … that sacrifice is worth it!
Mini Meat Loaf
Last night for dinner we had mini meat loafs served with black quinoa, and barely steamed cauliflower and zucchini squash. Delicious! Erik created this meatloaf recipe, and I put it together. Here’s how they were made:
-- 1 lb. lean grass fed beef
-- 2 tbsp. minced garlic
-- 1 whole wheat slice of bread crumbled in little pieces (I used the butt of the bread, since it’s harder, and will set up better)
-- 2 eggs
-- 1/2 cup milk
-- 2 tbsp. ketchup
-- 2 tbsp. Italian seasoning
-- 1 tsp. chili powder
-- pepper and sea salt, as desired
--Mix all ingredients together really well, place individual balls of uncooked meatloaf into a cupcake pan, and cook at 350 degrees for about 25 minutes, or until browned all the way through.
“Make-Your-Own” Raw Cookies
These cookies are delicious! I truly didn’t expect them to be. The other day Erik wanted some kind of dessert. He requested Sour Cream Chocolate Cupcakes, but I opted for something a lot faster.I’ve made these a couple times now and have found that after the “base” cookie, you can add a variety of ingredients and they’ll taste great!
“Make Your Own Raw Cookie” base:
-- 1 3/4 cup raw cashews
-- 3/4 cup old fashioned oats
-- 1/4 cup agave nectar
-- 2 tsp. vanilla
-- 1/4 cup coconut oil
Add-Ins: This is your time to get creative! Add whatever you love: dried berries, seeds, chocolate, nuts, etc. My add-ins were:
-- Chia seeds
-- Hemp seeds
-- Raw cacao nibs
-- A few dark chocolate chips
-- Topped with goji berries
-- Using a blender or food processor, blend together cashews and oats until they become a finely ground (but not too long, or you’ll get cashew butter instead)
-- Mix blended cashews and oats with wet ingredients, and your choice of add-ins
-- Form into cookies, place on parchment paper, and freezer for 30 minutes, then enjoy!
These will need to be stored in the freezer. Let thaw for about five minutes before eating.
We love these! So easy to make, nutritious, and delicious!
Now after all this food talk, I’m starving … time to find something for dinner