Friday, May 5, 2017

Meatloaf - Whole 30 Compliant Recipe

Whole 30 Meatloaf

This Whole 30 compliant Meatloaf slashes the carbs without sacrificing anything that makes meatloaf the ultimate All-American comfort food.

Meatloaf - Whole 30 Compliant Recipe
Prep time:  20 Minutes
Bake Time:  1 Hour
Servings: 4 – 8 Servings

  • 2 lbs total Ground Beef Pork Veal
  • ¾ cup Almond Meal
  • ½ cup Onion, Diced
  • ½ cup Carrot, Grated
  • ½ cup Zucchini, Grated
  • 1 clove Garlic, Minced
  • 1 Tbsp Oil
  • Salt & Pepper, To Taste
  • 1 cup Whole 30 Ketchup Divided (½ cup in the loaf & ½ cup on the loaf)
  • 1 egg, Slightly Beaten
  • ¼ tsp Cumin
Ingredients for the Whole 30 Ketchup (see notes)
  • 6 oz. Tomato Paste
  • ¼ cup Apple Cider Vinegar
  • ½ cup Warm Water
  • ¼ cup Raisins
  • ½ tsp Salt
Video Tutorial: 

  1. Preheat oven to 350ºF (or 175ºC) and line a baking sheet with foil sprayed with nonstick spray.
  2. In a medium skillet, over a medium heat saute the diced onion, carrot, zucchini and garlic in a tablespoon of oil with some salt and pepper for 4 or 5 minutes until they soften and develop a slight bit of color then let them cool.
  3. Beak apart the meat with a large fork to get them roughly combine.
  4. Add the sautéed cooled veggies, almond flour, ½ cup of Whole 30 compliant ketchup, 1 slightly beaten egg, ¼ tsp of cumin and some salt and pepper to taste.
  5. Mix it all together until you’ve got a homogenous mixture then form it into a loaf on the prepared pan. 
  6. Spoon the remaining ½ cup of ketchup onto the top and spread it carefully over the surface extending just about an inch down the sides but be careful not to let the ketchup go down to the bottom or it could burn if it bakes onto the pan.
  7. Bake it in the preheated oven for one hour then let it rest on the pan for 15 minutes before slicing and serving.
Notes:  I made my own low Whole 30 compliant ketchup by using an immersion blender to combine the ingredients listed for the ketchup.  But I did soak the raisins in the warm water for about an hour prior to the blending so they would soften and blend more easily.

Sunday, March 19, 2017

Epic Bacon Patty Melt

Epic Bacon Patty Melt
Prep time: 15 min active 1 hour passive
Cook Time: 12 min
Servings: 1

  • 6 oz ground beef (I used 85/15 ground chuck)
  • 4 slices bacon
  • 1 small onion, diced
  • 2 bread (I used GF Schar Artisan white)
  • butter, softened (enough to lightly smear over coat one side of the bread)
  • 2 oz cheese 

Video Tutorial: 

  1. Form the beef into a square patty slightly larger than the bread surface, wrap it in plastic wrap and stick it in the freezer for about 2 hours so it becomes solid and easy to work with.
  2. Lightly butter one side of each slice of bread then turn them over and top them both with cheese and set aside.
  3. Wrap the frozen burger with bacon in a basket weave pattern as is demonstrated in the video tutorial.     
  4. In a large cast iron skillet begin frying the burger by holding the burger upright with a tongs to sear each edge for about 2 minutes to crisp the bacon on the sides.
  5. Once the edges are all done, lay the burger flat and add the onions to the other half of the pan and begin frying in the rendered bacon grease.
  6. After 4 minutes on the first side flip the burger and let it coo for three minutes on the second side.
  7. Place the cheese covered bread buttered side down in another frying pan over a medium low heat to allow time for the cheese to melt before the bread over-browns.
  8. Place the fried onions on top of the burger then place the burger on top of one of the slices of toasted bread and cheese top it with more condiments if you want.  (I used pickles, mustard and ketchup) then add the second slice of bread and serve. 

Friday, March 3, 2017

Quinoa Pancakes - Elvis Style

Quinoa Pancakes - Elvis Style

A few posts back, when I made those Mini Brownie Trifles  I told you guys that Namaste Foods had sent me a few products to review.  In the Trifle post I used their Organic Brownie Mix which was fantastic.  

In this post I used their Quinoa Flour to make pancakes. But not just any humdrum pancakes; these pancakes are fit for a King paying homage to Elvis and those infamous peanut butter, banana, and bacon sandwiches he used to love so much. 

But back to that quinoa flour.  I found Namaste brand to have a superfine texture that blended easily into the batter and a nutty flavor that worked well in this recipe.  

Quinoa is a super-food with nutritional benefits that crush the competition among other grains.  But it does have it's own distinct flavor which could make people shy away from using it in their baked goods.  

Since these pancakes contain bananas, peanut butter, and vanilla which are all pretty strong flavors in their own right the quinoa blended nicely into the recipe with no strange taste. 

You're going to love these pancakes.

To check out the Namaste website click HERE.

Quinoa Pancakes - Elvis Style
Prep time: 10 min
Cook Time: 5-10 min per batch
Servings:  Makes (9)  4 inch pancakes


  • 1 cup quinoa flour (I used Namaste Brand)
  • 1 tbsp psyllium husk powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup peanut butter (64 grams, melted)
  • 1 ½  large ripe bananas, mashed (the other ½ for garnish)
  • 1 cup milk
  • 1 egg, beaten
  • 1 teaspoon pure vanilla extract
Ingredients for Garnish

  • ½ banana sliced
  • crispy bacon crumbled
  • cup melted peanut butter

Video Tutorial: 


  1. Whisk together quinoa flour, psyllium husk powder, baking powder, and salt then set aside.
  2. In another bowl combine the melted peanut butter, mashed bananas, milk, beaten egg and vanilla extract.
  3. Mix the liquid ingredients until well combined and add the dry mixture then stir until you’ve got a homogeneous batter with a thick consistency.
  4. In a large greased non-stick skillet over a medium low heat, ladle in scant ¼ cup measures. 
  5. Allow the pancakes to cook low and slow for 3-4 minutes or until the tops begin to dry out and small bubbles begin to form then flip the pancakes and let them cook for a couple of minutes on the second side or until they are a light golden brown.
  6. Remove from the pan and serve stacked with crispy bacon, banana slices and a drizzle of melted peanut butter.

Sunday, February 19, 2017

Crispy Salmon with Warm Potato & Broccoli Smash

Crispy Salmon with Warm Potato & Broccoli Smash
Prep time: 10 min
Cook Time: 20 min

  • (2) 6 oz salmon fillets
  • 2 lbs red potatoes
  • 4 cups broccoli florets
  • ¼ cup yellow mustard
  • 3-4 chopped scallions
  • 1 tsp fresh thyme leaves
  • 1 tsp crushed red pepper flakes
  • 1 lemon (juice and zest)
  • salt and pepper
  • ⅓ cup olive oil
Video Tutorial:

  1. Scrub the potatoes and trim off anything that doesn’t look nice then cut them into large chunks and place into a pot of water large enough to also house 4 cups of broccoli florets later.
  2. Bring the pot of potatoes up to a boil and after 5 minutes add the broccoli florets and cook for an additional 10 minutes then drain them both and roughly mash.
  3. In the meantime to make the dressing in a medium bowl combine, the yellow mustard, scallions, fresh thyme leaves, crushed red pepper flakes, the juice and zest of a lemon, salt and pepper then stream in the olive oil as you stir to combine.
  4. Add most of the dressing to the warm smashed veggies (reserving 2 tbsp to top the salmon) and stir to combine.
  5. For the salmon, season with salt and pepper then sauté skin side down in a nonstick skillet over a medium high for 3-4 minutes on the first side then flip and cook for 2-3 minutes on the second side.
  6. To serve, place a large pile of the smashed veggies onto your plate then top with a piece of salmon and a spoonful of the mustard dressing and a few thyme leaves.

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