So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Thursday, January 5, 2012

Veggie Packed Meatloaf with Parsley Pesto "Spaghetti"

Okay, so it's been waaaaaaay too long since I posted on here, but we're starting the New Year off right.  A few days in and I have a new recipe.  Tonight's dinner is this:

Veggie Packed Meatloaf

1 zucchini
1 onion
2 cloves garlic
1 baked sweet potato
1/4 cup fresh parsley
1 egg
1 tsp sea salt
1/4 tsp freshly ground black pepper
1lb lean ground beef, preferably organic
1/4 c coconut flour

Preheat oven to 375.  In a food processor, mince zucchini, onion, garlic, sweet potato, parsley, egg, salt and pepper.  Blend until smooth.  Pour into a large bowl and add ground beef and mix well.  Add coconut flour (for binding).  Stir well and pat into a loaf baking pan.  Bake at 375 for about 1hr15min, or until browned on top and done.

Parsley Pesto

1 cup fresh parsley
1 cup walnuts
2 cloves garlic
1 tsp sea salt
1/4 cup olive oil

Blend until smooth in a food processor.


Poke a couple of holes in a spaghetti squash with a knife, put it on a pan and bake it at 375 for one hour.  When it's done, cut off the stem part and then cut it in half, lengthwise.  Scoop out the seeds and then separate the "spaghetti" with a fork.

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