As school starts back up again, our dinnertime can be shortened, leaving less time to make dinner. This recipe is a fan favorite. You can make it ahead of time and have leftovers as well. I love these because they are easy, delicious, and require few ingredients. These are also gluten free, dairy free and paleo. Here is a great source of protein and fat in one dish! Add it to a side of steamed veggies and you covered all your bases, carbs, fat and protein…a meal well done!
- 3 cloves garlic – minced
- 1/2 onion – finely diced
- 1 cup mushrooms – finely diced
- 1 tbsp fresh oregano – finely diced
- 1/2 lb ground beef
- 1/2 lb spicy Italian sausage
- 1 tsp pepper
- 8-10 slices bacon
Preheat oven to 400 degrees Fahrenheit. If you want to save yourself some clean up, line the bottom of the oven with a sheet of aluminum foil. The bacon and meatloaf tends to bubble and drip when cooking.
Next, cut up garlic, onion, mushrooms, and oregano. Place in a large mixing bowl and add in beef, sausage, and pepper.
Use hands to mix ingredients together well. Divide into 8-10 equal sized portions and shape into small round balls slightly smaller than the size of your muffin tin.
Wrap bacon slices around the edge of each meatloaf ball and place in the muffin tin. The bacon ends should just meet or slightly overlap, so cut bacon pieces as necessary to fit.
Bake for 30 minutes. Remove from oven and allow to cool for at least 5 minutes before serving
Recipe from www.realsimplegood.com
This article spoke to me very clearly. (article below)
As my son recently turned 1 years old, I had a birthday party to plan. Although I am not one to get all crazy with decorations, I am one to look at what’s going on the food menu. The big decision to make was if it was ok to skip the “smash cake” or “birthday day” or if I would be robbing my child of his childhood by restricting the sugar intake.
I know it’s not the easiest for some to eat healthy or feed their family healthy meals but for me it’s my way of life, passion and career. Some may think of a birthday celebration as a time to have a “free day” or a “cheat day.” But for me, it’s another day of eating healthy. I got excited to host my son’s first party as I get to share my clean, nutritious foods with family and friends and enjoy the deliciousness.
So, how did I throw a party for my 1-year old son? What was on the food menu? Paleo sloppy joes was the main dish (buns were available for those who request a bun). For my family and I, we use lettuce wraps or chips (Siete or Boulder Canyon chips) to eat our sloppy joes with. For the kids, I bought grass-fed, uncured hot dogs that were real beef! The kids ate them up, one kid even wanted a 2nd hot dog. Then I had a fruit bowl with strawberries, cantaloupe, and blueberries layered together. I also had some homemade guacamole and chips (Siete chips), a veggie tray and corn on the cob that my husband made on the grill. I had my pink Himalayan salt and grass-fed butter next to the corn to top it off. I also had my husband cook some different brats (Kettle Range Meat Co.) and sliced them up, putting a pretzel through them. I also made a cheesy potato casserole that was a fan favorite! I loved it because it was easy and I could replace the ingredients with clean ones. And lastly, dessert. I made chocolate cupcakes (Kalyana’s-sold at Nourishing Wellness) with frosting (Simple Mills).
For my son’s “birthday cake, I decided to purchase raw vanilla ice cream from my CSA farm and saved a small, naked cupcake for him to enjoy. But he was not interested. I will continue to keep my son’s sugar exposure to a minimum as this is the time where I am building his health for both now and his future. And I think his childhood isn’t being robbed at all. If anything, he’s being given the best childhood anyone could ask for!
With all this being said, it’s possible. It’s possible to have a 1st birthday party or any celebration with clean, nutritious foods. It’s possible to eat healthy and still have a great time! Let’s be apart of the solution, spreading the word and lead by example!
*Article: Are Kid’s entitled to sugar
It’s not a news flash that Americans eat too much sugar.
According to SugarScience, a group of experts at UCSF who study the impact of sugar on health, the average American adult consumes about 19.5 teaspoons (82 grams) a day, or 66 pounds a year.
The problem is even worse for kids and teens, who get 16 percent of their total calories from added sugars.
And, according to a recent study, even some babies are consuming added sugar that exceeds the recommended amount for an adult. The researchers found that 99 percent of babies just 12 to 18 months old consumed over seven teaspoons of sugar a day—more than the amount in a Snickers bar!
This is insane.
Countless studies have shown that excess sugar intake contributes to obesity, diabetes, cardiovascular disease, and many other modern chronic conditions.
There are many reasons that babies and kids are eating this much sugar. Money is one of them. Big Food spends millions of dollars a year convincing parents to buy sugar-sweetened cereals, snacks, and other packaged foods that are loaded with sugar.
But I’ve also noticed that there’s a pervasive idea in American culture that kids are somehow entitled to eat sugar. Whether it’s cotton candy at a fair, ice cream on a hot day, juice boxes in school lunches, sodas at the movies, or Froot Loops for breakfast, sugar seems to be woven into the fabric of what is now considered to be a “normal” American childhood. (Of course, the same is true for the UK, Australia, and the rest of the developed—and increasingly, the developing—world.)
The mentality seems to be that restricting our kids’ sugar intake is akin to robbing them of their childhood. I’ve heard (and overheard) parents say as much on several occasions.
This has to change. Today is the first generation of kids that is expected to live shorter lifespans than their parents—and there’s little doubt that excess sugar consumption is part of the reason for that.
You can be part of the solution—whether as a clinician, health coach, nutritionist, or “citizen activist.” Keep spreading the word and leading by example.
Chris Kresser LLC 1810 E Sahara Ave Suite 402 Las Vegas, NV 89104
My health journey prior to NW was a completion of conflicting ideas of wellness that left me feeling confused with all the information I had. NW has streamlined info to help me on my journey. I have really learned how different foods make me feel. When I fell “off course” my health and wellness suffered. I am thankful for the accountability and grace given be Jamie to root for me and my journey. The info I have is now so valuable as well as sustainable, as long as I remember to value my own wellness.
Leigh Ann K.
Cast Iron Steak with Herb Butter
- 8 Tbls organic butter or ghee, softened
- 1 Tbls fresh thyme, minced
- 2 garlic cloves, minced
- 1/2 Tbls coconut aminos
- 2- 3/4lb New York Strip Steaks (grass fed/organic) *Why grass fed?…You eat what they eat! Grass fed cows will live their whole life on a pasture and forage diet vs the grain and other unnatural foods conventional cows consume. Grass-fed beef contains more nutrients and more flavor!
- 1 tsp sea salt, divided
- 1 tsp black pepper, divided
- Combine all ingredients into a bowl.
- Scoop into a log shape onto a square of parchment paper or cling wrap.
- Carefully roll the butter up into a log then place in the refrigerator until hard.
- Remove steaks from fridge 30 minutes before cooking and coat each side of the steaks with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper.
- Remove herb butter from fridge and cut into 8 even slices, about 1 tablespoon each.
- Melt 2 slices of herb butter in a large cast-iron skillet oven medium-high heat.
- Once butter is sizzling, add one steak to the pan.
- Cook for 2 1/2 minutes then flip and add another tablespoon of herb butter.
- Spoon melted butter onto the steak while the other side cooks.
- After another 2 1/2 minutes, flip and continue to spoon butter onto the steak for 30 seconds.
- Remove from pan.
- Add 1 tablespoon of herb butter to the pan and add second steak.
- Cook in the same method as above.
- Let both steaks rest for at least 5-7 minutes before cutting into the steak.
- Serve with a dollop of herb butter!
Recipe from: https://www.plaidandpaleo.com/2017/02/cast-iron-steak-herb-butter.html
Did you know that collagen is the material that holds our bodies together? It is known that by our mid-twenties, our bodies start losing their natural ability to repair connective tissue, bones, tendons, ligaments, cartilage, blood cells, skin, tissue, hair and nails. Scientists have discovered that hydrolyzed collagen can provide the missing nutritional links to aid in the body’s ability to repair these critical areas. Hydrolyzed collagen is a unique combination of amino acids that can promote healing and conditioning over other protein, especially for bone and joint health care. Amino acids are collectively beneficial to cell reproduction and the distinctive spectrum of this product can promote the growth of healthy tissue.
Amino acids such as alanine, glycine, and proline aren’t found in other protein supplements. At Nourishing Wellness, we sell Great Lakes Collagen and recommend 2 Tablespoons a day. Great Lakes Collagen is a bioactive product contains 92% protein and is easily assimilated by the human body.
You can add collagen into your water, coffee, broth or in a shake. Here’s a delicious shake recipe to mix your collagen into, found in this months Paleo Magazine!
Berry Walnut Smoothie
2 cups fresh blueberries
1 cup ice
1/2 medium-size, ripe avocado, flesh only
1 TBSP whole chia seeds
1 tsp ground cinnamon
1/4 cup walnuts, preferable soaked (sold at Nourishing Wellness)
1-2 scoops collagen protein (sold at Nourishing Wellness)
1/2 cup canned, full fate coconut milk (sold at Nourishing Wellness)
1-1/2 cups water
Combine all ingredients in a blender in the order listed. Blend on high until creamy and smooth. Serve and Enjoy!
Coconut oil has become more and more popular in recent years. It’s a versatile and healthy fat! It boosts immunity, improves memory, prevents heart disease, and more. We love coconut oil! Here are some more ways to use coconut oil that you may not have thought of or tried before.
- Natural make-up remover: Just a small dab of coconut oil will quickly liquefy eye makeup, making it easy to wipe off. Rub coconut oil gently onto the upper lids and lower lids in a circular motion. Wipe off with a warm cloth or Kleenex. The benefit over commercial eye makeup removers is that coconut oil will not sting or irritate eyes and, as a bonus, will help to hydrate around the eyes. Also, many commercial makeup removers are full of toxins!
- Shaving cream: Use coconut oil as your shaving cream while shaving. It will leave your skin soft, hydrated, and smooth. As a bonus, coconut oil has a natural SPF and is great for protecting your skin from sun damage.
- Cooking at high heat : It is great for frying and sauteing things up. Unlike many other oils, coconut oil can tolerate the high heat without becoming rancid like other oils, such as olive oil. Coconut oil is made up of healthy saturated fats and can remain stable under high temperatures.
- Diaper rash/Cradle cap: Great to use on baby’s skin as it’s safe and clean. When your baby experiences painful diaper rash, rub some coconut oil around the affected area to sooth swelling, redness, itch, and burn. Cradle cap can be hard to remove from the scalp and messy. Place some coconut oil on baby’s head and massage it into the scalp. Let it soak in for about 15 minutes and then take a comb and brush/stimulate the scalp. The cradle cap with loosen, making it much easier and quicker to come off.
- Creamer: Great to add into your coffee, tea and/or broth for added flavor and an extra boost of energy. Adding coconut oil to your coffee can be a great replacement for your dairy creamer and give you the rich, creamy flavor you desire.
Coconut oil available for purchase at Nourishing Wellness.