Recipe for three (and a little extra) meatloaves (2 extra for the freezer)

4 pounds ground beef

2 onions

1 bulb of garlic

2 red peppers

1 bunch of kale

6 large carrots

Bunch of mushrooms

24oz glass jar tomato sauce

4 eggs

2 tbsp salt

2 tsp pepper

2 tbsp cilantro

2 cups grated / shredded Italian type cheeses

1/4 cup coconut flour (or the amount that looks good.)

In food processor process onions, garlic, peppers, kale, carrots, mushrooms, tomato sauce, cheese, eggs, salt, pepper, cilantro. May need to do in batches.

Mix with ground beef (takes a BIG pot!) Add in the coconut flour and mix again. The coconut is to suck up extra liquid so that the loaves do not come out too runny. It's a small enough amount so the coconut won't be tasted at all.

Put into individual loaf pans. I use glass because I don't like to cook in aluminum.

Each what you want, freeze the rest.

This meatloaf came out absolutely amazing! We all loved it and I'm so excited I have two more!

Fish Chowder

Few tablespoons bacon grease

2 tablespoons dried cilantro

One large onion - diced

4 cloves of garlic - minced

4 potatoes chopped

4 potatoes chopped

4 tablespoons butter

12 cups of fish stock

2 pounds of white fish - I used frozen wild caught Trader Joe's sole (I think.)

A few handfuls of roughly chopped kale

1 cup of 1/2 and 1/2

Put a few tablespoons of bacon grease in the bottom of the soup pot and heat until a liquid

Saute the onion and cilantro until the onion is brown.

Add the garlic and saute for a few minutes - do not burn!

Add in the fish stock and the first 4 chopped potatoes - cook on low until potatoes are soft.

In the meantime, roast the second 4 chopped potatoes in the butter for one hour (I roast for 5 minutes to melt the butter and then stir and roast for the hour.)

Puree the fish stock / potato mixture with an immersion blender

Add in the roasted potatoes, fish, and kale and cook until fish and kale are done.

Add in the 1/2 and 1/2. I didn't measure, just added until I liked the color and consistency.

Done!

Soaked oatmeal & fruit pancakes

The night before I soaked between 1 and 2 cups steel cut oats (didn't measure, just used what I had left in the container.) I soaked these in filtered water with a good splash of lemon juice. I covered them with a towel and put them in a warm spot.

In the morning, I drained and rinsed the oats and them put them in a Vitamix. To the oats I added:

enough milk to cover the oats

1 tsp vanilla

1 banana

4 tablespoons butter

1 glug of maple syrup

5 or 6 strawberries

1 tsp baking soda

1 splash of lemon juice

I then gradually put the Vitamix up to max until it was a smooth batter. We like thin pancakes so I always make thin batters.

These cooked up like regular pancakes. One thing I do is after I flip them, I butter the cooked side immediately so that I can serve them right away when the second side is done. They were a huge success! My children know if there is syrup in the batter, they don't get any with the cakes. This cuts down on the overall sugar since I don't use a lot in the batter. The kids loved them and ate a huge pile.

Stir Fry Chicken

Carrots

Onions

Broccoli

Chard

Chicken

Butter

Sesame seed oil

Bacon grease

S&P

Sauté carrots, onions, broccoli in bacon grease. Add chard, sesame seas oil and butter. Add chicken cut into chunks. Add more butter and sesame seed oil. Cook until chicken is done.

Quinoa with Haddock and Chard - Easy One Pot Meal

I love one pot meals since they are so easy to make and I the kids are more likely to eat the veggies. I wasn't sure if this one would be good at first, but it turned out wonderful!

I started with ~6 cups of fish stock. It was a stock I made a few months ago with fish bones and the water left over from cooking lobster.

I added the rest of a bag of Quinoa I had - probably around 1.5 cups maybe. Not sure.

The rest was just 3 chopped up haddock filets, two bunches of chard I ripped up, and probably around 3 tablespoons of dried basil.

I was nervous when I tried it, but it actually came out incredible! Perfect blend of flavors. Very excited that I have a lot more of the fish stock in the freezer to make this again - along with another bag of frozen lobster shells and fish skeletons!

Liver

One package liver from pastured cow

Milk

Almond flour

Bacon grease

Place small chicken-tender size pieces of liver in milk. One by one, take from milk and coat with almond flour. Fry in bacon grease just a little bit on each side. That's it.

Squash Pie

This is something I kind of threw together. It came out amazingly well despite the lack of measuring or recipe.

The crust did come from a recipe - it's almond flour and oatmeal. Excellent crust for any pie, I think. Here's a link to that recipe:

http://www.girlgonecountry.com/recipes-2/oatalmond-meal-crust/

Then, I took a crookneck squash (very old heirloom heritage type of butternut) that I'd roasted and added to it maple syrup, honey, yogurt (think it ended up being about a cup overall - not sure though. All the pumpkin pie recipes I found called for either coconut milk or regular milk but all I had was yogurt) and then the typical spices: cinnamon, allspice, cloves, and nutmeg. I also added two eggs. Using an immersion blender, I blended it all until thoroughly mixed and creamy. At first, before I added the eggs and honey, the batter had a bitter taste to it. After, I thought I still detected a tiny bit of bitterness, but much less.

I baked the pie at 350 degrees for 45 minutes.

The taste of the baked pie was incredible. The ingredients blended so well and that bit of bitterness I'd tasted was completely gone.