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.