Sunday Recipe: Sun-dried Tomato Pesto Bacon-Wrapped Meatloaf Rounds

This week’s recipe features Sun-dried Tomato Pesto Bacon-Wrapped Meatloaf Rounds courtesy of Fashaya!

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  • 1/2 cup sun-dried tomato pesto, plus 1/4 cup for tops (*see recipe below)
  • 1 tablespoon chopped oregano
  • 1 tablespoon chopped basil
  • 1/2 tablespoon fresh thyme
  • 1 teaspoon sea salt
  • 1/4 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 pound fresh grass-fed beef (I used a pound instead of splitting it with Veal)
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup blanched almond flour
  • 1 large egg
  • 1/2 pound fresh ground veal
  • 4 slices bacon (I used bacon from The Organic Butcher – it’s the best in town)


  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, add veal, beef, almond flour, pesto, herbs, salt, pepper, onion,and garlic.
  3. In a small separate bowl, whisk in the egg and add it to meat mixture.
  4. With your hands or a spoon, combine the mixture until well incorporated.
  5. Form mixture into 4 equal rounds and place on a parchment lined baking sheet.
  6. Wrap bacon strips around each meatloaf round. Top each round with additional sundried tomato pesto.
  7. Bake for 40 to 45 minutes or until the meatloaf is cooked to desired doneness. Makes 4 rounds

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*Sun-dried Tomato Pesto


  • 3 cloves garlic
  • 1/2 cup sun-dried tomatoes (in oil if you can, rehydrate per instructions if dried)
  • 1/2 cup fresh spinach
  • 1/2 cup fresh basil (a small bunch)
  • 1 tablespoon tomato paste
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste


  1. Add the garlic, sun-dried tomatoes, tomato paste and herbs to your food processor and blend.
  2. Stream in the olive oil until the pesto comes together.
  3. Add salt and pepper to taste.

Sunday Recipe: Tzatziki Sauce

Today’s recipe is a Tzatziki Sauce courtesy of Jenni!


  • 1 medium-sized cucumber
  • 1 large clove of garlic, finely minced
  • 3 tbsp parsley, finely minced
  • 1 cup full-fat Greek yogurt
  • 2 tbsp olive oil
  • juice from 1 lime
  • sea salt & pepper


  1. Clean, peel, and dice the cucumber. Place in a bowl and sprinkle generously with sea salt. Allow the cucumber to sweat the excess water out. Drain and put it aside.
  2. Combine all ingredients and season to taste. Done!

Sunday Recipe: Beef Kidney in Red Wine Sauce

Today’s recipe is a Beef Kidney in Red Wine Sauce courtesy of Jenni!


  • 1 lb beef kidney
  • 1/8 cup apple cider vinegar
  • 1/8 cup wine vinegar
  • 2 tbsp grass-fed butter (Kerrygold is a favorite)
  • 2 tbsp olive oil
  • 1/2 medium onion, diced
  • 1 cup mushrooms, cleaned and sliced
  • 1/4 cup red wine
  • 1/8 tbsp garlic powder
  • Salt & pepper to taste


  1. Rinse and dry the kidney. Using a paring knife, cut the membrane and remove the fat and tubes from each cube. Place the cubes in a medium-sized bowl and cover with cold water and the two vinegars. Allow to soak for at least 30 minutes. This helps remove the beefy odor.
  2. During the soaking time, prepare the onions and mushrooms.
  3. In a skillet over medium-high heat, melt the butter and olive oil. Throw in the kidney cubes and allow them to brown, tossing them every now and then.
  4. Remove the kidney from the pan and set aside.
  5. Add the onions and mushrooms to the pan and allow them to cook. Allow the onions to become translucent. Add your seasoning.
  6. At this time, include the red wine and allow to cook for a minute.
  7. Add the kidney cubes and stir around. Allow the flavors to meld together.
  8. Serve on a plate with cauliflower rice, zucchini noodles, or spaghetti squash!

Sunday Recipe: Almond Butter and Jelly Cookies

The following recipe, courtesy of Elizabeth, is adapted from the PB&J cookie recipe from Elana’s Pantry.



  • 1/2 cup creamy almond butter
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1 large egg
  • 1 cup almond meal
  • 1/4 cup flax meal
  • 1 teaspoon sea salt
  • jam/jelly/preserve of your choice (I use a local blackberry preserve)


  1. Blend together the almond butter, coconut oil, honey, and egg.
  2. Add in the almond meal, flax meal, and sea salt until you have a homogeneous consistency.
  3. Preheat your over to 350, and line a cookie sheet with parchment.
  4. Drop a heaping tablespoon of the batter on the cookie sheet about 2″ apart.
  5. Using your thumb, make a small depression in the center of each dough ball. Place about 1 teaspoon of jam/jelly/preserve there.
  6. Bake for 10 minutes (bottom edges should be a darker color than the rest of the cookie).
  7. Allow to cool, and then eat! Warning: these don’t last long.

Sunday Recipe: Skillet Cinnamon Apple Clafouti

This week’s recipe is a Skillet Cinnamon Apple Clafouti courtesy of Kim!



  • 1 medium sweet apple (pink lady, fuji, etc.), peeled and chopped
  • 1 TBS coconut oil
  • 2 large eggs
  • 3 TBS canned coconut milk (full-fat)
  • Splash vanilla extract
  • 1.5 TBS coconut flour
  • 1.5 tsp cinnamon, or more to taste
  • Pinch of salt
  • Optional: pure maple syrup for topping


  1. Preheat oven to 400 degrees.
  2. Preheat small oven-safe skillet over medium-low heat (I use an 8″ cast iron one).
  3. While skillet heats up whisk together eggs, coconut milk, and vanilla extract.
  4. Add coconut flour, cinnamon, and salt, and whisk thoroughly again and set aside.
  5. Once skillet is hot, add coconut oil, let melt, then add chopped apple.
  6. Saute apple for approximately 5-6 minutes or until softened.
  7. Pour egg/coconut mixture over apple pieces, making sure its evenly distributed. Let sit undisturbed for about 2 minutes.
  8. Remove skillet to pre-heated oven and bake for 18-20 minutes, until puffy and top is golden brown.
  9. Remove from oven, let cool slightly in skillet, then plate and drizzle with optional maple syrup.
  10. Serve. Makes 1-2 servings depending if you feel like sharing or not.


  • If you do not have cast iron or are using different material, adjust baking time by a couple minutes (give or take); just watch for the top to puff up and turn golden brown.
  • You can also make this in a comparable sized baking dish. Just saute apples as written, then place in a greased baking dish, pour egg/coconut mixture over top, place in oven, and bake for at least 25 minutes; if not done then watch in 5 minute increments until top is golden and puffy.

Sunday Recipe: Shaved Brussels Sprout Salad

This week’s recipe is a Shaved Brussels Sprout Salad courtesy of Meg!


  • 3 dozen brussels sprouts, shaved thin
  • 2 scallions, diced
  • 1 tbsp chopped basil
  • juice of 1 lemon
  • 1/2 tsp black pepper
  • 2 tbsp grated pecorino cheese
  • 2 tbsp chopped hazelnuts
  • salt to taste
  • 1/2 tsp red seed pepper (optional)
  1. Put shaved brussels sprouts in a large bowl, add scallions, basil, salt, pepper, red seed pepper, and nuts.
  2. In a small bowl put lemon juice and pecorino. Stir to mix together.
  3. Add the lemon-pecorino dressing to the sprouts, stir, and serve.

Sunday Recipe: Brussels Hash

This week’s recipe is a Brussels Hash courtesy of Elizabeth!

brussels hash

  • 1 small sweet potato, peeled & diced
  • 1/2 cup brussels sprouts, quartered
  • 1/4 red onion, diced
  • 2 T duck fat
  • 2 eggs
  • sea salt
  • cracked black pepper
  1. In a large skillet, heat the duck fat until hot.
  2. Add the brussels sprouts and sweet potato and onion. Make sure all is well coated with grease.
  3. Sprinkle with salt and pepper to taste.
  4. Stir until all is well cooked and slightly browned.
  5. Remove from pan and add the eggs. Cook to preference then place on top of hash (I prefer over easy).
  6. (Fry up bacon — or sardines or kippers or protein of choice — as a tasty side.)

Sunday Recipe: Chicken Soup

This week’s recipe is a Chicken Soup courtesy of Martha!

chicken soup


  • 3/4 of one whole organic chicken (including neck and things)
  • 2 bay leaves
  • 2 onions, chopped
  • 4 garlic cloves
  • Vegetables of choice (celery, carrots, turnips, potato, winter squash)
  • Seasonings of choice (curry, tumeric, chopped ginger, parsley, cilantro)
  • 1/2 can coconut milk
  • salt and pepper to taste


  1. In a large pot, cover the chicken with water and bay leaves. Bring to boil. Simmer one hour.
  2. Remove chicken. Add onions, garlic, vegetables, and seasonings.
  3. Simmer about 30 minutes until vegetables are soft.
  4. Add the chicken meat back, without bones and skin, plus the coconut milk.
  5. When hot, add salt and pepper to taste. Done! (When re-serving you can skim off excess fat.)

Sunday Recipe: Chicken Stir Fry

This week’s recipe is a Chicken Stir Fry courtesy of Elizabeth (and Jason Glaw)!


  • 1 chicken breast, pre-baked
  • 1/4 head green cabbage, chopped
  • 1 cup broccoli pieces
  • 4 green onions, diced
  • coconut aminos
  • sesame oil
  • fresh minced garlic (about 1 T)
  • fresh minced ginger (about 1″ square cube, grated/minced)
  • crushed red pepper (OR, even better, red chile paste made by the same people who make sriracha)
  1. In a large skillet (or wok) heat the oil.
  2. Add the ginger and garlic until fragrant.
  3. Add the cabbage and broccoli and cook a few minutes.
  4. Add the chicken and the green onions, then the red pepper (or chile paste) and coconut aminos.
  5. Stir all together until cooked through and fragrant. Serve warm, eat well.

Sunday Recipe: Ground Beef and Sweet Potato Hash

This week’s recipe is a Ground Beef and Sweet Potato Hash courtesy of Elizabeth!


  • 1/4 medium sweet potato, diced
  • 1/2 lb ground beef
  • 1/2 yellow onion, diced
  • 3 cloves garlic
  • big handful spinach
  • 2 eggs
  • fresh rosemary (to taste)
  • sage (to taste)
  • nutmeg (a dash)
  • sea salt
  • black pepper
  1. Dump all the ingredients EXCEPT the eggs and spinach into a large skillet on medium/high heat.
  2. Continue to stir and break the beef apart until the potatoes are fork tender (about 10 minutes, maybe more*).
  3. Then add the spinach until slightly wilted, then crack the eggs over and continue to stir it all up for another minute or two.
  4. Serve and enjoy!


  • If you want a faster cooking time, grate the sweet potato instead of dicing it.