Mexican Summer Supper Loaf

• This tangy take on meatloaf is the perfect main course to pair with sides for a two person summer supper. It takes no time to prepare, and without the addition of eggs it is much lighter than traditional meatloaf. Additionally, the lime zest is high in healthy bioflavenoids and really gives the dish a kick... so don't omit it! 
• 
  
• 
  
• Ingredients
• 
  
• 1 lb grass fed beef (higher fat content is best)
• 1/2 of a medium red onion, diced
• 2 cloves garlic, diced
• zest and juice of one lime 
• 2 tsp coconut flour
• 1/2 tsp sea salt
• 1 heaping tsp cumin
• 1 heaping tsp chile powder
• 1 tsp coconut aminos
• 2 tbls black coffee
• 1 tbls + 1 tsp olive oil
• OPTIONAL: 3 tbls sour cream for garnish (raw if you can get it!)
• 
  
• 
  
• You will need

• 1 loaf pan or baking sheet
• mixing bowl
• 
  
• 
  

Directions

Preheat your oven to bake at 350 degrees. Saute garlic and onion together with 1 tsp olive oil until onion is transparent. Mix remaining tbls olive oil and all remaining ingredients by hand in mixing bowl until evenly blended. Mix in olive and garlic mixture. Remove to loaf pan and shape into square loaf against one half, leaving the other half empty unless you've doubled your recipe. If you're using a baking sheet mold your loaf shape by hand. 

Bake for 1 hour on the top rack of your oven. Employ Ina Gartens trick here and place an additional loaf pan or other oven safe dish filled with hot water on the rack below your supper loaf. The steam will allow the loaf to bind together and retain its moistness!  Allow to rest outside the oven for five minutes before slicing and serving!

Baked egg cradles

• These little sweeties are the perfect breakfast for two, and far more impressive looking than labor intensive. They also take about two minutes to prepare and pop into the oven, which isn't too shabby.
• 
  
• 
  
• Ingredients
• 4 whole eggs
• 2 large avocados 
• 1/2 cup grated aged Parmesan (optional)
• cayenne pepper or smoked paprika for garnish (optional)

NOTE: If you opt to omit cheese, add sea salt to taste after cooking.

• 
  
• You will need

• 1 cupcake tin
• 
  

Directions

Preheat your oven to bake at 200 degrees. Split avocados length wise and remove pit. spoon out a bit of the avocado meat (and put it in your mouth) so that the wells are a bit deeper than the pit made them. Place each half inside of a cupcake well, hole up. Crack each egg into each avocado. You may have to hsprinkle with parmesan and cayenne pepper or smoked paprika. bake approximately fifteen minutes, or until yoke is just slightly firm. 

simple garlic cauliflower mashers

• 
  
• This recipe is easy as pie and holds up well in comparison to the starchy mashed potatoes I used to whip up. If you don't eat cheese then feel free to omit it, and add an additional two tablespoons of grass-fed butter in its place. If you eat neither cheese or butter, this recipe is still tasty with the second ingredient list. 
• 
  
• Ingredients
• 1 head white cauliflower (or a comparable amount of purple for an alien-like mash)
• 4 tbls butter (grass-fed is best!)
• 1/2 cup aged Parmesan cheese, roughly cubed
• 1 tsp crushed garlic (grinding 2 cloves with mortar and pestle will make you feel extra cool.)
• sea salt and course ground pepper to taste

DAIRY FREE ALTERNATIVE

1 head white cauliflower

2 tbls garden fresh herbs

2 tsp crushed garlic

1 1/2 tbls olive oil

1 tsp sesame oil

sea salt and pepper to taste

Directions

Separate cauliflower into flowerettes and submerge into boiling water. cover and boil until cauliflower is easy pierced with a fork. Approximately ten minutes. Drain cauliflower thoroughly, taking care to empty the strainer of all excess water. Add half of each ingredient to food processor or blender, and pulse until  the mixture is smooth. Remove to serving bowl and blend the remaining half together in the same fashion. Remove last half to serving bowl. Mix lightly and serve while hot.

NOTE: If you don't have a blender or FP, you can easily hand mash your ingredients. Just grate your Parmesan first, so that it will evenly distribute itself. 

Iced Cocoa Cooler

Sugar free. 

ONE net carbohydrate count in the whole thing. 

Creamy, icy, satisfying, caffeinated goodness.

YOU WILL NEED 


-1 pint glass 
-1 blender (or electric hand mixer, but not a hand-powered spoon)


INGREDIENTS 

-3/4 pint room temperature black coffee (I make this in the afternoon with that mornings leftovers) 
-1 1/2 TBLS grass fed unsalted butter 
-1 TBLS unsweetened cocoa 
-1/2 TSP vanilla extract (if you've got it) 


DIRECTIONS 
Microwave black coffee for 20 seconds, or until lukewarm. 
Add to blender along with remaining ingredients.(If you're using an electric mixer add all ingredients to mixing bowl.) Blend together on high speed for twenty seconds, until you have a caramel hued liquid topped with creamy white foam. Serve in pint glass poured over ice.