Grain-free Beef & Bison Meatloaf

Ah. The tried-and-true meatloaf. Wholesome, nutrient dense and completely satisfying.

This recipe is loaded with goodness and is completely grain free (traditional meatloaf requires white/wheat flour and/or bread crumbs).

Grain-free Beef & Bison Meatloaf

1 lbs ground grass-fed beef
1 lbs all natural ground bison
2 tbls ground flax-seed
Dash of ground pepper
Dash of sea salt
Dash of paprika
Dash of thyme
1/4 tsp cumin
2 garlic cloves, minced
3 scallions, chopped
2 small-sized carrots, shredded
1 egg, organic cage-free


Is there one? Basically just put this all in large mixing bowl and have at it. I literally put everything in the order listed above. I don't believe there is a rhyme or reason. I like to mix it all with my hands- but beware because it is COLD.

Bake either on parchment paper in a casserole dish or in a loaf pan. The benefit of the parchment paper style is that it will allow some of the fat to drain out. Bake at 350 degrees for 45-60 minutes. (I'm a little paranoid about meat being done... hence the cut marks in mine... lol ;))

Meatloaf glaze (optional):

2 tbls organic yellow mustard
1/2 tbls favorite hot sauce (I used a pumpkin cayenne one)
1 tsp lemon juice
1/2 tbls honey
1/2 tbls arrowroot powder


Mix all ingredients together thoroughly in a small bowl :)

Enjoy ;)

Burgers, Grain-free Bread and Sweet Potato Fries

Sometimes you just gotta' have a burger and fries. Mmm.

Plain and simple
I have a similar burger recipe on this site (located here) but this time I decided to have a bread with it. I must say it was a pretty dang good meal. Oh and I will also say: burgers are just better on a grill. Period. Last time we made them we didn't have access to a grill - um yeah there is just something to be said about a good ole' fashion flame cooking your meat ;) 

Burgers, Grain-free Bread and Sweet Potato Fries

For the sweet potatoe fries:

1 very large sweet potato or 2 medium sized


Cut into wedges, lay on a baking sheet, coat very lightly and bake at 350 degrees for about 20 minutes. At 20 minutes, flip the fries over and bake about another 10 minutes. Turn down the heat to about 180 degrees, brush lightly with a small amount of coconut oil and place back into the oven about another fifteen minutes.

When the rest of the meal is just about done, toss the sweet potatoes in white truffle oil (very small amount - about 1/8 tsp) and place back into the oven to stay warm.

For the bread

Bake the Primal Herb Bread about 1.5 hrs prior to your meal so that is cooled a bit before your slice (can do this at the same time as the sweet potato fries)

For the burgers:

1 lbs ground beef
Dash of ground pepper
Dash of sea salt
Dash of cumin
Dash or oregano 
1/4 tsp garlic powder
1/2 tsp something sweet, I used a but of cranberry chutney

Mix all of the ingredients together thoroughly and form the patties, I made three. Grill to your liking. 

Mushrooms, shallots & spinach

2 cups mushrooms of your choice (chopped)
3 shallots, diced
3 handfuls spinach
1/3 cup water
Dash of ground pepper
Pinch of garlic
Pinch of  Greek seasoning


Heat a couple of tablespoons of olive oil in a medium size pan on low-medium, begin to saute the mushrooms and add in all of the seasoning. Once they start to cook, add in the shallots and water. Cover for about five minutes. Give it a stir, drain the majority of the water (keep about a tablespoon in) and add in the spinach. Give it a stir and cover.

Dijon Mustard with the bread

Well, there ya' have it folks.

Enjoy ;)

Grilled Ribs

Though not a difficult process, I thought I would give a run down on the delicious beef and pork ribs that we cooked on the grill this weekend.

I can't eat a ton of red meat at once but I had three of the pork ribs and they were delicious.

We had five rib racks which fed six people with a little leftover. A pleasant springtime meal.

Grilled Ribs:

Once the ribs are thawed, if they are not fresh, cut them in half so that they are about 8 inches in length. Rub the flesh part with extra virgin olive oil with a little on the back for each rack.

For the rub:

In a small bowl, mix garlic powder, salt, ground pepper, paprika, cumin and chili powder. We didn't measure but it was about a tablespoon of each give or take a few eighths of a teaspoon.

Rub the spices thoroughly on the flesh side of the ribs and on the sides. Rub a bit on the back sides as well. Place in the refrigerator to marinate for about 3-6 hours.

For the grilling:

Place foil down on the grill to prevent the oil from causing flare ups and putting some major charcoal on your ribs. Set the grill to low-medium heat and grill for about an hour and fifteen minutes. The meat should be tender when you take it off the grill.

You may use a barbeque sauce of your choosing or of course, you can make your own. We used Stubb's Original Barbeque sauce. You'll want to brush on in the beginning and during the course of the cooking process. Use as much as you desire (we kept one rack for myself that was very lightly covered).

For the pork, the meat should show no pink. If it's a tad bit near the edge of the bones, that is normal but the meat should be greyish in color. For the beef, use your judgement- it can be a little pink.

Get out your napkins and enjoy ;)))

Bacon & Bison Pizza

This recipe uses the same crust as the Eggplant Non-Pizza with a homemade sauce- which kind of happened because we had no idea that we were going to have a 'pizza' for dinner, but we had an eggplant. So here's what we did... 

Bacon & Bison Pizza: 

Bake the crust (refer to this post for ingredient and instructions) and let cool. 


Cook the bacon (3 slices cut in half- antibiotic/nitrate free bacon) 

Cook the Bison (1/2 lb ground bison) with the following seasoning: 

Dash of garlic sea salt 
Dash of oregano
Dash of cumin 
Dash of ground-pepper

Since bison is so lean, pour a bit of extra virgin olive oil in the pan. 

Set the bacon and bison aside. 

Pizza sauce: 

~1/2 cup sun-dried tomatoes
3/4 cup aioli (I used a sunflower oil & garlic based)
1/4 cup water
1 tsp diced garlic clove

Mix all of sauce ingredients together in a small blender. Blend and pulse until the consistency is sauce-like. You may need to adjust the quantities. Mine came out a orange/red color. 

Spread the sauce on the crust, add a handful of spinach to the base and then top with the bacon and bison. 

Bake on 350 degrees for another 10 minutes. 


Enjoy ;) 

-Sunshine Girl 

Bacon Wrapped Veal & Buffalo Meatloaf Rounds

OK folks, firstly, I must tell you that I cannot take credit for this amazing recipe. I found it on a great website called Multiply Delicious. I used some different ingredients but it is generally the same. And...lovely.

I paired ours with acorn squash (see below for recipe).

Bacon Wrapped Veal & Buffalo Meatloaf Rounds

4-6 slices of bacon
1/2 lb ground buffalo
1/4 lb veal
1 egg (cage-free organic)
1/4 tsp garlic salt
1/2 cup sun-dried tomato's (this is for the pesto paste, see below for the recipe)
Dash of ground pepper
Dash of thyme (I used dried)
1/2 tsp basil (I used dried)
1 tbls oregano (I used dried)
1 tbls basil (I used dried)
3 shallots (diced)
1/4 cup (blanched or unblanched) almond flour (I used Bob's Red Mill unblanched)

Sun-dried tomato Pesto

1/2 cup sun-dried tomatoes
3/4 cup fresh spinach
3 cloves of garlic
2 tbls olive oil based mayonnaise
Dash of garlic salt

Dash of ground pepper
2 tbl extra virgin olive oil

To make the pesto/paste:

Add all the ingredients aside from the olive oil in a blender (I used my Ninja), once blended heat oil in a small pan on low and add the pesto so that it forms a bit better.
To make the 'meatloaf rounds:'

Put dry ingredients in a large mixing bowl. Add the ground buffalo and veal mixing thoroughly. Add in the majority of the pesto (leave about 1/3 cup out for the topping). Lastly, add the egg and almond flour.

Form four rounds and place in a Pyrex casserole dish. Wrap the bacon around the rounds. I wrapped two slices around one of them (for the man ;)), the rest just one. Bake at 375 for about 45 minutes. I suggest covering with foil about half way through (my topping got a bit burned).

Now, for the acorn squash:

Cut in half and scoop out seeds, bake at 375 degrees (so you can do this at the same time as the rounds) face-down for about 25 minutes. Place a 1/2 tbls of coconut oil in each half and bake for another 5 minutes. Scoop of the meat of the squash and place in a small sauce pan. Add in a 1 tsp coconut oil, pinch of garlic salt, pinch of ground pepper and 1 tsp of honey. Keep on low heat and stir occasionally until the rounds are done.


Enjoy ;)

Taco Stuffed Bell Peppers

Tacos. Minus the 'taco.' Though the taco shell was not missed. This meal was robust with flavor and hit the spot for my mexi-craving.

Taco Stuffed Bell Peppers:

2 lbs lean ground beef  (grass-fed)
~ 1 tbls extra virgin olive oil
1 shallot, diced
1 garlic clove, diced
1 tomatillo, diced
Handful of cherry tomatoes, sliced in half
2 slices of lime
2 bell-peppers (I used yellow and red but any kind you like would work)
1 1/2 avocado, sliced


Ground cayenne pepper, ground chili powder, garlic sea salt, ground pepper, oregano and cumin.


In a large skillet, heat olive oil on low heat and add the minced garlic and shallot. Add in the beef and turn the heat to medium. While the meat is browning, add in the seasoning, juice from the two slices of lime, tomatilla and tomatoes. Allow the meat to cook thoroughly. Meanwhile, slice the bell peppers in half length-wise, place halves on a gently greased (with olive oil) baking sheet open face-up and heat the oven to 255 degrees. When the meat is cooked, stuff the peppers full and bake for about 20-30 minutes. Slice the avocado to be served on the side. There will be meat leftover, so do with it as you wish and/or use four bell peppers to serve more people.

Enjoy ( with preferred hot sauce ;))