The Crossfit Open closes tonight, and I have to say, it’s been an interesting season. As in years past, it has managed to magnify my flaws and weaknesses (the same ones are still there!), but I also remembered how to have fun again this year. Last year, I became a little too obsessive- worrying about each workout, how I could improve, doing it again…ugh! So I decided to change my approach this year and just have fun, try my hardest, and learn a few things…and HAVE FUN. What’s the point of competing in something you love doing and started as a way to relieve stress and give me “mommy time” if it’s just going to cause stress in a different form? So here’s to a great season! I raise a NorCal to you!
Yours truly attempting one of my 534 weaknesses!
Now on to the food…
I love taking family favorites and old family recipes and turning them into a new, healthier creation. This is my grandmother’s meatloaf. In its original state it has lots of homemade breadcrumbs and brown sugar. This paleo version still has a ton of flavor aaannd…it’s STILL a family favorite! I always have to double the recipe (and there is still very little leftovers!)
- 2 lbs grass-fed ground beef
- 1 cup almond meal
- 1 egg (beaten)
- 1 medium onion, chopped
- 1 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/2 can (15 oz) tomato sauce
- 1/2 can (15 oz) tomato sauce
- 2 tablespoons brown mustard
- 2 tablespoons coconut sugar
- 1 tablespoon hot sauce ( I like Cholula)
- Preheat oven to 350 degrees F
- Mix meatloaf ingredients together in a large bowl and place in a loaf pan. (I like to put my loaf pan on baking sheet to prevent making a huge mess in my oven) place meatloaf in oven.
- While the meatloaf is starting to bake, mix together your gravy ingredients.
- Take meatloaf out and pour gravy over the loaf. Place back in the oven and bake an additional 1 1/2 hours or until internal temp reaches 160 degrees F
- Take out of oven and let sit for about 10 minutes.
- Pair with Pancetta Brussels Sprouts and Mashed Cauliflower.
I feel like my window of time to use pumpkin recipes is coming to an end with Thanksgiving being tomorrow. Does anyone else feel this way? I really hope so, or at least tell me it is socially acceptable to make pumpkin recipes all year-long so I can end my panic and baking frenzy! I ran across this delicious little treat over on Health Bent. The recipe does call for regular sugar, which I have to admit caused a little panic in me. I read an article that was linked to the recipe regarding sugar and GI, blah, blah, blah. It made me think. I mean how many times have I justified a treat because “Hey, its Paleo”, but in reality, sugar is sugar and that is how your body perceives it. I would love to hear your thoughts on this (please don’t make me regret saying that! :P)
Note: I did substitute the white sugar for coconut sugar in the muffins. I used regular sugar on the top because I was afraid the coconut sugar wouldn’t result in the same crunchiness.
Cinnamon Sugar Pumpkin Muffins by Health Bent
After apple picking, I always have tons of apples sitting on my kitchen counter that I am expected to turn into yumminess. In my pre-paleo days, I would bake up a bunch of apple pies. I just don’t really feel that motivated for paleo pie making for some reason, but this applesauce is a win-win. It is a super easy one to make, PLUS it makes your house smell like you have been baking a bunch of apple pies!
My kids LOVE this applesauce. It is sweeter than their usual all-natural, unsweetened applesauce, so I serve it as dessert. You could also eliminate the sugar and make an unsweetened applesauce for snacks!
Crockpot Paleo Applesauce
This is so easy!
- approx. 20 apples
- 1/2 cup coconut sugar
- 2 tablespoons cinnamon
- 1/4 teaspoon nutmeg
- Peel, core, and dice apples (or use an apple peeler/corer)
- Throw the apples in your crockpot and top with sugar and spices.
- Cook on high for 3 hours (or until you can mash everything up into applesauce)
- Enjoy!….I told you it was easy!