Grandma’s meatloaf

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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!)

Grandma’s Meatloaf



  • 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

Tart Gravy:

  • 1/2 can (15 oz) tomato sauce
  • 2 tablespoons brown mustard
  • 2 tablespoons coconut sugar
  • 1 tablespoon hot sauce ( I like Cholula)


  1. Preheat oven to 350 degrees F
  2. 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.
  3. While the meatloaf is starting to bake, mix together your gravy ingredients.
  4. 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
  5. Take out of oven and let sit for about 10 minutes.
  6. Pair with Pancetta Brussels Sprouts and Mashed Cauliflower.

What to Make for Thanksgiving

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So here is what I have been up to this week! I have been working on some great Paleo versions of my favorite Thanksgiving dishes. Thanksgiving seems to be the one holiday that is totally surrounded by food, and not just any food…CARBS! I always struggle to find the right balance between traditional and Paleo-friendly turkey day eats. I think I finally found some winners that will replace a few dishes at my table this year. I would like to stress that most of these dishes are still an indulgence and should be limited to the holidays and special occasions. I totally feel the need to hit the gym after this past week of cooking and sampling! But first I would like to compose a list of things I am thankful for this year…

  1. My family. They love me even when I’m at my worst
  2. My friends. They love me even when I’m at my craziest
  3. My faith. It keeps me going even when I’m at my worst and craziest!
  4. My Crossfit community. They allow me to work through the crazies by lifting really heavy stuff!
  5. My mommy time. It just keeps me sane
  6. Paleo recipe websites! Without these- I would still be grilling a piece of meat and serving it with 3 vegetable sides (which there is still nothing wrong with by the way!)
  7. Reliable Babysitters. They make grown-up time so much more enjoyable!

My family enjoying a week of Thanksgiving dishes!

That being said…bring on the dishasss!


Side Dishes



Other Intriguing Recipes That I Didn’t Try Yet:

Note: If I have a chance to make any of these this week…I’ll let you know! :) Happy Thanksgiving Everyone!