Number of servings: 4
Ingredients:
1 ½ lbs lean ground beef (preferably grass fed organic beef)
1 small yellow or white onion, diced small
1 cup chopped red cabbage
4 cloves of garlic, minced
½ cup barbecue sauce
1/3 cup almond meal
1 large egg, beaten
2 tbsp coconut milk
1 tsp salt
1 tsp dry mustard
1 tsp black pepper, or more to taste
1 tsp garlic powder
1 tsp chipotle powder
1 tsp sage
1 tsp hot pepper sauce
Preparation:
Start by preheating your oven to 350 F. Combine all of the ingredients with the exception of the ground beef and barbecue sauce in a large bowl and stir well to combine. Add the ground beef and mix well using a fork (or your hands, which is messier but also much easier to do).
Transfer the ground beef mixture into an ungreased loaf pan and pour the barbecue sauce over the meatloaf. Place the meatloaf in the oven and bake, uncovered, for 80 – 90 minutes. When a meat thermometer inserted in the middle of the meatloaf reads at least 160 F, it’s done. Remove from the oven, allow it to rest for 5 minutes, then slice and serve hot.
Number of servings: 2
Ingredients:
2 pork (or lamb) tenderloins, about ¼ lb each
1 lb green beans, trimmed
1 small white or red onion, diced small
1 ½ cups blueberries, fresh or frozen and thawed
¼ cup apple cider vinegar or red wine vinegar
4 tsp olive oil
4 tsp poultry seasoning
2 tsp honey
2 tsp thyme
salt and black pepper, to taste
Preparation:
First, preheat your oven to 400 F. Rub the pork (or lamb) tenderloins with the poultry seasoning and a little salt and black pepper. Place the pork in a roasting pan and cook for 25 minutes, or until a meat thermometer inserted in the thickest part of the tenderloin reads 155 F. After the pork tenderloins have been in the oven for 15 minutes, remove the roasting pan from the oven and surround the pork with the green beans. Drizzle the green beans with half of the olive oil, stir and return to the oven quickly.
Now, heat the other half of the olive oil over medium – high heat in a small saucepan. Add the diced onion and cook for 5 minutes, until the onions start to turn translucent, stirring occasionally. Add the blueberries, honey, vinegar, thyme and salt and black pepper to taste. Cook the sauce for another 5 minutes, or until it thickens. When it’s finished, remove the pork from the oven and serve with the blueberry sauce drizzled on top and green beans on the side.