Paleo Meatloaf

I'm so excited to share this recipe with you today.

It's clean, it's mean and it's Paleo! 

This recipe is directly from mom and I've been using it for the past two weeks for glorious meatloaf meals in between chicken, turkey and other great protein sources.  If you follow me on instagram, you've seen the spaghetti squash + meatloaf work lunches and you may have drooled. Well here's your chance to make it for yourself! 

All you need are 5 easy ingredients (seriously only 5!) and hardly 15 minutes of prep time. Important note about these 15 minutes is that you'll need (and want) to get your hands dirty! Nothing like being wrist-deep in raw meat and eggs. 

Good luck! 

How amazing does that look? 

Here's how I've been eating it - with Spaghetti Squash! 

Make your own and tag me on instagram! Email me with questions using the comments section below! 

Sweet Potato + Quinoa Stir Fry

Today I'm sharing a new favorite recipe with you - by request of some facebook followers!

Sunday was a marathon of food prep and I was so thankful to have Dan by my side chopping, stirring, opening, grilling and sampling storing the foods we were making. This was a new one on our list and was born out of some inspiration from the internet over the past month: Brooke / Pinterest. It was also put together due to the fact that we had some vegetables that needed to be used or thrown out and I was having a productive weekend with more energy in store to prep.  

Feast your eyes on the mix that had me wishing for more and waiting in anticipation for today's identical lunch.

Sweet Potato + Quinoa Stir Fry

3 cups quinoa {cooked}

2 cans black beans {drained}

5 sweet potatoes {peeled + chopped}

2 jalapenos

1/2 white onion

2 tbsp olive oil

pepper to sprinkle

Preparation:

• Cook 1 cup of dry quinoa (1 cup seeds + 2 cups water) = 3 cups cooked


• Peel/chop sweet potatoes into bite sized pieces


• Dice onion + jalapenos into small pieces for flavor in every bite


• Pre-heat oven to 425 degrees


• Place your chopped sweet potatoes into a baking pan with 2 tbsp olive oil drizzle, bake for 15 minutes


• After 15 minutes - Stir your potatoes and bake for 10 more minutes


• Open 2 cans of black beans, drain


• In a large bowl, mix all ingredients {jalapenos + onion + beans + quinoa + finished sweet potatoes} and sprinkle with pepper


• Sample it, add protein to it, put it in a large container and have this for days!

Co-workers were sniffing and oogling over what I was bringing back from the microwave - you'd have thought these were Laughing Planet leftovers!

What's your favorite way to use sweet potatoes?

South(east) Scramble

Most weekends Dan and I are pretty bad about eating breakfast at a normal time. Weekdays we are on a strict schedule but on Saturday and Sunday we like to sleep in and get our lazy on. Once we finally roll jump out of bed I often go for a run and he's surprisingly never really hungry until the afternoon.

This weekend actually was no different, but when we decided to make brunch after noon we put a little extra flare into it. We were both skilled cooks in the kitchen and had fun making a Southwesteast Scramble that would end up keeping us full all day long!

The inspiration for the scramble was the dozen eggs in the egg caddy that hadn't been touched for two weeks. The rest was fridge and pantry magic.

Check it out and make your own next weekend!

Ingredients:

8 Eggs

3 Trader Joe's Chicken Jalapeño sausages

1 Green Pepper

1/2 cup sun-dried tomatoes

1 can black beans

MmmMmm Sriracha and maybe a little post photography shredded low-fat mozzarella

Simply amazing!

<3 JE