In the Kitchen: Mostly Veggie Meatloaf

Another one of our staples!  Since we're a good sized family and our children have crazy large appetites, I'm always looking for ways to stretch a meal, without filling them with empty foods.

This is a meal that I grew up on and I've added my own twist to. 
So here's the Mostly Veggie Meatloaf!
It's not the most attractive of meals (mine usually aren't), but it's full of nutrition.  This meal is gluten-free, paleo-friendly (without cheese), and is packed with fiber.

Here is what you need:
1/2 onion
3 cloves of garlic
1 lb of grass fed beef
1/4 cup cheese, any kind (optional)
1 lb spinach
1/3 head of chopped cabbage
seasonings to taste
1 TBsp sea salt
1 egg (optional)
1/4-1/2 cup of flaxseed/ flaxseed meal (we use Bob's Red Mill)
Chop the onion and garlic, brown them in a bit of olive oil.
Add everything into the bowl.
Veggies can be easily substituted (we use shredded summer squash when it's in season).
Flaxseed can be substituted with breadcrumbs, quinoa or sprouted oats.

Mix thoroughly.  
The spinach and cabbage tend to overpower the meat, but after a lot of handling, it will submit to the meat. 
Also, try and use kids with dirty nails and old adds to the flavor (eek).
Chop up sweet potatoes into wedges, cut the remaining amount of cabbage into wedges.  Grease the pan with olive oil, coat them with the same olive oil and add some sea salt to flavor.
Make room for the meatloaf in the middle.
Yes, the meat touches the veggies. :-)
Veggies can range from potatoes to carrots, to celery, onions, etc.
Bake at 400 for 40 mins.
And there you go!
Don't be afraid to try this if you don't have all of the ingredients or if you have different ingredients.  
Things I've put in there before:
raw green onion
garbanzo beans
swiss chard
black beans
gorgonzola cheese
dijon mustard
etc. etc!

Meatloaf is very forgiving as long as it's salted well... that's my opinion. These can also be formed into the shape of burgers for a tasty burger!
Also, ketchup covers a multitude of sins. :-)
Let me know if you add anything interesting!

In the Kitchen: No Bake Choco Almond Butter Balls (Gluten Free)

Two things:
1. I am totally copying this recipe from one I just sent for an interview, because it's easy. So sloppy seconds for them, I guess.
2. We had a crew of photographers and a stylist here this weekend...and let's just say I was totally inspired by her styling (who knew kombucha could look so good?!).  Goodness, everyone needs a stylist in their life! :-) Check both of them out and look for our family in Pure Green Magazine in a few months. So fun!

Now regarding this staple.
I love chocolate, but when it's processed with bad ingredients it makes me break out horribly.  This recipe more than satisfies my chocolate craving while adding all types of nutrition to my dessert (guilt free for giving to the kids as well!). It's packed with antioxidants, healthy medium chain fats, protein, fiber, and omega 3's.  It's relatively raw as well (aside from the maple syrup, but you can substitute if you would like).  Several of these ingredients can be switched out for others (ie: oats, peanut butter, almond flour, dried fruit, etc).

2 cups shredded coconut (I use Bob's Red Mill)
¾ cup maple syrup
¾ cup raw cocoa
1 tsp vanilla
1 tsp cinnamon
1/3 cup coconut oil (in liquid form)
1/3 cup almond butter
1/3 cup dark chocolate chips
1/3 cup chia seeds (pre-activated by soaking in 1/3 cup water 10 minutes prior)
A dash of sea salt

Mix together, use a teaspoon to dollop the batter in small balls onto a cookie sheet.  Set in the freezer.  The batter should harden within ten minutes and they’re ready to eat. Enjoy with a glass of fresh, raw milk!

note: these should be eaten straight out of the freezer as when they soften they're not as tasty.