I am terrible about not measuring spices when I cook! When people ask for my recipes I don’t know how to tell them what I used! This recipe is one example. I finally took time to measure the spices so I could blog the recipe to share!
2 pounds ground beef
1 tesaspoon salt
1 tesaspoon garlic porder*
1 Tablespoon onion powder*
3 Tablespoons Italian seasoning
Preheat oven to 350º.
In a large bowl, mash together all the ingredients. I usually use my hands to make sure all the meat is well mashed and the spices are blended in, and for the black pepper I just sprinkle it over the top of everything before mixing.
Press evenly into a 9×13 pan. -This will make for a thin meatloaf, but will give at least 8 portion sizes once cooked.
Bake for 30-40 minutes. You’ll want to cut down the middle to make sure it is completely cooked. I usually start with 30 and go from there, adding 10 minutes if needed. Because it is thin, it cooks quickly.
Serve warm. You can top with some tomato sauce, homemade ketchup, or eat like it is! Leftovers are also really good mixed with hashbrowns & kale and stir-fried!
**We use duck eggs, but chicken will work as well.
*I have used fresh crushed garlic and chopped onion in place of powdered. It works well both ways.
Bone broth is very easy to make, even though it can be a little time consuming if done on the stove. I go between stovetop and crockpot frequently. The method I use depends on the time I have available to keep an eye on it when it’s time to make the broth.
Bone broth is good for our bodies in many ways. Some use it for Gut Health, others in restoring minerals for their teeth. Anytime there is illness in our home I make it a priority to cook fresh bone broth to help everyone get nutrition they need while not feeling well. It also makes a wonderful base for many soups, adding a rich flavor so it never goes to waste.
I swear I can hardly make it past 10 days on this! You might remember my posts from back in November when I did my first attempt at this food program. I made it 10 days before I gave in to the cravings. According to the Timeline, which I didn’t discover until I had went off plan -thank you sister who sent it to me- this lines up with some of the hardest days on the program.
Food addiction is *hard* and it is a REAL thing! Don’t let anyone tell you otherwise! Being dairy free isn’t a new thing for me. I conquered my battles with cheese a long time ago. But breads, pastas and anything with sugar… Those are still big battles for me.
If I look at how my diet has changed over the last 4 years I can see drastic improvement in my eating style. We used to be mainly boxed foods and *no* real nutrition, whole foods or raw – or even cooked – veggies at all. It was bad. I have been working towards a better lifestyle diet for almost 2 years, maybe a little more. But there were some areas that were not being addressed by my previous plant based diet: empty carbs and overloading the sweets.
This round of Whole30 started the day after I decided to quit coffee – a struggle all on its own! I probably tried to quit too many things at once. I made it to 13 days this round. I probably would have stayed strong if I had been able to resist the urge to eat fresh baked Lactation Cookies (recipe coming soon!), which were absolutely not compliant. I knew what I was doing, but I had no desire to make myself not eat them – p.s. I wasn’t baking them for me.