Paleo Pizza Meatloaf

My friend Kelly decided on a whim to join us on the Whole30.  Her daughter who is almost 6 years old is also doing the Whole30.  When they were out driving the other day her daughter asked, "Mommy, why isn't pizza healthy?", as she looked longingly out the window at the nearby Dominoes.  With that inspiration I decided to capture the essence of a pizza in a healthy and super delicious meatloaf.  The best part is all of the hidden vegetables that even my picky little men didn't detect.  And I am not a fan of peppers or mushrooms, but I loved this meatloaf!  So yummy and super satisfying!  Even better, this pizza is totally Whole30 approved!




Paleo Pizza Meatloaf

2 onions, minced
1 pepper, minced
6 baby bella mushrooms, minced
4 eggs
2/3 cup almond flour
2 tsp salt
1/2 tsp pepper
2 tsp garlic powder
1/2 tsp paprika
2 tsp parsley flakes
3/4 tsp anise seed
1 tsp italian seasoning
4 lbs ground beef
3.8 oz can sliced black olives
15 oz can muir glenn pizza sauce (or whatever else pizza sauce suits your fancy)

Preheat oven to 350 degrees.  In pan saute onions and peppers in fat of your choice (I used ghee).  Once softened add mushrooms and cook 2 minutes more.  Remove from heat and allow to cool.  Mix together eggs, almond flour, and seasonings.  Add beef and mix well.  Add sauteed vegetables and olives and mix well.  Form into loaf in a 9x13 inch pan.  Coat completely with pizza sauce.  Bake for 1 hour 15 minutes or until cooked through.  Serve and enjoy!

Paleo Tarragon Salad Dressing

I know for many people going paleo or doing a Whole30 means sacrificing many of your favorite foods.  One that frequently comes up is salad dressing.  Traditional bottled dressing is full of garbage and sugar.  Homemade dressings are simply delicious!  Here is a new one to add to your repertoire.  I based this dressing off of one my all time favorites that is at our family's favorite restaurant (the Tarragon dressing at Biergarten in Epcot, Walt Disney World).  If you have a chance, stop into the Biergarten, its super kid friendly and so fun to eat at.  Not the best for nutrition, but heck, its Disney World!



Paleo Tarragon Salad Dressing

1/2 cup cider vinegar
1 cup olive oil
1 tbsp dried tarragon
2 cloves garlic, minced
2 tsp yellow mustard
1/2 tsp dried mustard
3/4 tsp salt
1/2 tsp pepper

Place all ingredients in a blender and puree until smooth and thickened.  Serve over your favorite salads and enjoy!  Dressing will keep in the fridge for a week or two.

Paleo Butternut Squash and Carrot Mash

I made this recipe a while ago when I wasn't on the Whole30.  I decided to give it another go and adapt it to make it Whole30 ready.  I know that orange juice sounds like a strange addition, but it makes a fantastic tart tangy flavor.  This would be a wonderful thing to serve with Easter dinner for anyone on a Whole30, living a paleo lifestyle or just looking for a tasty side dish!  If you don't like using half a cup of juice, you can use less juice and more water.



Paleo Butternut Squash and Carrot Mash

3 tbsp ghee
1 onion, minced
3 carrots, peeled and chopped
2-3 lbs butternut squash, cubed
1/2 cup orange juice
1/2 cup water
Salt (to taste)

In large pot on medium heat, saute onions in ghee until translucent.  Add carrots and squash, cook for about 8-10 minutes, until they just start to soften, stirring frequently.  Add liquid, bring to a simmer and cover.  Cook for 20-25 minutes of until most of the liquid is gone and the squash is good and soft.  Use an immersion blender or food processor and puree until smooth.  Season with salt to taste.  Serve warm and enjoy!