Life is good on the MOTR detox plan. The 21 day sugar detox has made good on its promises. My sugar cravings are gone, I handle stress better, and am sleeping on a regular cycle. I have loss some weight which is an added bonus to the plan. It is nice when people stop you to ask what you have been doing to lose weight. I of course direct them right to the resource. There are a lot of detox plans out there, but this one by far is the easiest I have ever followed. There are a lot of great resources and recipes out in the blogosphere that have also helped me keep on track. One of my best new habits is having two different vegetables as my sides for dinner. This is one thing I will be continuing once of detox. (Along with many other things I have learned!). This was a great decision on my part to jump start my clean eating journey. Now I am doing research on what my next steps will be. I have some ideas swirling around my head but I am trying to make a plan that I can stick to with the busy Back to School season ahead. Stay tuned!
Tonight I revised a past recipe to make it “detox friendly”. I got a really good deal last week on ground beef at the Coventry Farmers Market. If you live in Connecticut and have never been to this farmers market you are truly missing out. Open every Sunday from June to October, the market offers over 40 vendors selling fresh produce or homemade products. Every week we come home with some new find. It is exciting to find so many great products that are made right here in Connecticut. This week the market had a new all natural beef vendor and I forgot to grab a card and wish I could give them a MOTR blog shout out. I decided to use this beef to make a meatloaf. With some fresh spinach on hand I knew I wanted to incorporate it with the meat to make a great tasting meatloaf. Last year I posted a recipe for Stuffed Turkey Meatloaf that I had adapted from the Williams-Sonoma Essentials to Healthy Cooking. Using the same method, I modified the ingredients to make it work for a more Paleo way of eating. This version I thought was even better than the original. So glad I have this blog so I can recreate my old favorites into my new lifestyle.
- For Meatloaf:
- 1½ tsp. olive oil
- ¼ cup Almond Flour
- 2 lbs Grass Fed Beef
- 2 Tbs. Dijon mustard
- 2 tsp. dried oregano
- 1 tsp. kosher salt
- ¼ tsp. freshly ground pepper
- 2 eggs
- For Spinach Stuffing:
- 2 lb. fresh spinach
- 2 Tbsp.Coconut Oil
- 1 Tbsp. Garlic
- Freshly ground pepper, to taste
- Freshly ground salt, to taste
- 1 cup Prepared Sauce
- Line a 10½-by-15½-inch jelly-roll pan with aluminum foil, leaving at least 1 inch hanging over the long edge on both sides. Brush the foil with ½ tsp. of olive oil.
- In a bowl, using a fork, combine the ground beef, mustard, almond flour, oregano, salt and pepper. Add egg whites and mix for 2 to 3 minutes.
- Spread meat mixture in the prepared jelly roll pan to make an even layer. Use a fork to help spread the meat. Cover the pan with plastic wrap. Refrigerate for 1 to 3 hours.
- Preheat an oven to 350°F.
- To make the stuffing, if using fresh spinach, rinse carefully in 2 or 3 changes of water, discarding the tough stems and any damaged leaves. Drain the leaves briefly in a colander and transfer to a large saucepan with only the water that clings to them. Place coconut oil, spinach, and garlic over medium-high heat, cover and cook, turning the leaves 2 or 3 times, until wilted and still slightly firm to the bite, about 4 minutes.
- Remove the plastic wrap from the meat. Spread the stuffing evenly over the meat, leaving a 1-inch uncovered border on all sides.
- Lifting the foil along the long side facing you, roll up the meat and stuffing like a jelly roll, pushing it forward a bit at a time and lifting the foil away, until a long log has formed.
- Pat the log gently to compact it. Brush with the remaining 1 tsp. olive oil and center it on the pan. Bake the meat loaf, uncovered, until an instant-read thermometer inserted into the center registers 165°F, about 1 hour.
- Add sauce to top of meatloaf for last 5 minutes of cooking. Remove the meat loaf from the oven and let rest for 15 minutes. Cut the meat loaf into 8 or 10 slices.
Have you adopted any new healthy habits this summer? How has your summer been thus far?