The Lam-urkey loaf

Found this recipe randomly....it was originally a greek style Lamb meatloaf, but I modified a few things to make it paleo and left out the tzatziki sauce. Serve with a fresh salad. It was very yummy!

Ingredients
1 tbsp. olive oil
1 medium onion, diced

1 can artichoke hearts, diced
1 stalk celery, diced
2 cloves minced garlic
1 tsp. pepper

3 dashes of dried basil

3 dashes of turmeric

2-3 dashes red pepper flakes
1/2 tsp. cinnamon
1/4 cup milk (I used coconut milk)
1/4 cup tomato paste
1 cup almond meal 

1 lbs. ground lamb 

1 lb. lean ground turkey

2 egg. slightly beaten

Directions 

In large frying pan, heat oil over medium heat. Add onion and cook until soft. Add celery and garlic and cook until celery is soft. Stir in the artichokes, pepper, basil, and cinnamon.
Stir in milk and tomato paste. Remove from heat and let cool. In large bowl, combine the vegetable mixture and almond meal with the lamb and turkey and egg.
Place in a large loaf pan. Cover with foil and bake in a preheated 350F oven for 45 minutes. Remove the foil and bake another 25-30 minutes. Remove from oven and let rest for 10 minutes. Drain any juices. Let rest another 10-15 minutes before slicing.

Spicy Bacon and Sweet Potato Frittata

This Frittata recipe was so good it brought me out of my blahhg hiatus. I instantly felt the need to share!! I'm back and full of yummy Frittata goodness at the moment.

Spicy Bacon and Sweet Potato Frittata
(Makes 1 frittata)

-1/2 c (heaping) diced sweet potato (keep them small--1/2" or so--to keep the cooking time down)

-2 strips lean bacon, chopped (I subbed Turkey Bacon)

-2 eggs

-1 generous tbsp coconut milk

-2 tsp coconut oil

-1 to 2 tsp cinnamon

-A healthy dash of cayenne pepper

The original recipe calls for sea salt, but I omitted because there is enough salt in the bacon. 


Whisk together eggs and coconut milk in a bowl, and set aside. Heat oil in a large, non-stick pan over medium heat. Add sweet potato and cook until it begins to soften, stirring frequently, about 5 minutes. Add seasonings. Push potatoes to one side of the pan, add bacon, and cook until it begins to brown, 2-3 minutes. Stir potatoes and bacon together and continue to cook until bacon is crispy and potatoes are soft, about 5 minutes. Make sure potatoes and bacon are equally distributed in the pan, then carefully pour egg/coconut milk mixture around the circumference of the pan. Tilt the pan in a circular motion to distribute the eggs evenly. Cook until eggs are set, about 3-5 minutes. Carefully slide frittata out of the pan and onto a plate, and enjoy.