Month: January 2014

Veggie Filled Healthy Meatloaf (Gluten Free/ Grain Free/ Paleo)

When the weather is colder, we usually look to warm comfort foods. Just because we were raised with processed foods, doesn’t mean that our comfort foods need to be processed:)

I know that when I was growing up, our meatloaf had tons of crushed crackers, onion soup mix (with a lot of sodium and chemicals in it) tomato soup and ketchup. This meatloaf is packed with extra veggies, so it’s healthified (is that even a word?) . Just remember that it still tastes great and is very satisfying!

Veggie Filled Healthy Meatloaf


Veggie Filled Meatloaf (Gluten Free/ Grain Free/ Paleo)

2 lbs. ground beef, chicken or turkey
2 eggs (or flax eggs 2 Tbsp ground flax mixed with 1/3 c water)
1 medium onion- diced
2 medium carrots or a sweet potato- shredded
1 small zucchini- shredded
2 garlic cloves- minced
3 tsp. spice mix
1/2-3/4 c. bbq sauce (depending on how much you like on your meatloaf)

Preheat oven to 400 degrees. Put hamburger in large bowl.
Add all other ingredients except for the bbq sauce. Mix thoroughly.
Put into large loaf pan and cook for 60-75 minutes uncovered.
After cooked drain off the fat (if desired), then top the meat loaf with bbq sauce. Put back into oven for 10 minutes.

Veggie filled Healthy Meatloaf- Paleo

Served with Roasted Veggies 🙂
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Shared On: Gluten Free Round Up, Minimal Ingredient Monday, In and Out of the Kitchen, Fat Tuesday, Teach Me Tuesday, Wonderful Wednesday Hop, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Whole Foods Friday, Healing With Food, Get Him Fed, The Yuck Stops Here

Black Forest Trifle (Gluten Free/ Dairy Free/ Refined Sugar Free/ Nut Free)

So, I have been having a craving for a while… I have wanted Black Forest Cake!!! I have made a black forest ice cream cake which was great and regular black forest cake, but this time I wanted something a little bit different.

A trifle is a great dessert for a large crowd. So I made it to add to my granddaughter’s birthday party 🙂 You don’t have to be really neat and your dessert still looks great!! I also love it when people say how good it tastes!!

Black Forest Trifle 2

This is a dessert that you have to prepare for the day before, because your coconut milk needs to be in the fridge overnight, before making.

Black Forest Trifle (Gluten Free/ Dairy Free/ Refined Sugar Free)

You have three elements to this trifle. Chocolate cake, cherry filling, and coconut cream.

Coconut Cream:

2- 400 ml cans coconut milk (12-17%)

1/2 c. honey

2 tsp. vanilla

Place two cans of full fat coconut milk( I use 17%) in the fridge overnight. 

The next day open cans from the bottom and remove coconut nut water. You can save it for the cake. Take the thick coconut cream and place in a deep bowl. Whip together with honey and vanilla for five minutes. Place back into fridge while making rest of dessert.

Cherry Filling:

4- c. fresh of frozen cherries – cut in half and remove pits.

2 Tbsp. lemon juice

2/3 c. honey

2/3 c. water

2 Tbsp. tapioca starch

In a medium size pan stir all the ingredients together. Place on medium low heat, stirring constantly until cherry filling starts to thicken. Remove from heat and put in the fridge to cool.

Cherry Filling

Chocolate Cake:

2 c. gluten free flour mix
1 tsp. xanthan gum
3/4 c. cocoa
2 c. palm sugar (or desired granular sugar)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
4 eggs
2 c. almond milk (or desired milk)
1/2 c. coconut oil-melted (or other mild oil)
2 tsp. vanilla

Make a batch of my Chocolate Cake and pour batter in a greased 10″ by 15 ” jelly roll pan or cookie sheet(with sides) and bake it for 18-21 minutes or until toothpick come out clean when testing.

Let cool, then cut cake into one inch pieces.

Making your trifle:

Take a large bowl(clear always looks nice). Layer half the cake pieces, then half the cherry filling, then half the coconut cream. Repeat the layers. Top with shaved dark chocolate if desired.

Black Forest Trifle

Return to the fridge until serving. Lasts up to three days in the fridge. I do not freeze this dessert.


Shared On: Gluten Free Round UpMMM Party, Mix It Up Monday, In and Out of the Kitchen, Tasty Tuesday, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Gluten Free Friday, Whole Foods Friday

Chocolate Walnut Squares (Gluten Free/ Dairy Free/ Refined Sugar Free)

With January having such up and down weather, it is easy to get a little down. One day it is minus 40 degrees Celsius, and a few days later it is plus 7 C. It can blustery and blowing snow or raining.

The easiest way I have for making things just a little brighter, is to make a new treat! As if you didn’t already know, I love chocolate!! Here is a great walnut topped chocolate treat!!

Chocolate Walnut Squares 2


Chocolate Walnut Squares (Gluten Free/ Dairy Free/ Refined Sugar Free)


1 1/2 c. gluten free flour mix

3/4 tsp. xanthan gum

1/3 c. palm sugar

1/2 c. coconut oil (melted) or butter if not dairy free


5 eggs

1/3 c. coconut oil (melted) or butter if not dairy free

1 1/2 c. palm sugar

2 tsp. vanilla

3 tsp. apple cider vinegar

1/2 c. raw cacoa or cocoa

1/2 tsp. sea salt

1 c. chopped walnuts

Preheat oven to 350 degrees. 

Mix all the ingredients together for the base. Pat base into a 9 by 13 inch pan lined with parchment paper. Bake for 10 minutes. 

Meanwhile, beat together eggs, coconut oil, palm sugar, vanilla, vinegar. cocoa, and sea salt.

After base has cooked for ten minutes, pour filling on top. Sprinkle walnuts evenly over top.

Bake for 25-30 minutes or until filling is set. Let cool then cut into squares.


Change up the nuts if you’d like! Or don’t add any nuts at all. They freeze well!


Shared On: Gluten Free Round Up, MMM Link Up, Mix It Up Monday, Teach Me Tuesday, In and Out of the Kitchen, Fat Tuesday, Tasty Tuesday, Gluten Free Tuesday, Wonderful Wednesday, Gluten Free Wednesdays, Allergy Free Wednesday, Gluten Free Fridays, Real Food Fridays, Healing with Food, Whole Foods Friday, Foodie Friends Friday

Veggie and Sausage Egg Cups (Dairy Free/ Paleo/ Gluten Free)

Sometimes I’d love to have an omelette in the morning before work but I just don’t have the time, especially if I get called in. They are also great for my husband to heat up.
I kept trying to figure out ways to make it easier. Yes I can get up a little earlier or cut everything up the night before, but I wanted to make mornings more efficient. I started thinking about making mini quiche. That’s how I came up with this.  If you spend a little time making them ahead of time then you have them when you are in a hurry.
Veggie and Sausage Egg Cups

Veggie and Sausage Egg Cups (Dairy Free/ Paleo/ Gluten Free)

1 tsp. olive oil
1 medium onion-diced
1 medium pepper- diced
1 clove garlic- minced
1 small sweet potato- peeled and diced
1 cooked sausage- diced(I use Deli Cart from Costco)
herbed sea salt and pepper- to taste
6 eggs-beaten
1 1/4 c. milk alternative (I have used coconut and almond)
Preheat oven to 350 degrees
Saute onion, pepper and sweet potato in olive oil over medium low heat until soft, add garlic and cook for one more minute. Add sausage, salt and pepper. Mix thoroughly.
Grease muffin tins and/or line with paper muffin cups. Spoon your sausage/veggie mixture evenly into your baking cups.003

In a measuring cup, mix together eggs and “milk”. Pour evenly over your mixture.


Bake for 19-23 minutes or until eggs are firm and not jiggling anymore.

I let mine cool completely, then took the paper off. I froze them on a cooling rack until they were firm, then transferred them into a container. If you can eat it, top with shredded cheese.

Veggie and Sausage Egg Cups

In the morning, just take two out(which would equal one egg), put them on a plate and microwave for 1 -1 1/2 minutes, depending on your microwave. Or heat them in a frying pan on medium low heat.

Other Breakfast Ideas:

Sweet Potato Bacon Hash, Healthy Chia Nut Cereal, Asparagus Crustless Quiche, Grainfree Waffles, Berry Smoothie, Ham and Veggie Frittata

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Top 10 Posts of 2013

As we enter 2014, I wanted to share with you the top ten posts of 2013 🙂

Top 10 2013

I hope that you enjoy all my recipes and posts! I look forward to sharing many more healthy allergy free recipes with you going into the new year!!

#10. Ham and Veggie Frittata

#9. Zucchini Pesto Lasagna 

#8. Decadent Double Chocolate Cookies

#7. Chocolate Chip Chickpea Cookies

#6. Cinnamon Sweet Potato Frosting

#5. Vanilla Ice Cream

#4. Chocolate Sweet Potato Frosting

#3. Chocolate Caramel Cups

#2. Chocolate Chunk Ice Cream

And Number One Is:

#1. Salted Cashew Chewy Bars

Shared On: Gluten Free Fridays, Real Food Fridays, Food on Friday, Whole Food Fridays

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