Ok, we’re on day four.
Holdin’ strong. I didn’t crack and eat some of the five dozen sea salt chocolate chunk pecan cookies I made at work today.
It was rough. To combat the temptation I went to the grocery store and loaded up on supplies to keep hungry and busy.
Ian and I both feel pretty good thus far. He did say he woke up in the middle of the night feeling kind of hungry, so he downed some almonds and all was well. But that makes sense if you’re just eating when you’re hungry. Right? My energy has been great as well and I even had a killer weights session with my gym buddy, Emily, with solid energy throughout my 40 minute intervals and leg/core workout.
Anywho, here’s my first paleo recipe. We ate them with some brussel sprouts and steamed wintersquash with ghee to make it a whole meal. In addition to be delicious the first time they made enviable leftovers. For reals. All of my coworkers were turning heads because they smelled so good.
They’re wrapped in bacon, so you know it’s going to be good.
Bacon Wrapped Mini Meatloaves
1 lb lean ground turkey
1 cup grated and squeezed zucchini
1/2 cup almond meal
1/2 small white onion, chopped
1 tablespoon salt free seasoning (I love love love Bragg’s Sprinkle)
1 teaspoon salt
6 slices nitrate free all natural bacon, cut in half
(8 oz tomato sauce, seasoning salt, 2 T coconut sugar for topping)
serves 4 to 6
Combine all ingredients thoroughly, but gently. You want it evenly mixed but don’t mix too hard or it could be tough
Spray cupcakes pan with non stick spray. Take bacon halves and line the each opening with a slice. Divide meatloaf mix among the 12 evenly.
*Optional: Mix tomato sauce, sugar, and seasoning salt to taste and top meatloaves with the mixture
Bake at 350 for about 30 minutes. Pop under broiler for 3 to 5 minutes to get the tops nice and crispy. The zucchini keeps them super moist and they may not form a crust without the broiler.
Let cool slightly and enjoy!