Instant Strawberry 'Yogurt' & Artichoke Meatloaf

Instant Strawberry 'Yogurt"

What you'll need:

            1 can Full-Fat Coconut Milk

            1/2 Tbsp Lemon Juice

            2 tsp Chia Seeds

            3 Tbsp Honey (leave out for Whole30)

            1 tsp Vanilla Extract (or 1/2 Vanilla Bean Seeds for Whole30)

            1/2 Avocado

            6-8 large Frozen Strawberries, quartered (1-1/2 cup)

 Assembly:

1. Add ingredients to a high-powered blender in the order listed.

2. Cover and blend on high until smooth and there are no strawberry chunks.

3. Eat immediately or refrigerate for up to 5 days.

·        If you are preparing this in advance, store them in single-serving containers for an easy on-the-go snack!

Artichoke Meatloaf

What you'll need:

            1 lb Ground Beef, Lamb, Bison, etc.

            ½ Yellow Onion, diced

            14 oz. can Artichoke Hearts, chopped

            1 Tbsp Olive Oil or fat of choice

            1 Egg, beaten

            1 tsp Dried Parsley

            1 tsp Dried Basil

            ½ tsp Ground Mustard

            ½ tsp Sea Salt

            Fresh Ground Black Pepper, to taste

 Assembly:

1. Preheat oven to 375F, and heat olive oil in a large saucepan.

2. When oil is hot, add onions and artichokes and sauté a few minutes until slightly translucent.

3. Combine all ingredients, including sautéed onions and artichoke, in a large bowl, and mix until thoroughly combined.

4. Put mixture into a regular loaf pan, pressing mixture evenly into all corners and compacting it so it won't be crumbly.

5. Bake in the preheated oven for 35-40 minutes, or until an internal temp reads 160, then remove from oven and let rest at least 10 minutes before cutting and serving.