Paleo Meatloaf

http://nomnompaleo.com/post/4410757185/super-porktastic-bacon-topped-spinach-and-mushroom

Here’s what I gathered to feed 4-6 hungry adults:
1 pound frozen chopped spinach
1 tablespoon unsalted butter (or coconut oil)
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 pound Cremini mushrooms, finely chopped
1/4 cup coconut cream or coconut milk
1/2 cup small-dice celery (from about 2 medium stalks)
1/2 cup loosely packed fresh Italian parsley leaves
1 pound ground pork (the original recipe calls for 1 ¼ pounds of pork, veal, or beef but I only had 1 pound of ground pork defrosted)
¼ cup coconut flour
1 medium garlic clove, minced
1 teaspoon kosher salt, plus more as needed
1 1/2 teaspoons freshly ground black pepper, plus more as needed
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
3-5 bacon slices
Tomato sauce, warmed, for serving (optional)

Here’s how I made it:
I preheated the oven to 350 F with the rack placed in the middle. I dumped a packet of frozen spinach into a Corningware container……covered it with a lid and nuked it on high for ~4 minutes to defrost it. Then, I dumped the spinach in a colander and pressed out all the liquid.I heated the butter over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste.I sautéed them until the liquid had evaporated and the onions were softened.Next, I blended the coconut cream, parsley, and celery until a puree was formed.In this case, the $29 immersion blender trumped the expensive Vitamix; the small volume didn’t blend properly in my fancy blender.I placed the pork in a large bowl, followed by the chopped spinach, coconut flour, garlic, measured salt and pepper, and nutmeg.Then, I added the coconut cream puree, beaten eggs, onions, and ‘shrooms.I used my hands to gently combine all the ingredients.I tested if the seasoning was right by frying up a tiny meatloaf patty.Then, I transferred the mixture to an ungreased 9 x 5 loaf pan……and layered the bacon on top.(You can store the uncooked loaf in the fridge for up to a day and then bake it at your convenience).My loaf pan is kind of leaky, so I put it on a lined baking sheet before sticking it in the oven. I baked the meatloaf for 70 minutes, rotating it at the halfway point. Then, I broiled it for 3 minutes to crisp up the bacon.There’s quite a bit of grease that pools in the pan so I poured it off and I let the loaf rest for 20 minutes before slicing into it.I served the meatloaf slices with a generous ladle of Rao’s marinara sauce, but they also taste great without it.Man, this meatloaf was super-moist, delicious, and chock-full of veggies! Coconut haters: Don’t worry - you can’t taste any coconut at all.I can’t wait to eat the leftovers!

Fajita Frittata with Avocado

http://www.marksdailyapple.com/fajita-frittata-with-avocado-salsa/#axzz1lQttM0OJ

Ingredients:
1 pound skirt or flank steak, thinly sliced
2 teaspoons cumin
1/2 teaspoon chili powder
1 teaspoon kosher salt
2 tablespoons olive oil
2 cloves of garlic, finely chopped
1-2 poblano or green bell peppers, cut into thin rounds or strips
1 red bell pepper, cut into thin rounds or strips
10 eggs, whisked
1 small bunch cilantro, roughly chopped
2-3 avocados, cut into small chunks
2 green onions, sliced
1 jalapeno pepper, finely chopped (optional)
juice of one lime juice
sea salt to taste

Instructions:
Season steak with cumin, chili powder and salt.
Preheat oven broiler to high.
Heat olive oil in a 12-inch ovenproof skillet over medium-high heat on the stove. Add steak.
Saute 3 minutes (meat should be just slightly pink) then add garlic and peppers.
Saute 3 minutes more then add eggs and a handful of cilantro. Stir quickly then turn heat down to medium. Let cook 3-4 minutes, until the egg is set around the edges but still runny in the middle.
Transfer the pan to the oven under the broiler and cook until the frittata is golden and firm in the middle, about 3-5 minutes.
Remove from oven.
Gently mix together avocado, green onion, jalapeno and lime juice. Add sea salt to taste.
Transfer the pan to the oven under the broiler and cook until the frittata is golden and firm in the middle, about 3-5 minutes.
Remove from oven.
Gently mix together avocado, green onion, jalapeno and lime juice. Add sea salt to taste.
Serve with slices of avocado.