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Bison Portobello Meatloaf

This hearty dish will bring all of whichever gender you wish to be brought into your yard. I like how the portobello is a nice meaty complement to the lean bison. And this is an original recipe, yay!

1 lb ground free range bison (or grass-fed organic ground beef)
1 finely chopped yellow onion
1-2 tablespoons ghee/clarified butter or coconut oil
1 large or 2 smaller portobello mushroom cap(s) – about 1 cup, with stems removed, diced in chunks
Dash balsamic vinegar (optional)
1/2 cup shredded or grated sweet potato*
1/2 cup almond meal/flour*
1 cup sugar-free ketchup or marinara sauce (2/3 for loaf, 1/3 for topping)
3 large eggs, lightly beaten
1 teaspoon ground thyme or your favorite Italian seasoning
1/2 teaspoon crushed red pepper or 1/4 teaspoon cayenne (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper

* If you eat oats, you can substitute 1 cup quick-cooking oats for the almond meal and sweet potato. The point is to have some starch to bind the meat into its loafy loveliness.

Position a rack in the center of the oven. Preheat to 350 F. Lightly grease a 9 x 5 – inch loaf pan. (Or you can make it free form on a baking sheet, allegedly.)

Heat the butter or oil in a skillet. When melted, add the onion and cook, stirring often, until translucent. Then add the portobello mushroom.  Splash a dash of balsamic vinegar to add a little depth and acidity if you like, and cook until the mushrooms are a little soft and the vinegar cooks off, just a minute or so, then remove from the heat.

Combine the remaining ingredients in a large bowl (reserving 1/3 c. of the sauce for the topping) and then add the onion/mushroom mixture from your skillet into the bowl.

Knead the mixture gently with your hands until everything is well blended.

Fill the loaf pan with the meat and mushroom mixture. Bake until the meat is firm to the touch and has shrunk from the sides of the pan or until an instant-read thermometer inserted in the center of the loaf reads 160 F. This takes about 1 to 1 1/4 hours. Let rest for 15 minutes, and serve with the remaining sauce. Or tons of ketchup, I won’t tell.

I served it with some salad, avocado and beet kraut. Yum! (I wish I had a better picture. I am learning this photography stuff.)

Lemon Mustard Chicken

Mustard Chicken
Mustard Chicken

This recipe is fast, easy, and delicious! The lemon and mustard add a fantastic bite and tang. I adapted it from Diane Sanfilippo’s Practical Paleo. Another variation, with honey, is also on her blog, Balanced Bites.


4-5 bone-in, skin-on chicken thighs
2 tablespoons butter, ghee or coconut oil, (or a combination) melted. I do this in a Pyrex measuring cup in the microwave.
2 tablespoons gluten-free mustard (I like stoneground)
1/2 Yellow Onion
1/2 Lemon
Fresh Rosemary Sprig (optional)
1 teaspoon dried seasonings to taste (I used rosemary-garlic salt and black pepper)

Preheat oven to 425 F

Add the mustard and dried seasonings to the measuring cup with the melted butter and stir. Place the thighs in an oven-safe dish and pour/brush the mixture evenly over each thigh.

Cut up the onion and lemon into large chunks, and arrange in the dish with the chicken, and top with the rosemary sprig.

Bake for 45 minutes or until a thermometer reads 165 F when inserted into the center of one of the thighs. The juices should run clear.


Homemade Mayo = Omnipotence

I made mayonnaise for the first time yesterday and I felt so self-satisfied and strangely powerful. “I am a Golden God!” (Almost Famous, anyone? . . .). Easy! Delicious!  This recipe is adapted from Melissa Joulwan’s homemade mayo recipe from The Clothes Make the Girl.  [PS Her book Well Fed is amazing!] If you don’t have an immersion (“stick”) blender, you may want to try her regular blender method. But then I will wonder why you don’t have an immersion blender? That, plus a mason jar makes so many recipes (think smoothies and soups) a breeze! Anyway, I digress.


1 large egg
2 tablespoons of lemon juice
1/4 cup plus 1 cup light oil. I use avocado oil. Or even sometimes MCT oil.*
1 teaspoon mustard (yellow, Dijon, stoneground or dry) or more to taste
1/2 teaspoon salt
1 teaspoon dry dill weed (optional) [Dilly-O finishing salt from Salinity Salts is great in this and made in Southern Oregon :)]

  1. Let all of your ingredients come to room temperature, about an hour.** Break the egg into a mason jar and add the lemon juice, mustard, salt, dill, and 1/4 cup of the oil.
  2. Blend the ingredients together with your immersion blender until the ingredients are combined.
  3. Slowly drizzle the remaining 1 cup of oil into the jar with the immersion blender resting on the bottom of the jar until the liquid forms the emulsion, a few minutes. You will hear the pitch change lower to signal your victory.
  4. Enjoy! The mayo expires when your egg does, but probably won’t last that long.

Inspirations and Variations – for a spicy kick, add cayenne or some chipotle peppers in adobo sauce (you can find the Embasa brand cans in the Mexican food section of most supermarkets – and a little goes a LONG way, heat wise! Go for the small can.) Chipotle mayo goes amazingly well with roasted potatoes. I’ve even added roasted jalapenos for a kick. Or use the mayo to make tuna or egg salad or deviled eggs (perfect steamed easy-peel hard or soft boiled egg recipe here). Or ranch dressing dip for healthy chicken wings. Once you see how easy, fresh and superior homemade mayonnaise is, I doubt you will ever want to buy it at the store again.

*I used to use light olive oil but a friend pointed out that this oil can be of questionable origin/processing. We recommend steering clear of rapeseed (canola) oil and other random vegetable/corn oils to avoid GMO ingredients and rancid, heavily processed chemically-laden ingredients in general. [One friend uses Extra Virgin Olive Oil, which tastes too strong for me, but she likes it. Another friend uses a mixture of EVOO and coconut oil! So it is fun to experiment with oils but I am loving the avocado oil!]

**Did you know it is considered strange to refrigerate eggs in many countries? If you have farm fresh, organic eggs and eat them pretty quickly, it’s ok to leave them in the pantry for a few days, promise.

Different Day, Same Breakfast

I am lazy value efficiency. This go-to breakfast is filling, delicious, Whole fn 30, and best of all – SO QUICK to make! PS I am horrible at measuring and do a lot of winging it, eyeballing, flavoring “to taste/mood” etc.

  1. Heat up some (1-2 TBS) coconut oil or ghee in a large skillet on medium high.  Add crushed red peppers and/or onion and/or garlic to spice it up (optional)
  2. When your onions are translucent or spices warm etc., add a BIG bunch of greens, piled up in the pan. More than you think (they will cook down). Spinach, arugula, or a power green blend of baby spinach, kale, swiss chard, etc. Not-too delicate (e.g. lettuce) leafy greens.
  3. While your greens are cooking (this only takes a few minutes) stir occasionally with a spatula or wooden spoon and lightly beat 2-3 eggs (depending on your size; could be more if you are a large athletic man etc.) in a bowl, add whatever seasonings you like (salt, pepper, dill are easy.)
  4. Put the cooked greens on a plate, then put the eggs in the same pan (you may need more oil) and scramble them. While they are cooking, cut an avocado in half, put in on your plate, and top with salsa (optional).
  5. Throw the eggs on the plate, and you’re good to go! You can probably get this done in 5 minutes.
  6. Variations – Kalamata olives instead of avocado. Add more/different veggies to your scramble