Category Archives: Green Beans

The Lowly Meatloaf

Meatloaf is very economical, easy to make, can be made up in advance and frozen then reheated, and is VERY GAPS/SCD approved.  AND the combinations for making one are as endless as the stuff you like and keep in your kitchen.  The history of the meatloaf goes back into ancient history but it probably rose to stardom during the 1940’s during the war years.  Food rations existed and budgets were still being kept due to the hard depressions years that came before the war.  Women needed to make every penny count and nothing was wasted or overlooked.  Let’s face it GAPS/SCD can be a budgeting nightmare at times for those families that are doing this as a whole.  My primary focus with this blog was to encourage others to look around their kitchens and to be creative with what you have on hand, with what you can afford, and to do the best you can with what you have.

I believe the meatloaf is one such idea.  The diversity is incredible whether you start with a cheap package of frozen turkey, or use an $10 pound of buffalo meat.  Your starter is ground meat (poultry, pork, or beef), your fillers are what you have on hand and you must use at least one egg per pound.

The meatloaf I made today probably cost me a total of $1.50 to make. I used a package of ground turkey I bought on sale for $1, I added in one egg, a shredded carrot, and some leftover spinach.  Oh yes, and onion is essential.  I will top it with a layer of Swiss cheese and offer some cucumber ketchup I made with honey.

I could have used coconut or almond flour as a filler but since I am serving some coconut flour bread with it I did not want the added roughage (the nut flours do not totally agree with everyone in my family.)  Also, meatloaf is a place where we can pack in more veggies. You can put just about any type of veggie into a meatloaf.  Squash would work but we are not limited to eating squash all the time. If you do not grow your own or if you do not have a cheap outlet for them, they can begin to add up quickly in cost.

These diets are all about maximum nutrition and we need to be packing as much variety as possible into what we are making.  As an exercise in planning a pound of ground meat can be mixed with smushed peas, ground up green beans, grated carrots, radishes or rutabaga, cooked and drained frozen spinach or kale (or chopped up fresh), shredded cabbage (this is becoming my rice replacement), cooked and drained eggplant, chopped tomatoes, green peppers, lots of onions, and of course squash of any variety (winter or summer).  You could also add fruits.  It is just a matter of finding combinations that you like and have on hand.  If you are consuming nut flours with no problems, adding in a spoonful or two of these will make the meatloaf even bigger and denser for added volume for more mouths.

So whether you are feeding a large family or just one, the meatloaf is versatile with a lot of benefits like being made up in advance, easy, and filling.  So the next time you face a “something different moment” or want to plan for freezer meals, remember the lowly meatloaf.


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Posted by on October 30, 2012 in Beef, Green Beans, Helpful Tips, Spinach, Squash


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Beans Fresh Out of the Garden

Fresh green beans out of the garden often mean something boiled.  While I like green beans cooked with onion and lard, during the summer when the beans are coming in fresh off of the plants I often make them stir-fried. 

If I am in a hurry I just clean the beans and toss them in the skillet without any extra steps.  But today I had the time so I split the beans in half, this allows the beans to cook a bit faster and I think gives a nicer looking presentation. 

I started with a bowl of beans.  Today I mixed Blue Lake green beans with Dragon Tongue heirloom beans.  The Dragon Tongue are yellow with purple stripes so I had a good color variation.

Blue Lakes and Dragon Tongues!

Then I thinly sliced an onion and a couple of hot peppers. Red chilies are good for this recipe but mine are not ready yet so I used jalapeno. 

In a medium hot iron skillet I drizzled in a little toasted sesame oil, coconut oil and some olive oil, then tossed in the onions and peppers, allowing them to cook down a bit before tossing in the beans. 

The beans need to cook until they change color.  If you desire more tenderness, cook them longer.  If they seem to be browning, add in a drizzle of water or stock, or juice.  Once the beans are done sprinkle a good dusting of powdered ginger over them, salt, pepper, and crush 2-3 cloves of fresh garlic into them. Stir together and serve hot.    

The basics for this can be altered.  I have one daughter that does not like toasted sesame oil so some times, I leave it out and just add it on at the table…and if you do not like hot food, it is easy to eliminate the hot peppers.  Fresh sliced ginger can be used in place of the powered, but it should be added in at the beginning.   Juice will sweeten the beans.  I have even made these and thrown in other things like greens or carrots.

Other than cleaning the beans, this is a fast and fun side dish that goes well with most any meal.  It is full of flavor and texture.  I served mine with a liquid amino acid to replace the traditional soy sauce.


Posted by on July 18, 2012 in Green Beans


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