This meatloaf is packed with flavor, vegetables and topped with a delicious glaze. It makes enough for two meatloaves (standard size loaf pans) so I cook one and freeze the other. Serve with a side of vegetables and brown rice if desired.

Serves 8-10

2 tablespoons olive oil
1 small onion
1 large zucchini, diced
1 red bell pepper, diced
5 cloves garlic, crushed
1/2 tsp thyme
1/2 teaspoon red pepper flakes, divided use
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1/2 cup chopped fresh parsley
1 pound ground bison
1 pound ground grass-fed beef
1 cup ketchup, divided use
1/4 cup plus 2 tablespoons balsamic vinegar

1. Preheat oven to 425 degrees.

2. Heat oil in a large sauté pan over medium heat. Add onions, zucchini, pepper, garlic, ¼ tsp of red pepper flakes, thyme, salt and pepper. Sauté until veggies are al dente.

3. In a large mixing bowl, whisk together eggs and parsley. Add the meat, ½ cup of ketchup, 2 TBS balsamic vinegar and the cooled veggies. Mix until just combined.

4. Grease a loaf pan with olive oil. Form the meat mixture into a loaf shape and place in pan.

5. In a small bowl, make the glaze by mixing ½ cup ketchup, ¼ cup balsamic vinegar and ¼ tsp red pepper flakes. Pour the mixture over loaf.

6. Bake uncovered for approximately 60-75 minutes. Do not overcook. Remove from oven and allow to rest for 10 minutes before slicing.

I’ve found it difficult to get brown rice to turn out consistently until I found this easy technique. With this recipe, you’ll be able to make perfect brown rice – every time!

Makes 2 cups

1 cup short, medium, or long-grain brown rice
Sea salt, to taste

1. Rinse rice in a strainer under cold running water for 30 seconds.

2. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over
high heat.

3. Add the rice, stir it once, and boil, uncovered, for 30 minutes.

4. Pour the rice into a strainer over the sink.

5. Let the rice drain for 10 seconds, then return it to the pot, off of the heat.

6. Cover the pot and set it aside to allow the rice to steam for 10 minutes.

7. Uncover the rice, fluff with a fork, and season with sea salt.

This recipe will make enough for two, 6oz tilapia fillets. If you find you enjoy this seasoning, make a large batch and have it ready for an easy, weekday meal.


1 tablespoon butter, oil, or ghee, melted
1 teaspoon steak seasoning
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/8 teaspoon onion powder
1/8 teaspoon sea salt
1/8 teaspoon pepper
Dash garlic powder


1. Preheat oven to 375 and grease a baking dish.

2. Combine all ingredients and sprinkle over fish.

3. Bake covered for approximately 20 minutes or until fish is white and
flakes when pulled apart with a fork.

Not only is this a comforting, warm treat on a cold winter’s night, but the spices have some impressive health benefits too. Cardamom is a digestive aid, detoxifies the body and provides relief from congestion. Cinnamon stabilizes the blood sugar and lowers LDL cholesterol. Enjoy!

Serves 8-10

1 ½ cups long grain brown rice
5 cups unsweetened original almond milk
2/3 cups raisins
1 tsp cinnamon
½ tsp cardamom
1 tsp vanilla
¼ tsp sea salt
1/8 cup raw honey


1. Preheat oven to 400 degrees.

2. Combine the brown rice and almond milk in a casserole dish. Cover tightly with foil and bake for about an hour or until you get the creamy consistency you desire and the rice is soft.

3. Add all other ingredients. Mix thoroughly and serve warm.

Makes 6-8 servings

It’s not easy to find a dairy and gluten free hot dish! This recipe is very versatile so add your favorite vegetables. Its creamy consistency makes for a comforting dish. I used Bob’s Red Mill gluten free baking and biscuit flour, but you can use any gluten free flour. If you can tolerate ghee (clarified butter), add 2 TBS for flavor when simmering the sauce. You can also try this with leftover turkey (season with rosemary instead of thyme) from Thanksgiving.


3 cups cooked brown rice

2 baked chicken breasts, shredded

4 tablespoons olive oil, divided use

3 tablespoons water (more if needed)

6 tablespoons gluten-free flour

3 1/2 cups water, divided use

2 teaspoons thyme

2 vegetable or chicken bouillon cubes (low sodium)

4-5 cloves garlic, minced

1 medium onion, diced

1 cup frozen peas

2 cups vegetables, thinly sliced (carrots & parsnips work well)

1/2 cup plain, gluten & dairy free breadcrumbs (optional)

Salt and Pepper to taste


  1. Chicken: Preheat oven to 325 degrees. Salt and pepper the chicken breasts, place in a casserole dish and bake covered for 30-35 minutes or until done.
  2. Sauce: In sauce pan bring 2 tbsp oil and 3 tbsp water (or more if needed) to a light simmer. Add flour slowly and blend until smooth. Add thyme. Slowly add 3 cups of water and the bouillon cubes. Blend until smooth. Add chicken and mix thoroughly.
  3. Vegetables: Sauté the onions, garlic and veggies (not the peas!) in olive oil, until the onions are transparent.
  4. Lightly grease a casserole dish. Layer rice on the bottom, then add all vegetables. Pour ½ cup water over vegetables. Then spread the chicken mixture evenly on top. Sprinkle the breadcrumbs on top. Bake covered at 400 degrees for 30-40 minutes. Then, remove the foil or lid and continue baking until bubbly and the vegetables are soft, approximately 10-15 minutes.