White Sage Elixir Martini (Low Carb, Gluten Free)

White Sage Elixir Martini with Trust Me Gluten-Free Vodka
Photo: Equinox Photo

This holiday season, I've partnered with Trust Me Vodka, an amazing gluten-free vodka that tastes every bit as great as their artistic bottles look. They offer an organic version of their vodka, as well as this gluten free. This vodka tastes clean and light, making it the perfect addition to any cocktail.

I've created several holiday-themed vodka cocktails that are also Bulletproof Diet friendly so you can stay on plan and hopefully hangover free throughout the holidays. Drinking alcohol is not technically "Bulletproof", however if you are going to drink, you'll want to minimize the negative effects you get from a typical cocktail that is most likely a sugar/carb/gluten bomb - a recipe for hangovers and weight gain. You might also want to leverage this alcohol guide published by Bulletproof. I personally swear by their Bulletproof Coconut Charcoal and always carry it with me.

The first recipe I'll share is this White Sage Elixir Martini. It's mildly sweet despite not having any added sugar - thanks to the addition of Bulletproof FATWater infused with B vitamins and Brain Octane. The blood orange falls in the “suspect” or yellow zone of the Bulletproof Diet Roadmap. There is only a small amount (juice of 1/2 an orange, or approximately 1 ounce) in this drink however, please be aware in case you are sensitive to oranges. The fresh sage adds a dimension that doesn't overpower yet is noticeable in just the right way. And let's face it, this cocktail is stunning to look at.

Impress your friends with this craft cocktail that is actually very easy to make. Fancy ice cube optional.

White Sage Elixir Martini
makes one cocktail

2 oz. Trust Me Gluten Free Vodka
½ of a blood orange, freshly squeezed (or 1/2 of a medium size orange, if blood oranges aren’t in season)
½ of a lime, freshly squeezed
Bulletproof Mango FATWater (or your favorite FATWater flavor) to top it off
leaf of fresh white sage (or regular sage)
pomegranate arils/seeds (optional)

Fill a cocktail shaker half full of ice and add Trust Me Gluten Free Vodka, blood orange juice and lime juice. Shake well, then strain into an ice-filled rocks glass that has been rimmed with fresh sage (just rub the rim of the glass with the sage). Smack the sage between your palms to release more of its aromatic oils, then place the leaf in the cocktail. Top off with FATWater. FATWater is delicious and adds just the right amount of sweetness to this cocktail without adding any sugar. It’s also infused with Brain Octane oil and B vitamins to help keep you hydrated and hangover free.

Optional: Add a teaspoon or so of pomegranate arils to the cocktail for a splash of red color. You may also consume the arils which are a source of vitamins, like vitamin K and C, and polyphenols.

Optional: For an extra special presentation, use a fancy ice cube like the round one pictured and float the sage leaf on top before serving.

Pomegranate Arils make a pretty addition to this cocktail
Photo: Equinox Photo
Fill with Bulletproof FATWater
Photo: Equinox Photo
A delicious combo
Photo: Equinox Photo


Easy No-Bake Pumpkin Pie - Bulletproof, Paleo

Easy No-Bake Pumpkin Pie - creamy and luscious!
This year at Thanksgiving, I'm keeping it super easy, as well as Bulletproof and Paleo, and making my Easy No-Bake Pumpkin Pie. It's absolutely perfect for Thanksgiving, or any time for that matter. In fact, I make this often and just have a slice any time I want a guilt-free dessert. It's lusciously creamy and full of pumpkin spice goodness.

Easy No-Bake Pumpkin Pie (Bulletproof and Paleo)
Makes one 8" or 9" pie

1 - 16 oz container pure organic pumpkin purée
1 - 15 oz can full fat organic coconut milk
4 Tablespoons North American birch xylitol (I like Xyla brand)
4 teaspoons organic pumpkin pie spice
2 Tablespoons Bulletproof Collagelatin (or other gelatin like Great Lakes)
1 teaspoon pure vanilla extract
pinch Himalayan pink salt

Place everything in a saucepan over medium heat and whisk together until well incorporated, smooth and warm - about 5 minutes. Remove from heat and let cool while you make your crust. 

*Crust (optional but highly recommended, see note)
4 Bulletproof Vanilla Collagen Bars, crushed
1 Tablespoon ghee or grass-fed butter, melted

Place both crust ingredients in an 8 or 9" pie plate, mix together and press into the bottom (no need to do the sides, the bottom is sufficient). Place in freezer for 10-15 minutes until the ghee or butter re-solidifies. Remove crust from freezer, pour pie filling in and refrigerate for 6 hours or overnight until pie is set. Store pie covered in refrigerator until ready to serve. 

Serving Suggestion: Top with fresh whipped coconut cream (dairy free), or raw organic cream, and a sprinkle of cinnamon and serve.

*Note: Crust is optional, however the Bulletproof Vanilla Collagen Bars add a sweetness to the overall pie that puts this recipe over the top. Should you decide not to use a crust, you may want to add an extra Tablespoon or two of xylitol to the filling mixture. Bulletproof Bars are available at Whole Foods Markets around the country as well as online at Bulletproof.com.

Should you like to create your own crust instead of using Bulletproof Bars, you can use a mixture of almond meal, grass-fed butter or ghee and xylitol. Trust me, it's not near as delicious and doesn't come out of the pie plate near as easily. I've made it both ways, as well as used different Bulletproof Bar flavors, and the vanilla ones just put this dessert over the top.


Holds up nicely to slicing and serving

Crushed Bulletproof Bars with ghee or butter
make an amazing bottom crust that easily slides right out

Mediterranean Turkey Roulade

Mediterranean Turkey Roulade
This Mediterranean Turkey Roulade is insanely rich in the most delicious kinda way. A spinach, feta, artichoke and olive filling is tucked inside a beautiful free range turkey breast cutlet that has been rolled up then lightly dusted in a Dukkah nut and spice blend, and cooked to perfection. A drizzle of olive oil when it hit the plate was the icing.

And it all started with THIS bag of olives:
Sure, sure they're South American, Peruvian to be exact. I know, not really "Mediterranean" exactly.  But I took one bite of these savory, rich black Botija olives and knew they'd go nicely with some of my favorite aforementioned Mediterranean ingredients. So here we are.

Mediterranean Turkey Roulade
Serves 4

1 1/4 lbs free range turkey breast cutlet(s), pounded extra thin
1/2 teaspoon Himalayan pink salt
1 cup chopped organic baby spinach (1 1/2 - 2 cups before chopping)
16 black Botija olives, chopped
1 - 6.5 oz jar marinated artichoke heart quarters, drained and chopped
2 oz. good feta cheese, crumbled (I used sheep's milk)
1 1/2 Tablespoons, plus 2 teaspoons Dukkah nut and spice blend
oil for cooking (Bulletproof XCT Oil or unflavored coconut oil)
good olive oil to finish
fresh organic oregano to finish (optional)

Coat both sides of the turkey breast cutlet with the Himalayan pink salt and set aside.

In a small bowl, mix the spinach, olives, artichoke hearts, feta and 1 1/2 Tablespoons of Dukkah nut and spice blend together. Spread this mixture in an even layer on the turkey breast cutlet. Roll up and secure with toothpicks if needed. Sprinkle the remaining Dukkah on the outside of the rolled up turkey breast.

Spread the filling in an even layer
Roll up
 Heat a large cast iron skillet to medium high and add a small amount of cooking oil. Carefully place the rolled up turkey breast into the skillet seam side down. Cook for 3-4 minutes then roll to the side and cook another 3-4 minutes, repeating until all sides are lightly browned and turkey is fully cooked.

Remove from skillet, take out the toothpicks if used, slice and serve with a drizzle of olive oil and sprinkle of fresh oregano (optional). If some of the filling escaped into your skillet, sprinkle that on top as well. Likely, you will have some crisped olives in that pan and you don't want to let those go untouched. They are simply divine.

Whole Mediterranean Turkey Roulade before slicing


Iced Vanilla Protein Latte (Sugar Free)

Invariably, I make a pot of freshly brewed coffee in the morning aiming for the exact correct number of cups we'll want yet end up with some small amount left over. I have many uses for it, like making ice cubes, making extra Bulletproof Coffee and keeping in the fridge for later, or even just letting it sit there until it gets cold and drinking it that way. On this day though, I decided a "Protein Latte" was in order. Pretty simple but the steps kinda matter in order to preserve nutrients so here you go..

Iced Vanilla Protein Latte (Sugar Free)
Makes 1

8 ounces coffee (hot, warm or cold)
1-2 teaspoons Birch Xylitol (I like Xyla) or your favorite no sugar sweetener
1 scoop Natural Stacks Natural Protein Powder in Madagascar Vanilla Bean (or your favorite healthy plain vanilla protein powder, with no added sugar)
1/4 teaspoon pure vanilla extract
3 Tablespoons organic raw cream from pasture-raised cows (or organic cream from pasture-raised cows if you can't get raw)

Pour the *warm or *hot coffee into a blender and add the birch xylitol sweetener. Blend until it dissolves. *If your coffee is already cold, you will need to warm it enough so the xylitol will melt/dissolve.

Next, add a few ice cubes to the blender of warm/hot coffee and blend to cool it down. This is important so you preserve the nutrients in the whey protein powder and more importantly in the raw cream. It's no longer raw, if it gets heated.

Now add the remaining ingredients and blend until frothy. Serve over ice cubes.

Do you want to take this to the "next level" in health? Try blending in a Tablespoon of Natural Stacks Prebiotic+ to the finished (cold) mixture. This is the "food" that your good gut bacteria likes to eat. Getting a fair amount of natural probiotics from foods we eat (like yogurt, kefir, raw sauerkraut, etc)  is fairly simple but feeding those good gut bacteria with prebiotics can be more challenging. I like Prebiotic+ because it's all natural and it's easy to get into my diet.

Use "VC20" for 20% off your entire order at www.naturalstacks.com


Quick Chicken Salad - Paleo, Bulletproof, Whole30

It doesn't get a lot easier or tastier than this Quick Chicken Salad that's Paleo, Bulletproof Diet and Whole30 friendly. I combine some of my favorite flavors in this one easy dish. I like the combo of "tart" from the green apple, "heat" from the jalapeño and mild creamy "sweetness" from the Paleo mayo, but feel free to omit the jalapeño if you prefer no spice.

The secret to making this quick and easy is using store-bought rotisserie chicken. You can put this on some Bulletproof Bread for an awesome low carb chicken salad sandwich, serve it in lettuce cups, or with some Paleo-friendly crackers and crisp veggies on the side. It's great for your Meal Prep Mondays or just keeping a bowl of it in the fridge to snack on for a few days. Super easy and versatile.

Quick Chicken Salad
serves 4

1 whole cooked rotisserie chicken (look for all-natural, hormone and antibiotic free)
2-3 generous Tablespoons Paleo-friendly mayo (like Primal Kitchen, or you can make it yourself recipe here)
2 stalks organic celery, diced
1/2 organic green apple, diced
1/4 cup chopped organic chives
1 organic jalapeño, diced (seeded if you prefer mild)
sea salt to taste

Using your hands pull the chicken meat from the whole cooked rotisserie chicken, shredding with your hands as you go, and place in a large bowl. Add the rest of the ingredients and stir to combine.


3 Ingredient Sausage Marinara Zoodles - Paleo, Whole30, Bulletproof, Keto

3 Ingredient Sausage Marinara Zoodles

I love to cook and create things from scratch, but I don't always have the luxury of time. So, over the years I've created an arsenal of fast yet healthy "go to recipes" that can be ready on a moment's notice. This recipe is one of them. It's got 3 ingredients - two of which I always have on hand and one fresh ingredient that I can grab quickly at the local market if I don't happen to have it in my fridge.

Here are the 3 ingredients - Pederson's Natural Farms No Sugar Italian Ground Sausage, Rao's Marinara Sauce (no added sugar) and zucchini which I spiralized and made into zoodles. I like these particular brands because they meet my healthy criteria yet don't skimp on flavor.

I keep a supply of Whole30 Approved proteins in my freezer at all times that I order through The Simple Grocer and I always have Rao's Marinara Sauce (the one with no added sugar) in my pantry. It tastes as good as homemade to me without needing to add a single thing to it and it's super convenient. The zucchini is from my local market and I simply used my spiralizer to make the zoodles, but you can also buy them already made at most Whole Foods Markets and other select grocers. I even seen fresh Noodle & Co. Zucchini Noodles at Target. They literally take 1-2 minutes to cook and they are an awesome healthy alternative to traditional pasta.

Spiralizing Zucchini to make Zoodles

Here's how to make the dish:

3 Ingredient Sausage Marinara Zoodles
Serves 3-4

1 lb. Pederson's Natural Farms No Sugar Italian Ground Sausage
4 large or 6 medium organic zucchini, peeled and ends trimmed (or buy fresh spriralized zucchini)
1 24-ounce jar Rao's Marinara Sauce (no sugar added, check the ingredients list to be sure you have the right one)

In a large skillet over medium heat, cook the sausage until fully done breaking it up as you go.

Meanwhile, heat a large pot of water to boiling and spiralize your zucchini, if not already done. I use a Paderno Spiralizer that I got from Amazon.

When the sausage is cooked, add the jar of marinara and stir. While that's heating through, drop your zucchini into the boiling water. Only cook the zoodles for approximately 2 minutes, remove and drain.

Spoon the sausage marinara mixture over the zoodles and serve immediately.


Make spicy by adding crushed red pepper flakes to taste.

Add Low Carb Garlic Bread - Here's a recipe for the bread:  2 Ingredient Low Carb Bread
Just pan-sear slices of the bread in ghee or butter and lots of minced fresh garlic or sprinkle with garlic powder.


Daikon Radish Noodles - Low Carb, Paleo, Bulletproof

The Daikon Radish is a member of the radish family and is popular in many Asian cultures. Often eaten raw or in stir-fries, this large white root will also double as an excellent noodle substitute. Yep, you heard me correctly! It's large and white and once it's spiralized it looks similar to a spaghetti noodle so hey, why not?! I call them Doodles and I hope this method catches on. They're low in carbs and high in fiber and vitamins making them an excellent choice for good health.

To prep the Daikon radish, you simply scrub the outside to clean it. No need to peel. Trim the small ends off to make it easy to spiralize.

If you eat Doodles raw, they will maintain their sharp bite, not unlike a regular red radish. BUT if you gently cook them in some boiling water for a few minutes, magically the sharpness disappears and you're left with a mild, pretty much flavorless (read: blank canvas) Doodle ready for your own creation.

So these make the perfect substitution for noodles. You can theme them any way you like. I recently prepared them two ways for my weekly meal prep - an Italian presentation and an Asian version (recipes for both options at the bottom).

To make this meal prep easier, I used these already-roasted Brussels Sprouts from Melissa's Produce. They are perfect - seasoned only with olive oil, salt and pepper. Just open the package and toss some in your prep containers. I got 2 servings from each package.

Speaking of prep containers, man do I love these BPA-free, totally leak proof ones from OXO. Very stackable and they have snap tight lids. They're called "Good Grips SNAP Plastic Containers" and these are the 3 cup size, which is perfect for an individual meal.

On to the recipes! These recipes are low carb, Paleo and Bulletproof Diet friendly. That means they are gluten-free, grain-free, dairy-free and have no added sugar!

Time-Saver Tip: If making both of these dishes at the same time, save time by spiralizing and cooking two daikon radishes (enough for both recipes) at one time, and cooking 1 1/2 lbs of pasture-raised grass-fed beef in one skillet, then dividing into two skillets to add sauces separately.

Doodles Bolognese
Serves 2

3/4 lb pasture-raised grass-fed 70/30 ground beef (or use 80/20)
1 cup Rao's Marinara Sauce (the one with no added sugar)
1 large daikon radish root, spiraled ("Doodles")
pinch of Himalayan pink salt

In a skillet, cook the ground beef over medium heat until done, breaking it up as you go. Add the marinara sauce and stir. Reduce heat to low-medium while you prepare your doodles.

Meanwhile, place your doodles in a pot of gently boiling water and cook for approximately 3-4 minutes. Doodles will still be firm but not crunchy. Drain doodles.

Sprinkle cooked doodles with a pinch of Himalayan pink salt, then cover with bolognese sauce and serve (or divide evenly between two meal prep containers).

Doodles Bolognese

Asian Doodles with Spicy Almond Sauce

Asian Doodles with Spicy Almond Sauce
Serves 2

3/4 lb pasture-raised grass-fed 70/30 ground beef (or use 80/20)
1 large clove garlic, pressed or finely minced
1 serrano pepper, minced or finely diced
1 cup chopped purple napa cabbage (or regular napa cabbage)
2 Tablespoons coconut aminos
2 Tablespoons Brain Octane Oil (or MCT Oil or Coconut Oil)
1 1/2 Tablespoons O Ginger Rice Vinegar (or Rice Vinegar)
1 Tablespoon sriracha sauce (more of less depending on how spicy you like it)
2 teaspoons almond butter
2 teaspoons fish sauce
1/2 lime, squeezed (reserve other half to serve with the dish)
1 large daikon radish root, spiralized ("Doodles")
pinch of Himalayan pink salt

In a skillet, cook the ground beef over medium heat until done, breaking it up as you go. Add garlic, serrano and napa cabbage and stir. Reduce heat to low-medium while you make your sauce.

In a small bowl, mix coconut aminos, Brain Octane oil, Ginger Rice Vinegar, sriracha, almond butter, fish sauce and lime juice together whisking until well blended. Taste and adjust for seasoning. Pour into skillet with meat mixture and stir.

Spicy Almond Sauce

Meanwhile, place your doodles in a pot of gently boiling water and cook for approximately 3-4 minutes. Doodles will still be firm but not crunchy. Drain doodles.

Sprinkle cooked doodles with a pinch of Himalayan pink salt, then cover with spicy almond sauce and serve (or divide evenly between two meal prep containers). Garnish with wedge of lime.

Asian Doodles with Spicy Almond Sauce

Eating at your desk never tasted so good!!



Southwest Sausage - Whole30, Paleo, Bulletproof

Southwest Sausage - Whole30, Paleo, Bulletproof
When I was little, long before I had a family of my own, one of my responsibilities was cooking for our family of 5. My parents both worked very hard outside the home and so my brothers and I each had our "chores" we were responsible for to help out. Mine included cooking, cleaning, laundry, etc.

This dish, actually an earlier iteration of it without the brussels sprouts and using Russet potatoes, was something I came up with that was quick and easy. Throw everything in one pan and boom, dinner ready in a matter of minutes. Cleanup was quick (a must since I also did the cleanup!) and leftovers, since I'd make a big double batch, were just as tasty as the day before (saving me from cooking the next day!). Plus, this was extremely economical. The biggest food cost was the sausage, which I'd slice thinly to make it stretch further, and then load up the veggies which are very filling and satisfying. A huge win in my book.

For most of my life I didn't really have a name for this dish - I just referred to it as the sausage thingy. But later when my kids were teenagers, I was on the Booster Club Board for their drill team and we put together a cookbook to sell as a fundraiser. How fun, right?! Well, I needed name and so "Southwest Sausage", actually "Steve's Southwest Sausage", is what it became. Steve is my husband's name. Here's a pic of that cookbook:

Ok enough nostalgia - right to the recipe (video recipe here).

These days, I've upgraded the recipe to include organic veggies whenever possible, yams instead of white potatoes, and most importantly the sausage I use is an all natural, uncured, no sugar added kielbasa by Pederson's Natural Farms. It's totally Whole30 compliant as well as Paleo and Bulletproof Diet friendly.

Southwest Sausage
Serves 4

1 Uncured No Sugar Added Smoked Kielbasa, sliced thin into coins (I use Pederson's)
2 Organic Yams, peeled and sliced thin (a food processor fitted with slicing blade works well)
1 Organic Onion, peeled and sliced thick
1 Organic Bell Pepper, sliced thick
8 oz package Organic Mushrooms, sliced thick
8 oz (approx 8-10) Organic Brussels Sprouts, shredded (a food processor fitted with shredding blade works well)
2 Tablespoons Grass-Fed Unsalted Butter
1 clove fresh Organic Garlic, minced
1/2 teaspoon Himalayan Pink Salt
1/2 teaspoon Organic Garlic Powder
1 teaspoon Organic Onion Powder
Organic Paprika
Sea Salt

Prep all of your ingredients first to make cooking quick and easy. You could do this the night before, or even during your Sunday meal prep, if you like.

Heat a large 12-inch cast iron skillet over medium heat and add the butter.

Add the garlic and give it a quick stir.

Add the yams, onion, bell pepper, mushrooms, Himalayan pink salt, garlic powder and onion powder - stir and cook for approximately 10-15 minutes or until crisp tender.

(Tip: slicing the veggies the way I've described - potatoes thinly sliced, others thick - allows you to cook them all at the same time and evenly.)

Add the brussels sprouts and give it a quick stir, then stir in the sausage and continue cooking for 1 minute or until heated through. The sausage is already fully cooked.

Finish with a sprinkle of paprika and sea salt. Serve right from the pan if you like!

Don't have time to read? Here's a 1-minute recipe video:

Where do you find the Whole30 Approved Kielbasa? It's available in some stores or you can go to The Simple Grocer and order it online. They offer free shipping and there's no membership fee.

A big thank you to The Simple Grocer for sending me the Pederson's Kielbasa! If you haven't heard about them, they are a new online store making it simple for you to stay Whole30. I hope you'll check them out. They are a new favorite resource of mine!



"Texas" Tri-Tip Roast

This is actually my first foray into Tri-Tip territory... crazy, right?

Growing up in Texas (now living in Southern California), you just don't see this particular cut of beef. Brisket is king there. But in California, you see Tri-Tip everywhere! And although I've lived here for many years, I had never tried it nor prepared it. However, last week when I was at my local farmer's market picking up my usual beef selections from the 5 Bar Beef stand, Frank, the proprietor, says to me, "Hey, I have a nice Tri-Tip today, do you want it?"

Without even thinking or asking any questions, I exclaimed "Yes!" Wait. What? I don't even know what it's supposed to taste like. What the heck am I going to do with it? Hmmm. On the plus side, I quickly reasoned in my head:  It's a good value, 100% pasture-raised and grass-fed from a rancher that I trust, and since I now consider myself a "Californian", I didn't want them to revoke my locals card, so I figured, I might as well give it a try.

Why all the fuss over one piece of meat? Well, you can take the girl out of Texas but you can't take the Texas out of the girl and beef is sacred to Texans. You just can't do any old thing to it and expect people to come back over the next time you want to host a backyard bbq. You have to respect the beef. Treat it well. Preserve all the goodness and natural flavor. I didn't want to mess this thing up. So I chose to make a simple dry rub to coat it, then cooked it low and slow.

Admittedly, I unintentionally cooked it to well done (it was still delicious!) when I would have preferred medium, but I've adjusted the cook time below to reflect "medium" rather than what you see in the picture. If you like yours well done, add another 25 minutes or so to the cook time.

"Texas" Tri-Tip Roast
Serves 4
Oven 225 degrees F

1 1/2 lb grass-fed Tri-Tip Roast
1 Tbsp organic onion granules or powder (I like Frontier Co-op)
1 Tbsp organic garlic granules or powder (I like Frontier Co-op)
2 teaspoons organic all-seasons salt (I like Simply Organic)
1 teaspoon organic smoked paprika  (I like Simply Organic)

Pre-heat oven to 225 degrees F.

In a small bowl, mix all of the dry spices together. Rub the spices on all sides of the roast and press on tightly.

Place the roast in a shallow cooking pan, ideally with a small rack inserted to elevate it from the juices. Cover the pan and place in the oven for approximately 1 1/2 hours for medium.

Remove from oven and allow to rest for 10-15 minutes before slicing (against the grain). Be sure to spoon all of the delicious pan drippings over it before serving.

Optional serving suggestion: Finish it with a pat of grass-fed butter and a light sprinkle of smoked sea salt (such as Maldon Smoked Sea Salt). I did this to the leftovers and it was awesome.


Italian Style Meatloaf (Low Carb, Paleo and Bulletproof Option)

Italian Style Meatloaf

I never get tired of meatloaf. There are endless ways to theme it, but one of my favorites is Italian style. And let me just say that any time I can get Italian AND it's low carb, I'm a happy camper.  Therefore, I make my meatloaf (and meatballs for that matter) sans any kind of breading or starchy filler - it's simply not needed.

Often times I will use a blend of different meats (beef, lamb, pork, etc.) but for this very simple version today, I used only beef (100% grass-fed). To complete my low carb meal, I paired the meatloaf with a side of Caulimash (steamed organic cauliflower, grass-fed butter, sea salt, organic sour cream and organic cream cheese blended together in a food processor until smooth - leave out the cheese and sour cream to make Paleo and Bulletproof) and a fresh salad of shaved raw organic zucchini with sea salt.

For plating, I spooned some of the drippings from the meatloaf over the dish along with a garnish of fresh oregano right before serving, and for a little extra punch (and mostly because it happens to be Hatch Chile Season right now), I added some roasted Hatch chiles as well - totally optional and not Italian but it worked.

To make this meatloaf Paleo and Bulletproof, leave out the cheese.

Lastly, this meal is entirely naturally gluten-free - always a good thing.

Italian Style Meatloaf
Oven 350 degrees F
Serves 4-6

1 3/4 lb. 100% grass-fed ground beef (as fatty as possible, see Cook's Note)
1 pastured egg
3/4 cup shredded organic Italian cheese blend, divided (I used Whole Foods 365 Organic Italian Blend which has provolone, parmesan, asiago and fontina) (omit to make Paleo and Bulletproof)
1/4 cup marinara (I use this one, or make my own)
2 Tablespoons organic Italian seasoning (I used this one)
3 teaspoons Himalayan pink salt
2 sprigs fresh organic oregano, leaves only, optional for garnish

Be sure your oven is preheating to 350 degrees F.

Place all of the ingredients, except 1/4 cup of the cheese (reserve to top the meatloaf with it), in a large bowl and mix well with your hands.

Press the mixture into a deep dish loaf pan or dish and top with the remaining 1/4 cup of cheese evenly sprinkled across the top. If omitting the cheese, consider spreading a little of the marinara sauce across the top instead.

Bake in the oven for approximately 35 - 40 minutes. Remove from oven and let rest a few minutes before slicing and serving. Garnish with fresh oregano if desired, and don't forget to drizzle all those good juices from the pan over the top!

Cook's Note: Shoot for the fattiest grass-fed ground beef you can find. If grass-fed ground beef is not available, go for extra lean ground beef and add 1-2 Tablespoons of a healthy fat such as unflavored coconut oil, extra virgin olive oil, or even better - use this MCT oil, to your mixture before cooking. Grass-fed, pasture-raised beef naturally contains a good dose of healthy Omega 3 and CLA fatty acids which are good for you. Conversely, feedlot or factory farmed cattle contain high doses of unhealthy fats (often in addition to antibiotics and growth hormones), so choosing extra lean when eating this type of beef and then adding your own healthy fats is a better idea.

Out of the oven with a little fresh oregano added: