Crock Pot Meat Loaf – 21 Day Fix approved ✅

It is definitely the time of year for crockpot food! Mmmmm. Living tiny also is a really good motivator for easy food. However, we’re not willing to compromise our healthy choices or taste! …definitely not taste! 

I have been craving some meatloaf for probably a couple of weeks now. It is a little funny to hear myself say that. I was vegetarian several years ago for probably 5 years. I was doing it for “health reasons” or so I thought. I am a big fan of giving my body plenty of protein from animal sources nowadays. Of course clean options are what I go for. I switched over to grassfed beef a couple of years ago and am shocked at how different it tastes!! It is amazing! Plus I feel far better about what I am putting in my body without all the antibiotics and pesticides…

I’m at the end of day 3 of my January 30 day challenge, and part of that means I follow the balanced, portion controlled, clean eating plan provided by the 21 Day Fix. So, here’s a yummy 21 Day Fix approved (& hubby approved) meatloaf recipe! 

Serves 6


  • 2 lbs grass fed, ground beef
  • 2 eggs
  • 1 cup old fashioned oats
  • 1/2 cup no sugar added tomato sauce
  • 3/4 cup Parmesan cheese
  • Pinch each of salt & pepper
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 Tbsp dried parsley
  • 1 Tbsp mustard
  • 2 tsp dried minced onion
  • 1 Tbsp Worcestershire sauce

Grease the inside of the crockpot with olive oil or butter.

Combine all ingredients in a large bowl and mix well…using your hands is the best method! 

Shape into a loaf…I have a circle crock pot and it worked fine…but I do think an oval shaped cooker would help it cook a little better/faster. 

Place loaf into slow cooker, cover & cook on low 5-6 hours: until meat thermometer reads 160F.

If you’d like, at last 15 minutes or so of cooking, add a mixture of a small amount of ketchup/Worcestershire sauce over the top of the loaf.

Let stand 10 minutes before serving. 

21 Day Fix Containers per serving:

1 red, 1/4 yellow, 1/4 blue, 1/8 purple.

Delish and great along side a big salad or asparagus! 

Crock Pot Chili — PALEO

My hubby and I are really loving this whole Paleo thing.  I am feeling amazing…more energy, lean, just plain healthy.  The more I research Paleo, the better I like it.  Particularly for things that I see so many people struggle with like hormone issues, issues stemming from inflammation and energy issues.

This recipe was a hit!  I was a little skeptical because
A) I HATE carrots!
and B) there are NO beans!
But, the flavor was so DELISH!  And who doesn’t like a super easy meal you can throw in the crock pot?!



  • 1.5 pounds grass-fed beef
  • 1 green bell pepper, diced
  • 1/2 large onion, diced
  • 4 large carrots, shredded (you could chop small if you prefer)
  • 28 oz diced tomatoes (I used fire roasted)
  • 4oz diced green chilies (I used fire roasted…sensing a theme here? 🙂
  • 1/2 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon Worcestershire sauce (I used A-1…yum!!!)
  • 4 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Pinch of cumin
  1. Cook beef on stove top and then add to crock pot…keep the fat too!!
  2. Add prepared green bell pepper, onion, carrots, tomatoes and green chilies.
  3. Stir all the ingredients well, then add the remaining spices and seasonings.
  4. Mix well, cover and cook on low for 8 hours or on high for 5 hours.
  5. Goes nicely with a grain free chip, small amount of good quality cheese (depends on if you do dairy with your paleo plan), sour cream, jalapenos…
Servings: about 6
Freezes well!!
*recipe adapted from

Shrimp, Avocado & Lime Salad

Summer salads are happening a lot at my house lately! It’s been unusually warm, so we’ve been inspired in that direction in the kitchen. I’ve also been LOVING broccoli slaw. Anyone else love that stuff? Mmmmm! Such a great addition to a salad. This recipe took no time at all, which was great after a day spent at the coast….we were HUNGRY!


  • 1/2 lb jumbo shrimp, peeled & deveined
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1 Tbsp honey
  • 1/2 tsp chili powder
  • 1/2 tsp each salt & pepper
  • 1/3 cup chopped cilantro
  • 1 avocado, chopped
  • 1/2 cup broccoli slaw
  • 1/2 cup shredded red cabbage
  • 1 diced Roma tomato


Prepare shrimp: have thawed and ready to rock if it’s frozen.

Place lime juice, olive oil, cilantro, honey, chili powder & salt & pepper into food processor & blend until smooth (cilantro will still be a bit chunky).

Heat skillet and sauté shrimp in 3 Tbsps marinade for 1-2 minutes on each side.

Divide remaining salad ingredients between 2 plates. Place shrimp on top of salad and use remaining marinade as dressing. *optional: crush blue corn or quinoa chips over top of the salad for extra crunch and flavor.

Light but filling all at the same time!! Goes nicely with a glass of wine 😉🍷




Healthy Chicken Salad

Healthy Chicken Salad
This is DELISH! I imagine it will be a favorite summer recipe for us this year! Good on romaine, good in a wrap…good all by itself! 
I LOVE easy recipes and this definitely qualifies! We grilled the chicken tonight but it would be even easier on a busy night of you grabbed a rotisserie chicken and cut your time down even more 🤗



2 cups chopped, grilled or baked chicken breast

1/2 cup slivered almonds

2 of your favorite tart apples, finely chopped

1/2 cup red grapes, cut in half

1/2 cup plain Greek yogurt 

One serving = 1/2 cup salad: 1/2 red, 1/4 purple, 1/4 blue


Coconut Crusted Chicken Strips & Sesame Broccolini

I am not interested in high maintenance food prep (or anything else high maintenance for that matter!!). This recipe is about as complicated as I get!  I don’t want cooking to take up my entire evening.  This one was just complicated enough for me to be fine with it 🙂  And the coconut was well worth it!  I actually found this recipe on the Cooking Light site and just tweaked few things.


Ingredients/Directions Rice/Quinoa:
1 cup basmati rice & quinoa mix
2 cups chicken stock (if you are watching your sodium get salt free.  I got salt-free and regretted          it…sodium is not an issue for me so I just added salt.)

Cook according to directions on package

Ingredients/Directions Chicken:
1/3 cup all-purpose flour
2 large egg whites, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
1/2 cup finely shredded coconut
1 pound skinless, boneless chicken breasts, cut lengthwise into 12 (1/2-inch-thick) strips
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
Cooking spray
3 tbsp mayonnaise (don’t freak out about this…this little amount of mayo won’t kill you & this sauce      is YUMMY!)
2 tsp rice vinegar
2 tsp hot sauce (I used Frank’s)
2 tsp soy sauce

1. Preheat oven to 450°. Place a foil-lined baking sheet in oven as it preheats.

2. Place flour, egg whites in two separate shallow dishes.  Place the coconut and panko mixed in a shallow dish.

3. Sprinkle chicken with pepper and salt. Cover each piece of chicken in flour; dip in egg whites then in panko/coconut mixture, pressing to adhere. Place chicken on prepared baking sheet; coat chicken with cooking spray.

4. Bake at 450° for 6 minutes on each side or until done.

5. Combine mayonnaise and remaining ingredients in a small bowl. Serve chicken with dipping sauce and rice.

IngredientsDirections Sesame Broccolini:
1 Pound trimmed broccolini
1 1/2 tbsp sesame seeds
1 tbsp sesame or peanut oil (I used peanut oil an it was delish!)
1/4 tsp sea salt

Boil broccoli just until cooked but still crisp (about 3 min). Drain. Sprinkle remaining ingredients over broccolini and toss to coat.


Enjoy!!  This is one we will make again for sure!
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