HEALTH WITH JESSICA

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

INGREDIENTS

  • 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! 

Our Little Cookbook Project 

  
Josh and I have been spending tons of time in the kitchen over the past couple of months trying, re-trying and, sometimes vowing never to try again, certain recipes! We have tweaked them and made them just how we want them. I would say we have very similar taste in food as far as flavor goes. We like a lot of it, that’s a for sure thing. 

Our goals for this little cookbook were many. We wanted to produce something creative together that shared our gifts and talents. We wanted to offer people something simple for when they want new recipes, but things that they might not typically make. Yummy, not super complicated….you get the idea. 

  

It was a lot of fun, sometimes frustrating, sometimes exhausting! We dirtied A LOT of dishes! Ha! It was pretty awesome having this to work on together as we were on our journey together as a couple from dating to marriage. I would say it’s very fitting that we finished our cookbook two days after our wedding. Moving on to the next thing both in our relationship and in our business life together. 

We hope you enjoy the recipes and share with us your thoughts as you try them! This was our first also for creating something in an e-format so we look forward to learning more and doing even better and more awesome the more we do with this kind of thing. We hope you come along with us on our next venture! 

You can order our e-cookbook at my etsy shop: JessicasLittlePlace ❤️

xoxo, Jess & Josh

Grilled, stuffed portobello mushroom

Ummmm this is a combination of several things I LOVE! Yummy and EASY! 

  
Ingredients:

  • 2 Portobello mushrooms, rinsed, stem removed
  • 1/4 cup blue cheese, crumbled
  • 2 slices bacon, cooked & crumbled
  • 1/2 red bell pepper, sliced into strips 
  • 1/4 onion, sliced into strips
  • Salt & pepper to taste 

Directions:

Sauté onions & peppers. Place all ingredients on top of mushrooms, distributed evenly between the two mushrooms. Place mushrooms on grill for 5-7 minutes, until mushrooms are soft.

Wha-la!! Devour immediately! 

Expect to see a slightly healthier version of this in our new E-cookbook coming out SOON!!!

xoxo, Jess

Homemade Vanilla Coconut Coffee Creamer 

Coffee creamer is one of those things I have a very hard time not having. I LOVE the thought of getting up and having that first cup of coffee in the morning. There’s just something comforting and inviting about it. Anyone with me on this?

So, rather than give it up altogether, I like trying healthier ways of still having my coffee the way I like it, sweat and creamy.

Typically what I do instead of the regular flavored coffee creamer you buy at the store (hello salted caramel!) is just half & half & honey. It’s good! And people…I take my coffee seriously. When I say it’s good, I’m being genuine. 🙂

I thought I’d try something different however. I love the idea of making your own ______ (fill in the blank). So homemade coffee creamer it is!

If you like coconut…I mean real coconut, not just the artificial flavor, you will be a fan. And another thing I love…it’s SO simple!


Ingredients:

  • 1 can coconut milk (Full fat my friends! Do not be afraid!! It’s good for you!)
  • 2 Tbsp maple syrup (go for the good stuff…real maple syrup. It’s more expensive, but it’s better for you and  it tastes a million times better!)
  • 2 tsp vanilla extract

Put all of the above in a sealable jar, close it up and shake baby shake!! It’ll take a couple minutes to get everything good and mixed up. Then seal that puppy up and keep it in the fridge.

Enjoy!!

xoxo,
Jess

 

Clean Eating Crepes

My sidekick an I made some clean eating crepes and I was so impressed with how they turned out. The things that first come to mind to fill them with aren’t necessarily clean..but we filled ours with fresh raspberries that we heated up, thin sliced bananas and vanilla Greek yogurt.  Heavenly!

Clean Eating Crepes

Ingredients:

  • 2 large whole eggs
  • 1/2 cup milk (I used coconut/almond milk)
  • 1/4 cup water
  • 1 tsp. vanilla extract
  • 1 tbsp. honey or maple syrup
  • 1/4 cup whole wheat pastry flour
  • 1 tbsp. oil (I used coconut oil)

Directions:

  1. In a large mixing bowl, whisk everything together.
  2. They should be thin, like a tortilla…the batter will be runny.
  3. Ladle some batter slowly into an oiled, non-stick pan. Rotate the pan to get the batter to spread thinly over the entire base of the skillet.
  4. Cook on low to medium heat, flipping as needed until cooked.
  5. Place the cooked crepe on a plate, add your favorite fillings, and either roll them up like a burrito or fold them into quarters

 

Easy peasy <3 This recipe is great for a special breakfast or a healthy dessert.  SO many things you could put inside…berries, pears, peaches, bananas… mmmmm!

Enjoy!
XOXO,
Jess

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