written by Kathy Best, February 15, 2019

Who says you can’t get your vegetables at every meal?

Breakfast was a smoothie with apple, kale, cucumber, blueberries, spirulina, a banana, and powdered super greens.

Lunch was a grilled sandwich with gluten-free bread, tofurky lunchmeat, almond cheese, and sauted’ radish, purple cabbage, kale, swiss chard, onion, red pepper, and Just Mayo brand mayonaise. (I used earth balance soy-free spread to grill the sandwich.)

Dinner was deerloaf with sauted’ spinach, onion, celery, and green pepper mixed into it, mashed potatoes, and steamed broccoli. Mmmmmm!! Good stuff!! I love making healthy, delicious meals!

Here’s my recipe for healthy meatloaf: 
Saute’ in water: 
2 big rainbow chard leaves and stems chopped, 
2 large kale leaves chopped and bruised, (you can bruise them by rubbing them together in your hands to make them more tender and easier to chew.)
1/2 of a large onion chopped
2 cloves garlic chopped
1/2 green bell pepper chopped
1 cup frozen spinach
2 tsp light grey Celtic sea salt (This salt is by far the most nutritional salt there is full of essential minerals. You can get it online or at your local Co-op in the bulk section.)

This is where it gets tricky. I don’t usually measure my ingredients and this is one of those times where I added in some Thyme, Cilantro, Corriander, Sage, and Basil

Saute until tender and set aside

Take about 2lbs of fresh deer meat (My husband hunts so we had this on hand.) If you don’t have fresh deer meat I would use organic, free range ground turkey, bison, or beef.
mix in about 2TBS of ground chia or flax seeds
1TBS mustard
2 tsp of grey Celtic sea salt 
Remember how I don’t always measure my ingredients? 
Add some Paprika, Liquid Smoke, Cumin, Turmeric, Sage, mustard powder, and a little bit of honey or pure maple syrup.
Mix together well, then add the cooled, sauted’ vegetables and mix together again.
Transfer to a glass baking dish and flatten down until about 2 inches thick. Did I tell you I don’t measure things? 2 inches is just an estimate. You can look at the picture of the finished product and see if it looks 2 inches thick, otherwise just do what you feel called to do and it’ll work out one way or another.
Bake at 350 for 50 minutes. Remove and add a thin layer of organic, high-fructose free, ketchup and bake another 10 minutes.

Have your partner, child, or roommate dice up some potatoes and put them on to boil about 30 minutes after you out the meatloaf in. (My hubby took care of that for me so I could watch a business related webinar while dinner was cooking. Am I lucky or what?)
Steam, bake, or saute’ some frozen or fresh broccoli seasoned with dried or fresh sage, oregano, basil, cilantro, and some Earth Balance soy-free “butter” or ghee.
I like to experiment in the kitchen and I’ve been cooking so long that I can usually just eyeball how much of a seasoning I need. Sometimes it works well and sometimes it doesn’t, but that’s all part of the creation process. I am constantly evolving my recipes and my mind all of the time.

One last note: I don’t eat meat very often. One, because we as a society eat way too much protein and it is very hard on our liver and our digestive system. Two, because I do not like the way animals are treated on factory farms, nor do I like what they are fed or medicated with. With viruses running rampant and industrial giants like Monsanto poisoning our food with roundup GMO plants I tend to err on the side of caution. Wild, humanely killed animals are the best way to go in my opinion, but that is not an option for most people. In lieu of that I always pray over my food regardless of where it comes from. Here is the one I use:

Dear God, archangels, guardian angels, nature spirits, and ascended masters I send my love, appreciation, and gratitude to all of the plants, animals, and people that provided this sustenance for me and to my body, knowing that everything I consume, feeds, nourishes, heals, strengthens, and sustains me body, mind, and spirit. So it is, Thank you God.