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Coconut Rosemary Meatloaf

This is one of my favorite meatloaf recipes. It always gives you a moist, flavorful meatloaf that takes very little time to make.

As the video will demonstrate, all you really do here is mix everything together, pack it into the loaf pan and then bake. My tip for avoiding the infamous onion-crying is to stick the offending vegetable in the freezer for a few minutes. Or refrigerate it until cold. Either way, it’ll work if it gets cold enough. Just don’t let the thing freeze, as that’ll take away the flavor.

If you don’t want to bake the meatloaf right away you can seal the loaf pan in a zip lock bag (or something of the sort) and refrigerate it overnight (but no longer then that). When you want to eat it, simply remove the pan from the refrigerator and let it come to room temperature as the oven preheats. This is an important step. Never, ever stick a cold pan in a hot oven. Not unless you want to try to crack your loaf pan or explode your meatloaf.

You’ll know your meatloaf is done when the center feels firm when pressed (as apposed to mushy) and it isn’t draining any more meat juices.

That’s it! Enjoy your meatloaf!

Sarah:)

Coconut Rosemary Meatloaf

Rosemary Meatloaf with Coconut Cream Concentrate recipe photo

Prepared using
Grass-fed ground beef
Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Preheat oven to at 350 degrees F.

Mix ground beef, salt, pepper, eggs, bread crumbs, water and coconut cream
concentrate, soy sauce, onion, thyme, and rosemary.

Pack into a loaf pan greased with coconut oil or form into a loaf and place on a baking sheet with sides, such as a jelly roll pan. Bake in preheated oven for 1 hour. If desired, serve meatloaf with heated tomato sauce or gravy, or salsa.

Recipe submitted by Tammy, Cape Girardeau, MO

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Curried Beef & Veggie Pasta

Curried Beef & Veggie Pasta recipe photo
Curried Beef & Veggie Pasta
Photo by recipe author

Nourishing, DELICIOUS and hearty without being heavy, this easy to make dish is a favorite around our house! Feel free to add whatever veggies you may happen to have on hand, the more the merrier!

Servings: 4
Preparation Time: 30 min

  • 1/2 large onion, thinly sliced and cut into 1/2″ strips or diced
  • 1/2 green pepper, diced
  • virgin coconut oil
  • sea salt & freshly cracked pepper
  • 2 garlic cloves
  • 1/4 cup white wine
  • 8 oz baby bella or any desired kind of mushroom, sliced
  • 1/2 lb ground grass-fed beef or bison
  • 1/2 tablespoon turmeric
  • 1/2 tablespoon yellow curry powder
  • 1 28 oz can diced tomatoes
  • 4 servings rice pasta, any style, prepared to package directions

Preheat cast iron skillet to med-high heat. Sauté onions and green peppers with 1 tablespoon coconut oil and a dash of salt (to bring out the onion’s sugar and make them sweeter) until onions begin to be see-through. Add garlic to toast, add wine and allow to absorb into veggies. Add mushrooms, salt and pepper and more coconut oil as needed.

When mushrooms are mostly cooked through, turn down to med or med-low heat and add beef or bison, salt, pepper, spices and coconut oil as needed. Sauté until meat is cooked through, add tomato sauce and simmer to allow flavors to combine.

Serve over rice pasta sprinkle with organic shredded Italian cheese.

Recipe submitted by Lydia, Salem, VA

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Gluten Free Bison Sausage Casserole

Gluten Free Bison Sausage Casserole
Gluten Free Bison Sausage Casserole
Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy
  • 1 tablespoon coconut oil, as needed
  • 1 medium size yellow onion- chopped
  • 1 lb. ground grass-fed bison sausage
  • 8 oz. mushroom, sliced
  • 2 medium size zucchini (or other vegetable of choice) – chopped
  • 1 lb. potatoes, shredded (“hash brown” type)
  • 6 large eggs
  • 1 cup milk
  • Salt and pepper to taste
  • 8 oz. mozzarella cheese- shredded

Pre-heat oven at 400 degrees.

Heat coconut oil in a large pan and sauté onion until opaque.

Crumble the bison sausage into the pan and sauté until brown. Add mushrooms and zucchini, sauté for 2 minutes. Set aside.

Beat eggs, milk, salt and pepper together.

Grease baking dish with additional coconut oil. Layer shredded potato and sautéed sausage mixture. Pour the egg and milk mixture on top. Bake for 35 minutes.

After baking sprinkle the mozzarella cheese on top. Bake for 5 more minutes or until the cheese has melted.

Serve with your favorite green salad.

Enjoy.

Recipe courtesy Marianita Jader Shilhavy

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Coconut Flour Oatmeal Raisin Cookie Balls

I like oatmeal cookies. Do you?

This recipe was delicious. Very different, yes, but still delicious.

The strangest thing about them is that they go into the oven and come out of the oven looking pretty much the same way as they did when they went in. I was already expecting that after looking the recipe over, but it was still strange to see the un-melted toasting cookie balls grinning at me every time I walked by the oven.

When mixing the dough, don’t worry about the texture not being “right”. It’ll form itself into a sticky-ish almost crumbly looking mixture, but that’s normal. Don’t panic and throw it out, ’cause you’ll just end up with the same results when you start over.

The nice thing about this dough is that you can mix for as much as you need to. Coconut flour (unlike wheat flour) will not become glutinous after a lot of mixing. So there’s no worry about tough cookies.

After you’ve mixed the dough, you can shape it into tablespoon sized balls using a measuring tablespoon as a guide or a small cookie scoop. Your choice. I liked using my hands.

I liked the idea of keeping the cookies in a ball, but if you want the traditional flat round just press each ball down flat with your hand (but not too flat) and bake for about 6 minutes. Just keep an eye on them, they’ll bake pretty quickly.

The texture of the cookies was a little different too. They have a buttery, soft inside with a slightly crisp, almost flaky outside. Sounds good, doesn’t it?

Enjoying cookies,

Sarah

Coconut Flour Oatmeal Raisin Cookie Balls recipe photo
Coconut Flour Oatmeal Raisin Cookie Balls
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Coconut Flour Oatmeal Raisin Cookie Balls

Servings: approximately 25-27 cookies
Preparation Time: 20 minutes

Heat oven to 350 degrees F. In large bowl, beat butter and sugar on medium speed with an electric mixer until creamy. Add eggs and vanilla; mix well.

In a separate bowl combine coconut flour, baking soda, garam masala or cinnamon and salt. Add oats and raisins; mix until thoroughly combined. Then combine dry ingredients with the creamed sugar/egg.

Beat on low speed until well incorporated. (The mixture will have an oddly loose consistency due to the lack of liquid in this recipe, but fear not.)

Roll cookie dough into balls, using approximately 1 tablespoon of dough per ball. Place each dough ball on an ungreased cookie sheet.

Bake 10-12 min. (depending on your oven) until the cookies are golden brown on top. Remove from over, break one open and check the center. If the test cookie seems undercooked in the middle, return the baking sheet to the oven for 2 more minutes, being careful not to let the bottoms burn.

Remove the cookies from the oven, let cool for 1 minute on the cookie sheet. Transfer cookies to a plate or wire rack and cool completely.

Store in a zipper bag or tightly-covered container. These will keep for 7-10 days but mine never last that long!

Recipe submitted by DH, Baltimore, MD

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Curried Lamb Meatballs

Curried Lamb Meatballs recipe photo
Curried Lamb Meatballs
Prepared by Sarah Shilhavy using grass-fed ground lamb.
Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 20 minutes

Finely chop one yellow onion and mix it into the lamb. Add the ground cumin, egg and salt to taste (about 2 teaspoons). Mix together well. Set aside.

Prepare the sauce:

Chop the second onion. Heat some oil in a large soup pot. Cook the chopped onion for a few minutes until it turns golden – do not let it brown.

Add curry powder, lower heat and add half the wine and the tomatoes. Let the sauce bubble on low heat until the oil rises to the surface.

While the sauce is simmering, form the meat into 1 ½” meatballs. Handle the meat as little as possible.

Carefully add the meatballs to the pot. Add remaining wine and the whole garlic cloves. Cover and simmer. Add a bit of salt to the sauce if needed.

When the meatballs are half cooked, add the ground coriander.

When finished cooking, turn off heat and sprinkle a half tablespoon of garram masalla over the top of the stew. Cover and let sit for a while, at least 15 minutes.

Serve with basmati rice and mango chutney.

Recipe submitted by Simi, Los Angeles, CA

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Grass-fed Bison Beer Brats

Grass-fed Bison Beer Brat recipe photo
Bison Brat slow cooked in beer and onions and
served on sourdough hard roll with sauerkraut ready for toppings!
Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Bratwursts (brats) are a traditional German sausage, and are popular this time of year, as they are usually served up in German “Oktober Fests” in Germany and other places with large German populations. Besides cooking these sausages on the grill, they are often simmered in a slow cooker with onions and beer in traditional German style, producing a nice tender sausage by softening the hard casing. Our brats are the healthier variety made from grass-fed bison rather than the traditional pork scraps.

Servings: 8
Preparation time: 5 minutes

Heat oil in a large pan over medium high heat. Brown the brats briefly on each side to seal in the juice but keep the insides raw.

Arrange the brats in the bottom of a slow cooker and pour beer over top. Add the sliced onion.

Cook on low for 4-5 hours, or until done. Serve with ketchup, mustard, sauerkraut, and other relishes and toppings of choice.

Recipe courtesy Marianita Shilhavy

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Coconut Grass-fed Beef Stroganoff

Coconut Grass-fed Beef Stroganoff recipe photo
Coconut Grass-fed Beef Stroganoff served with fettuccini pasta and parsley

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

This version of the classic Russian dish can be divided into half for 2 meals. This recipe is good when you have company or when you want to make more than 1 meal at a time to save time.

The coconut flour is a great addition to the recipe for extra fiber. Coconut water vinegar adds flavor and tenderizes the meat, giving it a nice texture.

We used the grass-fed sirloin tip roast from our Galloway beef which was 3.8 lbs.

Servings: 10 – 12
Preparation time: 10 minutes

  • 3 tablespoons coconut oil
  • 5 cloves garlic, minced
  • 1 large onion, chopped
  • 3.8 lbs. sirloin tip roast, cut into strips
  • Salt and pepper to taste
  • 3 (8 oz) containers mushrooms, sliced
  • 1 tablespoon dill weed
  • 1/2 cup red wine
  • 1/2 cup beef or chicken stock
  • 2 tablespoons coconut water vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons coconut flour
  • 1 tablespoon tapioca flour/starch or cornstarch
  • 1 16 oz container sour cream
  • 1/2 cup chopped fresh parsley

Grease the bottom of the slow cooker pot with extra coconut oil. Set aside.

In a medium skillet heat the 3 tablespoons of coconut oil and sauté garlic and onion until browned and aromatic. About 1-2 minutes.

Place the beef strips in the slow cooker, season with salt and pepper to taste. Place onion and garlic on top of beef, then add mushrooms and dill weed. In a small bowl mix together red wine, stock, coconut water vinegar, Worcestershire sauce, tapioca and coconut flour. Pour over the beef. You can add more stock during cook time if desired.

Cover, and cook on high for 2 hours, then cook on low for 1 1/2 hours. During the last hour stir in sour cream and parsley, continue cooking until beef is tender and cooked through (each slow cooker will vary on cooking time). (You can also cook this on low for about double the time).

Serve over egg noodle or fettuccini pasta (use gluten-free if needed) with extra sour cream and topped with extra parsley if desired. Enjoy!

Recipe courtesy Marianita Shilhavy

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Grass-fed Lamb Curry Stew

Grass-fed Lamb Curry Stew with coconut oil recipe photo
Grass-fed Lamb Curry Stew with coconut oil served with brown rice and cilantro

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This is a mild lamb curry. If you make it again, you can add more heat (cayenne pepper) gradually to your taste.

Heat the oil in a Dutch oven or large pot and add chopped onion. Sauté the onion gently so that it becomes translucent but not browned. Add ginger, garlic, curry powder, half the wine and the entire can of tomatoes, with liquid.

Lower heat and let the sauce cook gently on low heat until the oil rises to the surface. Add lamb and remaining wine, and the first amounts of cumin, coriander and paprika.

Cover and simmer on lowest heat, stirring every 30 minutes or so and checking if more water is needed.

After 1 1/2 – 2 hours, add rest of cumin, coriander, and paprika.

Cook until lamb is very tender. If using garam masalla, add it at the end of cooking; turn off heat and cover pot.

Serve with basmati rice and chutney.

Recipe submitted by Simi, Los Angeles, CA

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