Paleo Meatloaf

Yesterday was the first snowfall in Milwaukee and the first snowfall for little miss Charlotte.  It is hard to believe that we made it to December 4th before seeing snow!  (I’m not complaining on the delay!)  The cold, blustery weather called for comfort food for dinner. We love meatloaf in this house.  Growing up, we always had the Lipton Onion Soup Mix meatloaf recipe.  It always yielded a delicious meatloaf!  However, through the years, I had to modify it to be gluten free and now paleo.  The new version is still delicious and is clean.. a win win!  I paired the meatloaf with the Roasted Garlic Mashed cauliflower from Against All Grain’s Celebrations Cookbook.  We made this for Thanksgiving and it was such a delicious hit that I have been waiting for the opportunity to make it again.  I hope you enjoy it as much as we do!

Paleo Meatloaf


  • 2.5 lbs ground turkey
  • 3/4 cup almond meal
  • 2 eggs
  • 1/3 cup paleo friendly ketchup or tomato sauce
  • 2/3 cup water (use a little less water if you opt for tomato sauce over ketchup)
  • 1/2 yellow onion, minced
  • 1 Tbsp minced garlic
  • 1/2 tsp ground pepper


Preheat oven to 350 degrees.  Combine all ingredients in large bowl.  Form mixture into a large rectangular loaf in a 9 x 13 baking dish.  Bake for 60-70 minutes, or until golden brown.  Let set for 5 minutes after removing from oven and enjoy!



Avocado Turkey Burgers

These turkey burgers are easy to make, moist (which isn’t always the case when using ground turkey) and simply delicious.  They are also one of those recipes that you will usually have all the ingredients on hand (if you’re like us and always have 100 avocados!)  Thanks to the almond meal, they are also paleo 🙂

We served them this time with sesame oil roasted broccoli and a delightful Tomato Watermelon Basil salad from Danielle Walker’s new book Celebration’s Cookbook (It launches on September 27th, pre-order it today!) You can read my review on her new book here.


  •  1.25 lb ground turkey
  • 1 to 1.5 avocado, cubed
  • 1 Tbsp garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp almond meal


Pre-heat grill to medium heat. Mix together all ingredients, making sure the avocado is evenly distributed throughout the mix.  Form into four patties.  Grill until turkey reaches 165 degrees (usually 8 minutes each side for us, but will depend on your grill!)

{As you can see, we make these A LOT}

Stovetop Paleo Chili

I usually love and prefer slow cooker chili recipes.  However, I was making paleo “corn” bread from Danielle Walker’s new Celebrations cookbook and I all of a sudden needed chili to go with it.  I searched the internet to find a quick and easy stovetop paleo chili (using only the ingredients I had at home) and found inspiration but no good recipe to suit my needs.  I came up with the below and it turned out DELICIOUS!


  • 1.25 lb Ground Turkey
  • 1 Medium Yellow Onion – diced
  • 3 Cloves Garlic – minced
  • 2 Large Sweet Potatoes – diced
  • 1 28 oz can Diced Tomatoes with the juice
  • 3 cups Chicken Stock
  • 2 – 14.5 oz cans Tomato Sauce
  • 5  Tbsp Chili Powder
  • 2 tsp Ground Pepper
  • 2 tsp Salt


  • Saute onion and garlic for 2-3 minutes over medium heat in large pot / dutch oven
  • Add meat and cook until meat is no longer pink
  • Add remaining ingredients and mix well
  • Bring to boil for 5 minutes
  • Turn to low and simmer for 45 minutes
  • Enjoy!


Review: Danielle Walker’s Celebrations Cookbook

I have been a HUGE fan of all things Danielle Walker from Against All Grain for a few years.  Her journey to good health through food is SO inspiring.  And through this journey she has managed to create some pretty amazing recipes through her blog and cookbooks Against all Grain and Meals Made Simple.  You can imagine my excitement when I learned she was releasing a THIRD cookbook.  Celebrations launches on September 27th!  You can pre-order it now (for an INCREDIBLE deal) here. I was lucky enough to be on her launch team and received the book early to test out the recipes and share my thoughts.  A week into the book and I am in LOVE.  The book takes you through a year of Celebrations (think NYE, Valentine’s Day, Easter, etc.) and shares paleo recipes that you may have previously missed because of dietary restrictions.

The book itself:

This book is hard cover and LAYS FLAT!!! It may sound like a silly thing, but most of my favorite paleo books (including Danielle’s other two books) are all the same style and always want to fold back up on you. It is a constant battle to find a kitchen utensil to keep it held open…but not this book! 🙂
As with Danielle’s other books, her personal story and tidbits in the beginning of the book are amazing.  She shares her journey and reasons for writing the book.  She also shares so many helpful cooking tips that she has learned through her paleo expertise, along with ingredient and cooking tool help!

The PICTURES. Oh the pictures.  They are absolutely stunning.  I almost want to use this as a coffee table book, but I know that it will mostly be in my kitchen and will inevitably acquire the spills and stains that my other Danielle Walker books have gained throughout the years 😉

The food:

Danielle has really outdone herself with this book.  So far I have tried the Paleo “Corn” Bread, Peach Cobbler and Grilled Blackened Salmon with Stone Fruit Salsa.  I have more on the menu for this week so I will keep you posted.

Paleo “Corn” Bread – For a paleo recipe, or ANY recipe, this was SO easy to make. The taste is so similar to corn bread, I couldn’t believe it.  I initially made it with a paleo chili.  The leftovers keep up to a week tightly wrapped in the fridge, so I also used it for a base for paleo sloppy joes and an egg scramble.  The possibilities are really endless!

Peach Cobbler – DIVINE! The combination of the sweet peaches covered in the cakey cobbler topping was delicious.  I had to divide it up into containers and give it away to family so I wouldn’t eat it all myself.

Grilled Blackened Salmon with Stone Fruit Salsa – Confession: I am not a huge fish fan.  However, I know salmon is SO good for you, and so I have really tried to embrace it and try cooking it more often.  And this recipe created the best I have ever had.  The blackening rub is the perfect combination of spices to give excellent flavor without being overpowering.  The stone fruit salsa adds the perfect sweet and spicy topping (think peaches + jalapenos) to complement the salmon.  We served it with roasted asparagus and I ate my entire filet.  This coming from a non-Salmon believer!