Whole 30 - Scandinavian Woman's 'Shepherd's Pie'

I recently made a meatloaf using only Whole 30 approved ingredients:

1# ground chicken, 1# ground bison, lots of chopped celery and onion, 2 extra large pasture-raised eggs, 12oz. marinara sauce, Himalayan pink salt, black and cayenne pepper, granulated roasted garlic.

Nothing grain-based to hold it all together, but even without that, although this was looser than usual meatloaf, it worked out well. I baked this at 350° about an hour. Originally, I served it as is, with potatoes and vegetables, then decided to crumble it for this recipe.

Whole 30 Shepherd's Pie:

First, scrub, chop and simmer several baby red or Yukon Gold potatoes. Drain, mash, add a little ghee, Coconut-Almond plant milk (see previous post) salt and pepper. This went into the bottom of a 9"x9" glass baking pan. For the next layer, crumble the meatloaf mixed with a little marinara and the plant milk. Spread this over the mashed potatoes. Then top with lightly cooked vegetables sauteed in ghee. I used sliced Brussels sprouts, sliced carrots and cubes of green cabbage. Heat in the oven or microwave, cut into squares and serve.
This would pair nicely with a crispy green salad. . .Lin

Quick, Healthy Coleslaw

1/2 lg. head of green cabbage
1/3 med. head of red cabbage
1 sm.-med. onion
1-2 stalks celery
1/4 green pepper
1 grated carrot

This contains everything but the carrot, since I'm out of those right now, but they add so much to this coleslaw. Thin slice everything into a large glass bowl.

Pour on as much sweetened (add 1-2T honey to this recipe) Dressing as you need. For a more complex, yet balanced flavor, stir a little mayonnaise into the dressing. Toss several times and let stand an hour before serving. . .Lin

Red, Green and Purple Steamed Vegetables

½ lg. head green cabbage

½ med. head purple cabbage

1 red beet - scrub-don't peel

1 scarlet turnip - scrub-don't peel

1c water

1t of each of the spices shown

1t fresh ground garlic sea salt

1 bunch beet greens-(slice) + stems-(chop)

½ med. yellow onion - chopped

⅓ lg. red bell pepper - sliced

2-3t spicy coriander (cilantro) chutney

3-4T basil pesto

⅓ bunch fresh cilantro - leaves + stems - chopped

Cube the cabbage into 1" pieces.  Slice, chop the beet and turnip.  If you use turnip of any kind, slice-chop small, mine didn't cook quite enough and were chewy.  Rinse the chopped beet in a strainer.  This will minimize the amount of discoloration of the lighter vegetables.  Add water and seasonings, cover and steam (once you hear the water boiling) for 15 minutes.  Add the next group of ingredients and a little more water if needed, when this begins to steam again, continue steaming for another 15 minutes.

Sprinkle on the cilantro, cover and remove from the heat for 10 minutes.  Stir and serve.  This is a really healthy vegetable dish.  Mmmm have I mentioned How Much I Love Vegetables!!  This would be perfect by itself, with maybe a sprinkle of panko breadcrumbs and grated hard cheese.  It would also be good with grilled steak, chicken or fish. (or, with leftover ahi tuna meatloaf 😋). . .Lin