Breakfast Meatloaf

Ingredients:
1 1/2 lbs meat (I used ground pork, beef and turkey)
1 TBSP bacon fat
2 flax eggs
2 garlic cloves - minced
1 yellow onion - diced
1 medium zucchini - diced
4 oz mushrooms - sliced
2 celery stalks - chopped
2 TBSP dried parsley
2 TBSP dried basil
1 tsp garlic powder
salt and pepper to taste

Preheat oven to 400 and line a bread pan with parchment paper. Mix together meats and flax eggs - set aside.

Add fat to a large skillet over medium heat along with garlic, celery and onion. Saute until the onions become translucent and add zucchini - cover to help steam.

After 3-4 minutes add the mushrooms and cook, covered again for 4-5 minutes.

Once the veggies are soft, add the parsley, basil, garlic powder, salt and pepper. Mix well and then remove from heat and let cool. Once cool, add to meat mixture and combine well with hands, trying not to squish zucchini.

Press your mixture into prepared bread pan and bake in oven for 40-70 minutes, until cooked through.

Let cool at least 10 minutes.

Citrus Shrimp with Zoodles

Ingredients:
1 lb shrimp - cooked, peeled and tails removed
1 tsp garlic powder
1/2 tsp salt
2 TBSP butter
1 very large, or 3 medium zucchini - spiraled or julienned
zest and juice of 1 lime
zest and juice of 1 lemon
1/4 cup olive oil
1/4 tsp salt
3 clementines or cutie oranges - peeled and separated
*1/4 cup basil leaves - roughly chopped (optional)
black pepper to taste

In a small bowl whisk together zests, juices, olive oil and 1/4 tsp salt. Set aside

Add butter to a large pan over medium heat. Add zucchini noodles and saute 2-3 minutes, just until zucchini starts to get tender. Season with garlic powder and salt. Remove to a bowl with shrimp, clementines and *basil. Pour citrus juice mix over the top and gently combine.

Serve as is or refrigerate and serve cold. Add black pepper before serving.

Pulled Pork Waffle Sliders

Ingredients:

For the pork
2 lb pork butt
1 yellow onion - sliced
1 TBSP garlic powder
1 tsp onion powder
salt and pepper to test

For the mayo
2/3 cup avocado oil
1 egg
1 tsp lemon juice
1 tsp dijon mustard
salt and pepper to taste
1 tsp maple syrup (or more to taste)

For the waffles
2 cups almond flour (I used 1 cup almond, 1/2 cup each of all purpose GF flour & sweet rice flour)
1/2 tsp baking soda
1/2 tsp garlic powder
salt and pepper to taste
3 eggs - whisked (or 1 egg and 2 flax eggs)
1/2 cup canned coconut milk
2 TBSP bacon fat
3 pieces of bacon - cooked and chopped
*water (if needed)

Toppings
bacon
sliced pickles
mustard
lettuce

Place the pork butt in a crockpot. Add the sliced onions and top with seasonings. Cover and cook on low for about 8 hours - until it falls apart. I cooked mine on low for 4 hours and turned it to high for a little over 2 hours.
Once the pork is done cooking, shred it and discard fat.

Make the mayo next (or first) so it can cool in the fridge. Place all the mayo ingredients in a bowl, except the syrup, and blend with an immersion blender until thick. Stir in syrup and refrigerate.

To make the waffle buns, mix together the flour(s), baking soda, garlic powder, salt and pepper. In a separate bowl, whisk together the coconut milk, eggs and bacon fat and add to flour mixture along with bacon pieces. I ended up adding about a 1/2 cup of water to achieve the right consistency.
You want the waffle buns to be smallish so only use about 3-4 TBSP of batter per waffle.

I made my sliders with bacon and pickles and sweet mayo on both waffles.

Apple Oat Pancakes

Ingredients:
1 1/4 cups oat flour (or oats ground in a coffee grinder)
1 large egg (or flax egg)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 TBSP raw honey or maple syrup
1 cup dairy free milk
2 TBSP greek yogurt or dairy free yogurt
1 tsp cinnamon
1 apple - sliced or chopped

In a bowl, combine the oat flour, baking powder, baking soda and salt. In a separate bowl combine the remaining ingredients except the apple and add to dry ingredients.

Heat a skillet over medium heat and cook batter about 1/3 -1/2 cups worth at a time.

Now you can either add apple pieces to batter before flipping or you can saute the apple in a little butter and cinnamon until tender crisp and serve on top of cakes.