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.