This year in light of our current world circumstances, I suspect many people will want to have a nice dinner at home rather than going out to a restaurant.

Eating at home is often a much better option than eating out. Most restaurants use oils that are high in inflammatory omega 6 fatty acids and use commercially raised meats and produce. At home you have the power to fuel your body correctly by selecting high quality meats and produce that will be healthier for you and your family.

Enjoy a home cooked meal of Grass-fed Meatloaf with Sun Dried Tomatoes, Mashed Potatoes and Asparagus

Meat Loaf with Sun-dried Tomatoes

Ingredients:

2 oz sun-dried tomatoes
1 medium onion, finely chopped
1 bell pepper, finely chopped (optional)
1 T coconut oil (or butter)
1 lb. grass-fed beef
3 T gelatin powder
6 oz mozzarella cheese, shredded
2 eggs, beaten
2 cloves garlic
1 slice sourdough bread
2 T milk
1 t basil
1 t sea salt
½ t dried oregano
½ t dried thyme

Instructions:

Preheat oven to 350°F.
Grease 9x5x3-inch loft pan with coconut oil.
Place sun-dried tomatoes in small bowl and cover in boiling water.
Let tomatoes stand for 10 minutes until softened, drain and chop finely. Set aside.
Tear bread into pieces and soften in milk.
Place onion, bell pepper and coconut oil in frying pan and sauté on medium heat until onion turns translucent.
In large bowl, combine onion, bell pepper, ground beef, sun-dried tomatoes, gelatin powder, softened bread pieces, cheese and seasonings.
Press mixture in loaf pan.
Bake for one hour, occasionally pouring off fat.
Remove from pan and let sit 10 minutes before serving

C = 13 g P = 35 g F = 20 g

375 calories per serving

Serves 6

*Reproduced with permission from East West Healing RTN Program

Mashed Red Potatoes

Ingredients:

1 lb red potatoes quarted

1/4 c grass fed butter

1/4 c raw (if available- next best non homogenized) milk

Sea Salt & Pepper to taste

Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.

Combine potatoes with butter, milk, salt, and pepper. Mash together until smooth and creamy.

C = 21.6, P = 2.8, F = 13.4

4 Servings

Gwyn Davis

Asparagus Sauté

Ingredients:

1 lb. fresh, thin asparagus, scrubbed and cut on the diagonal into 2 inch pieces
Water (purified preferably)
1 Tbsp. coconut oil
Grated, scrubbed fresh ginger root to taste
2 large cloves garlic, scrubbed, peeled and minced
½ tsp. sea salt (optional)
2 Tbsp. sesame seeds

Instructions: