Bacon Wrapped Venison Meatloaf cover

Bacon Wrapped Venison Meatloaf

Hello There LOVElies!

These mini bacon wrapped meatloaves are bite sized and packed with flavor! I recently brought them as a appetizer to a dinner party and they were the gone before you could even blink. (I get oddly satisfied when my appetizer is first to disappear at a dinner party.)

They were such a hit! I even surprised a few “venison skeptics” when they didn’t even realize it was made with venison and not ground beef.

Did you know that ground venison has LESS saturated fat and MORE protein than ground beef? oh YES!

Today I am bringing you a sweet little “meatloaf” recipe that can turn even the greatest venison skeptic. It is cute and mini and best of all…… wrapped in bacon. Those are like the two all time qualifiers for a winning recipe in my book: 1) it is miniature 2) its wrapped in bacon.

I had leftover venison so I gave this recipe a second run as a main course for dinner one night. They were so easy to make and I served with with a side of my creamed cauliflower. It totally gave me my “meat and potatoes” fix while being healthier than steak and potatoes!

Bacon Wrapped Venison Meatloaf main

The key to cooking with venison is simply seasoning it well. I loved this recipe because it uses common seasonings that I already had in my kitchen. All I really needed was the venison and bacon! You can always sub the ground venison with ground beef and it will still be oh so delicious!

BUT

I dare you to give venison a try. It will not disappoint, especially if you are living a Paleo lifestyle or just wanting a high protein option to add to your diet.

Grab your muffin tin, and get cooking!

Bacon Wrapped Venison Meatloaf cover

What You’ll Need for your Bacon Wrapped Meatloaf with Venison

  • 1 lb of ground venison
  • 1 teaspoon of kosher salt
  • 1/4 teaspoon of ground black pepper
  • 1 teaspoon FlavorGod garlic lovers seasoning
  • 1 teaspoon of onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon dried parsley
  • 8 thin bacon strips

Bacon Wrapped Venison Meatloaf seasonings

How to prepare your Venison Mini Meatloaf

  1. Preheat the oven to 400 degrees and spray a muffin tin with non stick spray
  2. In a medium bowl mix together the ground venison with your spices listed above.
  3. Divide into 8 equal portions and roll into balls
  4. With each strip of bacon, roll the bacon within the muffin tin so it forms a circle on the outside rim of the muffin tin
  5. Place each portion of seasoned venison in the middle of each bacon lined muffin tin
  6. Bake for 30 minutes
  7. Let cool, and remove with tongs
  8. Place the mini meatloaves on some folded paper towels to let any extra oils be absorbed. Then transfer to your serving dish!

Bacon Wrapped Venison Meatloaf topview

If you have a hunter in your life that is always offering you venison, or if you know of a family always looking for venison recipes… SHARE this recipe with them today! Maybe they will share some of their delicious venison supply with you! I hope you guys enjoyed this simple, cute, and oh so delicious mini bacon wrapped meatloaf recipe!!

 

Curried Quinoa Bowl

Good Morning LOVElies!I hope you are all doing well!

This morning let’s sit down and have an honest conversation about quinoa… I love it for its protein packed qualities but in regards to its natural taste… it could use a little help. That is why I am bringing you a curried quinoa recipe that is packed full of flavor!

I am in love with this curried quinoa bowl.

No more pretending to like healthy foods that aren’t actually delicious. This quinoa will win over any skeptic!

This recipe contained one of my favorite ingredients, TURMERIC!

You can buy it as a root in the produce section or in powdered form in the spice section. Turmeric is so great for inflammation of joints and has high antioxidant properties. It is so good and so good for you. Super spice right here!

I like to throw in some chicken to add even more protein to your meal! Keep scrolling past the recipe for this curried chicken quinoa variation. I even added a chickpea option if you are looking for a vegetarian variation.

Think of quinoa like a healthy rice, you can add veggies and meats to it so nicely!

I hope you guys enjoy this recipe. These Indian spices are incredibly comforting on a nice cool winter evening. Grab that curry powder and let’s get started!

Curried Quinoa Bowl

What you will need:

  • 2 cups of water
  • 1 1/4 cup of uncooked quinoa
  • 1 cup of yellow onions, finely chopped
  • 1/4 cup of cilantro, also chopped
  • 2 cloves of crushed garlic
  • 1/2 tablespoon of curry powder
  • 2 tablespoons of coconut oil
  • 1 teaspoon of turmeric
  • 1 teaspoon of raw honey
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of red pepper flakes
  • 1 Bay Leaf
  • salt and pepper

What to do:

  1. In a medium sized sauce pan, melt the coconut oil over medium to high heat. Add the garlic cloves and cook until they start to golden (approx. 4 minutes).
  2. Drop the heat to medium and throw in your curry and turmeric. Stir in the spices for only about 60 seconds to bring out their flavor.
  3. Throw in the chopped onions. Stir and cook for about another 3 minutes. The onions will start to “sweat” and become slightly translucent.
  4. Add water, quinoa, bay leaf, honey, red pepper flakes and cinnamon.
  5. Bring to a boil and then reduce to a simmer.
  6. Cook covered for about 15 minutes or until all water is absorbed
  7. Fluff with a fork and add salt and pepper to taste.
  8. Serve with fresh cilantro.

Curried Quinoa with Chicken
If you have leftover chicken from a previous recipe, don’t hesitate to reheat and just throw it in your bowl.

If you are cooking your chicken from scratch, heat up some extra coconut oil in a saute pan and use the curry, salt, pepper, turmeric, red pepper flakes, and cinnamon to season.

You can shred or cube your chicken and throw it into your bowl!  YUMMY

Curried Quinoa with Chickpeas
Throw in a can of drained and rinsed chickpeas to add a little extra texture and dimension to your bowl.

I would just add just a pinch more of your curry powder and salt and pepper since your chickpeas will want to absorb some of your quinoa’s seasonings.  ENJOY.

Eat the quinoa plan, add chicken, chickpeas, or both! I had so much fun cooking this one (and even more fun eating it!) Let me know how you like your bowl! Feel free to comment below, and share this recipe on twitter! TWEET TWEET. Happy Eating LOVElies!

Good Morning LOVElies!!!

I have an awesome chimichurri chicken recipe to share with you today that you are sure to love.

The chimichurri sauce alone is enough to change your world!

I included how to add in some roasted potatoes if you are looking for a nice side dish to serve with the chicken. It would be sinful to let any of that chimichurri sauce go to waste so I also added a few ideas for leftovers!

This reason enough to get excited about dinner tonight! YUM YUM YUM!

Get cooking and have fun LOVElies!

Baked Chicken with Chimichurri Sauce

What you need for the chicken:

  • 4-6 Chicken thighs
  • 2 tablespoons of Extra Virgin Olive Oil
  • 1 teaspoon of paprika
  • 1 teaspoon of minced garlic
  • 1 teaspoon of honey
  • Salt and Pepper to taste

What you need for the chimichurri sauce:

  • 1 cup of fresh cilantro
  • 5 teaspoons of minced garlic
  • 1 lime
  • 2 tablespoons of oregano
  • 1 small shallot
  • 1/2 teaspoon of red pepper flakes
  • 1/4 cup of Extra Virgin Olive Oil
  • 1/2 cup of red wine vinegar

What to do:

  1. Preheat oven to 500 degrees. Coat oven- safe roasting dish with non-stick spray.
  2. Season chicken thighs with Extra Virgin Olive Oil, paprika, garlic, salt and pepper.
  3. Heat a large skillet over medium/high heat with a splash of olive oil, just enough coat the bottom of the pan and prevent sticking. Add seasoned chicken to the hot pan for 5 minutes. Turn the chicken thighs over and cook for another 3 minutes.
  4. Place chicken in your roasting dish. Pour the 1 teaspoon of honey on top. Bake for 10 minutes or until the chicken is done.
  5. Now for the chimichurri sauce: Add all of the above ingredients into a food processor. Add salt and pepper to taste.
  6. Add chimichurri sauce to roast chicken thighs
  7. Enjoy!

CHIMICHURRI CHICKEN SIDE DISH ALERT!!!- If you are wondering what to serve with chimichurri chicken thighs, try adding in some potatoes to your roasting dish!!!

I would suggest small yukon gold potatoes or small red potatoes. Cut the potatoes into wedges and place them in your roasting dish alone for about 10 minutes at the 500 degrees. Just add the chicken into the same oven-safe dish once you have cooked it on the skillet. The last 10 minutes in the oven they can cook together and the potatoes will become tender (and delicious!).

Throw it on the grill– If the weather is nice and you prefer to have chimichurri- glazed grilled chicken, go for it! This recipe totally adaptable for the grill, just add the honey once the chicken is off the grill to achieve a nice glaze without the flare ups.

This recipe totally adaptable for the grill, just add the honey once the chicken is off the grill to achieve a nice glaze without the flare ups.

Leftovers- This is one of those meals that just keeps giving. You will be thankful because it is just that good!

Lunch tomorrow calls for a chimichurri chicken sandwich. Add tomatoes, maybe some lettuce and don’t forget to add the chimichurri sauce. Chimichurri is delicious on so many things, it can be used as a dip for breads, even add a little extra olive oil and use it as a salad dressing.

See? This meal just keeps on giving!

Give this recipe a like or share it with your friends. It is too good not to share the love!!! Let me know what you think! See you guys next time!

Salmon Fillet FlavorGod

Hello LOVElies! It’s been a crazy week and it’s not even over yet. I apologize for being absent lately but I have a lot on my plate. Anyhow… here’s a quick dinner recipe that you’ll love as much as I do!

What you need:

  • Center cut Salmon fillet
  • FlavorGod Garlic Lover seasoning
  • 2 tablespoons of olive oil

What to do:

Warm a large skillet with olive oil one medium heat. Season the salmon with #flavorgod Garlic Lover seasoning. Raise the heat to medium high.

Place the salmon, skin side upin the pan. Cook until golden brown on one side, about 4 minutes. With a spatula, flip the fillet. Cook for another 3 minutes. Tranfer to the plate of salad. Enjoy! Mm mm YUM!

Spicy Chicken Sausage

Spicy Chicken Sausage with rice Hi LOVElies! The best thing about dinners are LEFTOVERS! Don’t you agree? Here’s what I’ve made for dinner last night. I hope you like spicy!!!

What you need:

  • 4 Casual Gourmet Chicken Roasted
  • red peppers and spinach (pork free, gluten free, no msg, no nitrates)
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 2 (3 1/2 ounce) gluten free
  • Brown rice
  • 1 (14 1/2 ounce) can chicken broth
  • 1 (14 1/2 ounce) can stewed tomatoes
  • 2 tablespoons Flavorgod Everything seasoning spicy
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 dash of texas pete hot sauce (optional)

What to do:

Cut sausage into 1/2″ pieces. In a large skillet, heat olive oil, then add the sausage to skillet and fry on medium-high heat for 10 minutes, turning occasionally.

Add onions and saute for 5 minutes. Add uncooked rice, chicken broth, stewed tomatoes, Flavorgod spicy seasoning, black pepper, cayenne pepper, and hot sauce to skillet, and stir thoroughly.

Heat until boiling, then cover, reduce heat to low and simmer. Simmer for 20 minutes, or until liquid is absorbed. Serve and enjoy.

Pan Seared Salmon Salad

Hi LOVElies!!! I can’t believe tomorrow is Friday already!!! What am I going to do this weekend? Hmm… maybe go out of town? Who knows, we’ll see.

Anyhow, after my work out at the gym, I was craving something fresh, cold and delicious. Luckily for me, I had salmon laying around. Salmon is quick, easy and delish! So… for tonight’s dinner: Pan seared salmon salad… mmm YUM!

 What you need:

  • A handful of Organic spring mix
  • 1/2 a Red bell peppers (julienne)
  • 1/2 a green bell peppers (julienne)
  • 1/2 a red onion (sliced)
  • 2 fillet of Salmon

For salad dressing:

  • 1/4 cup balsamic vinegar
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup olive oil

What to do:

In a skillet, add a little bit of olive oil. Add the salmon (skin down). Sprinkle your salmon with favorite seasoning. Let it cook for about 5 minutes, flip. Let it cook for another 5 minutes.

Meanwhile, prep the dressing and prep the salad on a plate. When salmon is finished to dirsired liking, place on the plate of salad and drizzle the dressing all over.

 

Vegan Citrus Spareribs

Vegetarian Plus VEGAN Citrus Spareribs cutlets Hi LOVElies! I finally got the chance to go to Whole Foods and pick up some Vegetarian Plus food products. Believe it or not but these are imitation pork in plum vinegar sauce. All I added was some lighly boiled broccoli and Zoodles (zucchini noodles). Thanks @vegetarianplus for giving me an opportunity to try this! Mmm YUM!

 What you need:

  • 1 box of Vegetarian Plus Citrus spareribs cutlets
  • 2 big broccoli florets
  • 2 zucchini for zoodles (optional)
  • Sesame seeds
  • Red pepper flakes

What to do:

p>Follow the instructions on the Vegetarian plus box. In a pot, boil some water. Once boiled, add the broccoli for about 1-2 minutes. Remove from stove and run it over cold water; set aside.

Add the broccoli to the pan of Citrus Spareribs Cutlets. In a bowl, add zoodles and top with broccoli and Citrus Spareribs Cutlets. Easy. Simple. Delicious. 

 

Hoisin Caramelized Salmon Soba Noodle

Are you ready to post your#FlexBowl? Yes, it’s that time again- #FlexBowlFridayS!!! emoji Do you have 30 minutes? Here’s a quick and easy Hoisin Caramelized Salmon Soba Noodle Bowl!

What you need: 

  • SALMON 1 pound wild caught salmon
  • freshly ground pepper
  • 4-6 tablespoon hoisin sauce
  • 1 teaspoon granulated sugar
  • 2 tablespoon olive oil
  • NOODLES & VEGGIES
  • 2 tablespoons olive oil
  • 1 bunch broccoli, chopped into small florets
  • 1 clove garlic,
  • minced a pinch of salt and
  • pepper 6 tablespoons toasted sesame oil
  • 2 tablespoon honey
  • 1 lime
  • 2 tablespoons fresh ginger, grated
  • 6 tablespoons reduced-sodium soy sauce
  • 2 tablespoon hoisin
  • 1/2 teaspoon crushed red pepper
  • 1 package of soba noodles green onions cilantro

What to do:

Preheat oven to 425 Add broccoli to baking sheet Toss with 2 tablespoon olive oil, grated garlic and a pinch of salt and pepper Roast for 20 minutes Meanwhile, combine all the other ingredients in a bowl; set aside.

In a pot, bring water to boil and cook the Soba noodles for 3 minutes; rinse, drain. Toss the warm noodles with the mixture. Grab the salmon, rub the salmon with hoisin, then sprinkle a generous amount of black pepper. Drizzle olive oil in a skillet over medium heat. Cook salmon for 5 minutes on each side.