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!


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!!


Simple and Delicious Enchiladas (Freezer option recipe) final

Hi LOVElies! Guys my recipe today combines my two favorite things… Chicken Enchiladas  + No Dirty Dishes. I know, I know… but it has been such a long week! Doesn’t a girl deserve the right to a delicious dinner without the hard work? I think so!

This recipe has been in my house FOREVER and I can’t believe I haven’t shared it yet! Here it is my famous freezer enchiladas… Ok so they aren’t famous but they are about to be!

So I actually only freeze the chicken and the sauce ahead of time. I tried to freeze fully assembled enchiladas but there is just something about the chicken and tortillas frozen together usually ends up as a mushy disaster. (I told you I have perfected this recipe!)

We make the sauce and chicken ahead of time, store it in freezer bags and then simply put them in the fridge to thaw the day that you are planning to eat them.

When you get home for dinner, all you have to do is assemble, bake, and enjoy.

Plus your only dirty dish is the actual baking dish!

What you need for your Freezer Enchiladas-

  • 2 Gallon Freezer Bags
  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • 2 Tablespoons of minced garlic
  • 2 teaspoons of chili powder
  • 2 teaspoons of  ground cumin
  • 2 teaspoons of brown sugar
  • 1 pinch of red pepper flakes (optional* for those readers who prefer a little kick!)
  • 1 (15 ounce) can of tomato sauce
  • 1/2 cup of chicken stock
  • 2 cups of chicken, shredded
  • 1 cup of cheddar cheese, shredded
  • 8 medium sized flour tortillas
  • 1 bunch of cilantro
  • 1 lime

Simple and Delicious Enchiladas (Freezer option recipe) ingredients

How to prepare your Chicken Freezer Enchiladas for the freezer-

  1. In a medium saucepan, over medium heat, saute the onion, garlic and olive oil until the onions become translucent and the mixture becomes fragrant.
  2. Add to the pan the chili powder, ground cumin, brown sugar, and a pinch of red pepper flakes (for those of you who like your enchiladas spicy!)
  3. Add in tomato sauce and chicken stock. Cook for about 5 minutes or until the sauce thickens.
  4. Let Cool Completely
  5. Take your two freezer bags and scoop approx. 1 cup of the enchilada sauce into one bag.
  6. In the remaining bag mix together the shredded chicken and remaining enchilada sauce.
  7. Freeze both bags until ready to assemble.

How to assemble your Chicken Enchiladas for dinner:

Simple and Delicious Enchiladas (Freezer option recipe) main

  1. Let the two bags (the chicken mixture and straight enchilada sauce) thaw.
  2. Preheat the oven to 375
  3. Pour half of the enchilada sauce in the base of a glass cooking dish (approx. 1/2 cup) to coat the bottom.
  4.  Take one tortilla, fill with a 1/4 cup shredded chicken mixture, about a tablespoon of cheese, a pinch of cilantro and a squirt of lime. Roll and place in baking dish, seam side down.
  5. Repeat with each tortilla.
  6. Pour the remaining 1/2 cup of enchilada sauce over the top of the baking dish and rolled tortillas.
  7. Sprinkle top with remaining cheese and cilantro
  8. Cover with foil and bake for 10-15 minutes. (If your chicken is super cold you may need to increase your baking time!)
  9. Let set for 5-10 minutes
  10. Enjoy!

Simple and Delicious Enchiladas (Freezer option recipe) final

I hope these freezer enchiladas serve you well, especially on those crazy days where you need a little TLC.  Tweet at me! Let me know how you like ’em!





Turkey Meatball Sub (Cheat Meal)

Hey there LOVElies! I seriously think the key to eating healthy is BALANCE.

If you void yourself of your favorite meals you are making it so difficult on yourself. Why not find healthier versions of your cravings??

One of my favorite sandwiches is a meatball sub, you know with the melted cheese dripping off the sides? Mmm YUM!

Today I wanted to bring you an adapted, healthier option for your favorite sub sandwich. This turkey meatball sub is only about 350 calories per serving and since it has ground turkey meat you are skipping out on the added fat that regular meatballs have.

Honestly I can’t tell  a difference between this recipe and a meatball grinder at my favorite sub shop!! Seriously.

Even Better:

This turkey meatball sub recipe keeps me from cheating on my healthy lifestyle!

This recipe will feed about 6 people and only takes about 30 minutes to whip up. All you working parents out there, this one is a shout out to YOU. Whip this up on a weekday night and a promise there will be no complaints and only empty plates from the kiddos… (and you)

I would serve with a nice side salad with some cool crisp veggies to compliment this warm, gooey deliciousness (and to add another serving of vegetables to your dinner).

Ingredients for Turkey Meatball Sub (Cheat Meal)

What you need for your meatball sub-

  • 1 lb of ground turkey meat
  • 1 large egg
  • 1/2 cup of quick cooking oats
  • 1/2 teaspoon of dried basil
  • 1/2 teaspoon of Italian seasoning
  • 2 tablespoons of  Worcestershire sauce
  • 1 teaspoon of minced garlic
  • 1/4 cup of dried breadcrumbs
  • dash of salt and pepper
  • 1 24 ounce jar of marinara sauce
  • 1 cup of shredded low fat mozzarella
  • 8 buns of your choice (hot dog buns, hoagie buns, ciabatta rolls)

How to make your turkey meatballs-

  1. Preheat oven to 375
  2. Foil line a pan and spray with non stick spray
  3.  Heat sauce in a sauce pan on low on stove
  4. Combine: turkey, egg, oats, basil, Italian seasoning, Worcestershire, garlic, breadcrumbs, salt and pepper in a large bowl and mix well
  5. Roll into balls about 2 inches wide and evenly spread on foil lined pan
  6.  Cook for 10-15 minutes
  7.  Remove from oven and place with sauce in saucepan

Rolled Balls Turkey Meatball Sub (Cheat Meal)

Assemble that sandwich!-

  1. Turn on broiler
  2. Slice open one edge of your buns
  3. Place meatballs and sauce in your opened bun
  4. Sprinkle with mozzarella
  5. Place on pan and in the boiler
  6. Remove once cheese has melted

Top View Turkey Meatball Sub (Cheat Meal)

If you enjoy meal prepping for dinnertime, you can mix up all the ingredients ahead of time and freeze the meatballs. Just let them thaw and bake as directed! I have even frozen leftover meatballs that were fully cooked and reheated them for a quick one-serving sandwich! Just wait until you are ready to eat before you add the tomato sauce.

More Veggies?

Throw some sautéd onions, mushrooms, or bell peppers on that sandwich. No one is stopping you! (Just send me a picture before you eat it!)

Let me know what you think about this recipe. Am I crazy for thinking these taste the exact same as my favorite meatball sub? Tweet at me! I am dying to hear from you guys.

Turkey Meatball Sub (Cheat Meal)

Happy Eating!

Finished The Best Vegetarian Frittata Recipe

Hello LOVElies!

So guys, I love hosting friends and family at my place. Most of all, I love cooking for them… my love language is food!

I made the mistake of trying to make omelets for my guests one morning and spend all morning cleaning and chopping.

Everyone’s food was ready at a different time, I  kept messing up my omelet flip, and I was over it!

And then:

This beautiful vegetarian frittata recipe came into my life and changed my breakfast game FOREVER.

You can customize the vegetables according to what your guests prefer. Your guest’s food is ready  all at once, AND you have a filling healthy breakfast to impress.

Best of all, no trying to eat your ugly omelets in the kitchen so your guests don’t see! (I know I’m not the only one!)

This recipe is super customizable, so you can sub any of your veggies for something you may enjoy more or to what is in season. This particular recipe is vegetarian but meat does this breakfast frittata some good as well. Add bacon, sausage.. whatever you want!

Step3 Cooked Veggies The Best Vegetarian Frittata Recipe

What you need for your Vegetarian Frittata Recipe:

  • 1 tbsp of olive oil or coconut oil
  • 2 tbsp of minced garlic
  • 1 small white onion, chopped
  • 1/2  cup of green bell pepper, chopped
  • 1/2  cup of red bell pepper, chopped
  • 1/2 cup of mushrooms, sliced
  • 1/4 cup of broccoli florets, chopped
  • 1/4 cup of sun dried tomatoes,  you guessed it.. chopped
  • 6 whole eggs
  • 2 tbsp of almond milk, unflavored
  • 1/4 cup of Parmesan cheese
  • 1 tsp of Oregano
  • 1 tsp of Italian seasoning
  • a pinch of red pepper flakes
  • salt and pepper to taste

Step1 The Best Vegetarian Frittata Recipe

How to make you delicious vegetarian frittata:

  1. Preheat the oven to 375 degrees
  2. In a skillet, cook the oil, onion, and garlic over medium high heat until the onions become translucent and tender (for about 4 minutes).
  3. In the same skillet, add in the peppers, mushrooms, broccoli, and sun-dried tomatoes. Cook for about another 2 minutes. Add a dash more oil if veggies begin to stick.
  4. Set skillet of vegetables aside.
  5. In a large bowl whisk together eggs, milk, Parmesan, Oregano, Italian seasoning, red pepper flakes until they become nice and foamy.
  6. Pour egg mixture over the skillet with the vegetables until they are evenly covered.
  7. Cook the skillet, without stirring, for about 5 or 6 minutes over medium heat, just enough to set the bottom.
  8. Transfer the skillet into the oven for another 10 to 15 minutes, or until the edges begin to brown and a knife inserted into the middle comes out clean.
  9. Let set for about 5 minutes, slice and serve!

Step5 The Best Vegetarian Frittata Recipe

When I served this frittata, I chopped all of my veggies the day before so I could just throw them on the skillet.

Then I used the 10-15 minutes while it was in the oven to serve up the coffee, tea, and fresh fruits.

Talk about a stress free, healthy breakfast that was super impressive (and beautiful!!).

Finished The Best Vegetarian Frittata Recipe

And it gets better:

Easy Clean Up

LOVElies, share this recipe with your friends on Facebook and send me a picture of your beautiful frittatas. I want to hear how yours turned out and the creative combinations you came up with! Happy eating my loves!

Healthy Breakfast Casserole

Healthy Breakfast Casserole

Good Morning LOVElies!!!

I just love breakfast so I am excited to share a new casserole recipe with you guys!

Invite some friends over and treat yourself to an easy, healthy breakfast casserole.

I said EASY, and I promise.

It is hearty and filling enough to qualify as brunch in my opinion, and we all LOVE brunch!!! Break out the mimosas for this one! It is soooo filling and delicious, you won’t even realize you are eating a low-calorie breakfast.

YES! I like to make it the night before so I can just pop it in the oven in the morning. You can add any other veggies you may have in your fridge as well. I like to add a mixture of bell peppers to give it a kick!

Here is your easy healthy breakfast casserole recipe:

What you need

  • 12 oz. of low-fat pork sausage
  • 1 medium chopped white onion
  • 1 tsp. minced garlic
  • 2 eggs
  • 4 egg whites
  • 2 cups of skim milk (or the milk substitute of your choice)
  • 1/2 tsp. stone ground mustard
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 8 slices of firm, whole wheat bread, cubed
  • 8 oz. (2 cups) of  low-fat shredded cheddar cheese
  • Optional: 1/4 cup of chopped red or green bell pepper (or BOTH!)
  • Optional: 1/4 cup of chopped mushroom

Here is what to do:

  1. Cook the sausage, chopped onion, and minced garlic in a non-stick skillet. If you are adding bell pepper and mushrooms, add them here! The sausage should not be pink and the onions and peppers will be soft. Drain and set aside to cool.
  2. In a large bowl, beat eggs, egg whites and milk. Gently stir in the salt, pepper, mustard, bread cubes, and cheddar cheese. Finally, stir in that delicious sausage and vegetable mixture!
  3. Pour the final mixture into a 13×9 inch baking dish. Don’t forget the non-stick spray!
  4.  If you are making ahead of time, cover and refrigerate overnight. Just let the casserole sit at room temperature for about 30 minutes before you pop it in the oven in the morning.
  5. Bake, uncovered at 350 degrees for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Let your breakfast casserole sit for about 5 minutes to cool before serving.
  6. Serve and enjoy!

This recipe should make about 12 servings. Yes, it will feed a small army! Sounds like an excuse to host friends and family to me! With the holidays quickly approaching, this would be an easy one to impress your guests.

Add a big bowl of fresh fruit and a pot of steaming hot coffee and you are good to go! So EASY! Your only concern will be whether or not there are leftovers for you to enjoy once your guests have left!

This recipe was so fun to make. Let me know how yours turned out in the comments below. I can’t wait to see what you guys did with it! YUMM! Give it a like or share it with your friends (maybe they will get the hint and invite you over!) Enjoy LOVElies! See you next time!!


Good morning LOVElies!!! Happy Wednesday!!! The weekend is creeping around the corner and I’m ready to party!!! Why?? Well… It’s my BIRTHDAY WEEKEND!!!Many of you probably know I LOVE to dance with any beat to the music and my favorite drink is “aqua on the rocks with a hint of lime” but just in case you don’t, now you know! Also, we are having a huge celebration as we celebrate home advisor welcoming us to their family. Yay!!!Just as excited I am about this weekend, I’m more excited about getting back to drinking Green smoothies. They’re deliciously addictive, fun to make and silly to drink alone. In case you’ve missed this deliciously “black-N-blue” green smoothie recipe.

What you need:

1/2 cup of blueberries

1 ripe banana

2 BIG handfuls of Spinach

1 cup of water

Here you go guys! Enjoy!

Avocado Banana Greensmoothie

Good morning LOVElies! Memorial weekend is coming up… that’s a 3 day weekend!!!  YAY! Hmmm… should I make a spontaneous trip to Florida?

Hehe We will see!  Times like this, makes me miss the beach so much Anyhow, I know you’re dying to see what smoothie I’m making today, right? Lol jk!

Well for breakfast this morning: a yummilicious Avocado Banana GreenSmoothie… Mmm YUM!

What you need:

  • 1/2 an avocado
  • 1 banana (ripe)
  • 2 BIG handfuls of baby spinach
  • 1 cup of unsweetened almond milk

Have an AMAZING day! Muahz!!!


Good morning LOVEies!  It’s #parfaitTuesday with my sweetie pie Kia@nikiadyson. “No rules, no challenge, just create, post, tag and eat”

Here’s my simple and quick parfait breakfast idea. All you need is greek yogurt and organic fresh fruits. Mmm YUM!!!

Here’s the recipe:

  • 1/2 cup sliced strawberries
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 banana
  • 1 fage greek yogurt

Place a layer of bananas on the bottom, add raspberries, yogurt, blueberries, another layer of yogurt, and lastly, sliced strawberries. Banana heart is optional. Enjoy!  See you on my next post!  



Good morning LOVEies!  Happy Wednesday!!! I’m heading out of town for a couple days… Don’t worry, I’ll still be here for you

Here’s a simple Mango- Raspberry smoothie recipe for you. All you need is greek yogurt, organic fresh fruits and unsweetened almond milk… Mmm YUM!!!

Here’s the recipe:

  • 1/2 cup of mango
  • 1/2 cup of raspberries
  • 1/2 fage yogurt
  • Unsweetened Almond Milk (add a little or a lot, depending on how “loose” you like your smoothie to be )

Blend mango, yogurt, and unsweetened almond milk in a blender; set aside.
Blend raspberries, yogurt, and unsweetened almond milk in a blender; set aside.
Pour both blends into one cup at one time. Top with fresh fruits and Enjoy!

For this and other delicious ideas and recipes, subscribe to my newsletter at to receive exclusive recipes from me to you. Also, visit, “like” and LOVE

Muahz! See you on my next post…

Good afternoon LOVElies!  Spaghetti doesn’t always have to be bad? If you’re craving for pasta, try using whole-wheat and add a lot of veggies. Mmm deliciously YUM!!!

See you on my next post For this and other delicious ideas and recipes, subscribe to my newsletter at to receive exclusive recipes from me to you. Also, visit, “like” and LOVE

Muahz! See you on my next post… 


Hi LOVEies! As you can see, the weather is not sunny here in Florida…

But keep smiling, the sun will come out soon besides, it’s #parfaitTuesday with my sweetie pie Kia @nikiadyson. “No rules, no challenge, just create, post, tag and eat”

Here’s my simple and quick Mango-Kiwi-Strawberry “Man-wi-berry” parfait.  Haha Again, all you need is greek yogurt and organic fresh fruits. Mmm YUM!!!

Here’s the recipe:

  • 1/2 cup sliced strawberry chunks
  • 1/2 cup mango chunks
  • 4 slices of kiwi
  • 1 fage greek yoghurt

Place kiwi slices against glass, fill glass with mango chunks, strawberry & yoghurt blend, and more mango chunks. Topping is optional Enjoy!  See you on my next post!



Good morning LOVElies!  What a beautiful day- full of sunshine everywhere!

Time to brighten up your day with breakfast- fresh papaya, pineapples and pomegranate fruit bowl and a side of nutrients… Mmm YUM!!!

What are you having for breakfast? For delicious ideas and recipes, subscribe to my newsletter at to receive exclusive recipes from me to you. Also, visit, “like” and LOVE  

Muahz!  See you on my next post… 


Hi LOVElies!!! It’s Friday night, time to get crabby haha

Crab is an excellent addition to a healthy eating plan. It is low in calories and contain unsaturated fat which are considered heart healthy. Blue crabs serves as a good source of high-quality protein, BUT are considered high sodium… so, eat at your own risk!!! Haha

Moderation is the key to eating healthy, so know your limit!!!  Besides, this steamed, seasoned then baked crab FlexBowl is way to hard to resist.

Is not too late… join in on #FlexBowlFridayS for a chance at scoring a FREE jar of @YouFreshNaturals (new flavor PUMPKIN SPICE BLONDIE), a FREE unisex hoodie from @forwarduprising, or a bag of yummilicious Paleo chocolate chip cookies by @paleobakehouse (Mmm… I can taste it now… so moist and delicious)

Want to join the fun? It’s easy: share your FlexBowl w/ Team FBF & tag us with what’s in your#FlexBowlFridayS  FYI: Must be a NEW post, don’t just hashtag an old post.

So what’s in a #FlexBowl ? It can be anything that helps you build/maintain your muscles so you can get your  flex on. Just throw it in a bowl or get creative & make a bowl w/ your certified muscle food then share your pic.

Tag me  @kayleale or any of us & share your pic w/#FlexBowlFridayS #TeamFBF & you could be today’s lucky winner!


Good morning LOVElies!!! Happy Sunday FUNday

Look at this amazingly refreshingly cold and mouth watering mango orange smoothie drink I’ve put together.  Add a some raspberries and ice to the mix and you’d get a delicious Raspberry-Mango-orange slush… Mmm YUM!

For this and other delicious ideas and recipes, subscribe to my newsletter at to receive exclusive recipes from me to you. Also, visit, “like” and LOVE 

Muahz!  See you on my next post…