Zuppa Toscana (without cream)

1 lb mild Italian sausage (loose or taken out of casings)

3 slices bacon, chopped

1 onion, chopped

3 garlic cloves

32 oz chicken broth

8 oz water

2 large Russet baking potatoes, chopped (peeled or unpeeled is fine)

2 cups kale or Swiss chard, destemmed and chopped

Place Italian sausage and bacon in a large pot and cook fully until sausage is browned and bacon is crisp, stirring frequently.  Add onion and saute until soft; then add garlic in the last 2 minutes of cooking.  Add chicken broth, water, and potatoes and bring to a boil, lower to a simmer and then cook for 20 minutes or until potatoes are soft.  Then add greens and cook for an additional 5 minutes.

Classic Meatloaf

photo credit: www.food.com/recipe/yes-virginia-there-is-a-great-meatloaf-54257

2 lbs grass-fed ground beef
1.5 tsp onion powder
1/2 cup garlic and herb bread crumbs
3 T grated Parmesan cheese
1 T dried parsley
1/2 tsp garlic powder
1/4 tsp black pepper
2 eggs
1 T Worcestershire sauce
1/4 cup milk

Mix all ingredients together, form into a loaf, and spread liberally with ketchup. Bake at 350 for 1 hr.

Banana Chia Custard

photo and recipe adapted from: blog.meaningfuleats.com/banana-chia-seed-breakfast-custards-dairy-free-paleo

• 1 can of light coconut milk
• 1 banana
• 4 dates, pitted
• 2 tsp vanilla
• 2 tsp cinnamon
• 1/8 teaspoon salt
• 1/3 cup chia seeds
• banana and walnuts for serving (optional)

Place all of the ingredients except the chia seeds into a high-speed blender and blend until smooth.  Mix in the chia seeds and refrigerate for several hrs or overnight.  Top with banana slices and walnuts if desired.