Mexican Meatloaf
Instead of using breadcrumbs or cracker crumbs in my Mexican meatloaf, I use an egg for the binder along with finely chopped mushrooms (don’t worry you don’t even taste them, but it makes it very moist) and grated cheese. Mushrooms and aged cheeses have something called “UMAMI.” Umami is a pleasant savory taste produced by glutamate and ribonucleotides, chemicals which occur naturally in many foods. Umami is subtle and not generally identified by people when they encounter it, but blends well with other tastes to intensify and enhance flavors; it plays an important role in making food taste delicious.
About 8 years ago, Craig’s parents gave us the BEST Christmas present! It was a 1/2 grass-fed cow from a farmer! Grass-fed beef is probably the best gift they could have gotten us! I suggest a box of quality beef from Butcherbox as a gift to your family or friend! Each month they will remember you and enjoy healthy meals!
We love using Butcherbox ground beef for lots of recipes including this Ranch Meatloaf. Check out this video with Micah as my assistant on what you get in a box each month! You can customize your box too! We now are getting ribs and ground beef which we eat all the time!
Click HERE to save time and get a the CURRENT Butcherbox Deal!
“HEALTHIFIED” MEATLOAF
2 lbs grass fed ground beef
2 eggs, beaten
3/4 cup finely chopped mushrooms
2 c. shredded pepper jack or Mexican cheese
1/4 cup salsa
1 tsp Mexican-style seasoning
1 tsp cumin
1 clove crushed garlic
OPTIONAL: Add lots of fresh herbs to the meat mixture to add lots of phytonutrients. Add 4 TBS cilantro. Cilantro is a super food to provide nutrients when eliminating fruits and root vegetables.
HEALTH TIP: I pick up a ton of organic herbs from the farmers market late in the fall so I can freeze them and add them to my meatloaf, meatballs, soups, and chili.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together ground beef, eggs, mushrooms, cheese and salsa. Season with Mexican seasoning, cumin, and garlic (and herbs). Press into a 9×5 inch loaf pan, and cover loosely with foil. Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C). Makes 6 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Meatloaf = 535 calories, 33g fat, 29g protein, 16.2g carbs, 1.4g fiber, (14.8g effective carbs)
“Healthified” Meatloaf = 475 calories, 31.6g fat, 43.3g protein, 2.3g carbs, 0.5g fiber, (1.8g effective carbs)
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| Made into meatballs |
Testimony of the Day
“A lot of people may not be aware of this, but it is pretty much a given that at some point in your eating disorder healing you will realize that you don’t know HOW TO EAT!!! It truly sounds ridiculous I know! I struggled with Bulimia & Anorexia for 35yrs before I told anyone…when I began to walk-out my healing journey, I said to myself “I don’t even know how to freakin eat”!!!!!
When I wasn’t bingeing and purging, I severely restricted from food and water. It was a cycle of pure madness, and I never felt good…and yes! I do mean NEVER! Oh, of course I was a bible of calorie and fat scriptures! But, I did not know how to eat. I did not know how food had such a HUGE impact on not only ones body, but ones brain and spiritual health as well!
As I began to follow Maria Mind Body Health I began to purchase her books, and when I began reading her books I began to incorporate some of her healing techniques into the repair of my 35yr struggle of Bulimia and Anorexia. Along, with my clinically diagnosed Bulimia and Anorexia, I was also diagnosed with PTSD. During my 8yr recovery journey, in and out of therapist and treatment centers, I was left with the results of being on six different medications, and a 50lb weight gain. With Maria Mind Body Health I have been off all medication for almost 2yrs. However I am still working on the 50lbs. Because of all the changes I feel Maria has helped and inspired me with, I make sure I refer all my girls in ANAD Healing 4 Women’s Group (Online & Offline Group), and all my gals at Women’s Empowerment Alliance check her out. Love you Maria Wojcik Emmerich and all you & Craig do. Thank you.♥” -Tamy
Click here to get started on your path to health and healing!
Do you crave chewing on ice, have a bit of anxiety, yet low in energy? You could be low in iron. Gluten has many bad side effects, one of which is how well you absorb iron. Iron helps to carry oxygen to the mitochondria of your cells, which is where fat burning occurs.
If you get a hemoglobin test done and it comes back “normal” you could still be having absorption issues, which is why I require a ferritin test for my clients instead. This test shows me if the iron in your body is getting INTO the cells. If for some reason your hemoglobin is “normal” and your ferritin is “low” I would recommend a 100% elimination diet of gluten. If you are working out a lot, eating low carb and still aren’t losing weight, I would get your ferritin checked. Losing weight is all about fat “oxidation”… when you inhale you carry oxygen through the hemoglobin to the mitochondria of your cells, where fat is burned. BUT if you don’t have any iron in your cells, you aren’t getting the oxygen to the mitochondria. Even though iron numbers may come back fine, this means that you are consuming enough iron in foods, but it isn’t getting into the cells… which means there is a food sensitivity inhibiting you from absorbing it.
A few things that deplete you of iron:
1. Heavy menstrual cycles
2. Loss of blood (injury/surgery/pregnancy)
3. Food allergy (damaged intestines/leaky gut)
4. Heavy exercise (running)
5. Not eating red meat/sources of iron
Now, there are 2 different types of iron:
1. Heme iron: form of iron that comes bound to heme proteins and is easily in your digestive tract. (found in Red Meat)
2. Nonheme iron: form of iron not bound to heme proteins, less easily absorbed. (found in spinach and other plant sources)
If you are a vegetarian, I suggest that you pair spinach with foods high in vitamin C to enhance the absorption. Ascorbic acid (vitamin C) forms a complex with iron and chemically modifies iron into a form that your body can more readily absorb. Most people underestimate the power of herbs and spices; things like parsley, dill, rosemary, as well as most spices, have a ton of vitamin C; more than most fruits.
Also adding lemon and lime help with iron absorption. The acid helps to change the iron from nonabsorbable ferric iron to the more absorbable ferrous iron. Eat foods high in iron with coconut, balsamic or apple cider vinegar, or acidic lime or lemon juice. For example, top a spinach salad with a lemon and herb dressing, or use the juice from a lime as the garnish.
NOTE: Do not take iron supplements unless directed by a doctor. Too much iron isn’t a good thing!
This maybe the wrong place to ask this but I need help, I can’t find a sugar substitute that we (my family) can really stand. I have found a few recipes where it does not bother us but majority of the time we are struggling. I have purchased Swerve but I have packages gathering dust because as I said only a few recipes can we actually handle the taste and the “buzzing” effect. I used Stevia and that was really hard also. I looked up a product called Whey Low, but it has sucrose and I know you advise against this. I am the only one with a weight problem, but I want my family to eat healthy also. Is just like sugar a better tasting product than Swerve? I don’t know if I got a bad batch or what, all I know is that this DOES NOT taste anywhere near sugar and I want to make the right choices but find myself falling off of the new way of eating because I cannot even enjoy a sweet cup of coffee without bitterness or buzzing. Please help, I know this sounds stupid, but I want to cry sometimes because I keep trying to find the right one (I have tried over ten different Stevia) and the Swerve was so expensive and now it is just sitting in the cupboard. I have been following you for awhile and finally just became fed up with my choices for sweeteners. Thank you!
I read this only after I posted below on “natural flavor”. I wonder if that is your reaction to Swerve – natural flavor?
I am not sure, but I do know that some people are more sensitive to certain things. I watched a documentary about how our DNA profiles can make it to wear our taste differs and how sensitivities to certain foods regardless of them being natural and such can cause reactions. So maybe there is something in the processing or ingredient that our DNA is sensitive to. I am not sure its just a thought.
You must have a sensitivity to those products. I haven’t heard of that before with both stevia and Swerve. You could try JLS or xyliltol.
Also, I have been told what the natural flavor is in Swerve and it is not msg. It is something I approve of.
You also may have leaky gut. Try l-glutamine to heal your intestinal wall.
2 grams of l-glutamine 3 times a day! (to heal intestinal lining, increase muscle strength: I write a whole chapter in my book about it): A healthy intestinal lining is essential for proper digestion, immune function, liver function, and overall health, primarily through its role as a barrier preventing the absorption of unwanted molecules. Helps anyone with intestinal issues. Glutamine plays a major role in DNA synthesis and serves as a primary transporter of nitrogen into the muscle tissues.
CRAVINGS: It decreases sugar, carbs, and alcohol cravings.
http://astore.amazon.com/marisnutran05-20/detail/B004H5GWGK
I always used Splenda as my sweetener until I started the Wheat Belly way of eating 3.5 years ago. I have tried so many sweeteners and they were $$$ down a rathole!! I just can’t stand the aftertaste. I finally found one that I really like and it is Wheat Free Market Food’s sweetener. It’s a combo of monkfruit and Erythritol. It’s really good.
Everyone has their own unique taster! So many people use Cilantro in their recipes, and to me it tastes like someone squeezed the liquid dishwashing soap in it! I also cannot stand flaxseed and so many people just love it. So, we’re all different. Don’t give up looking for a sugar substitute!
Yes, that is a great option. 🙂
http://www.shareasale.com/r.cfm?B=620912&U=970212&M=54077&urllink=
I wanted to bring to your attention an allergy I have and suspect many other people may as well. I avoid any processed foods because I get eczema with terrible itching and inflamation under the skin of my hands. When I eat anything with an ingredient called “Natural Flavor” I react terribly. It takes about a week to clear up. This “ingredient” is in 2 products you use and promote – Jay Robb Whey Protein Powder and Swerve. I suspect it’s MSG. The FDAs description is vague and calls it the essence of foods. I just thought I would see what you thought about this and wondered if anyone else experiences such sensitivities from these “natural flavors”.
I have been told what the natural flavor in Swerve and Jay Robb is and it is not MSG.
Regardless, I will use sugar before I will use Swerve. Sugar doesn’t cause a reaction but “natural flavor” does. I don’t know if it’s the way it’s processed or the strength or what but to me it’s poison. I want to know what is in my food and by it being kept secret, it’s a mystery and I’m not buying. I assume you are not willing or able to share the ingredient for obvious reasons. But if I were promoting good health, I would advise against using these type of products until it’s all out in the open.
Some companies use the natural flavors to discize things like msg. Some like Swerve use it to keep proprietary their combination of ingredients that give it a more balanced flavor. Sure I wish that all ingredients could be listed on all products. In the case a Swerve, I have seen it and trust it.
Sugar isn’t the best thing to turn to with all it’s side effects (diabetes, weight gain, metabolic syndrome, inflammation, heart disease, etc).
I would be curious to learn what you find out some time down the road if you investigate this ingredient further. Here is one link I found. It could be that I’m an odd ball and it’s like a cat allergy or something but I remain suspicious.
http://www.naturalnews.com/036308_natural_flavors_MSG_aspartame.html
I have told you that I HAVE found out what Swerve’s Natural Flavorings are and they are not MSG or Aspartame. There is nothing bad in them, just proprietary blend to make taste more balanced.
I don’t think Swerve has any mystery ingredients. Google ingredients in Swerve and you get a full description. Margarita, I agree, I have never found a stevia that works for me or my family. I have had luck combining swerve with a bit of xylitol (like 3/4 swerve to 1/4 xylitol). I have also used swerve and coconut palm sugar, which I know is a sugar, but it made the flavor so much richer. But sometimes I also have trouble with the taste of swerve and if I get too much, I can get stomach troubles.
What helped me the most was to go 30 days without ANY sugars or sweet substitutes. Many, that really tackles those cravings! Plus, I am no longer looking for Swerve to “taste” like sugar. I love the “healthified treats” — they have been so helpful at times — but they don’t replace real whole nutrient dense foods and when I make those the base of my diet, there is no room in my tummy for even the “healthified” treats.
Good luck!
I was thinking that we should do that, Susan. Going through just eating all the items that do not need any substitutes. It wasn’t just that my Swerve did not taste like sugar, its this weird taste when drinking or eating, I cannot describe it. It is almost like eating a green veggie mixed with licorice and cardboard, then the sweetness goes away. Then we get a burning in our throats and the “buzzing” feeling. I guess we are just rather sensitive to the product. We actually are a little sensitive to sugar also, meaning that what isn’t very sweet to some is sweet enough for us. But, I think we will just eat the whole foods and as far as treats, I don’t want my family eating wrong but I guess the occasional whole full fat ice cream would not hurt if we exclude everything else. Thank you so much for your reply.
Susan, on my package of Swerve it lists: Erythritol, oligosaccharides and natural flavors. Is that oligosacchrides another word for saccharine??? Don’t know but I won’t eat it anymore.
No, it is not saccharine. It is a natural sweetener made in a similar process to honey (fermentation).
http://www.swervesweetener.com/what-is-swerve/
I have started using your recipes for my family, and we’ve been eating gluten free for just over 2 weeks now.
I know that you don’t recommend maple syrup and honey, but I am much more willing to trust something I can go into the woods and eat with little to no cooking over a sweetener that is manufactured and has to have a list of ingredients. We tap trees and keep bees, so we use maple syrup almost exclusively as our sweetener with honey just once in a while.
I even made maple sugar from our syrup for when I absolutely NEED a dry sweetener (which isn’t often).
I encourage you to read this post. The process for making erythritol is very similar to honey (fermentation). 🙂 http://mariamindbodyhealth.com/monkey-bread-and-what-is-xylem-sap/
I know that in each supplement there are these side effects which can occur, can you say that this CLA Extreme is really safe to use? I just wanted to make sure before I try this out. What do you think?
The supplements I recommend don’t really have side effects unless taken in really large doses. They are all things in our food and bodies naturally, just in therapeutic doses.
I use the GNC women’s ultra mega energy and metabolism multivitamin and it has iron in it – 18 mg. Is this a no no? What are the negative effects of this?
Also – I take 2 tabs of GNC’s CLA (2000 mg) and I notice that I am losing weight in the abdomen more quickly. Does the type of CLA vary from brand to bran? I take it for 3 weeks and then have 1 week off because I have read various articles that say it loses it’s impact when taken continuously. Have you heard this?
What are your ferritin levels? It depends on where you are as to how much you should take.
Maria
Have you heard about folic acid being bad for you and causing cancer because its a synthetic form
of folate and it causes genes to mutate and grow cancerous? My multi contains 800mcg of folic acid and most multi vitamins do so I dont know weather I should stop taking it or not?
Oh it says that it induces an illness called mthfr from folic acid intakes
That is why I don’t recommend synthetic folate. 🙂
But in your amazon store I bought the womens eve multi and that has folic acid instead of L-methylfolate and the body cant convert it into the usable form resulting in a tixic build up of folic acid and still a deficiency in vitamin b12
Sorry, I didn’t realize that. I will have to look for an alternate. Thanks! 🙂
Maira, I love the sound of thisbut… I need to sub something for the mushrooms.. suggestions?? Please??? Ruth
You can try just skipping them. 🙂
that’s what I will try, thanks,
Ruth
PS: what about this bulletproof coffee that I am hearing about.. what do you think???
Yeah, that is a good option. I personally like the satisfaction of chewing my food, but here is a thread on my Forum about it. 🙂
http://marianutrition.com/forum/index.php?topic=13.0
I can’t drink coffee.. Is there a substitute that I can use to make the bullet proof ‘coffee’?
Well, tea would work, but I am not a big fan of drinking calories in general. Chewing food registers leptin better. 🙂
thanks for the info. I not used to the forum yet. smiles, Ruth
Hello. I signed up for the new health service package, but I haven’t received any news. I was wondering when the 30 days menu plan would arrive. Thank you.
Hi, I sent those out 5 days ago. I just resent them. Let me know if you don’t get them (maybe check your spam folder). 🙂
Would it be toxic to take krill oil along with a multi vitamin? I think its too much vit a and d but not sure. What are your thoughts?
Vitamin D toxicity levels are:
1) take more than 10,000 IU/day (but not equal to) everyday for 3 months or more. However, vitamin D toxicity is more likely to develop if you take 40,000 IU/day everyday for 3 months or more.
2) take more than 300,000 IU in a 24 hour period.
You are getting no where near that level if you take those two together. 🙂
Excellent
Another wonderful meal. Thanks for everything you are doing.
Sarah
Hi i, was diagnosed with low iron levels a few months ago. I eat a low carb no grain high protein diet and eat alot of meat fish and veg. However i am still ridiculously tired both after working out and on rest days! and i am struggling to loose fat, i am not overweight at all but have excess fat in some areas despite working out alot and eating VERY healthy, and low carb, low sugar… You talked about absorption issues, this sound like a possibility. How do i get this tested and what is the treatment/ cure for this?
I am really enjoying your website, as i have IBS, gluten sensitivity and am trying to heal and repair my body through good healthy food, so it has been really useful and i cant wait to try some of your recipes! 😀
Rachel
First, you don’t want to be high protein. A well formulated low carb diet is moderate protein (usually about 50-100 grams a day). Up your fat intake (shoot for 70-80% of calories). Also, make sure to add salt. You body lets go of salt it holds onto on higher carb diets.
Do you freeze your herbs in an oil or water?
I freeze them in MCT oil. 🙂
I have low ferritin (I’m a heavy menstrual bleeder) and have been taking iron by my doctor’s recommendation . I’ve been using nature made brand but I don’t like some of the “other” ingredients in it. Is there a brand you would recommend?
My ferritin level is 23 and my doctor has me on Hemocyte Plus (prescription iron with vitamins) plus a B-12 shot every weeks. I just found put i have Celiac disease and Barratt’s esophagus. I’ve changed my life style and am eating according to your books. I do great until a restaurant contaminates me. I’m sure my iron is low to the gluten intolerance. I’m trying to get my iron up to a more acceptable level.
First, I love your blog and all your helpful advice. I did want to correct one thing. The acid will not help convert the ferric ion to ferrous. Acids are generally oxidizers and you would want a reducing agent. (Consider vinegar on a piece of iron.) If those things help with the absorption, and I’m not saying they don’t, its not because they are acids. The end result of converting ferric ion to ferrous ion may be the same, and you would know more about that then me, but it is not from the acid.
Thanks for all your research. Its not a small thing and you are very generous to share with all of us!