Grilled Cheese

Ingredients:

2 slices Alvarado Street © sourdough sandwich bread

Ghee, for spreading

¼ cup grated Pecorino Romano

½ cup mixed grated Cheddar, Fontina and Gruyere cheese

Sliced tomatoes and avocado (optional)

Directions

1. Heat a nonstick or cast-iron skillet over medium-low heat.
2. Spread one side of each piece of bread with a small amount of ghee. Sprinkle 2 tablespoons of the Pecorino Romano on each slice so it sticks to the butter. Turn one piece over and sprinkle the mixed cheese on top (this will be the filling). Place the other piece of bread on top, with the Pecorino Romano side facing up.
3. Carefully transfer the sandwich to the skillet and cook on both sides until the middle filling is melted and gooey. Watch carefully so the surface doesn’t burn; it should be a nice deep golden brown.
4. Slice in half and enjoy!

Crockpot Meatloaf

Ingredients 

1 TBSP EVOO

1 Onion, minced

6 Garlic cloves, minced

2 TBSP Fresh thyme or 1 tsp dried

2 slices Sprouted bread, torn into quarters

.5 cup unsweetened almond milk

1 lb. lean ground beef

1 lb. lean ground turkey

2 eggs

2 TBSP Dijon

1.5 tsp salt

.5 tsp pepper

1 TBSP Worcestershire

1 tsp hot sauce

.5 cup ketchup

.25 cup coconut sugar

4 tsp cider vinegar

Directions 

1. Cook onion, garlic, oil and thyme in a small skillet, stirring occasionally, until onion is softened about 5 minutes.
2. Mash bread and milk into a paste in a large bowl using fork.  Mix in onion mixture, ground beef, eggs, mustard, Worcestershire, hot sauce, 1.5 tsp salt and .5 tsp pepper using hands.
3. Transfer meat mixture to slow cooker and press into even layer.  Combine ketchup, sugar and vinegar in bowl.  Pour over meatloaf in crockpot.  Cover and cook all day on low.
4. Enjoy!

German Chocolate Cake Protein Balls

Ingredients

1 cup gluten free oats

½ cup No Whey (pea protein powder)

¼ cup cocoa powder

⅔  cup dates, pitted

⅓  cup pecans

½ cup shredded unsweetened coconut

4 tbsp honey

1 tsp vanilla extract

½ salt

Water as needed

2 tbsp Lily’s chocolate chips

Instructions

1. In a food processor grind up the oats until they are a fine flour. Add protein and cocoa powders and blend again until well combined.
2. Add to the food processor dates pecans, and shredded coconut, vanilla, and salt. Blend again, adding a little water at a time, until a dough forms.
3. Transfer dough to a bowl, stir in the 2 tbsp of chocolate chips.
4. Roll into balls.
5. Place the balls in the refrigerator for 2-3 hours, allowing them to firm up before serving.
6. Enjoy!