Grandma’s Meatloaf

One of my favorite things that my grandmother used to make was her meatloaf. It was leaps and bounds better than any other meatloaf I have ever had, and still is. I’ve made a few adjustments to her original recipe in order to avoid heavily processed things, but it’s still almost the same. I hope that you enjoy it as much as my family does!!


Grandma’s Meatloaf

Meat Mix

  • 2 lbs Ground Beef or Turkey (preferably grass-fed beef)
  • 1 cup organic quick oats
  • 1 medium onion- chopped
  • 2 celery stalks- chopped
  • 1 egg
  • 1/2 tsp. salt
  • 1/2 tsp. pepper


  • 1 cup organic ketchup
  • 1/2 cup milk
  • 3 tbsp. vinegar (I use apple cider, but plain white vinegar works as well)
  • 2 tbsp. honey
  • 2 tbsp. yellow mustard
  • 2 tbsp. Worcestershire
  • 1 tsp. horseradish

Preheat oven to 325*. Begin by mixing the oats, onion, egg, celery, salt, and pepper.


Make the sauce. Add 1/2 the sauce (approximately 3/4 cup) and the meat to the oat mixture and mix thoroughly.


Grease a bread pan and form the meat mixture into a loaf. Bake at 325* for 45 minutes. Remove and top with remainder of the sauce. Bake for another 45 minutes at 325* or until a meat thermometer reads 160 (beef) or 165 (turkey).




Moving Mommy

Red Sunshine Juice

A week or two ago I tried to do a juice detox. It didn’t go very well, but I’ll be trying again soon:) Something about not eating made me a little crazy and by dinner I couldn’t take it any more. What I did find was that I wasn’t exactly hungry, I just felt the need to eat. It probably has something to do with a  sugar addiction or something. Anyhow, I did create some great juice recipes and continue to juice for breakfast to change things up from my typical smoothie. I find that juicing gives me an extra boost of energy in the morning! Drinking juice on an empty stomach means all of those vitamins and minerals are going straight to our bodies because they do not need to be heavily digested.

I would say this recipe is for “beginning juicers”, as it’s pretty sweet. The idea is to start with 2 or 3 sweet vegetables, and as you become accustomed to the taste cut them down to maybe 1. Even the twins love this one!!


Red Sunshine Juice- Yields one 16oz serving

  • 1 cup of organic greens (I rotate the greens that I use each week; spinach, kale, swiss chard, collard greens, etc.)
  • 1 beet
  • 2 carrots or a handful of baby carrots
  • 2 celery stalks
  • 1/2 of a seedless cucumber
  • 1 apple

I typically juice them in the above order, but I’m not sure that it really matters. I refrigerate it for about 30 minutes after juicing so that it is nice and cold! It will last about 12 hours before some of the enzymes start to die off, so drink up!



Moving Mommy

Fall is coming! Real Food Recipe- Cinnamon Apple Chips

Today I went grocery shopping and saw tons of Autumn and Halloween themed things out already, which made me a little sad that summer is over but happy because the next 4 months are my favorite time of the year! There were locally grown apples that looked amazing, so I bought a half peck. I got home and thought, why not make apple chips? It would be great for Luke to take as a snack for school. It was quite the experience.

We sliced 6 apples up with my apple peeler/corer/slicer and soaked them in lemon water for a few minutes. Then I put them in my dehydrator and sprinkled them with a little cinnamon. I plugged it in and realized that it was broken. Awesome, I only used it once. I don’t recommend buying the cheapest dehydrator you can find, you get what you pay for!

So there I was with all of these apples and I figured I’d try to do it in the oven. It worked, sort of. I didn’t think that I needed parchment paper because I put them on a sheet with small holes in it in order to cook them evenly. Turns out they stuck, pretty badly. Next time I’ll use parchment paper!! The ones that weren’t completely stuck did turn out really well, and the kids love them. I wish I would have made more!

Cinnamon Apple Chips

6-8 apples- peeled, cored, and sliced very thin

1 lemon


First prepare your apples and let them soak in water mixed with the juice of one lemon for about 5 minutes. Place the apples in a dehydrator or on parchment paper on cookie sheets. Sprinkle with cinnamon and dehydrate according to manufacturers instructions or place in a 200 degree oven for 45 minutes. Flip the slices over and cook for another 45 minutes to 1 hour. The apples will feel slightly crisp and will crisp more once they are out of the oven. It may take longer depending on the thickness of the slices. Let them cool, but do not leave them out too long or they will start to rehydrate (especially if it’s as humid as it is here!).

Fills approximately one 32oz mason jar



Real Food Recipe 2- Whole Chicken and Homemade Chicken Stock

Until about six months ago, I always bought my chicken stock from the store. I knew it was high in sodium, but making my own seemed like such a daunting task. After learning and researching GMOs, conventionally raised meats, etc. I decided that I needed to start buying organic. Lets face it, it’s expensive. It certainly didn’t fit in my grocery budget to buy chicken breast at $7 per pound! So I had to experiment a little, and so far I’m able to buy about 75% organic without raising my grocery bill at all. But that’s for another post. I started buying organic whole chickens, because you can get so much out of them at so little cost. They generally feed us two dinners, one with the chicken as the main course and another like tacos or a roasted chicken salad. It’s super easy, and with very little effort you can make your own stock as well!


    Slow Cooker Lemon Rosemary Chicken

One Whole Chicken
2 Lemons
3 Sprigs of Fresh Rosemary
1 Large onion
2 Cloves of Garlic
1tsp Dried Rosemary
Salt and Pepper

Start by washing and cleaning the chicken. Sometimes the liver and neck are shoved inside the cavity, just remove and discard them. Cut one of the lemons and the onion in half and put them in the cavity along with the sprigs of rosemary and garlic. Place the chicken in the slow cooker breast side down (I’ve found that the breast meat is more tender that way). Squeeze the other lemon on top and sprinkle with dried rosemary, salt, and pepper. Cook on low for 6-8 hours or on high 4-6 hours. Remove the meat, lemon, and rosemary. Reserve the skin, bones, and juices for stock!

Krissy's Phone 529    That’s a lot of chicken!



    Homemade Chicken Stock

Reserved juices, skin, onion, and bones from Lemon Rosemary Chicken
1/2 bag of baby carrots
2 bay leaves
2 sprigs of celery

Add bay leaves, carrots, and celery to slow cooker. Fill the slow cooker with water. Cook on low overnight, 8-12 hours. In the morning, remove the bones and strain through a fine mesh strainer into mason jars. Freeze for up to 6 months. The yield will vary based on the size of your slow cooker, mine gives me approximately 6 pints. You can thaw it in the refrigerator overnight, or take the lid off and microwave it if you forget!

Also, if you do not have celery on hand, it’s just as good without! I made it that way yesterday!

Until our next adventure,
Moving Mommy

Real Food Recipe 1- Kale and Blueberry Smoothie


Sounds gross, right? If you had told me that I would be eating or drinking something with kale a year ago, I would not have believed you. In fact, I didn’t even know what kale was. It’s an intimidating vegetable, and I haven’t quite figured out how to incorporate it into our weekly veggies but it’s such a nutritional powerhouse that I’m going to. This is my first stab at it, and it worked really well (You can’t even taste it!).

The health benefits of kale are amazing! It is one of those cancer preventing, cholesterol lowering super foods. One cup of kale has more than 100%of the daily recommendations for vitamin C, more than 200% of vitamin A, and more than 600% of vitamin K. It is also a good source of potassium, manganese, iron, and other minerals. Sounds like something we should all be eating right?


But how? I don’t know about you, but introducing  new and “strange” vegetable to my kids usually doesn’t go so well. I figured, why not try to hide it in something yummy? And so the Kale and Blueberry Smoothie was born. Did I mention that you can’t even taste the kale?! The kids like it, and I like it so give it a try!

Kale and Blueberry Smoothie

  • 1 cup of fresh kale, roughly chopped
  • 1/2 cup frozen blueberries
  • 3/4 cup of frozen tropical fruit medley
  • 2 tsp honey
  • 3 oz vanilla greek yogurt (you could substitute regular yogurt or omit this)
  • 3/4 cup of water

Just throw it all into your blender and blend away! It’s important to use frozen fruit, otherwise it will be runny. I try to use organic ingredients, especially the kale and blueberries (they are most prone to pesticide contamination).  Enjoy!

Until our next adventure,

Moving Mommy