When I was told I needed knee replacement surgery, I was devastated. After more than a decade of serious family problems….life-threatening illness, deaths, divorce, a house fire and more…..I felt that I couldn’t deal with any more trauma, and went into a very deep depression. One evening, I Googled “knee replacement surgery alternatives” and up popped Bill’s video. He was so positive and reassuring, and his program made so much sense that I decided to embrace it wholeheartedly. I am so glad that I made that decision…..I am seeing steady improvement already.
I have been a long-time ethical vegetarian, but I decided to try the Paleo diet, as I was willing to do whatever was necessary to avoid surgery. To my great surprise, it has been an easy transition, I am feeling better than I have in a long time, and in only 6 weeks have lost more than 14 pounds. I love to cook, and I find it isn’t hard to add lots of flavor to my meals without deviating from the Paleo way of eating. I learned a long time ago that adding an assortment of vegetables to a dish adds lots of flavor and moisture. Per Bill’s request, I am including my recipe for Turkey Meatloaf, which if I say so myself, is delicious – hot or cold!
I usually use about 2½ pounds of ground turkey. For that amount I use:
1 good-sized clove of garlic, finely chopped
1 shallot, finely chopped
1 onion, finely chopped
Several scallions, both white and green parts, finely chopped
1-2 stalks of finely chopped celery
2 grated carrots
1 grated medium zucchini
1 finely chopped yellow or orange pepper
1 finely chopped red pepper
Chopped fresh parsley
2 beaten eggs
A good sprinkling of almond flour
¼ c. or so of chicken broth
Several good squeezes of either Paleo catsup or sugar-free catsup
Salt and pepper to taste (If allowed – I use Celtic sea salt)
(If your diet allows it, you can also add a good dash of Worchestershire sauce)
Mix all well but gently. I like to “frost” the loaf with catsup. I usually form into 2 loaves – one to cook immediately on a baking sheet at 350 degrees for 40 minutes or so, or until cooked through, and one to freeze. Feel free to use whatever vegetables you wish, and any amounts you wish. It will still be delicious, and surprisingly moist. The last time I made this I added grated apple, which was great.
I like to serve this with cauliflower puree, which is a good substitute for mashed potatoes. I just separate the cauliflower into florets, and cook until soft in a small amount of chicken broth, into which I’ve added a chopped clove of garlic. When the cauliflower is done, I use my “stick” blender to puree the cauliflower. You could also use a regular blender or food processor. Delicious!
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