Ready to meet the winner?
Drum roll please!
The winner of the Snack ATTACK prize pack is Gina, who wrote: “Holy amazing giveaway! This is awesome 🙂 I have so many fav snack foods that it’s so hard to choose: veggies + hummus, spoonfuls of nut butter, any GF desserts, & the list goes on! By the way, just found your blog & I love it :)”
Congratulations, Gina — you’re one lucky lady! I’ll be emailing you shortly.
That was so much fun. Everyone shared fantastic snack ideas. Here are some of my favorites:
- Pretzels dipped in pumpkin butter
- Air-popped popcorn (1/4 cup kernels) mixed with 1/4 cup dried cherries and a sprinkle of shaved Parmesan
- Sweet potato chips dusted with cinnamon or zucchini chips seasoned with oregano
- Banana slices topped with tahini
Each suggestion felt original — I’m especially intrigued by the popcorn and dried fruit combo. Thanks to everyone who participated!
On with the eats…
I love roasted vegetable lasagna and Kevin loves meatloaf. Recently I only had time to make one, and then I wondered: why choose between the two?
So I combined them — now we don’t have to decide anymore.
- Roasted veggies:
- 4 mushrooms, diced
- 1/2 red onion, diced
- 1/2 red pepper, diced
- 1/2 cup broccoli florets, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 small zucchini, diced
- 1 tablespoon coconut oil, melted
- 1/4 teaspoon Himalayan rock salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Pinch ground pepper
- Meat loaf:
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 2 celery sticks, diced
- 2 lbs ground bison (or preferred ground meat)
- 2 eggs
- 1/4 cup tomato paste
- 1 beef bouillon cube dissolved in 1/4 cup hot water
- 3/4 cup quinoa flakes
- 2 tablespoons ground flax seed
- 1/4 teaspoon Himalayan rock salt
- Pinch ground pepper
- Layering:
- 1/2 cup marinara sauce
- 1/2 cup dairy-free mozzarella (such as Daiya)
- 2 no-cook rice pasta lasagna noodles
- Preheat oven to 375°F and line a baking sheet with parchment or a silicone mat.
- Arrange mushrooms, onion, pepper, broccoli, garlic, and zucchini on the baking sheet. Drizzle with coconut oil and season with salt, pepper, basil, and oregano.
- Roast for 40 minutes, flipping the vegetables at the 20-minute mark. When finished, reduce the oven temperature to 350°F and set the veggies aside.
- While the vegetables roast, sauté the onion and celery in coconut oil over medium-low heat until translucent. Season with salt and pepper, then transfer to a large bowl.
- Add the ground meat, eggs, tomato paste, dissolved bouillon, quinoa flakes, and ground flax to the bowl. Wet your hands and mix until everything is fully combined.
- Grease an 8×4 loaf pan well. Press half of the meat mixture into the pan to form the base layer. A silicone loaf pan is recommended for easy removal and presentation.
- Spread 1/4 cup marinara over the meat, then layer half the roasted vegetables and half the dairy-free cheese. Place two lasagna noodles side by side over the filling. Repeat the layers, finishing with cheese.
- Top with the remaining meat mixture and smooth the surface.
- Bake for 75–85 minutes, or until an internal thermometer reads 160°F.
- Let rest for 10 minutes before slicing to preserve the layers.
View Nutritional Information (once on page scroll down)
After dinner I had a cozy play session with the dogs. There’s no better way to burn off dinner than being chased around the house by two enthusiastic dogs — I love them so much.
Do you have pets? What activities do you enjoy most with them?
