Eat This: Meatza & Fajita Bowl

My Meatza. Yuuum.Today I’m going to share two great meals with you I’ve had over the past couple of weeks.

I get a lot of emails and requests to share what I eat, so this should provide some insight and give you a couple more recipes to add to your yummy-goodness arsenal.

WARNING – Vegetarians, look away! Vegans, get away from the computer and run! Run I tell you, don’t walk!

Okay, now that the vegetarians and vegans have been properly warned, allow me to introduce you to Meatza (or would I say, a Meatza?). Either way, I have never heard of this meat-arific thing until a couple of days ago; it sounded awesome so I knew I had to make it right away.

I guess you could say it’s a pizza, but instead of crust, you use . . . meat. Oh yeah, baby.


  • 2 pounds grass fed ground beef
  • 2 free range eggs
  • 1-2 Tbl fresh thyme (I used 1 tsp ground, dried thyme)
  • 2 tsp dried oregano
  • 1/2 -1 tsp dried onion powder
  • 2 tsp salt
  • 2 garlic cloves, minced

(Note – I have no idea where I found this recipe. Oops.)

Preheat your oven to 450 degrees.

Combine all of the ingredients in a large bowl and mix with your hands. Your hands are your best kitchen tool, after all.

Spread the meat-tastic mixture in an 11”x17” pan (or close to that size). Please make sure the pan has a one inch side all the way around! If it doesn’t have a lip, you’ll have a huge mess in your oven. That’s the above picture.

Bake for about 12-20 minutes (mine took 20), until it’s cooked through.

Take it out, drain any excess grease, and then add your toppings of choice.

I used good ole pizza sauce, fresh mozzarella (not the shredded kind in a bag), mushrooms, olives, and diced green peppers and onions.

Put the meaty beast back in the oven and broil on high for about 5-9 minutes until golden, bubbly, brown and delicious.

Cut it up, serve, and enjoy. Then send me an email telling me how much you love me and how this meal changed your life.

I should mention that this is also good topped with a healthy dose of hot sauce and/or banana pepper slices.

And now . . .

Fajita Bowl

A couple of weeks ago I wanted to cook something quick and use some leftover meat and veggies. I like to call this deliciousness a fajita bowl. (Margaritas are completely optional).

  • One pound of ground grass fed beef, turkey, or chicken
  • Veggies of choice – I used sliced green peppers, onions, squash, and zucchini
  • Pico de gallo
  • Shredded lettuce
  • Guacamole

So, you’ll want to cook the meat because . . . well, I don’t encourage the consumption of raw meat. And it probably tastes better cooked.

While the meat is cooking, sauté the sliced veggies in coconut oil.

I’ll also mention that I like to put salt and pepper on my veggies and seasoning salt on my meat. Just my preference, but do whatever you like.

Once the meat and veggies are cooked, I like to scoop some of each in a bowl and then toss in a healthy serving of pico de gallo, shredded lettuce (I like the cold, crunchiness it brings to the dish), and guacamole. Then I mix it all up.

You can also layer this on a plate. I prefer mixing, but again, do whatever you want.

Eat and enjoy.

Can someone tell the vegans and vegetarians it’s safe to come back in now?

Give those recipes a try and let me know what you think.

For another delicious, quick and easy recipe, check out my Egg Scramble.

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