Once upon a time, 7-year-old me really did not like Chinese food. As in, I used to pitch fits on Sunday nights at Grandma’s house when my sister wanted Chinese takeout. Ick. Fast forward 20ish years later and I still don’t crave the stuff.

When you mention Southwestern food, it’s a totally different ball game. I could eat Southwest food every day and not get sick of it. I love it, and not just for the tequila, guacamole and nachos. My friends can vouch for me on this one – for some reason, whenever we head out to a restaurant and a menu item features the word ‘chipotle’ in its description, my brain automatically says I MUST GET IT.

Recently, I’ve been super into meatloaf. Why? Because it’s paleo, it’s warm, and it’s stupid easy to make. I made a deal with my friend Tony that I’d behave and eat strict paleo from now until the competition on January 19th. Now that the holidays are over and it’s back to work, it also means back to paleo, and more excitingly, back to the kitchen.

Without further ado, here’s the recipe for my very own culinary invention, translated from chicken scratch to a real recipe.

PALEO SOUTHWEST TURKEY MEATLOAF

Ingredients

• 1lb Ground Turkey (Chicken works too)
• 1/4 Large White Onion, finely chopped
• 1 Jalapeño Pepper, chopped
• 1/2 Green Pepper, chopped
• 1 Egg
• 3 tbsp Coconut Flour
• 3 tbsp All-natural Salsa
• 1 pkg McCormick Garlic Lime Fajita Spices (For those who choose to season from scratch, it’s just a convenient little card that includes pre-measured portions of garlic, onion, cumin, black pepper, oregano and cilantro)
• 1 tsp McCormick Southwest Seasoning (chipotle pepper, paprika, onion and garlic)

Cooking Instructions

1. Preheat oven to 375 degrees.
2. Chop your veggies and throw ALL of your ingredients in a bowl.
3. Roll up your sleeves, and mix it all together by hand, to make sure everything is evenly incorporated.
4. Transfer mixture into your standard-size loaf pan, and bake for 40 minutes.
5. Serve with salsa.
6. OH MY GOSH OUCH. I JUST FELL OUT OF MY CHAIR. This recipe really is that easy.

I power cleaned 125 today after first doing 20 hang squat cleans each at 65 and 85lbs, then an additional 20 PCs at 105. I like to think that I could have hit 125 more than once if those other 60 reps didn’t get in the way first. I’m happy because 125 is now no longer a fluke. I’m no Charlie Sheen, but I’m going to call that #winning.