Hey guys! So, if you follow me on Instagram, you already know that I made the decision: I’m getting certified in BodyFlow through Les Mills!
The training is two weekends from now, and I’m nervous about it for a bunch of different reasons. First of all, I’m supposed to memorize a track by then, and I don’t even know which one yet. (!) Second, I’ve never been away from Josh for that long, and I’m just crossing my fingers I’ll have enough pumped milk to get him through the weekend. Third, I’ll have to PUMP during the class somehow (??)…this breastfeeding business can be so intrusive on my selfish life plans!
And those are just my MOST pressing concerns. We won’t even talk about how nervous I am for the class itself, or actually teaching it, or any of that…
But whatever. If it doesn’t scare you, it’s not worth it, right? (Or something??)
In other news, I have a recipe for you today.
It involves these:
And I’m calling it:
Which is probably the longest name ever.
But oh well.
This recipe was born out of the fact that I just made my first bulk purchase of ground beef from Costco, and then was all, “wait, what do I even do with ground beef?”
I have about a million and a half go-to recipes for chicken, but when it comes to beef, I’m like…ermmmm, burgers?!?
I was inspired by a recipe for pizza meatloaf I found online, except that the kind of pizza I like comes with things like basil, tomatoes, balsamic, and goat cheese—or, ideally, all four.
My favorite part about these cups is that the goat cheese comes in little surprise pockets in the middle. Which means that, while eating them, most of your time will be spent making sure you get the perfect ratio of meat + goat cheese.
And if you don’t like this recipe, there’s a good chance you’re eating it wrong.
I made these during the kiddos’ naptime today, since they reheat well (the cups, not the kiddos) and I figured it would take the pressure off the usually crazy dinnertime hour later. Then, I was going to just sample one…and all of a sudden, totally inexplicably, THREE of them were gone. (!)
I mean, one of our doors WAS unlocked so…
Must have been that.
1 pint grape or cherry tomatoes
Salt & pepper
1 egg, beaten
1 c. oats
4 Tbsp. tomato paste
1 tsp. Italian seasoning
3 Tbsp. chopped fresh basil
1 lb. lean ground beef (uncooked)
4 oz. goat cheese
Preheat the oven to 400 degrees. Rinse and dry the tomatoes, then slice them in half lengthwise. Place a sheet of foil on the bottom of a roasting pan, add the tomatoes, drizzle them with a tablespoon or two of oil, and toss. Turn the tomatoes face up and huddle them close together on the pan. Drizzle generously with balsamic vinegar, then sprinkle with S&P and garlic salt. Roast for 20 minutes.
Set the tomatoes aside and reduce the oven heat to 375 while you mix together the remaining ingredients. In a food processor, process the oats until ground. Then, combine them in a bowl with the egg, tomato paste, basil, and seasoning. Fold in the roasted tomatoes and ground beef. Divide the mixture into a greased 12-muffin tin.
Now the fun part! Take a dollop of goat cheese (about a tablespoon) and press it into the center of each cup, folding the beef mixture over it. Sprinkle any remaining goat cheese on top. Bake at 375 for 20 minutes.
Before serving, drizzle with additional balsamic/balsamic reduction (I love the balsamic glaze from Target!) OR top with pasta sauce (hubby’s preference).