It’s been quite a year over here at Meatified.
- When I first started this place, I was ecstatic if I had any visits in a day at all – and now I’ve surpassed over half a million visitors this year alone!
- I finally put down my camera phone and taught myself how to use a real, fancy camera with a real, fancy lens. Which terrified me as a perfectionist with a huge fear of failure. (This made starting out easier than I thought it would be).
- I started a Facebook page which has allowed me to hang out with and learn from some of the coolest people, ever.
- I’ve been lucky enough to have my recipes featured on a range of sites: everything from Mark’s Daily Apple and Chris Kresser to the Daily Burn and Foodbuzz. (Yes, I did squeal like a girl when Mark described my Pork Belly Carnitas as “an absolutely genius idea”!)
- I finally bit the bullet and made the decision to part ways with my old hosting company, who simply couldn’t keep up with the amount of traffic the site was getting. Switching to WP Engine means that everything loads faster AND it’s virtually crash-proof. YAY!
- After some practice (and a few naughty words), I finally got my first photo submissions accepted by Foodgawker and Tastespotting! (Although it’s funny to note that sometimes one site will accept a photo, but not the other: and vice versa! So keep trying!)
- I finally convinced Mr Meatified to do a Whole 30 with me – and he LOVED it! (Check out my Whole 30 intro posts here and Whole 30 recipe category here.)
- I started running giveaways as a way to say “thank you” to all of you lovely people visiting Meatified! So far I’ve given away a copy of Gather, a mini food processor and two Amazon giftcards worth $400!
- I wrote guest posts for some super amazing bloggers and friends like Stupid Easy Paleo, Paleo Parents, Ditch The Wheat and The Paleo Mama!
- … um, I think I’m forgetting something. Eep.
It’s hard to see how I’m going to top that in 2014, but I’m definitely going to try. (Ha, I did. I got a book deal!)
So are you ready now to see what the top Meatified recipes of 2013 were? Here they are, in order of popularity!
These were the unexpected success of the year! I didn’t thing they would really be noticed because they are so easy to make – but I think that’s one of the reasons they were so popular. Just 4 ingredients = fun, healthy snack time for all!
This recipe was a labor of love for me – trying to recreate the flavor and texture of peanut butter without actually using legumes. Plus, the crust is both egg and nut free, as well as grain free. I wanted as many people as possible to be able to enjoy this decadent dessert.
This is less a recipe and more of a method: but for the grill-less, apartment-dwellers or people who don’t want to grill in the rain / ice / snow or sleet… it’s indispensable!
All of the deliciousness, with none of the dairy! There’s a sneaky way of thickening this dressing up, can you guess what it is?
I managed to make a thick and creamy gratin potato dish.. without dairy. How? The secret is in the sauce and it’s secret ingredient!
Pork shanks have got to be one of my most favorite cuts, ever. They’re like the short rib of the pastured pig world! Cut down on the cooking time and effort by making this recipe in your slow cooker!
This is possibly the most fancy dish on Meatified so far! This dairy free version of Paleo Alfredo is even suitable for people on Autoimmune Paleo! And the “noodles”? They’re actually sweet potato, spiralized using my favorite gadget!
This was – surprisingly for me, a fervent “Fall is for apple desserts” girl – one of the best recipes I came up with to pack more grass fed gelatin into my diet. What’s not to love about (relatively) healthy desserts?
This recipe is, frankly, amazing because it’s the only version of no-bean hummus that gets the texture right! You’ll need some raw soaked cashews and a mini food processor to make the magic happen!
This was the recipe that caught the eye of Mark Sisson over at Mark’s Daily Apple, so I’m slightly surprised it’s not higher up the list! Slow braised Pork Belly Carnitas is just as tasty as it sounds, but easier to make than you might think.
What was your favorite “Meatified” recipe this year?