Turkey Loaf
2 Tbsp olive oil 2 purple onion ½ cup finely chopped celery Sea salt & fresh Pepper 6 cups fresh spinach 6 cups fresh arugula 1 tsp water 1 cup basil ¼ cup chopped cilantro 4 egg whites and 1 yolk 2 Tbsp of tomato paste ¾ cup of low sodium vegetable or chicken broth 2 ½ lbs of ground turkey breast ¾ cup Oat Bran ¼ cup ground flaxseeds Heat Olive oil in pan and cook the celery, and onions until tender. Remove and set in bowl. Cook the spinach, arugula, basil and cilantro until tender ( wilted) In a large bowl add egg whites, yolk, paste and stock. Mix well, add ground turkey , oat bran, flaxseeds, onions and celery. Mix well. Put half of the mixture in a 10” loaf pan and top with the greens, fill with remainder of the mixture. Bake @ 375 for 1 ½ hours. Remove from oven and let cool 10 minutes before slicing into 1 inch thick slices. Brown Rice and Apple Stuffing ( Eat clean diet cookbook) 1 ½ cups Brown rice uncooked 2 cups natural apple juice plus 1 ½ cups water 2 tsp olive oil 1 crisp apple ½ onion ½ cup brussel sprouts chopped fine 4 cloves garlic ( through a garlic press) 1 carrot, peeled and chopped fine 1 cup celery, diced ½ cup oat bran or wheat bran ½ cup dried cranberries 1/3 cup slivered almonds ½ tsp poultry seasoning ¼ tsp thyme Fresh black pepper Make rice according to instructions ( use the combination of 2 cups natural juice and 1 ½ cups water for the cooking liquid. Place olive oil in a large skillet and heat over medium heat. Cook all chopped fruits and vegtables until they are crisp not soggy. Add cooked brown rice, bran , cranberries, almonds and seasonings. Toss well.
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Came across this recipe, tried it , made a couple changes and love it!! Enjoy!
Ingredients: 1 cup old fashioned or quick-cooking oats, dry 1/4 cup quinoa, dry + 3/4 cup water 1/4 cup shredded unsweetened coconut 1/3 cup unsalted sunflower seeds 1/3 cup hemp hearts 1/3 cup dark chocolate chips or cocao nibs 1/3 cup dried cherries, raisins or cranberries 1 tsp vanilla extract 1/2 tsp sea salt 1 tbsp peanut or almond butter 1/4 cup honey or maple syrup Directions: Combine the quinoa and water in a small saucepot and bring to a boil. Reduce heat and simmer for about 12 minutes, until quinoa has absorbed all the liquid. Fluff and scoop quinoa into a large mixing bowl. Add sunflower seeds, oats, dried cherries and coconut to quinoa and mix well. Bring honey to a simmer on the stove then stir in the vanilla extract and pour on top of nuts and seeds. Mix until well combined. Let mixture cool before adding the chocolate chips, peanut butter and sea salt. Mix well with your hands so the peanut butter is evenly dispersed but be careful not to melt the chocolate chips! Using wet hands, gently roll mixture into golf ball-sized balls. Place balls on a plate and chill for at least two hours until firm. Protein Pancakes
Blend together 1/2 cup large flake oats (not instant), 2/3 cup egg whites and 1/4 tsp cinnamon until smooth. Add batter to a lightly greased skillet. Make your pancakes and top with more cinnamon and stevia or fresh fruit and greek yoghurt. Make extra and spread with all-natural almond butter as a snack!
Ingredients
2 1/4 cups Quick cooking oats 2 cups Spelt flour 1 cup Sunflower seeds 3/4 cup + 2 tbsp Pumpkin seeds or sunflower 1/2 cup Shredded coconut, unsweetened 1/4 cup Flaxmeal 1/2 cup Granulated cane sugar or 1/4 stevia 1 tbsp Cinnamon, ground 2 1/4 tsp Sea salt 1 3/4 cups Dark chocolate chips 1 1/4 cups Raisins 1/4 cup Water 1/4 cup ( or less) Blackstrap molasses 3/4 cup Canola oil ( can sub 1/2 oil 1/2 applesauce ) 1 cup Almond or Soy milk ( or milk of choice) Preheat oven to 350˚F. Line baking trays with parchment paper. In a large bowl, combine dry ingredients, everything from oats to raisins. In a separate large bowl, combine wet ingredients, everything from water to soy milk. Add wet ingredients to dry ingredients and mix slow at a low speed (or by hand) until just combined. Do not over mix. Portion cookie dough using a 1/3-cup measure and place onto lined baking tray. Gently flatten cookies before baking. Bake for 20 minutes or until lightly browned. 1 c medjool dates
1/2 c pecans or almonds 1/4 c unsweetened coconut 2 tbsp choc protein 1 tsp vanilla 1/4 c sesame seeds Remove the pits from the dates. Place all ingredients ( excluding sesame seeds) in a food processor until well combined. Form into a balls, roll in sesame seeds and slightly flatten. Place in a container and refridgerate. |
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AuthorCoreen is a Personal Trainer and Lifestyle coach who loves to share Health and Wellenss information to help motivate others. Archives
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