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.


 
 

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.