Turkey Loaf

Last night for dinner I made a turkey loaf with brussel sprouts and pecans. Here is the recipe -

Herbed Turkey Loaf -

1.5 pounds of ground turkey

1 tablespoon of grapeseed oil

1 medium onion chopped (you can do finely chopped if you don't like onions in your loaf, I left mine on the bigger side)

1 clove of garlic minced

1 cup of shredded organic zucchini and organic squash (i used a cheese grater on the largest grate)

2 large Omega3 eggs wisked

1/2 cup of blanched almond meal

1 teaspoon of celtic sea salt

1/2 teaspoon freshly ground black pepper

1/4 cup finely chopped fresh parsley

1 tablespoon minced fresh thyme

Preheat the oven to 350. Line a baking sheet with parchment paper or a silpat.

In a large bowl, combine the turkey, grapeseed oil, onion, garlic, zucchini, and eggs. In another bowl, combine almond flour, salt, pepper, parsley, and thyme. Stir the almond mixture into the wet ingredients, then kneed with your hands until completely mixed together. Dump out onto the baking sheet and form into a loaf. You want to make sure you pat it down a bit so it cooks evenly. It should be long and wide. Bake for 50-60 minutes until its browned around the edges and cooked through. I baked my for 60 minutes and I could have pulled it out at 50 so I would start checking at around 50 mins. Take the loaf out of the oven and let it sit for 5-10 minutes.

Brussel Sprouts and Pecans

8 ounces of Brussel Sprouts (I doubled this because the bag I got  from TJ was 16 ounces)

1 ounce of raw pecans chopped

2 shallots minced

Olive Oil

Walnut oil

Take the Brussel sprouts and cut off the stem and make a criss cross mark in the base. Put a pot of water on the stove and bring to a boil and add a steamer tray. Put the brussel sprouts in the steamer tray and steam for 10 minutes. Remove from the steam and place in a bowl of cold water and ice cubes to stop the cooking (this is called an ice bath). Drain and chop. Heat olive oil in a saute pan on medium heat. Add the brussel sprouts and pecans and saute. Add the shallots and cook for another 1-2 minutes. Finish the dish with a drizzle of walnut oil. And Enjoy!