Thursday, November 20, 2014

Guest Recipe Post: Model Behaviors Loaf Juice and Gluten-Free Turkey Loaf

Have you stumbled on the Model Behaviors site yet?  You will love the uplifting, healthy and empowering posts that my friend Toni Munoz Hunt is working on for you.  I asked her to share one of favorite recipes here and hope you will mosey on over to her site to check out some of her other recipes!

Loaf Juice and Gluten-Free Turkey Loaf

I cannot even begin to tell you how excited I am to share this recipe.  Growing up, nothing ever went to waste, and as you can imagine, wasting good juice-pulp can be torturous on me today.  Yes, pulp makes great compost and chicken feed, but there aren’t tons of options out there for this organic goodness.  I mean…pulp is basically the same concept as produce ground up by a food processor.  Then it hit me—Turkey Loaf. What a great way to get two meals out of one.  Go ahead and make this nutritious and delicious juice, and then turn around and use the leftover pulp to make your Gluten-Free Turkey Loaf.

PART I:  Loaf Juice

Ingredients (makes 8 servings):
·      1 bunch of carrots—excellent source of vitamin A
·      1 bunch of celery—rich in magnesium for structural development of bones and regulating blood pressure
·      1 celery root—anti-inflammatory good for the digestive track
·      6 green apples—great tasting antioxidant, also rich in vitamin C
·      8 yellow bell peppers—wonderful source of carotenoids

·      Wash carrots, celery, green apples, and bell peppers
·      Peel carrots and celery root
·      Core apples and bell peppers
·      Toss ingredients separately into juicer, and activate
·      *Save pulp from carrots, celery, apples, and bell peppers in separate containers to make Turkey Loaf
·      Pour juice into pitcher
·      Stir, and serve


PART II:  Gluten-Free Turkey Loaf

Ingredients for loaf mixture (serves 6-8):
·      2 1/2 pounds ground turkey (breast and thigh meat)
·      1 tbsp of cayenne pepper
·      1 tbsp of Ancho chili powder
·      1 tbsp of dried thyme
·      1 small yellow onion
·      6 cloves of garlic
·      2 eggs
·      2 cups of carrot pulp (from the juice receptacle)
·      1 cup of yellow bell pepper pulp (from the juice receptacle)
·      1 cup of green apple pulp (from the juice receptacle)
·      1 cup of celery pulp (from the juice receptacle)
·      12 ounces of gluten-free croutons (
·      salt and pepper

Ingredients for loaf sauce:
·      2 cups of catsup or ketchup (make sure gluten hasn’t been used as a thickener)
·      4 tbsp. of Sriracha sauce (same rule applies here)
·      2 tbsp. of cumin
·      2 tbsp. of pepper
·      2 tbsp. of Worcestershire sauce
·      1 tbsp. of Agave nectar

·      Peel, rinse, and dice yellow onion
·      Peel, rinse, and mince cloves of garlic
·      Take gluten-free croutons and seal them in a Ziploc bag.  Make sure to remove as much air as possible before sealing bag.
·      Take a rolling pin and generously crush together croutons (leave some chunky pieces: it doesn’t have to be completely pulverized).
·      Now, take out a baking sheet and cut a piece of parchment paper the size of the sheet.
·      In a small bowl, whisk together the sauce ingredients, and put aside

·      Heat oven to 325 degrees F.
·      In a large bowl combine ground turkey, cayenne pepper, Ancho chili powder, thyme, and salt and pepper (use as desired).
·      Once seasoning is worked through, add crushed croutons.
·      Now work in onion and garlic.
·      Make sure the ingredients are completely kneaded together.
·      Add in carrot, bell pepper, apple, and celery pulp.
·      Crack two eggs in the mixture and work together one last time.
·      Now, take the mixture and pack into a loaf pan(s) (I like Pyrex because it slides out easily).
·      Take the baking sheet with the parchment paper, and flip the loaf pan upside down on top of it.
·      Bake loaf for 15 minutes, and take out.
·      Generously lather the loaf with whisked sauce.
·      Allow loaf to bake for another 45 minutes, or when ready.


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