Instead of ground beef I use ground turkey. Use a 93/7 blend or 93% fat-free. If you use a “fat free” or 99% fat free turkey it will be extremely tough. The lack of fat will result in it turning into a rock. If you get the turkey any fattier than 93% it will be too fattening and you might as well use ground beef.
Instead of regular bread-crumbs, I toast 2 slices of Ezekiel bread and grind in a blender or food processor, thus making my own home-made, unprocessed bread crumbs. The full recipe is below.
- 1 pound ground turkey (93/7)
- 1/2 cup of bread crumbs (try toasting Ezekiel bread and blending/processing them)
- 2 eggs
- 1/4 cup of chopped Italian parsley
- 2 tbs milk
- 1/2 cup grated Romano cheese (Grate your own! don’t be lazy and buy that powdered garbage in a container they sell off as Romano!!!!!)
- 1/4 cup of chopped sun-dried tomatoes (you can buy them in oil or normal, but I like to save the calories and don’t buy the ones in oil)
- salt and pepper to taste. I also add “Sason Completo”
- 6 or 7 asparagus chopped (did you really think I wouldn’t sneak in a veggie???)
- Whatever glaze you choose (more on that below)
Pre-heat the oven to 375. Mix all the ingredients EXCEPT the turkey in a large bowl. This should make a nice wet “paste-like” consistency. Now add the turkey and combine well with clean hands (yes, with your hands). Remember that the seasoning is in the paste, so mix it well. Pat the mixture into a meatloaf shape and place on a parchment paper lined cookie sheet. Before placing in the oven, I like to put a sauce on top. Some people put ketchup, but I like Asian glazes like General Tso’s sauce, Thai Chili sauce, or even a Hoisin sauce. I know that these sauces have a lot of sugar, but remember two things: 1. most of the sauce slides off the meatloaf…only a fraction of it actually forms a crust and 2. it is Fearless Friday for God’s sakes!!! Live a little!!! Place the meatloaf in the oven and remove when it reaches an internal temperature of 160-165 (about 40 minutes).
- 2 heads of cauliflower chopped
- 2 tbs organic butter
- about 1/2 cup of grass-fed milk (in the alternative, you can try organic)
- salt and pepper
Boil the cauliflower in water until tender. Place in blender with other ingredients and blend until smooth. Taste it and add salt and pepper to your liking. I don’t measure the amount of milk I put in. I go by sight, so the 1/2 cup is an estimate. Start with 1/4 and add until you reach your desired texture.
Get a bag of green beans and snip the edges off the beans. You can buy them already snipped…makes life much easier. Toss in a bowl with olive oil, salt, and pepper. (sound familiar? I love this method). Place in the oven for about 25 minutes. Taste one, and if you think it needs more time, leave it longer. They should have nice color and lose its waxyness.