Sunshine Turkey Scramble

After my recent run-in with a decidedly delicious Turkey and Cranberry Meatloaf, I had some ground (minced) turkey left over.  Since it was 7:16 am  - while rummaging in the ‘fridge – when I made this discovery, I decided I would see what hearty weekend breakfast I could conjure up with it.  I think my body was still trying to get back to normal after 3 days on nothing but an IV.  My desire to eat a large quantity of protein was rampant.  Much as I love my green, protein-packed smoothies, one of those just wasn’t going to cut it.  I was done with the whole liquid food thing, at least for a day or two.

When it comes to the weekends, I’ve always been a cooked-breakfast-girl.  Growing up, Sunday breakfast was probably my favorite meal of the week.  Typically a full English breakfast – eggs, bacon, sausage, fried bread, tomatoes and mushrooms – although sometimes there were Baked Eggs on the menu.  Sunday breakfast was at 8 am.  Sharp.  And you were there.  On time.  No matter how late you got home the night before, no matter how ill you might feel.  When Mum yelled, “Breakfast!”, you were out of bed and down those stairs in a flash.  No. Matter. What.   You were not late to breakfast.  These days I revel in having Sunday breakfast at whatever time I feel like it, but I still to this day equate Sunday mornings with an ample cooked feast; and when it came to eggs, scrambled was always my favorite, so while everyone else was eating fried eggs, my mother scrambled mine.  Bless her.

I suppose this would be considered more of a brunch than a breakfast, what with the turkey and the copious amount of spinach involved.  Whatever meal label you choose to give it, it’s hearty for sure.  I ate the whole lot, but I can see how for many of you, this would be a dish for two.  There’s that Carrie Brown appetite again. 

Sunshine Turkey Scramble  |  Carrie Brown

Before you get on with rustling this up, we should probably talk a little bit about oranges, because you might well be thinking that it’s a rather strange addition to eggs; and I admit, I’ve never put oranges – or any other fruit for that matter - in a scramble before.  I remember when I was very young, my father put raisins in the scrambled eggs once or twice while my mother was in the hospital and he had child-feeding obligations.  Although my brother and I dutifully ate it all up, I do not remember thinking that it was a particularly successful meal.

The orange idea came to me when I was recalling with great fondness a fabulous breakfast that I enjoyed with Jeanne one Saturday at a new café in Madison Park, Seattle.  Jeanne had the Ham e Formaggio Frittata – Rosemary ham, cheese, spinach with Rosemary, orange & hazelnut dressing.  Essentially an omelette with ham, cheese, and spinach – but with a hazelnut and orange dressing that had a whole pile of orange segments in.  And I thought, ‘Well.  If you can put orange segments in a dressing and slather it all over your omelet, it stands to reason that oranges and eggs go, and therefore orange IN your scramble must be awesome.”  And so it was.

Sunshine Turkey Scramble | Carrie Brown

This is pretty much a perfect *SANE meal – as long as you eat it with the spinach.

What a brilliant way to start a weekend!

 

4.5 from 2 reviews

Sunshine Turkey Scramble
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 – 2
 
Ingredients
  • 1 TBSP coconut oil
  • 5 oz. / 140g ground (minced) turkey
  • 1 onion, finely chopped
  • 1 large orange, peeled and chopped into pieces
  • 3 eggs (whatever combination of white and yolks you prefer)
  • 2 TBSP water
  • Sea salt and pepper to season
  • 1 TBSP dried sage
  • Handfuls of fresh spinach
Instructions
  1. In a skillet (frying pan) sauté the onion in the coconut oil for 2 minutes, and then add the ground turkey and stir together.
  2. Continue sautéing the meat and onions, stirring regularly, until the turkey is lightly browned.
  3. Add the orange pieces and mix.
  4. Reduce the heat.
  5. In a small bowl, whisk the eggs, water, salt, pepper, and sage well.
  6. Add the egg mixture to the pan and mix quickly into the meat.
  7. Continue to scramble the eggs, stirring constantly.
  8. Once the eggs are cooked to your liking, remove from the heat.
  9. Serve on a large bed of fresh spinach.

Sunshine Turkey Scramble | Carrie Brown

 

 

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Mazie Sturman - We had this for breakfast it was wonderful Thankyou Carrie x

carrie - SO glad you loved this, Mazie! I know some people may read the recipe and think it’s a bit odd – so thrilled you tried it :-)

Raen - I’ve been making a lot of crustless veggie quiches lately for breakfast, but this was a fabulous alternative! I doubled the recipe, and now I have breakfast all ready for the rest of the week. =)

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*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Matilda - awesome trailer, but I think I stalk….. er i mean follow you enough as it is.

Michaela - Proud Stalker here too! :]

carrie - Ha ha ha, Matilda! Go get some fellow stalkers!!! :-)

carrie - Love it, Michaela! THANK YOU for being such an awesome stalker!!!! ;-)

Janknitz - That’s cool!!!

Emma - Yes, but … when are you going to do what we’ve all been waiting for and turn them into VIDEO CASTS?! ;) he he

carrie - Ha ha, Emma! Then we’d have to get all pretty and behave! :-0

carrie - Thanks, Janknitz!

Rod & Kathy: “We’re Not Dieting, We’re Eating Healthy!”

As it does every New Year, January 1st 2013 seemed like a great day to start exploring a new lifestyle.  This year, though, Rod and Kathy were really serious, and so they began their adventure into eating healthier.

“Honey, would you order a book for me?” My lovely wife Kathy asked, explains Rod. “It’s called the Smarter Science of Slim.”

“When the book arrived, Kathy wasted no time and quickly dove right in and absorbed all of the gems it had to offer. It was soon after that Kathy began espousing all sorts of strange and sometimes questionable ideas’, Rod said.  “I was convinced she had joined a cult and was looking to recruit me.  But with loving persistence Kathy began to get through to me and I was soon a convert.  I knew Kathy was right; we needed to make some serious lifestyle changes.  At 50 years old I was weighing in at 237 lbs (the highest I’ve ever been in my life) and wearing a size 42 pants….ok maybe 43! But I could squeeze into a 42 so that is the official measurement. I won’t even hazard a guess at Kathy’s starting point as I am happily married and would like to remain that way.”

“Still not completely sure what we were doing, we began by scrubbing the kitchen of all of the processed foods, ingredients, and grains that we could find. Our house became so clear of Chametz (food product made from wheat, barley, rye, oats, spelt, or their derivatives, which have been leavened) that it would make a Hassidic Jewish household pale in comparison. We cleaned out cupboards, drawers, pantry, and refrigerator.  With the deconstruction accomplished it was time to rebuild the kitchen supplies.”

“Kathy and I were so excited about becoming the next super-models—and like obedient cult followers—we quickly assembled our shopping list from the Smarter Science of Slim book and blindly headed out the door. We were on a mission! We looked like a couple of crazed mountain men running a trap line.  We went to Costco, QFC, Trader Joes, Whole Foods, and the little produce stand at the local gas station. If we made one more stop I would have had to rent a U-Haul truck.  Later, back at the house, and peering into the empty 22 cubic foot refrigerator against the 60 cubic feet of groceries piled high on the counters, kitchen, and floor, I was wondering how we were going to fit everything in.”

“Are you SURE we need 18 bags of spinach Kathy?”  I asked.  “I’ve learned a lot about Kathy since we’ve been married, but I have to say I never knew she was a Tetris master. She deftly managed to get all the perishables into the refrigerator. Honestly, I’m still not sure if the light in the refrigerator is burned out, or if all of the food is just blocking any light emission from escaping. It took about 2 weeks before I knew the answer to that question.  Slowly the contents of the cupboards and refrigerator began to diminish to normal levels as Kathy and I mixed up strange brews using some new-to-us ingredients. We started off a bit discombobulated, but quickly found a rhythm that seemed to work for us.  SANE green healthy smoothies in the morning, fresh veggies throughout the day – with a protein chaser.  Plenty of water throughout, and lean proteins with steamed veggies, or one of Carrie’s SANE recipes for dinner.  It was good.”

“The first thing we noticed was that we seemed to have more energy, although you wouldn’t have guessed as we collapsed each evening facedown into the couch. How is that having more energy you ask?  We never had the energy to make it to the couch before”, Rod grins.

“We lived with the kitchen counters amassed high with all sorts of bags that had strange ingredients in them such as Chia Seeds, Guar Gum, Ground Flax, and Xylitol. Whenever we wanted to cook something we found ourselves searching for an ingredient among the piles. This simply wouldn’t do if we expected to be successful at eating SANEly.  We needed to get organized!  WWCD? (What Would Carrie Do?).  We consulted her website and saw how nicely organized her cupboards were…..we wanted to be like Carrie…like Carrie…like Carrie”.

“There is a very dangerous combination for me. The first is that I’ve always found it more beneficial to ask for forgiveness than permission, and the second is that I have a credit card and access to the internet. It didn’t take me long to find some really nice storage jars online.  Why yes of course I need three dozen jars of every size you make.  Kathy was very forgiving as I opened up the cupboards to reveal an AWESOME display of well labeled containers that hosted every imaginable ingredient one could possibly use in eating SANEly; and finally we had some control over our kitchen. As we progressed through the weeks we found our new normal – shopping and food prep became second nature and we were making great progress.  I knew that we were making progress when I had to keep cinching in my belt.  It was either that or wear my pants around my knees…and although I hear that is the latest fashion statement in some social circles, I really didn’t want to be confused with a gang member. YES! I actually had to go to my size 40 pants, and soon after that down to my size 38 pants. Well, HELLO toes, I haven’t seen you guys in a long time!.”

“I have had co-workers comment on my transformation over the past few months. Usually they ask what type of diet I am on. My standard reply is, “I’m not on any diet, I am just eating healthier”. Eating SANEly is not dieting, but just eating the way we were meant to eat. I am getting more than I need to eat, I feel better, and I don’t have any of the cravings that I thought I would. I don’t miss the pastries, pastas, or other such carbs.  Kathy and I still have our moments when we decide to just let loose and eat whatever we like. But those moments are the exceptions to the rule. We don’t stress about the days that we eat a little less SANEly.  We don’t throw in the towel and give up because of one weak moment. We allow ourselves a few cheats. Interestingly, our bodies seem to self correct by wanting the SANE foods afterwards. I find that I crave the SANE foods more than the inSANE foods.  And that makes it all so much easier.”

“Up until six weeks ago I was weighing myself once a week to see where I was at (the last time I weighed myself I was at 212) and it was driving me crazy! I would even blow dry my hair after taking a shower before stepping on the scale to make sure I was at my lowest weight possible. Ok, let’s see a show of hands of those of who can have done this. I would eat SANEly all week and find that I either had not lost any weight, or I had…GASP…gained weight! After reading in the omnipotent and wise SSoS book to toss out the scale I haven’t weighed myself since. I find this very liberating as I really don’t care what I weigh. I am now forced to listen to my body. It tells me how I am feeling and whether I am doing the right things.”

“I believe that Kathy and I are successful because we get support from each other, and from Carrie’s and Jonathan’s websites and Facebook pages. We aren’t dieting, we are eating healthy, and we are committed to a lifestyle of healthy choices.  I hear a Greek-yogurt with berries calling my name.”

 

HUGE CONGRATS to Rod and Kathy, and THANK YOU for sharing your story with us!

 

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Belinda - Yay! Great work to healthy lifestylists Kathy and Rod and for sharing their progress! Thank you, Jonathan and Carrie, for the wealth of inspiration and education.
My boyfriend, Jim,thanked me this morning for sharing the Slim is Simple video with him. Looks like he is open to Slim is Simple!

carrie - GO, Belinda and Jim!!!

Sharon - Wonderful and inspiring story- for BOTH eating SANEly and kitchen organization! Thank you Carrie for sharing.
Kudos Belinda & Jim!
Rod and Kathy Please keep us tuned in on FB! It’s so great to see couples working together toward better health.
One that note …. My husband called me yesterday to tell me purchased two steer (we live on 5 acres) and he told me that he planned to feed them only grass. You see we have raised our own beef in the past but he always finishes them with grain. His comment “that’s what the book said right? Grass fed is best?” Imagine my surprise and delight! He DOES listen to me once in a while. LOL.

carrie - Sharon – we LOVE this!!! And we LOVE your husband!!!! Fantastic :-))

Ellen - How inspiring – Congratulations! I love that you’re supporting each other and that you have been so successful. Thanks so much for sharing your journey!

Egg Foo Yung

This week I decided it would be nice to add a dab of Asian flavor to our *SANEity.  I love Asian food – particularly Chinese and Thai, and I sure do miss the chinkys back home.

For the uninitiated, “chinky” is a term of endearment in England.  It’s the British nickname for a Chinese takeaway – those barren little store fronts with a few cheap chairs, a chipped, laminate countertop, a pile of newspapers and trashy magazines, a small TV hanging from one corner.  You’re greeted by whichever family member happens to be available at the moment.

After 5 minutes of being entertained by a wok-clanging, sizzling kerfuffle out back – punctuated by a lot of yelling in mandarin – you’re out the door with a plastic carrier bag packed full of identical foil containers with cardboard lids, stacked on top of one another, and each one crammed to the brim with delicious made-in-minutes authentic Chinese food.  I have yet to find Chinese food in Washington State that tasted anywhere near as good as the Chinese take-away of my homeland.  I miss it.  Some days I want to fly to England just to have a big old plate of Chinese - prawn crackers on the side.  That’s how much I miss it.

There’s nothing quite like a Saturday night at home with a Chinese take-away and a good movie, curled up on the couch with someone nice.  That trifecta of Saturday night awesomeness has not happened in, oh, over 13 years.  Let’s make Egg Foo Yung!  That and a good movie and I’ll be two-thirds there.  Throw in a cat – or five six - and it won’t be half bad. 

Egg Foo Yung  |  Carrie Brown

I deliberately made this recipe lazy.  I mean, who has the time or inclination to make a separate sauce to drizzle over your Egg Foo Yung?  Not me.  So I just mixed the sauce right into the egg.  I admit, it’s not the same as the real thing, but you get the flavor, and that was my goal.  More laziness – bake them in the oven instead of dragging the wok onto the stove top, heating oil, and fiddling with layers of egg and veggies.  Easy.  Lazy.  Who cares?

These gorgeous little eggy omelets are bursting with vegetable goodness.  They are super-moist because you do not pre-cook the veggies.  They’re super-simple, speedy to sling together and make a super-SANE breakfast, lunch, dinner or snack.  They puff up like little prima donna soufflés in the oven, and look fantastic when you take them out.  Sadly they collapse as they cool, but the crispy, crunchy veggies, and the sweet sassy flavor remain.

Egg Foo Yung | Carrie Brown

I use Bragg’s Liquid Aminos instead of soy sauce - which is made from wheat.  Of course, the small amount of soy sauce that is in here won’t kill you – or bring your *SANEity to a grinding halt - but if you are gluten-free, or if you’re like me and don’t keep soy sauce in the house, then Bragg’s Liquid Aminos are a great alternative.  Mirin is a low-alcohol rice wine and is used just for flavor.  You can leave the mirin out, the flavor just won’t be as good.  I found it in my local Fred Meyers, so I am hoping no one has difficulty finding it.  You could also leave both the Bragg’s and the mirin out and dip the Egg Foo Yung in your favorite Chinese dipping sauce instead - although these will likely contain wheat and sugar.  For those with a Trader Joe’s at hand, their Balsamic Glaze drizzled over the top would be a brilliant and easy sauce.

I’ve already eaten 12 of these veggie-packed protein dynamos, and they’ll be in my lunch box every day this week.  Well, depending on if I can resist eating them for dinner too.

享受 !

4.0 from 1 reviews

Egg Foo Yung
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Coconut oil spray
  • 3 oz. / 85g shredded carrots
  • 8 oz. / 225g bean sprouts
  • 4 oz. / 110g red pepper, chopped
  • 2 oz. / 55g scallions (green / spring onions), chopped
  • 4 TBSP Braggs Liquid Aminos (or soy sauce)
  • 4 TBSP mirin
  • 1 tsp ground white pepper
  • 10 eggs, beaten well
Instructions
  1. Spray a muffin pan with coconut oil.
  2. Roughly chop the shredded carrots and the bean sprouts to shorten them to fit in a muffin pan.
  3. Place all the vegetables in a bowl and stir well.
  4. Add the Braggs, mirin, and white pepper and mix together.
  5. Add the beaten eggs and stir until vegetables are evenly distributed.
  6. Using a ½ cup, spoon the mixture evenly into the muffin pan.
  7. Bake at 350F for 30 minutes, until they are very puffy and just starting to brown.
  8. Remove them from the muffin pan and allow to cool on a wire rack to prevent them sweating.

Egg Foo Yung | Carrie Brown

 

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

KanukGurl - What a great idea. And, I’ve been looking for some ideas besides stir fry to accompany my favorite go-to: cauliflower fried rice. Looks like a perfect match!

carrie - Let us know how it goes with that fried rice, KanukGurl!

Sigi - Oh, they look so yum. I’m definitely trying this. :)

Sigi - Oh, they look so yum! I’m definitely trying this. :)

Janknitz - I’ve been making Asian stir fry with shiritake noodles. YUM!

Not to criticize, but I’m not sure the term “chinky” is Politically correct in the US, since it derives from the pejorative word “Chink”.

“Chinese” or “Asian Food” is used here.

carrie - Ah, Janknitz – the joys of having a blog that’s read all over the world :-) That’s why I went to such pains to explain that the useage of the term in England is a term of endearment for something that we love, and not derogatory in any way. I have yet to get my hands on some shiritaki noodles to play with, but I will!

Janknitz - I know you didn’t mean it in any negative way. Our language is so full of booby traps (which is also probably not a PC term!).

I lived in Hawaii for a few years where it’s common and acceptable for every ethnic group to “talk stink” about the others. And they do! There’s even a well-known comedian in the islands whose entire act plays up talking stink about others. But in the islands, six degrees of separation is more like three–almost everyone is related in some way, or knows someone who is related, so it’s more like talking about family than denigrating strangers. Mainland people are often shocked and appalled.

Sharon - So, I will have to purchase some Mirin. However, I also have fish sauce on hand should I incorporate? and if so any recommendations on amount?

carrie - You know, Sharon – I have never eaten fish sauce, so realy not sure how to advise. Start with less and add more – you can’t take it out once it’s in there!

Janknitz - Fish sauce is great! It adds that Umame flavor that tastes so good in Asian dishes. But use sparingly, a little goes a long way.. I like to use it with coconut aminos because I find the coconut aminos too sweet for my tastes, fish sauce rounds out the flavor a little better.

Be careful when you buy fish sauce. Many brands have sugar, so you have to read the ingredients carefully.

carrie - Thanks, Janknitz! A mine of information!

Eat...Enjoy - [...] for your weekday lunch, I whipped up a version of Egg Foo Yung in the weekend. A combination of this recipe from Carrie Brown’s blog (she’s got some GREAT recipes) and this from Well Fed. A nice mix of [...]

carrie - Thanks, Mikki!!!

Marlys - I just made a little half batch of these last night. They really are easy and quick! And I’m so excited that mine turned out looking almost as great as yours Carrie. They are great for breakfast too. Thanks for bringing a new flavor into the SANE recipe mix!

KanukGurl - I have a question about the SANEity of Mirin….the one I found at my local store (Kikkoman) had 13g of sugar for a 2 TBSP serving. Are there SANEr versions out there. Do you have brand recommendations?

carrie - KanukGurl – I used SunLuck brand which has 3g of sugar. I do remember reading several bottles before I chose the SANEst. If you use SunLuck you effectively get 1g sugar per piece. With Kikkoman you would get just over 2g sugar per piece. Hope that helps!

carrie - Marlys – of course they looked as good as mine!! :-) Aren’t they easy and delicious? So glad you love them. I ate them for breakfast too ;-)

Sahara - Do you know about tamari? Soy sauce without the wheat and it has a superior flavor in my opinion. Because of tamari I’ve been able to avoid soy at home for decades! :-)
Just and fyi -

carrie - Great to know, Sahara! Thanks for the tip!

Marlys - Carrie, I’ve made these 3 times now and fondly call them Egg Foo Yum. ;)

carrie - Awesome name, Marlys!

Turkey and Cranberry Meatloaf

Hang on to your hats, folks!  Something big is about to happen: it’s a recipe post.

I realize they’ve been a bit thin on the ground lately.  There’s been a lot going down over at Marmalade HQ, and, as it happens, a lot coming up.

My white blood cell count was up to 3 times what it should be, and – without putting too fine a point on it – there was an awful lot of stuff coming up out of my mouth that should have exited my body from another orifice.  Yes.  I was taken out by the “Thing”.  Even my therapist’s office did not escape the ravages of the “Thing”.  Thanks goodness for garbage cans lined with plastic bags, located close at hand.  Oh, and tissues.  Thank goodness for tissues.  Boxes of tissues.  So that was 3 days and 2 nights of my life last weekend; and brought the number of ER visits in the last 6 weeks to 2.  I like to think I am done for the year now, thank you very much.

Curiously, after a rather disoriented ramble around Trader Joe’s on my way home from hospital, I had a sudden burst of energy and decided that I needed to make meatloaf.  Bear in mind that I have never made a meatloaf in my life.  I am trying to remember if I have ever even eaten meatloaf in my life.  I think maybe once.  Possibly twice, but I really don’t think so.  We Brits, we’re just not big on meatloaf like Americans.  Americans love meatloaf.  Why I had the urge to make meatloaf at all is a little perplexing to me.  Why I got that urge after being supine in a hospital bed, hooked up to an IV merrily shunting sugar-water around my veins for 3 days is a deeper mystery altogether; and not one I think we should pursue at this point.

Turkey & Cranberry Meatloaf  |  Carrie Brown

So I called Bea and said, “Bea, I’m going to create a *SANE Meatloaf.  Have you eaten?  Would you like to come and be my guinea pig?”

Bea did indeed wish to be the first person to chow down on my inaugural meatloaf.  She’s a brave soul.  I didn’t even know if it would work, let alone taste good.  When Bea rolled up and plonked herself at the kitchen table, I was in the last throes of meatloaf creation.  “Oh!”, she exclaimed.  “That’s a very fancy mixer-upper thingy!”, pointing to my food processor.  Indeed.  It made very short work of chopping the veggies in about 12 seconds flat.

This is super-fast and simple to throw together.  Then it’s an hour in the oven and marvellous meatloaf *SANEity will be yours.  There’s A POUND AND A HALF of veggies in this sucker, and you wouldn’t even guess.  Trick your children!  Trick your errant anti-diet husband!  They’ll never know.

I was really worried about my first meatloaf falling apart when I tried to get it out of the tin, or even worse – watching it crumble when I sliced it.  It was time mis-spent worrying.  This meatloaf holds together beautifully, and slices like a dream – especially when it’s cold.  I would recommend using a serrated knife to cut it, and using a sawing action.   It will slice better that way.  Don’t use a straight-edge knife that you push through the loaf.

This is fantastic comfort food served hot.  It’s fantastic lunch food served cold.  I even ate it for breakfast one day; but that’s because I just couldn’t wait for it to be lunchtime – it was cooing at me from the ‘fridge and I was powerless to resist its charms.  You can freeze this whole, you can freeze this in slices.  You can freeze each slice individually and then just grab a slice (or two) as you head out the door in the morning.  Eat it alongside salad.  Eat it with steamed veggies.  Eat it with a huge dollop of mashed cauliflower.  Eat a slice as a snack when you get the munchies – it’s pretty much a balanced meal all on its own.  It would even make fantastic party food sliced into small cubes or fingers and speared with a toothpick.  And look at that puppy - fancy dinner party offereing if I ever I saw one.

It’s true.  I have succumbed.  I’ve been converted to the throngs of meatloaf lovers across America.  Hurrah!

PS. Bea loved it.  She also said it needed more salt, so I adjusted the recipe.  It’s why we love taste-testers around here.

5.0 from 1 reviews

Turkey & Cranberry Meatloaf
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 4 large stalks celery
  • 1 lb / 450g leeks
  • 1 TBSP coconut oil
  • 3 oz. / 85g dried cranberries
  • 2 TBSP fresh sage, finely chopped
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp xanthan gum
  • 8 oz. / 225g almond meal (with skins on)
  • 3 TBSP egg white
  • 2 lb / 900g lean, ground (minced) turkey (or chicken)
  • OPTIONAL: ½ cup whole berry SANE cranberry sauce (use search to locate recipe)
Instructions
  1. Finely chop the celery and leeks, or pulse in a food processor.
  2. Heat the coconut oil in a pan and sauté the vegetables – stirring regularly – over medium heat until the water has all been cooked out. About 15 minutes.
  3. Meanwhile, in a large mixing bowl, put the cranberries, sage, salt, pepper, xanthan gum, and almond meal, and mix well until completely combined.
  4. Once the vegetables are ready, turn into the mixing bowl with the dry ingredients.
  5. Add the egg white and stir well.
  6. Add the ground turkey and mix well. Hands are the best tool here, although the mixture is a little sticky.
  7. Turn the meat mixture into a loaf pan that you had sprayed with coconut oil, and press into all corners and sides.
  8. Bake the meatloaf in the center of the oven at 350 F for an hour.
  9. Remove from the oven and let rest for 10 minutes.
  10. Slide a knife around the edges of the meatloaf to make sure the sides are free.
  11. Take a cooling rack and place on top of the meatloaf in the pan.
  12. Carefully turn the cooling rack and pan over and the meatloaf will slide out. It may need a little shake.
  13. OPTIONAL: spread whole berry cranberry sauce on the top surface of the loaf before serving.

Turkey & Cranberry Meatloaf  |  Carrie Brown

 

 

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Sharon - My mouth is watering. I am looking forward to trying this recipe. BTW I found cooking my meatloafs in a muffin pan rather than a loaf pan makes it “portable” more quickly. No slicing involved! And it cuts down on cooking time. Thanks again Carrie!

carrie - Ha ha, Sharon! I have another meatloaf recipe already lined up which I made in individual pans!! Great minds…

Sylvia - OOOH, Carrie, this sounds so good! Looking forward to trying this one. Have you tried it with minced beef?
Hope you are feeling better!

carrie - Hi Sylvia! I am working on a minced beef meatloaf :-) Should be up next week. Feeling so much better – THANK YOU!

Joe - Well….I happen to love meatloaf….would you be willing to FEDEX me a slice…Im across the pond in Kitsap! And, if you ever need a lab rat; Im your guy! Thank you for all your great recipes!

carrie - HA, Joe!! I am not sure FEDEX could be trusted to deliver your meatloaf to you safe and sound. You’d be a seriously well-fed “lab rat”!! :-) I am jealous that you live in Kitsap – I LOVE taking the ferry over to Bainbridge and the peninsula!! I might just take a ride over there this next week.

Sharon - It’s on the menu for tonight! I am soooo looking forward to happy leftovers of meatloaf!!

carrie - Hurrah for meatloaf!! I loved the leftovers :-)

Sharon - Holy-moly! Now my meatloaf wasn’t near as gorgeous as yours, Carrie, but OOHHMMMGOSH… Sooooo DELISH!!

carrie - Sharon – yes! So glad you loved it!!

Susie - This looks lovely! As a Brit, I do occasionally make meatloaf as it is so handy for lunchboxes. I slice it, then put odd pieces of greaseproof/baking paper between the slices before freezing then I can easily take a few pieces from the freezer when needed without individually wrapping everything!

carrie - Great, Susie!

Wakeupeager - Hey made this tonight – FANTASTIC – because I did not have 2 lbs of ground turkey- I did 1 lb of ground turkey and 1 lb of grass fed ground meat. Tasted great. For thebtopping – Have you been able to find whole cranberry sauce in a can that’s not full of sugar? It was not available in the regular grocery ( had a lot of sugar) but was thinnking maybe trader joes or whole foods carried a more natural version… Has any one found a place and brand they love? Thank you carrie!

carrie - Hi WakeUpEager! I used TJ’s…BUT…I will be making SANE Cranberry Sauce as soon as I can get to it. I am so excited that you loved this!

Matilda - Turkey mince was discounted at the supermarket (as it was close to it’s use by date), so that gave me an excuse to make this recipe.
I halved the recipe as well it’s just feeding me and 2 kids, and they only eat half an adult portion anyway.
Lets just say, that my son, who is a sloth when it comes to eating gobbled this up. He totally loved it, so much so that he ate all his veggies and didn’t complain once about dinner.
My daughter didn’t really care for the cranberries, but I made her eat it.
I loved it and will be making it again. Thanks Carrie.

carrie - Hey Matilda – I admit, I loved this meatloaf too. Sadly I don’t get to make things twice very often. If I did I would make this one a lot!!

Tiffany - Hello there!
I’ve made this twice, and next time I want to make it with the cranberry sauce. I obviously need to dig deep because regular grocery stores don’t seem to carry the cranberry sauce without high fructose corn syrup. The whole family likes this recipe – even my insane family members! ;) What grocer should I try for the organic, no added sugar cranberry sauce? Or, have any of you tried making your own?

Sunshine Turkey Scramble » Carrie Brown | Living a SANE Life - […] my recent run-in with a decidedly delicious Turkey and Cranberry Meatloaf, I had some ground (minced) turkey left over.  Since it was 7:16 am  - while rummaging in the […]