Nut Loaf

Nut Loaf

This loaf may just become a staple in your home for so many reasons.

First:

You can make it on the weekend and then use it in so many different ways during the week.  Crumble it up and use it as a salad topper, heat and serve with steamed broccoli and mashed sweet potato or slice it and top with salsa or guacamole.  Or, serve with a green salad for a complete and balanced meal.

Second: It tastes great!

Third:  Your vegetarian guests will feel so special..because you have made something special for them that doesn’t involve pasta. (if you are vegetarian you will understand. tee tee)

Ingredients:

  • 1 cup sauteed onions (in coconut oil)
  • 1 cup ground walnuts
  • 1 cup lentils (soaked)
  • 1 cup brown rice or quinoa (cooked)
  • 2 cups shredded zucchini/carrot
  • 3 tbsp braggs liquid aminos
  • 2 eggs
  • optional: BBQ sauce or salsa on top

Directions:

Put rice or quinoa on to cook.  Salute onions in coconut oil.  Process walnuts until fine.  Mix all ingredients together and cook in 350 F oven for about 40 minutes in a lightly greased (coconut oil) casserole dish or muffin tins.  Optional, spread BBQ sauce, ketchup or salsa on top before cooking.

It’s great the next day cold.

Nutritional Nibble:

This recipe is loaded with finer so that it keeps you full longer and will support a healthy digestive track.  The walnuts provide your brain with the fat it needs to function at it’s best.  This loaf will provide you with a complete protein because you are mixing a lentil (bean) with nuts.

Enjoy!

Linda Ljucovic, Registered Holistic Nutritionist, Oakville

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