Image: Brittany via Eating Bird Food

Ingredients:


  • 1 large zucchini (courgette), grated
  • 1 large carrot, grated
  • 1 parsnip, grated
  • 500 g (1 lb 2 oz) chicken mince
  • 3 bacon rashers
  • 3 eggs
  • 1 large red chilli
  • 1 small brown onion, roughly chopped
  • 3 cloves garlic, roughly chopped
  • pink Himalayan salt, to taste
  • freshly ground black pepper, to taste
  • 1 small handful of flat-leaf (Italian) parsley
  • 1 spring onion (scallion), roughly chopped
  • ½ teaspoon ground nutmeg
  • 1 cup almond meal
  • 4 tablespoons tomato paste
  • ½ small butternut pumpkin, finely chopped
  • 6 asparagus spears, lower ends trimmed and discarded
  • 1 handful of activated macadamia nuts, roughly chopped

Directions

  1. Preheat the oven to 180°C (350°F).
  2. Line two loaf tins with baking paper.
  3. Place the zucchini, carrot and parsnip in a large bowl and squeeze out the excess water using your hands, then set to one side.
  4. In a food processor pulse the chicken mince, bacon, eggs, chilli, onion, garlic, salt,  pepper, parsley, spring onion, nutmeg, almond meal and  tomato paste  until  well combined.
  5. Place the butternut pumpkin in a steamer and cook until tender but firm.
  6. Tip the wet mixture from the food processor into the bowl with the grated vegetables and mix well.
  7. Finely chop one-third of the bottom of each asparagus spear, reserving the rest, and set them aside.
  8. Add the chopped asparagus to the mixture, then stir through the pumpkin.
  9. Divide the mixture between the two loaf tins, press the reserved asparagus into the top of the loaves, sprinkle with the macadamia nuts and bake for 1 hour.
  10. Serve with a mixed salad.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.