Body Ecology Turkey Loaf
- 1 lb. ground turkey
- 1 egg
- 2 carrots, finely chopped
- 1 large onion, finely chopped
- 1 large red pepper, diced
- 1 1/2 stalks celery, finely chopped
- 1 T. Worcestershire sauce *
- 1 1/2 tsp. sea salt
- 1 T. whole grain mustard
- 1/2 tsp. garlic pepper powder
- 2 T. parsley flakes
Combine all ingredients and mold into loaf pan.
Bake at 350 degrees for 1 hour.
Donna uses Robbies Worcestershire made with apple cider vinegar.
Source: Body Ecology Diet by Donna Gates
Baked Chicken
Wash chicken pieces & dry. Grease cookie sheet or stainless steel pan with coconut oil. Place chicken pieces in cooking pan. Brush or rub chicken pieces with coconut oil. Sprinkle with sea salt, pepper, & rosemary. Top with slices of red or yellow onion if desired.
Serve with brown rice.
Bake 1 to 1 1/2 hrs at 350 degrees.
Baked Tempeh
Thaw tempeh & cut in 1" pieces. Grease cookie sheet with coconut oil. Add tempeh & brush with coconut oil. Sprinkle with salt, pepper, & rosemary. Top with slices of red or yellow onion if desired.
Serve with brown rice.
Bake at 350 degrees for 1/2 hour.
Chicken Breast Roasted in Fresh Garden Herbs
- 1 cup fresh oregano leaves
- 1 cup green onions, coarsely chopped
- 4 T. fresh cilantro, coarsely chopped
- 2 small garlic cloves
- Juice of 2 lemons
- 3-4 T. melted coconut oil, ghee or extra virgin olive oil
- 1 tsp. fine grind Celtic sea salt
- 1/2 tsp. crushed red pepper flakes
- 4 free-range, organic chicken breasts
Combine first 8 ingredients (everything but the chicken breasts) in a food processor bowl and process until minced.
Place chicken in a casserole dish and spread fresh herb mixture over chicken breasts.
Marinate chicken breasts at least one hour in refrigerator then roast very slowly in a 225 degree oven for 1 hour and 15 minutes or until the breasts are done.
Serves: 4
Source: Body Ecology Diet by Donna Gates.
