Véronique Morin — November 2012

• 2 tbsp extra virgin olive oil
• 2 purple or Vidalia onions, chopped
• ½ cup celery, finely chopped
• 6 cups baby spinach
• 6 cups baby arugula
• 1 cup basil leaves
• ¼ cup cilantro, minced
• 3 egg whites
• 1 whole egg
• 1 tbsp tomato paste, mixed with a tablespoon of water
• ¾ cup low-sodium chicken or vegetable stock
• 2½ lb ground turkey breast
• ¾ cup oat bran (or ground-up oats)
• ¼ cup ground flaxseed
• 1 tsp water
• Sea salt and ground black pepper, to taste
• Non-stick cooking spray

1. Preheat oven to 375°F. Heat olive oil in a non-stick pan and cook onions and celery until translucent. Season with salt and pepper and transfer to a bowl to cool.
2. Add baby spinach and arugula to pan with one teaspoon of water, and cook until wilted. Remove from heat and let cool. Add basil and cilantro to the wilted greens and mix well.
3. In a large bowl, mix egg and egg whites, tomato paste mixture and stock. Add ground turkey, oat bran and flaxseed, along with the cooked celery and onions. Mix well using your hands.
4. Coat a 10" loaf pan with cooking spray. Evenly spread half of the turkey mixture in the pan. Add the wilted greens mixture as an even layer on top. Add remaining turkey mixture over greens and smooth out.
5. Bake for 1.5 hours or until meat thermometer reads 160°F. Remove from oven and let cool 15 minutes before removing from pan and cutting.

Nutrients per serving: Calories: 222, Total Fats: 5 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 75 mg, Sodium: 139 mg, Total Carbohydrates: 11 g, Dietary Fiber: 3 g, Sugars: 2 g, Protein: 33 g, Iron: 2 mg