100 g green beans
100 g eggplant
100 g spinach
1/2 beef tomato
1 medium carrot
2 tbsp psyllium husks (or ground flaxseed)
2/3 cup ff mozzarella
2 tsp extra virgin olive oil
1 tsp caraway seed
1 tsp crushed chilis
Preheat oven to 430 F. Shred beans, eggplant, carrot, and tomato in food processor. Chop spinach. In a large bowl mix shredded veggies with spinach, ground turkey, cheese, psyllium husks, and spices. Divide into 2 mini loaf pans (5 3/4" x 3"), top with 1 tsp coconut oil each. Bake for 40 min.
Notes: this came out really nice and moist, didn't fall apart either, despite the fact that I didn't add any eggs (used those up this morning <g>). I credit the combination of psyllium husks and mozzarella. Next time round I want to play with the seasoning a little more, probably add fennel seeds (which I forgot to buy today :/).
Nutritional breakdown (per loaf):
448 kcal, 17 g carbs, 23 g fat, 50 g protein, 427 mg sodium.