Walnut and Almond Loaf - 39.5g Carbs, 4.4g Fiber, 2.3g Sugar
From: Easy Low Carb Meals: Go Low Carb with Superfoods or the Paleo Life
This recipe may not really taste like meatloaf (actually, many would say that it tastes far better), but it's a wonderfully hearty main course which is bursting with not only the nutritional benefits of walnuts, but also flavor. The Moroccan-inspired taste of this dish provides a little something different at your dinner table that will be sure to make this a superfood-laden dish a hit.
Servings: 8
1 cup walnuts, chopped
1/2 cup almonds, finely chopped
1/2 cup cashews, finely chopped
1/2 cup whole wheat bread crumbs
1 1/2 cups brown rice, cooked and cooled to room temperature
2 large eggs
1 large yellow onion, diced small
3/4 cup fresh mozzarella, sliced thin
1/4 cup black olives, pitted and finely chopped
1/3 cup vegetable stock (low sodium used for nutrition)
2 Tbsp cilantro, chopped
1 tsp fennel seeds
1 Tbsp extra virgin olive oil
Salt, to taste
Pepper, to taste
Cooking spray
Start by preheating your oven to 375 degrees F. Lightly coat a loaf pan with cooking spray and then place a narrow strip of parchment paper inside the pan, leaving some hanging out on each end - the idea here is to make it easier to remove the loaf from the pan when it's done, Set your prepared loaf pan aside while you prepare the rest of the ingredients.
Heat the olive oil in a skillet over medium-low heat. Once the oil is hot, add the onion and sauté until it softens, stirring occasionally (about 5 minutes). Transfer the sautéed onion to a large bowl and set aside. Place the sliced mozzarella in the skillet, turn the heat to medium-high and cook for 1 - 2 minutes per side to brown. Transfer the browned mozzarella to the plate and allow to cool; once it's cool enough to handle, dice the cheese into small pieces and transfer to the bowl with the sautéed onions.
Add the walnuts, cashews, almonds and bread crumbs to a food processor and blend until very finely chopped, then transfer the nut mixture to the bowl with the onions and cheese. Add all of the other ingredients to the bowl except for the eggs and season the mixture to taste with salt and black pepper. Add the eggs and stir well to combine, using your hands to mix. Add the mixture to your prepared loaf pan and bake for 45 minutes or until the top is nicely browned. Remove the cooked loaf from the oven and allow to cool in the pan for about 15 minutes before turning out. The loaf won't be quite as firm as meatloaf, so you'll need to use a very sharp knife for slicing. Serve as soon as it's removed from the loaf pan and sliced - cold leftover walnut-almond loaf is good too, but it's best hot from the oven.
Servings: 8
Serving Size: 130 g
Nutrition per Serving: 410 Calories, 207 Calories from Fat, 23g Total Fat, 3.8g Saturated Fat, 0g Trans Fat, 52mg Cholesterol, 192mg Sodium, 39.5g Total Carbs, 4.4g Dietary Fiber, 2.3g Sugars, 14.3g Protein -- Vitamin A 3% - Vitamin C 4% - Calcium 14% - Iron 14%
Nutrition Grade: A-
Good points:
Low in sodium
Low in sugar
High in manganese
Very high in vitamin B6
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