(This recipe is reprinted with the permission of our partner, The Brain Fuel Cookbook by Sam Anderson. The cookbook offers delicious, easy-to-follow recipes designed to nourish your brain. Learn more about The Brain Fuel Cookbook by watching the video here.)
¼ cup Italian (flat leaf) parsley
1 cup old fashioned (rolled) oatmeal
1 cup tomato sauce
2 Tablespoons Worcestershire
2 Tablespoons red wine vinegar
1 cup organic red bell pepper (buy 1 pepper)
½ cup onion
1 clove garlic
1 cup organic celery (less than 1 bunch)
1 Tablespoon fresh rosemary (or 1 teaspoon dried)
1 Tablespoon fresh thyme (or 1 teaspoon dried)
20-oz (1¼ lb.) organic ground chicken breast
½ teaspoon sea salt (optional)
2 teaspoons dry mustard
⅛ teaspoon stevia powder (optional)
Preheat oven to 350º
1. Fill one large bowl with cold water and immerse about half a bunch of parsley. Dunk and swish the parsley in the water to remove dirt. You may want to change the water and repeat the process until water is clear. Shake excess water out and lay on paper towels to dry. Set aside.
2. In a medium bowl, combine the oatmeal, tomato sauce, stevia, Worcestershire sauce, and vinegar and set aside.
3. Prepare the following and add into a clean large bowl:
Wash and chop pepper.
Peel and chop onion.
Wash and chop celery.
Chop rosemary and thyme.
4. Crack eggs into a small bowl, check for egg shells, and whisk with a fork.
5. Add all remaining ingredients (ground meat, dry mustard, eggs, and tomato mixture) to the large bowl of chopped vegetables. Combine using a large spoon or your thoroughly scrubbed hands (take off all jewelry first). Don’t mix the ingredients for too long, or the texture might be spongy – once everything is combined and somewhat evenly distributed, you can stop.
6. Grease a 12 cup regular muffin/cupcake pan with coconut oil. (Your pan should have approx. 2.5” diameter muffin wells – not the oversize muffin pans that only have 6 wells.) Divide mixture equally between muffin compartments.
7. Bake for 35-40 minutes – until core temperature reaches at least 160º when checked with a thermometer.
These stay good in the fridge for 5 days and freeze well.
Want more recipes? Try these
You’ll get step-by-step instructions on how to prepare each recipe, and nutritional information, including calories per serving, as well as how many grams of fat, cholesterol, carbohydrates, sugar and protein are contained in each dish.