1 finely chopped yellow or orange pepper
1 finely chopped red pepper
Chopped fresh parsley
2 beaten eggs
A good sprinkling of almond flour
¼ c. or so of chicken broth
Several good squeezes of either Paleo catsup or sugar-free catsup
Salt and pepper to taste (If allowed – I use Celtic sea salt)
(If your diet allows it, you can also add a good dash of Worchestershire sauce)
Mix all well but gently. I like to “frost” the loaf with catsup. I usually form into 2 loaves – one to cook immediately on a baking sheet at 350 degrees for 40 minutes or so, or until cooked through, and one to freeze. Feel free to use whatever vegetables you wish, and any amounts you wish. It will still be delicious, and surprisingly moist. The last time I made this I added grated apple, which was great.
I like to serve this with cauliflower puree, which is a good substitute for mashed potatoes. I just separate the cauliflower into florets, and cook until soft in a small amount of chicken broth, into which I’ve added a chopped clove of garlic. When the cauliflower is done, I use my “stick” blender to puree the cauliflower. You could also use a regular blender or food processor. Delicious!