Things are really starting to heat up here in Portland and it’s supposed to be in the 90s for the next week or so! It’s times like this that I miss having quick access to water, like back home in Michigan, where there’s beaches all around. Here, without being in the water or in ample shade with lots of cold beverages, it becomes too hot to be outside. Either that, or it’s a constant in-and-out game. In reality though, summer in Portland is really spectacular and the humidity is nothing compared to that of the Midwest. But I still wish I had close access to good swimming and clean water.
On another note, Jesse and I are going to a Primal Blueprint/True Nature Training workshop all day tomorrow, and I’m really looking forward to it. We signed up a few months ago, so it’s been on our horizon for some time now. I love that opportunities like this come through Portland — makes me all the more grateful to live in this wonderful city. It’s also awesome for Jesse and me to be able to share experiences like this together.
As for the recipe, it’s simple (obviously) and refreshing, with summery flavors and a hint of sweetness. Additionally, it bakes for a short period of time, so won’t heat up the house too much or for too long, which is crucial on these hot summer days.
Jesse and I ate slices of the loaf with sauteed kale and caramelized onions, but it’s also good eaten in lettuce wraps with a little Dijon mustard — that’s what I did with the leftovers the next day for lunch.
- 1 lb US Wellness Meats ground chicken
- 1 large clove garlic or 2 small, finely chopped
- 2 pastured eggs, beaten
- 2 Tbsp + 1 tsp coconut flour
- 1 Tbsp + 1 tsp balsamic honey vinegar (buy here or use regular)
- 1/2 cup fresh basil, chopped
- 1/3 cup fresh blueberries
- Dash of sea salt and pepper
- Preheat oven to 375 degrees and grease a medium loaf pan with butter, ghee or coconut oil.
- In a large bowl, mix together all the ingredients. Once mixed through, pour into the greased loaf pan and pat down with a spatula to spread the loaf evenly.
- Bake in preheated oven for 25-30 minutes or until cooked through.
- Cool for 5-10 minutes before slicing.
Yields: 3-4 servings