These delicious lentil patties are vegan and can mix and match with any meal. Throw them on a salad or eat them in a lettuce cup with some tahini sauce for a delicious flavor!
Turkey meatballs are a great food item to prepare in advance because it can be used in multiple recipes as well as stored in the freezer.
It could be paired with a low carb or high carb meal with a multitude of options for seasonings and sauces. You could throw some in zucchini noodles with pesto or even in pasta and tomato sauce for dinner. They also pair well with coconut cauliflower rice and cilantro-lime sauce or even next to Asian style stir fry with rice. More recipes that pair well with turkey meatballs can be found in my ebook!
- Try to buy organic, they are more humanely raised and contain less pesticides and herbicides.
- Choose the meat that is supple.
- Be sure to cook the turkey roast until it is piping hot all the way through.
- Turkey dries out quickly, so don't overcook it.
- If marinating turkey meat, put it in the fridge straight after you've finished, because it is highly sensitive to heat.
- Store turkey separate from any gravy, stuffing or raw food to prevent cross contamination.
- Refrigerated turkey will keep for about one or two days. If it is already cooked, it will keep for about four days.
Ground turkey | 16oz
White onion | 1/2 chopped
Olive oil | 1 tbsp
Salt & Pepper | 1 tsp
Parsley | 1 tbsp chopped
Egg White | 1 egg white
Garlic | 1 clove chopped
Gluten Free Panko bread crumbs | 4 tbsp
1. Combine all the ingredients in a food processor and add 1 tbsp water.
2. Roll into 18-20 meatballs.
3. Add 2 tsp olive oil to pan and sauté until cooked through, about 15-20 minutes.
5 meatballs . 200 calories. 3g carbohydrates. 10g fat. 22g protein.
I'm always in a rush in the mornings so I like to prepare breakfast in advance, that way I have no excuse for skipping! If you’re considering skipping, you might want to check out this blog post about why breakfast is important and how it keeps your metabolism moving.
Meal prepping can be overwhelming, and you may not want to eat leftovers, but this recipe can be heated up and taste just as delicious! You could even store it in the freezer and save it for next month.
This recipe is a great example of a balanced breakfast because it includes healthy fats, protein and carbs.
The quinoa is high in protein but also adds 10g of carbs, the eggs are your protein and the cheese is your fat. Combining these three macronutrients is important because it will keep you satisfied until your next meal.
Snacking on only carbs will spike your blood sugar and make you hungrier. food combining will keep you satisfied.
It can also be modified by adding a bit of fiber with vegetables, such as bell peppers or zucchini. You could mix it up with cilantro, black beans and cotija cheese to give it a different flavor. In any case, you'll never have to wake up early to make breakfast again! Just pop them in the oven and you’ll be good to go for a week. These can even be used as a grab and go 200 calorie snack to help you stay satisfied before your next meal.
Be sure to purchase this muffin tin, which holds 6 large muffins!
Quinoa & Egg Bake
Eggs | 12 whole
Quinoa | 1 cup cooked (replace with sausage if doing Keto)
Daiya Dairy Free Mozzarella | 12 tbsp Salt & Pepper | 1 tsp Oregano | 3 tsp
Canned Diced Tomatoes | 6 tbsp
1. Set oven at 350 F.
2. Cook quinoa in 2 cups of water.
3. Mix eggs, salt, pepper, tomatoes, mozzarella, and quinoa. Add to muffin tins. Top with oregano.
4. Bake for 30 minutes and let cool.
1 muffin . 220 calories. 9g carbohydrates. 13g fat. 15g protein.