NUTRITION

SERVINGS

INGREDIENTS

3.75 oz beef brisket

0.75 whole sprouted grain bun

1 cup cabbage slaw mix

0.25 cup plain Greek yogurt

1 tbsp apple cider vinegar

2 tbsp sugar-free BBQ sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Season the beef brisket thoroughly with sea salt, black pepper, garlic powder, and smoked paprika.

• 2

  Slow-cook the brisket (in a slow cooker or low oven) until the meat is tender enough to shred easily with two forks.

• 3

  Shred the cooked brisket and toss it with the sugar-free BBQ sauce until well coated.

• 4

  In a small mixing bowl, whisk together the plain Greek yogurt and apple cider vinegar to create a clean, high-protein dressing.

• 5

  Add the cabbage slaw mix to the dressing and toss until the vegetables are fully coated and crisp.

• 6

  Lightly toast the sprouted grain bun in a dry skillet over medium heat until the edges are golden brown.

• 7

  Place the saucy shredded brisket on the bottom half of the bun and top with a generous portion of the crunchy slaw before closing the sandwich.