NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

4 oz ground turkey

0.25 cup non-fat Greek yogurt

1 oz shredded cheddar cheese

1 tbsp grated parmesan cheese

1 large egg white

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 cup fresh baby spinach

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin with avocado oil or coconut oil spray.

• 2

  Bring a pot of salted water to a boil and cook the chickpea pasta until just al dente, then drain and set aside.

• 3

  In a non-stick skillet over medium-high heat, brown the ground turkey until fully cooked, breaking it into small crumbles.

• 4

  Season the turkey with the sea salt, black pepper, garlic powder, and smoked paprika while cooking.

• 5

  Finely chop the fresh baby spinach and set aside.

• 6

  In a large mixing bowl, whisk together the egg white and non-fat Greek yogurt until the mixture is smooth and well combined.

• 7

  Fold the cooked pasta, seasoned turkey, chopped spinach, and shredded cheddar cheese into the yogurt mixture.

• 8

  Divide the mixture evenly among the prepared muffin cups, pressing down firmly with the back of a spoon to compact them.

• 9

  Sprinkle the grated parmesan cheese evenly over the top of each bite.

• 10

  Bake for 15 to 20 minutes, or until the edges are golden brown and the bites feel set to the touch.

• 11

  Allow the bites to cool in the tin for 5 minutes before carefully removing them with a knife or spatula.