NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea elbow pasta

3 oz Ground turkey

0.25 cup Plain non-fat Greek yogurt

0.25 oz Sharp cheddar cheese

1 large egg

1 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.5 tbsp Almond flour

0.5 tsp Avocado oil

PREPARATION

• 1

  Preheat oven to 375°F and grease a mini muffin tin with avocado oil.

• 2

  Boil chickpea pasta in salted water according to package directions until al dente, then drain.

• 3

  In a medium skillet, brown the ground turkey over medium-high heat until cooked through and slightly browned.

• 4

  In a large mixing bowl, whisk together the egg, Greek yogurt, nutritional yeast, sea salt, black pepper, garlic powder, and smoked paprika.

• 5

  Stir the cooked pasta, browned turkey, shredded cheddar cheese, and almond flour into the yogurt mixture until evenly coated.

• 6

  Spoon the mixture into the prepared mini muffin tin, pressing down with the back of a spoon to ensure they are tightly packed.

• 7

  Bake for 18-20 minutes until the tops are firm and the edges have achieved a crispy golden color.

• 8

  Allow the bites to cool in the pan for at least 5 minutes to set before gently removing them with a knife.