NUTRITION

SERVINGS

INGREDIENTS

1 oz chickpea pasta

4 oz ground turkey

0.25 cup Greek yogurt

0.5 oz cheddar cheese

0.5 tbsp almond flour

1 tbsp nutritional yeast

0.5 cup cauliflower rice

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a mini-muffin tin with the olive oil.

• 2

  Boil the chickpea pasta in salted water until al dente, then drain and finely chop into small pieces.

• 3

  In a non-stick skillet, sauté the ground turkey and cauliflower rice over medium heat until the turkey is fully browned and any moisture from the cauliflower has evaporated.

• 4

  In a medium mixing bowl, whisk together the Greek yogurt, shredded cheddar cheese, garlic powder, onion powder, sea salt, and black pepper to create a thick sauce.

• 5

  Fold the chopped pasta, cooked turkey, and cauliflower rice into the yogurt mixture until everything is evenly coated.

• 6

  In a small shallow dish, stir together the almond flour and nutritional yeast.

• 7

  Scoop the mixture into small balls, roll each one in the almond flour mixture to coat, and press them firmly into the prepared muffin tin slots.

• 8

  Bake for 15 to 18 minutes until the edges are golden brown and the bites feel set to the touch.

• 9

  Allow the bites to cool in the tin for 5 minutes before removing to ensure they hold their shape.