NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey

0.5 cup Cooked brown lentils

0.5 cup Grated zucchini

0.25 cup Grated carrots

2 tbsp Finely diced yellow onion

1 large Egg

1 tbsp Oat flour

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Tomato paste

PREPARATION

• 1

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

• 2

  Place the grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove as much excess moisture as possible.

• 3

  In a large mixing bowl, combine the ground turkey, cooked lentils, squeezed zucchini, grated carrots, and finely diced onion.

• 4

  Add the egg, oat flour, garlic powder, sea salt, and black pepper to the bowl.

• 5

  Using clean hands or a spatula, mix the ingredients until just combined, being careful not to overwork the turkey meat which can make it tough.

• 6

  Divide the mixture evenly into six muffin cups, smoothing the tops with the back of a spoon.

• 7

  Spread a small amount of tomato paste over the top of each mini loaf to create a savory glaze.

• 8

  Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F and the edges are slightly golden.

• 9

  Remove from the oven and let the loaves rest in the pan for 5 minutes to allow the juices to redistribute before serving.