NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey

0.5 oz Chickpea elbow pasta

0.25 cup Low-fat cottage cheese

0.25 oz Sharp cheddar cheese

1 large Egg

0.5 tbsp Almond flour

1 tsp Garlic powder

1 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Sauté the ground turkey in a pan until fully browned and crumbled, then transfer to a mixing bowl.

• 3

  Pulse the cottage cheese in a blender until completely smooth and combine with the cheddar, garlic powder, onion powder, salt, and pepper.

• 4

  Fold the chopped pasta and cooked turkey into the cheese sauce, adding half of the beaten egg to the mixture to bind.

• 5

  Scoop the mixture into firm balls and place them in the freezer for 15 minutes to set.

• 6

  Dredge each ball in the remaining beaten egg and then coat evenly with the almond flour.

• 7

  Heat the avocado oil in a skillet over medium-high heat and fry the balls until the exterior is golden and crisp on all sides.