This lunch box meal is like a little picnic pack, with all the protein, fat, and low-carbohydrate veggies you need for a balanced keto meal.
Makes one serve
Energy: 687kcal. (2875kJ)
Fat: 71% (55g)
Protein: 21% (35g)
Carbohydrate: 8% (8g net carbs)
Prep Time: 5 mins.
Cook Time: 10 mins.
Ingredients:
50g zucchini, grated
125g turkey mince
5g psyllium husk
1 garlic clove, crushed
1 pinch flat-leaf parsley, roughly chopped
1 pinch cumin
1 pinch cayenne pepper
2 pinches sea salt
2 pinches black pepper
10mL extra virgin olive oil
25g brie, sliced
80g avocado, sliced
50g mixed salad greens
8 cherry tomatoes, halved
1 Lebanese cucumber, chopped
10mL Keto-Fit MCT Oil
1 squeeze lemon juice
Method:
- Using your hands, squeeze the extra moisture from the grated zucchini (approx. ½ small fruit) then combine in a bowl with the turkey mince, psyllium (approx. 2 tsp), garlic, parsley, cumin and cayenne pepper. Season with salt and pepper, then mix with your hands and shape into 3-4 meatballs.
- Heat two teaspoons of olive oil in a frying pan or skillet over medium heat. Cook the meatballs for 7-8 minutes, turning regularly, until cooked through. Set aside.
- Toss the salad greens (approx. 1 ½ cups) with the cherry tomatoes, cucumber, MCT oil (approx. 2 tsp) and lemon juice. Season with salt and pepper.
- Take the turkey meatballs and the salad in a container alongside the avocado (approx. ½ medium fruit) and brie.