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.



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



  • 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.