Ingredients
Scale
- 1.5 lbs ground turkey (93% lean)
- 2 large zucchinis, sliced into half-moons
- 1 red bell pepper, diced
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup creamy peanut butter (unsweetened)
- 1/4 cup coconut oil, melted
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon powdered erythritol or stevia
- 1/2 teaspoon vanilla extract
Instructions
- Start with the desserts so they have time to set in the freezer. In a medium mixing bowl, whisk together the melted coconut oil, peanut butter, cocoa powder, sweetener, and vanilla extract until the mixture is completely smooth. Pour the liquid into silicone mini-muffin molds or an ice cube tray. Place the tray in the freezer for at least 30 minutes until solid.
- While the fat bombs set, heat olive oil in a large skillet over medium-high heat. Add the ground turkey and break it apart with a spatula. Season with smoked paprika, salt, and pepper. Cook the turkey until it is browned and no longer pink. Remove the turkey from the pan and set it aside in a bowl, leaving the juices in the skillet for extra flavor.
- In the same skillet, add the diced bell peppers and sliced zucchinis. Sauté for about 5 to 7 minutes until the vegetables are tender-crisp. Add the minced garlic and cook for another minute until fragrant. Toss in the fresh spinach and stir until it just begins to wilt. Avoid overcooking the zucchini to prevent it from becoming mushy during reheating.
- Return the cooked turkey to the skillet with the vegetables. Stir everything together to ensure the flavors are well-distributed. Taste and adjust seasoning if necessary. Divide the turkey and vegetable mixture evenly into four meal prep containers. Once the fat bombs are solid, pop them out of the molds and store them in a separate container or bag in the freezer.
- Cook Time: 45 minutes