Ingredients
Scale
- 1.5 lbs Ground Turkey (93% lean)
- 1 tablespoon Olive Oil
- 2 cups Cauliflower Rice
- 1 large Zucchini, diced
- 1 tablespoon Taco Seasoning (sugar-free)
- 1/2 cup Shredded Cheddar Cheese
- 1 Avocado, sliced
- Salt and Pepper to taste
- 1/2 cup Coconut Oil (solid state)
- 1/2 cup Creamy Almond Butter
- 1/4 cup Unsweetened Cocoa Powder
- 2 tablespoons Erythritol or Stevia
- 1/2 teaspoon Vanilla Extract
Instructions
- Start by washing and dicing your zucchini into small cubes. If you are using fresh cauliflower, pulse it in a food processor until it reaches a rice-like consistency. Set out four airtight meal prep containers. In a small bowl, whisk together the cocoa powder and sweetener for the fat bombs to ensure there are no lumps.
- Heat olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula. Cook until browned and no longer pink. Stir in the taco seasoning and diced zucchini, cooking for another 5 minutes until the zucchini is tender. In a separate pan, lightly sauté the cauliflower rice with a splash of water for 3-4 minutes. For the fat bombs, melt the coconut oil and almond butter in a microwave-safe bowl in 30-second intervals. Whisk in the cocoa mixture and vanilla until smooth.
- Divide the cauliflower rice evenly among the four containers. Top with the turkey and zucchini mixture. Sprinkle each with shredded cheese while the meat is still warm so it melts slightly. For the fat bombs, pour the chocolate mixture into a silicone mini-muffin mold or an ice cube tray. Place the fat bombs in the freezer for 20 minutes to set. Once solid, add one or two fat bombs to a small separate snack container to accompany your turkey meal.
- Cook Time: 35 minutes