TRIBALÍ Turkey Patty with Sautéed Veggies & Real Ketones French Vanilla Bombs
We love ending the day with a meal centered around protein and healthy fats so we’re especially loving this dinner made with a TRIBALÍ Foods patty, sautéed veggies and capping it all off with a deliciously sweet Real Ketones French Vanilla Bomb. You’ll definitely want to make enough to have leftovers for tomorrow!
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 TRIBALÍ Turkey Patti
1 tablespoon avocado oil
½ red bell pepper, seeded & sliced
1 garlic clove, peeled & minced
½ cup cremini mushrooms, sliced
1 teaspoon sea salt
½ teaspoon black pepper
2 cups baby spinach
French Vanilla Bombs:
2 tablespoons coconut oil, melted
2 tablespoons coconut butter, melted
2 tablespoons walnut butter
1 packet of Real Ketones French Vanilla Creamer
1 teaspoon ground cinnamon
Heat a skillet to medium-low heat and fry the TRIBALÍ patty until done, about 5-6 minutes per side. Set aside and when cool, slice.
Add the avocado oil to the skillet and sauté the red pepper, garlic and mushroom with sea salt and black pepper until soft, about 5 minutes.
Add the baby spinach and sauté until wilted, about 1 minute. Remove from the stove and serve immediately, storing any leftovers in the fridge in a glass container for up to 3 days.
To prepare the fat bombs, mix all ingredients together until well combined and scoop by the tablespoon into 6 muffin slots lined with liners. Place in the freezer for at least 10 minutes before serving. Store leftovers in the fridge for up to 2 weeks.
Turkey Patty & Veggies:
Net Carbs: 9
French Vanilla Bombs (Makes 6, nutrition is for 1):
Net Carbs: 2