Low carb turkey wrap

These taste really good and have only 11 g net carbs per serving.

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Use in place of bread for a low carb meal.

Turkey wrap:

  • 1 veggie wrap- optional:  grill in avocado oil for 5 minutes to make outside crispy
  • 2 slices organic sliced turkey breast
  • 1/2 avocado, sliced
  • 2 organic baby kosher pickles, sliced
  • 3 tbsp organic red onion, diced
  • lettuce or spinach
  • Spread:  Organic Kensington Mayo, Organic mustard

1-turkey-wrap

 

 

Dinner in a Pumpkin

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INGREDIENTS:

  • 1 small or medium pumpkin
  • 1 yellow onion, chopped
  • 4 cloves garlic, peeled and chopped
  • 2 tablespoons avocado or walnut oil
  • 2 lbs organic ground grass fed beef or lamb
  • 1/4 cup sliced mushrooms
  • 1(15 ounce) can or box organic cream of mushroom or potato soup (any creamy soup you like)
  • 1 1cups cooked quinoa or brown rice

DIRECTIONS

  1. Cut off the top of the pumpkin and thoroughly clean out pulp and seeds.  I save the seeds and bake them later.  Great source of zinc!
  2. Preheat oven to 350°F (175°C) In a large skillet sauté onions, garlic, and mushrooms in oil until tender.
  3. Add meat and brown.
  4. Drain drippings from skillet.
  5. Add soup.
  6. Simmer 10 minutes, stirring occasionally.
  7. Add cooked quinoa or rice.
  8. Spoon mixture into cleaned pumpkin shell.
  9. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet.
  10. Bake 1 hour or until inside meat of the pumpkin is tender.
  11. Put pumpkin on a plate.
  12. Remove pumpkin lid.
  13. Scoop out some pumpkin with each bite, it’s delicious!