Okay, so about a week and a half ago, I started a new eating plan. Yes, of course, I want to lose these last 20 lbs of baby weight, but I’ve also been feeling really lethargic, and my hormones were going haywire. I’m talking night sweats, break outs, and uncontrollable sugar cravings!
So I knew that something had to give. I had been wanting to try intermittent fasting for a while. The benefits intrigued me and I knew that it made sense to eat that way. However, with this new eating plan, I also had to incorporate some modified Keto. For someone who loves sweets….this was going to be tough! But honestly, it was a lot easier than I thought.
Last night, I modifed a shepherd’s pie recipe so that it fit into my plan. I was pleasantly surprised, because it is very yummy!
So let me share this simple, healthy recipe with you.
1 head of cauliflower
1 lb of ground turkey
1 large zucchini
2 tbsp ghee
Pink Himalayans salt and ground pepper (to taste)
1 tbspn Italian seasoning
1). In a medium sauce pan, cook cauliflower in water until soft. Drain, mash, season with salt & pepper, mix in ghee. Set aside.
2.) In a large pan, fry ground turkey, season with salt and pepper. When it’s fully cooked, place turkey in a bread pan in an even layer.
3.) Dice zucchini and layer on top of turkey. Season with salt pepper and Italian seasoning.
4.) Add mashed cauliflower in an even layer. Push down if necessary.
5) Bake in a preheated oven at 350 degrees for 25-30 minutes.
Serve and enjoy!