40g protein, 8g fat, 40g carbs
40g buckwheat (dry weight) soaked overnight
1 organic vegetable stock cube
3g organic butter, ghee or coconut oil
60g white onion, chopped finely
150g lean turkey breast mince
(or use a vegetarian turkey mince replacement)
100g green bell pepper, chopped finely
1) Rinse the pre-soaked buckwheat under cold water until the water runs clear. Add 100ml cold water to a saucepan. Bring to the boil and add the stock cube. Stir until dissolved.
2) Add the buckwheat and cook for around 4-5 minutes. Top up with water if necessary. Remove pan from heat and set aside.
3) Melt the butter, ghee or oil in a non stick frying pan over a gentle heat. Add the white onion and sauté for around 3-4 minutes until soft. Add the mince and cook for 3-4 minutes, stirring until brown all over. Add the pepper, and cook for 3-4 minutes.
4) Stir in the buckwheat and cook for 1 minute. Serve.