This may seem like more of the same (ground turkey and greens again?!), but when I simplify my meals to protein, fruit, and vegetables, the end results may seem similar, but the flavors never get boring. I start with what is at the farmers market, filling in with what I can depend on at the grocery store, and keep my pantry filled with exciting spices, oils, and healthy condiments (sauerkraut! mustard! capers!). Roasting vegetables once a week and then making big batches of meat, poultry, or fish every few days makes building meals at home and grabbing food to go super easy. These are two separate recipes, but I made them both tonight to be stored and eaten in the next couple days. The turkey was awesome over greens with guacamole and cilantro for dinner. Tomorrow, I’ll have more with my eggs. Curry chicken and sweet potatoes for lunch and as a second lunch again after the gym. There will be something new for dinner tomorrow night, but it’s great to know I’ve already provided healthy, filling options for my other meals for a couple days.
This ground turkey recipe is my go-to for the best flavor that can go a hundred ways: in lettuce wraps, on salad, with eggs, on any roasted veg, and really, as is.
Super Spiced Turkey with Zucchini
Adapted from Macheesmo
1 pound ground turkey
1 Tbs coconut or olive oil
1 jalapeno, chopped
2 sweet anaheim, poblano, or bell peppers
3 cloves garlic, minced
2 tsp cumin, ground
1 tsp coriander, ground
1/2 tsp chili powder
1/2 tsp cinnamon
1 Tbs coconut aminos, Braggs, or soy sauce
1 cup zucchini, shredded or finely chopped
Salt and pepper to taste
In a large skillet over medium heat, add the oil, jalapeno, peppers, and garlic. Saute until fragrant and just starting to brown. Mix ground spices and coconut aminos with ground turkey. Add turkey to the pan of peppers and cook for a couple minutes before adding the zucchini. Stir well and cook until the turkey is well browned and cooked through, about ten minutes total. Season with salt and pepper.
Curry Chicken with Sweet Potatoes
2 boneless, skinless chicken breasts, cut into bite sized pieces
1 Tbs coconut oil
1 heaping tsp garam masala
1 heaping tsp yellow curry powder
1 tsp salt
1/2 tsp pepper
4 cups plain, roasted sweet potatoes, also bite sized
Combine the cut up chicken breasts in a bowl with the salt and spices. Mix well. Over medium heat in a heavy skillet, cook the seasoned chicken in the oil until cooked through, about 10-12 minutes, stirring often. Once cooked, add the pre-roasted sweet potatoes and mix well to combine. Store in pint sized glass jars for the perfect, on the go meal!