Spicy Turkey Boats (paleo)
We met some friends down at Waikiki a few weeks ago to share a dinner picnic and watch the Friday night fireworks, and these yummy, easy-to-pack turkey boats were my contribution to the spread. I gathered up ingredients from my fridge and spice cabinet that I thought would go well together, and I have to say that the mix I came up with turned out to be one of my favorite things I've ever made. Bold statement, but it's true! The citrusy notes of the lemon and coriander pairs nicely with the smokey cumin and bacon, and the ground turkey and kale provides a nutrient dense, mild background that really lets all of the flavors shine. A final touch of spicy sweet sriracha gives just the right amount of kick, and the whole thing is so tasty that I could eat this for days. We spooned generous portions onto crisp romaine "boats" for a high protein, low carb starter, but it would be equally delicious paired with roasted root vegetables, your favorite gluten free grain, or on top of a salad of leafy greens and chopped crunchy veggies.
INGREDIENTS
3 tbsp EVOO
1 pound organic ground turkey
1/2 large onion, diced
5 large cloves garlic
1.5 tsp coriander
1 tsp cumin
Zest of one lemon
1.5 tsp Himalayan salt
4 strips bacon cooked crisp then finely chopped
1 tbsp sriracha
Juice of 1.5 lemons (or 1 if it's very juicy)
4 large stalks of curly green kale, ribs removed and leaves chopped small
1/2 cup chopped cilantro
Romaine heart leaves, washed and dried
DIRECTIONS
In a Dutch oven or large skillet, brown the onions in the olive oil over medium heat, stirring frequently. Add the turkey and garlic and cook until the turkey is no longer pink, breaking the meat up with a wooden spoon so that it crumbles. Add in the coriander, cumin, salt, lemon zest, bacon, and kale, and cook until the kale has completely wilted. Turn off the heat and stir in the Sriracha, lemon juice and cilantro. Check for seasoning and add more salt, lemon juice, or Sriracha if needed. Let the mixture cool a bit before spooning it onto the lettuce boats. Enjoy!
Turkey & Veggie Scramble (paleo, aip-friendly, egg-free)
We all know that breakfast is our most important meal of the day. I personally do best when I eat a protein-rich, nutrient-dense dish in the morning, but my dietary restrictions and major egg allergy can make that a challenging task. I have been trying to branch out with the types of animal protein that I eat lately, and I recently discovered that ground turkey is tasty, despite my dislike of the roasted version at Thanksgiving. Yesterday evening I came up with this yummy Turkey & Veggie Scramble while Ben and the boys were riding bikes and scooters at the park, and although it was last night's dinner, this colorful dish has become my new favorite breakfast option.
The mild turkey took on the earthy flavors of the turmeric and coriander beautifully, and the sauteed onion, celery and carrots provided both sweet and savory notes that are pleasing to even the pickiest of palates. The boys enjoyed their scrambles without any added condiments, but Ben and I garnished our bowls with zesty scallions, hot sauce, and a squeeze of lemon, and it was really delicious. As an added bonus, it actually looks just like scrambled eggs, thanks to the deep golden hue of the turmeric. I happily ate the leftovers for breakfast this morning, with all the toppings, alongside a mug of rich black tea.
I used carrots in this dish to appease my little ones, but any mix of vegetables would be great. I think next time I might use a dark leafy green like kale or collards, and chopped broccoli or cauliflower florets in place of the carrots. Like eggs, ground turkey provides the perfect backdrop for getting creative with whatever you might have in your kitchen. If you are looking for some new breakfast inspiration, I hope you'll try this out!
INGREDIENTS:
3 tbsp ghee or virgin coconut oil
1/2 medium yellow or white onion, diced
3 stalks celery, diced
3 large carrots, peeled and diced
1 1/4 pounds ground turkey (I use ground turkey breast, but any type is fine)
3/4 tsp ground turmeric
3/4 tsp ground coriander (omit for AIP)
1 1/4 tsp granulated garlic (or 2 cloves of fresh garlic, minced)
1 1/4 tsp Hawaiian red salt or pink Himalayan salt (use more or less depending on your personal preference)
Zest of one lemon
Juice of one lemon
1-2 tbsp ghee or coconut oil (optional)
1/3 cup chopped fresh cilantro
Chopped scallions (for garnish)
Lemon wedges
Sriracha*, or your favorite hot sauce for garnish (omit for AIP)
*I found a natural brand of Sriracha at my neighborhood grocery store that doesn't contain any nasty preservatives or MSG. It's always good to read labels to know exactly what you are putting in your body!
DIRECTIONS:
1. Heat ghee or oil in a large skillet over medium low heat.
2. Add diced onion, celery, carrots, and a pinch of salt, and saute until the veggies are tender and just starting to brown. If you are using fresh garlic, add it here.
3. Add ground turkey, break it up with a wooden spoon, and cook until the turkey is halfway cooked through, crumbling the meat as you go.
4. Sprinkle the turmeric, coriander, granulated garlic, and lemon zest over the meat and veggies, and continue to cook the mix until the turkey is no longer pink.
5. Stir in the salt and lemon juice, turn the heat down to low, cover the skillet and let it simmer for another 5 minutes.
6. Stir in the chopped cilantro, and do a taste test. This is where you may want to add another tablespoon or two of ghee or coconut oil. Ground turkey breast is almost completely fat free, so I needed to add a couple of tablespoons of ghee to the dish to make it flavorful and satisfying. Don't be afraid of cooking with healthy fats! They do a body good.
7. Spoon your Turkey & Veggie Scramble into bowls, and garnish with the fresh scallions, a drizzle of your favorite hot sauce, and a squeeze of lemon, if you wish.
Enjoy!
