I took the boys skating this afternoon after music class so we arrived here from skating at 6:30 pm. Luckily I had pre-made the ground turkey and all we needed to do was put a scoop of it in the lettuce wrap and add some guacomole to the top. We had pre-made some orange beets this morning as well and put those on the side for a quick and very nutritious meal for us. I have used this same recipe previously for ground turkey to be used on our rice tortilla crusts for our ‘pizza night’, it was a hit. We then used the leftover ground turkey in the morning mixed in with some scrambled eggs.
I found the ground turkey recipe on Dr. Mark Hyman’s blog. He is an integrative medicine doctor who shares a similar phiolosophy to ours on how the body heals. Like us, he is a big fan of reducing/removing sugar from our diets to help reduce inflammation in the body. He also focuses a lot on replenishing the body with its essential nutrients to make the body sufficient (vitamin D, omega 3, and probiotics). When people remove toxicities from their diet and eat more ‘real’ food, a state of wellness begins to return in their body. He held a healthy recipe contest on his blog and the winner was a ground turkey wrap. Jason made some modifications to it and here it is:
Prep time: 10 minutes
Cook time: 20 minutes
- 2 tablespoons olive oil
- 1 yellow onion, thinly sliced
- 2 medium size carrots, grated
- 2 garlic cloves, minced
- 2 teaspoon fresh ginger root, minced
- 3/4 teaspoon cinnamon
- 3/4 teaspoon coriander
- 3/4 teaspoon turmeric
- few dashes cayenne pepper (adjust to your taste)
- 3/4 teaspoon sea salt (we used Herbamare)
- 3/4 teaspoon ground black pepper
- Bragg’s seasoning (a few shakes until desired taste)
- 1 pound of ground turkey
- 2 tablespoons chicken or vegetable broth *optional
- romaine lettuce leaves, rinsed (if making into wrap)
- 1/4 avocado, mashed with a fork
- In a medium sauté pan, heat olive oil over medium heat. Add onions and carrots and sauté until onions are translucent, about 5 minutes.
- Add garlic, ginger, cinnamon, coriander, turmeric, cayenne pepper, salt and pepper. Sauté over medium heat for 2 to 3 minutes.
- Add the ground turkey, breaking it up into pieces. Cook ground turkey until browned, about 6 to 8 minutes.
- Add 2 tablespoons of chicken or vegetable broth (optional) and cook for 1 minute.
- Reduce heat to medium-low and add fresh minced parsley. Remove cooked turkey mixture from heat.
- Spread a layer of mashed avocado onto romaine lettuce leaf. Add turkey mixture and roll.
* The broth is optional. Using homemade broth can aid digestion and add another layer of incredible flavor.