Back to the Basics Turkey & Brussels

I hope you had a wonderful extended weekend! I’d love to say that we all are feeling rested after a long slow weekend but longer weekends don’t necessarily mean more time to relax…it often means fitting more in, right! Either way – whether you had a fast paced, busy weekend or a mellow one, I hope it was great!

Often times after a holiday weekend, it’s not uncommon to read about getting back on track. Barbecues, beverages, and desserts are front and center during holiday weekends and afterwards, it’s all about getting back into your routine. Whether you indulged a lot or a little, I’d thought I’d share a very basic recipe that will tickle your taste buds and leave you feeling satisfied t00.

Speaking of basics, have you heard of a program called The Whole 30? I decided to try the basic concepts of this program with a group of friends. While I am not a fan of diets or dieting, you can count me in when it comes to trying a new program to reset your system. The basic concepts are no inflammatory causing foods and no added sugar, even in the form of healthier alternatives like honey and stevia – I know, strict, right! While I typically use honey and stevia pretty regularly and I am queen of ‘whip up any dessert in 5 minutes,’ I decided it wouldn’t be a bad idea to turn over a new leaf without stevia!

It’s been right over a week and so far so good. I can’t say that I haven’t missed my usual batch of weekend chocolate chip cookies, my protein bites with honey or stevia in my coffee (when I have it) but it’s been a fairly easy transition. Traveling over the weekend & not having a fridge (our fridge went kaput last Thursday and our new one won’t be delivered until this weekend) this week makes things a tad more difficult. However, as far as basic meals, meal prep has been pretty normal. I have noticed I have to be more conscious of taking a bite of this or that, especially when not eating at home.

Overall, it’s about keeping to the basics!

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Turkey & Brussels

1 lb. ground turkey
1 garlic clove, minced
1/2 t. herbamare

Cook turkey in skillet along with minced garlic & herbamare, turning as needed until the meat is cooked through.

1 lb. Brussels sprouts
~ 1/2 T. ghee
1 garlic clove, minced
coconut aminos (optional)

Trim the ends off the Brussels sprouts. Peel off and discard any blemished outer leaves. Cut each Brussels sprout in half from top to bottom. Lay it flat and slice into fine shreds. (Can also shred Brussels sprouts using a mandoline or food processor fitted with a slicing blade.) Using your hands, fluff up the sprouts and separate the shreds.

Add ghee to a large skillet over moderate heat. Add the garlic and stir until the garlic is fragrant, about 30 seconds. Add the Brussels sprouts and and sauté until crisp-tender, about 5 minutes.

Add desired amount of ground turkey and Brussels along with desired topping (tomatoes, peppers, etc.) to your bowl. Dress as desired. I enjoyed the Honey Mustard Vinaigrette over this dish but options are endless.

Hope you have a marvelous week!! Interested in learning more about my services as a health coach or wondering if a Detox is right for you…I’d love to chat! Sign up for your FREE Jumpstart Session and let’s get started!!

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