Healthy Turkey Stew Recipe

Healthy Turkey Stew Recipe

Healthy Turkey Stew RecipeEvery time I make my turkey burgers, I have some leftover ground turkey because I usually only cook for two. This means coming up with new, creative ways to use it. This healthy turkey stew recipe is an example of that.

I created the aforementioned turkey stew by adding some quinoa, one of my favorite grains, and some root vegetables (carrots, onions, parsnips). Cooking the vegetables in coconut oil gives them a rich, buttery flavor. Coconut oil is high in saturated fat, but it contains the “good” type of saturated fatty acid, so no need for concern there. 

The flavor in this healthy, gluten-free turkey stew recipe turned out really nice. And, it’s good for you. It contains 29 grams of protein, 6 grams of fiber, and 370 calories … not too shabby!

 

10 min 25 min 2

 

Ingredients: Healthy Turkey Stew Recipe

  • 1/2 lb. ground turkey
  • 1/4 cup quinoa
  • 1 clove garlic
  • 1/4 onion
  • 2 carrots
  • 1 parsnip
  • 1/4 tsp. salt
  • 1/4 tsp. rosemary
  • 1/4 tsp. savory
  • 1/4 tsp. parsley
  • 1 T coconut oil
  • Black pepper (to taste)

 

Instructions

1. Cook the ground turkey in a pan until it’s cooked through (or use leftover ground turkey like I did).

2. Clean and dice the onions, carrots, and parsnips. Add 1 T of coconut oil to a pan, heat to medium, and add carrots. Cook for 7-8 minutes.

3. Add the onions and parsnips and cook for an additional 5 minutes.

4. Bring a pot of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Drain and rinse.

Sauteed Beet and Pistachio Salad

Sauteed Beet and Pistachio Salad Recipe

http://www.thehealthyeatingguide.com/spicy-beet-salad-recipe/

  • 2 large beets
  • 1 small onion
  • 1 jalapeno
  • 1 T extra virgin olive oil
  • 1 T extra virgin coconut oil
  • 1/4 cup pistachios
  • 1/2 tsp. sea salt
  • 1/4 cup fresh basil
  • Black pepper (to taste)

Instructions

1. Peel the beets and chop the ends off. Chop into thin strips.

2. Rinse, seed, and chop the jalapeno into thin slices.

3. Peel the onion, chop the ends off, and dice.

4. Saute the beets and onion with coconut oil for 5-7 minutes over medium heat.

5. Add the jalapeno and pistachios and saute another 5 minutes.

6. Turn the heat off then add the chopped basil, olive oil, and salt.

7. Serve while warm.

Nutrition Facts

294 calories, 21 g fat, 26 g carbs (7 g fiber), 6 g protein, 625 mg sodium

Energy Squares

Ingredients
  1. 1 cup almonds
  2. 1 cup dried cranberries
  3. 1 cup pitted dates
  4. 1 tbsp unsweetened coconut flakes
  5. 1/4 cup dried bananas chips
Instructions
  1. Combine all of the ingredients in a blender or food processor. Pulse a few times to break everything up. Then blend continuously until the ingredients have broken down and start to clump together into a ball.
  2. Using a spatula to scrape down the sides, turn out the mixture onto a piece of wax paper or plastic wrap. Press into an ice tray and freeze, for at least an hour. Pop out the ice cubes and store in the refrigerator.