Turkey, Apple Breakfast Hash
Makes 2 servings
Macros: 325 cal, fat 14g, carbs 31g, protein 24g, fibre 7g
227g Extra Lean Ground Turkey
1/2 tsp Cinnamon
1 Tbsp Poultry Seasoning
1 1/2 tsps Avocado Oil
1/2 Red Onion (diced)
1 Garlic (cloves, minced)
1 cup Brussels Sprouts (trimmed and halved)
1 cup Butternut Squash (peeled and cubed)
1 Apple (cored and diced)
1/8 tsp Sea Salt (to taste)
Heat a large skillet over medium heat. Add the ground turkey, cinnamon and poultry seasoning. Cook for 5 to 7 minutes, until thoroughly browned, breaking up into little pieces as it cooks. Drain off the fat, transfer to a bowl and set aside.
In the same skillet, heat the oil over medium heat. Add the onion and garlic, sauteeing until translucent. Next add the brussels sprouts, butternut squash, and apples. Cover and cook for about 10 minutes, stirring occasionally, until all veggies are soft.
Add the ground turkey back into the skillet and stir to combine. Season to taste with sea salt. Divide into bowls and enjoy!
Vegan or Vegetarian: Use lentils instead of ground turkey.
Leftovers: Store covered in the fridge up to 3 days.