Makes 2 Servings
Macros: 365 Cal, Fat 17g, Carbs 22g, Fibre 7g, Protein 32g
302 grams Extra Lean Ground Turkey
2 tsps Coconut Oil
5 1/3 cups Green Cabbage (thinly sliced)
2/3 Carrot (large, julienned)
2 2/3 tbsps Water
2 2/3 tbsps Coconut Aminos
2/3 Lime (juiced, plus more for garnish)
2 Garlic (clove, minced)
2 tsps Ginger (fresh, minced or grated)
1/3 cup Cilantro (chopped)
Heat a large skillet with a tight-fitting lid over medium-high heat. Leave the lid off and add the turkey, breaking it up with a wooden spoon as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan and set the turkey aside.
To the same skillet, add the oil. Once warm, add the cabbage and carrot. Stir to coat in the oil and sauté for a minute. Add the water then cover with the lid. Cook for 4 to 5 minutes or until the cabbage wilts down and carrot is just tender.
Meanwhile, in a small mixing bowl combine the coconut aminos, lime juice, garlic and ginger. Set aside.
Add the cooked turkey back to the skillet and stir to mix. Add the coconut aminos mixture and stir to combine everything. Cook for another 2 to 3 minutes to allow the flavours to develop. Stir in the cilantro.
Divide evenly between plates and serve with lime wedges, if using. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Add maple syrup or honey, hot sauce, sesame oil or green onion to the coconut aminos mixture. Season with additional salt as needed.
Additional Toppings: Top with additional cilantro.
No Turkey: Use ground chicken or pork instead.