Thai food has always been a favorite of mine. I love curries, chicken satay, and naan SO much. Although eating out at my favorite Thai place has been a treat, I rarely do it anymore because of the sneaky oils that are added to most …
Here is another delicious recipe to add to your winter repertoire of soups! It is savory, creamy but not too thick. It is well balanced with protein, fiber, and healthy fats. I have been experimenting with new soup recipes especially on this frigid below zero …
Oh fall, the season for all the squash, pumpkins, and apples I could dream of. I absolutely love fall produce and have so much fun in the kitchen during those few beautiful months. I came across this recipe from a food blogger, the Roasted Root, adapted to my preferences/what I had available and realized it was too good not to share.
Pan-fried squash, lean ground turkey, fresh kale, garlic, and savory coconut aminos came together to make a deliciously filling and quick dinner. Even my husband, an anti-squash believer, enjoyed it!
If you don’t have coconut aminos, I would suggest worchestershire sauce in place of if before actual soy sauce. Feel free to add additional vegetables, too! Mushrooms, brussels sprouts, chopped asparagus would all be great choices.
Heat the oil in a cast iron skillet over medium heat. Add chopped onion, minced garlic, and squash. Cook until tender, about 3-4 minutes. Remove from the pan and set aside.
Add more oil if needed and cook the ground turkey to skillet and cook until fully browned. Sprinkle on the paprika.
Once turkey is cooked, add the squash, onion, and garlic back into the skillet as well as the chopped kale.
Combine coconut aminos and ginger. Pour over the turkey and squash mix and stir to coat. Let cook for another 2-3 minutes to soften kale. Add salt and pepper to taste. Serve and enjoy!
Notes
Optional additions:Add 2 TBSP balsamic with the coconut aminos and top with parmesan before serving. I did this and it was delicious!