7.8.2017 | 19:24
I know I’ve said this before — sometimes, new recipes just sort of happen when I’m not necessarily looking for them. This is one of those.
We were at our local Sprouts Farmers Market store this past Saturday and just trying to figure out some new things to try. Fruit smoothies were good for breakfast for a while, but with berries moving out of season, it was time to change.
Plus lunch was getting a little boring, at least until we recently found a shredded version of jackfruit — FYI, this makes for a good taco. (Yes, there’ll probably be a blog post for that recipe later on, as soon as I jazz it up a little more.)
I’m fortunate enough to work from home, which means less temptation to eat lunch out. But, I also don’t want to take a two-hour break from the job to prepare and then eat lunch. I’m pretty sure my employer wouldn’t be crazy about that idea either.
But the beauty of this recipe is that it makes a great lunch or supper option. Better yet, it’s a one-pan meal — and makes enough to serve a family of four. (Five if you add a salad.)
With school back in session in the coming weeks … ’nuff said.
Curried Turkey Bell Pepper Saute
2-3 Tbsp coconut oil
1 lb. ground turkey (or chicken)
2-3 medium-bell peppers (your choice of colors), chopped
1/2 cup cooked brown (or white) rice
1/4 tsp turmeric
1-2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp Celtic sea salt or Himalayan salt
1/4 tsp ground ginger
1/4 – 1/2 tsp garlic granules
1/4 – 1/2 tsp onion powder
Heat oil in large skillet until pan is warm. Add ground turkey and cook thoroughly, approximately 10 minutes. Add seasonings and stir for about 2 minutes. Add chopped peppers and cook for 5 minutes. Add brown rice and combine until well mixed.