Creamy Vegetables With Turkey

One of my goals as a health coach is to show clients that healthy eating isn’t hard. It’s not! There is a little more planning and strategy involved at first but eventually these things become second nature.

I’m going to start creating more dishes that involve under 10 ingredients . So here is one of them that’s so easy and filling! You can easily swap the kale for spinach or cabbage if. you prefer. This dish is warming, and an easy way to get your greens in.

Here’s how you make it.

Ingredients:

• 1 lb ground turkey

• 6 oz mushrooms

• 1 yellow onion diced

• 4 cups shredded kale

• 2 cloves garlic minced

• 1 bag cauliflower rice

• 2-3 tablespoons olive oil

• 1 can coconut milk

• 1/4 cup nutritional yeast

• 1 teaspoon oregano

• 1 teaspoon thyme

• 1 teaspoon fennel seeds

• Red pepper flakes

• Salt and pepper

Instructions:

• Heat a nonstick pan on medium heat and brown the turkey. Break it up with a wooden spoon. When almost cooked threw stir in the oregano, thyme, red pepper flakes, fennel, salt and pepper. Set aside.

• Heat 1-2 tablespoons olive oil in the pan and add the onions and mushrooms. Let sit for about 5 mins then stir and cook another 3 mins. Add the kale, garlic, and more oil if needed. Let cook for another couple minutes and season with salt and pepper.

• Add the coconut milk, nutritional yeast, and more seasoning if needed. Add the turkey back to the pan and bring to a boil. Let simmer until thick enough and serve over cauliflower rice. Enjoy!