I have found several new Paleo/Whole30/Grain-free type recipes lately that I have absolutely LOVED. This one is a favorite. I made it a couple of weeks ago and again this week. My entire family gobbled it up. I didn’t even offer it to my 4 year old because I didn’t think she would eat it. But she asked for some, and then wanted more . . . and more! It was fabulous. For a family of 6, finding something everyone loves is fabulous. This dish is super easy and comes together in 20 minutes. If you’ve followed me on instagram or this blog, you know I cherish meals that are simple and fast. I came upon this recipe by following @whole30recipes on instagram. They feature a new account each week that contributes recipes and it’s a great resource. This recipe is from @mommajcooks.
1 pound ground turkey
1 1/2 tsp ground sage
1 tsp chili powder
1/8 tsp allspice
1 tsp salt
1/4 c finely chopped onion
1 clove garlic, minced
1 T arrowroot powder
3/4 c chicken stock
1 can (13.5 ounces) coconut milk (whole30 compliant)
1/4 tsp nutmeg
1/2 tsp salt
Freshly ground pepper
Flat-leaf parsley, chopped
Baby portabello mushrooms, choppedDirections:
Add 1 tsp ghee to a skillet over medium-high heat. Add ground turkey, sage, chili powder, 1 tsp salt, and allspice. Brown, breaking meat apart with the back of a spoon.
Once browned, remove meat from skillet with a slotted spoon and set aside. Drain juices from pan.
Return to burner, over medium heat. Add tablespoon of ghee and onion. Sauté until translucent, tender, and golden, about 5 minutes. Add garlic and arrowroot powder. Whisk and cook for about 1 minute, or until bubbly. In a separate pan, saute your mushrooms until browned.
I can’t say enough how much I love this. You can feed it to those on whole30, paleo, or the typical American diet, and they would all love it. It’s a special treat for those looking for some variety on their whole30 journey, that’s for sure. It has a little spice to it (and I don’t do spicy foods), but like I said, we all loved it. My 10 month old couldn’t eat it fast enough – he kept complaining in between every bite! I served it over baked russet potatoes and sweet potatoes. I prefer the sweet potatoes because it cut into that spice and added the perfect balance for me. But then again, I am a sucker for anything sweet potato related! Steam up some veggies to go along with it and you’re set! This made enough for 6 of us plus left overs. I actually didn’t have any sage on hand, so I omitted it, but I am sure it would be fabulous with that addition.