This recipe is great because it can be made ahead of time and stored in the fridge for 3-4 days. It makes for a quick & healthy meal that’s high in nutrient dense protein, healthy fats, and high quality carbohydrates. What makes this dish so healthy?
- I use coconut oil, a high quality and naturally saturated oil that doesn’t change its chemical makeup under heat. This means that it is safe to heat up and eat! Highly processed, inflammatory oils like canola, soy, corn, peanut, vegetable, sunflower, safflower, rapeseed, grapeseed, etc…are very unstable when heated and can cause a ton of problems for the body. Not to mention the way they are processed is kind of scary so I stay AWAY from them. The only oils/fats that are safe to cook with are naturally saturated oils like grass-fed/pasture-raised butter & ghee, red palm oil, coconut oil, and lard reserved from grass-fed/pastured meats like bacon. I would like to stress here that the grass-fed/pasture-raised part is KEY! Fat from animals who graze on grass and insects on a pasture have very healthy fats for us to eat! Animals that are conventionally grown and fed soy, corn, and other grains that there bodies don’t know how to digest, have highly inflammatory fats.
- This recipe uses high quality proteins like pastured eggs and turkey. Protein is vital for muscle repair and weight-loss.
- Avocado is one of the healthiest fats you can eat! They are also high in fiber, heart healthy fats, and more potassium than a banana!
- ALL of the ingredients are REAL FOOD and can be eaten on the PALEO diet.
INGREDIENTS (4-6 servings):
1 Tbsp. Extra Virgin Coconut Oil
1 lb. Pasture Raised Ground Turkey (http://www.grasslandbeef.com/StoreFront.bok)
1 Jalapeno Pepper, sliced thin
1 Organic Red Bell Pepper, coarsely chopped (MUST be organic because it’s on the Dirty Dozen List)
1 Onion, coarsely chopped
1 Tbsp. Minced Garlic
2-3 handfuls fresh organic baby spinach
8 Pasture Raises Eggs, beaten
Sea Salt and Pepper to taste
1-2 Avocados
Fresh Cilantro
INSTRUCTIONS:
In a large pan, heat coconut oil and then brown the turkey. Drain any excess water. Add the jalapeno pepper, red bell pepper, onion, and garlic. Cook until they just start to soften, but don’t over cook! You don’t want your veggies to be mushy. Add the spinach and cook until it is just wilted. Add the eggs with sea salt and pepper to taste, and stir frequently while cooking so the eggs stay fluffy. Serve hot or cold with half an avocado and fresh cilantro. Enjoy!