Using low fat, high protein turkey mince, this meal provides all the anti-inflammatory ingredients for subcutaneous and visceral fat loss, cholesterol and blood sugar reduction and is an ideal meal for both lunch and dinner. This meal can be made in greater quantities and frozen for meal prepping.
Anti-Inflammatory Turkey
This is my go to recipe for weight loss and the "Change Your Lifestyle" series of posts.
Equipment
- 1 Frying or Saute Pan with lid
Ingredients
- 3 tbsp Olive or Avocado Oil
- 1 Large Red Onion – chopped
- 1 tbsp MInced Fresh or Lazy Garlic
- 1 tbsp Minced Fresh or Lazy Ginger
- 500 grams Turkey Mince
- 1 tsp Zatar Spices
- 1 tsp Chilli Flakes
- 1 Large Red, Yellow or Green Pepper
- 1 Medium Sweet Potato – diced
- 1 half Large Aubergine – diced
- 250 grams Shredded Kale
- 1 Lime
Instructions
1st Ingredients added to pan
- Add the oil, garlic, ginger and onion to the pan and turn the heat up to medium. Cook, whilst stirring occasionally, to stop the ginger and garlic from burning until the onion is soft.
2nd Ingredients added to pan
- Add the turkey mince and cook with the lid on until the mince has gone from pink to brown. Remove the lid and add the Zatar and chilli flakes and mix in well, ensuring that any excess fat has burnt off.
3rd Ingredients added to Pan
- Add the pepper, sweet potato and aubergine and pop the lid back on and cook for 5 minutes. Keep stirring every so often.
4th Ingredients added to Pan
- Add the kale and put the lid back on to allow the kale to wilt. When the kale has wilted, turn off the heat, stir to mix in well.
Before Serving
- Put equal amounts into two containers. I use 900 ml glass pyrex dishes with clip top lids. Slice a fresh lime in two and squeeze the juice over each dish. You can eat one now and fridge or freeze the other.
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