When I started this blog, I wanted to also post recipes I have created over the last few years to share with everyone. I want to preface this with the fact that I am not a gourmet cook nor have I ever taken a cooking class. I cook because I like to and I also like to eat. They kind of go hand in hand.
A few years ago, my boyfriend discovered that he had a gluten and soy intolerance. Since then, when cooking meals for the both of us, I am very conscientious of the fact that whatever I am cooking needs to comply with his diet. I mostly eat gluten free at home, but if we’re at a restaurant or eating at a friends house I will indulge in breads and pasta’s.
Anywho, one of my go-to dinners is the simple ground turkey and veggie plate. Now, let me warn you, I don’t really measure, so these are approximations.
1 tbsp of olive oil
Onions – 1/2 a medium onion – diced
Mushrooms – 4-5 white mushrooms sliced
Ground turkey – 1.25 lbs
Garlic salt – a few shakes (that’s how I measure)
Celery – 1 stalk
Zucchini – 1
Rainbow Carrots (or any carrots) – 1-2 bunches sliced
Thaw out your turkey, if it isn’t already.
Over medium heat in a frying pan, heat your olive oil add your diced onions to the pan and sauté for 3-4 minutes
Then add your mushrooms and let them cook for an additional 3-4 minutes
Add your thawed turkey and season with garlic salt (a few good shakes)
Break up the turkey so they are in small ground pieces
Once the turkey is browned – about 10 minutes – add the remaining veggies
Cover with a lid and lower the heat to medium low and let sit for 20 minutes
Dinner is ready! Dig in and enjoy.
I usually make some white rice with this for a starch, basmati is our favorite. And I always like to add a glass of wine, you know, for the antioxidants.
Should serve 4
Hope you all enjoy this gluten free, soy free, easy recipe!
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