2 Tbsp avocado oil
1 pound ground turkey (99% for a leaner meal)
1 medium zucchini chopped
1 (1-inch) nub ginger peeled and grated
3 green onions chopped
1 handful baby spinach
3 to 4 Tbsp coconut aminos
2-3 gloves of garlic (Optional)
1 tsp dried oregano
1 tsp dried basil
1/4 tsp sea salt to taste
1. Add the avocado oil to a large skillet and heat to medium. Once the oil is hot, place the ground turkey in the skillet and brown it (keep it a brick!) for 2 to 4 minutes, until it’s nice and seared. Carefully flip to the other side and cook another 2 to 4 minutes.
2. Use a spatula to break up the meat into smaller pieces, then add the chopped zucchini, ginger, garlic and green onion. Cover and cook 2 to 3 minutes, until the zucchini begins to soften. Add the remaining ingredients and cover again for 1 to 2 minutes, until spinach has wilted.
3. Stir well and continue cooking until much of the liquid has burned off, about 3 to 4 minutes.
4. Serve over some Basmati Rice or eat as is for a low carb option.
*Optional: Add your favorite veggies, like Carrots or Broccoli!