Paleo Meal Prep: Weekly Meal Plans and Recipes to Eat Healthy at Work, Home, or On the Go by Swanhart Kenzie

Author:Swanhart, Kenzie [Swanhart, Kenzie]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-06-22T16:00:00+00:00

1 teaspoon ground cinnamon

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon ground sage

½ teaspoon turmeric

2 tablespoons extra-virgin olive oil, divided

1 pound ground turkey

Sea salt

Freshly ground black pepper

2 sweet potatoes, peeled and diced

3 cups chopped kale

1 tablespoon water

1.

In a small bowl, combine the cinnamon, onion powder, garlic powder, ground sage, and turmeric. Stir to combine all of the ingredients.

2.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey and season with salt, pepper, and half of the spice mixture. Cook for 5 to 8 minutes, until browned.

3.

Transfer the turkey to a plate. Heat the remaining olive oil over medium-high heat. Add the sweet potatoes and season with salt, pepper, and the remaining spice mixture. Cook for 5 minutes, stirring frequently.

4.

Lower the heat to medium and cover the skillet. Cook for another 5 to 8 minutes, until the potatoes are soft.

5.

Uncover and add the kale, water, and turkey. Cover the skillet for 2 minutes. Uncover and cook for another 2 minutes, stirring frequently.

6.

Divide the hash evenly between 5 containers.

STORAGE: Once cooled, store in covered containers in the refrigerator for up to 5 days. To reheat, microwave for 2 to 3 minutes.

COOKING HACK: To make this recipe even easier and faster, I recommend partially cooking the diced sweet potato in the microwave. To partially cook vegetables in the microwave, place chopped veggies in a microwave-safe bowl and loosely cover. Microwave on high for 5 to 7 minutes.

Per Serving (1 container): Calories: 295; Fat: 16g; Protein: 26g; Total Carbs: 12g; Fiber: 3g; Sodium: 149mg; Iron: 2g

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