Prep all of the veggies, ginger and garlic, before heating up the pan. Tip: I use a food processor to do all of my chopping for me, you could also use a blender and pulse or a hand held food chopper. This makes things so much easier.
In a large skillet melt the coconut oil over medium heat. When the pan is hot add in the diced shallot and saute until translucent.
Add in the diced carrots, broccoli, ginger and garlic as well as the salt and pepper and saute for about 5 minutes until slightly tender.
Next add in the ground turkey and mix around, cook until no longer pink.
Add in the orange juice and the coconut aminos. Taste and add salt and pepper if needed. Cover and keep warm.
In a separate pan, add coconut oil or coconut oil spray and heat on medium. When hot add the spiralized zucchini and cook over medium heat, stirring often for up to 3 minutes until slightly tender, but not too "soggy"
Serve up 4 portions of zucchini noodles topped with the Teriyaki Turkey.
Protein: 1 Fat: 1/4 Veg: 1 Fruit: 1/4
1 tbsp coconut oil
1 Shallot or onion (diced)
2 garlic cloves (minced)
1 inch segment of fresh ginger peeled and minced
2 Large carrots (diced small)
1 head of broccoli (diced small)
1 lb Lean Ground Turkey
4 tbsp coconut aminos or liquid aminos (Braggs)
1 orange juiced
1 tsp salt
1/8 tsp black pepper
2 Large zucchini, spiralized could substitute spaghetti squash instead
1 tsp of coconut oil or use a spray of coconut oil cooking spray