I finally made this recipe from Bobbi McCormick’s Summer Shred Fall Edition, and when posting the picture, got lots of asks for the recipe. I made some small adjustments to Bobbi’s recipe, and its so easy, you can use what you’ve got and make it your own version, too!
Prep Time:10 minutes
Cook Time: 20 minutes
Serves 5 as a meal, and stores or freezes well
Protein: 34 g
16 oz lean ground turkey
3/4 cups broccoli flowerets, cut to bite sized pieces
3/4 cups cauliflower flowerets, cut to bite sized pieces
1/2 cup onion, chopped
1/2 cup frozen chopped green beans
3/4 cup frozen peas and carrots
6 tsp soy sauce
3 tsp hot mustard (I used whole grain mustard, and it was perfect)
3 tsp siracha (or chili paste)
1 tbsp coconut oil (or any vegetable oil. Coconut gives it a nice flavor, sesame would also)
Salt & Pepper to taste
3-4 cloves garlic, chopped
3-4 cups cooked brown rice (I used Trader Joe’s Rice Medley. Its my favorite combo, no added oil and easy to make)
6 egg whites (I use liquid whites, so its ~2/3 cup)
In small bowl, mix soy sauce, hot mustard & siracha together, and set aside.
Season ground turkey with salt & pepper, add some oil, onion & garlic, and sauté until cooked. Set aside in a separate bowl.
Add veggies and cook until hot, create small hole in the center of the pan, add remaining coconut oil, add egg whites, and sauté. Mix everything together, add rice, and cook until hot. Add turkey and sauce, then mix until well coated.
Serve & enjoy!