Turkey Bulgogi

Ingredients:

2 lbs. lean ground turkey breast
2 TBSP coconut aminos
1 TBSP sriracha
1 TBSP minced garlic (about 3 cloves)
1 TBSP ginger paste
1/2 medium onion, chopped fine
1 asian pear (although any pear will do)
2 TBSP olive oil
2 whole zucchini, diced

Instructions:

For the zucchini:

Preheat oven to 400 F. Line Cookie sheet with foil, lightly spraying with olive oil. Wash and dice zucchini. Place on cookie sheet and mist once more lightly with EVOO spray. Salt and pepper and roast for about 20 minutes.

While the zucchini is roasting….

For the turkey-

Heat skillet with olive oil over medium heat. Add in onion. After sautéing for about a minute add in garlic. Cook until onions are soft. Add in your ground turkey and ginger paste, mixing well to combine onion and garlic. While the turkey is browning, grate the pear to a much using either a blender or food processor. When the turkey is finished cooking add in pear mush, coconut aminos, sriracha and season with salt and pepper to taste.

This recipe makes 5 servings. I like to pair with a side of rice as well. (Not included in the calorie count above.) To again cut down on calories and carbs I like to use either cauliflower rice or half cauliflower rice half jasmine rice, combined.

Enjoy!