This recipe may be one of my favorite quick and delicious meals I’ve ever made. It takes about 30 minutes total to make this dish and it seriously resembles the real thing w/o nasty or inflammatory ingredients. Add this to your meal plan for the next week, you won’t be sorry!
You can easily use a full pound of ground turkey to make this dish heartier and last longer. I knew I wanted to meal prep for two meals and I prefer to keep my veggie intake SUPER high so I only used a 1/2 lbs.
Ginger is one of my favorite ingredients and flavors. I put it in just about everything (from my green juice to my smoothies to my dinners to my desserts). Ginger has a host of healing advantages, digestive aids, and anti-inflammatory benefits.
Coconut aminos have fast become one of my favorite condiments to add to dishes or use and mix into sauces. It’s a great substitute for soy sauce because it is gluten free and doesn’t contain soy (an inflammatory, highly processed food). Coconut aminos are sweeter then soy sauce but the flavor profile is similar, so just add an extra pinch of salt to your dish.
AIP Not-Cauliflower Fried “Rice”
1 black radish (or daikon)
1 medium celeriac root
1 tbs. olive oil
2 large carrots, chopped
3/4 cup frozen green peas
1/2 lbs. ground turkey
3 tbs. coconut aminos
1/2 tsp. ground ginger
1/4 tsp. sea salt
Peel and chop your radish and celeriac into large chunks. Pulse in the food processor until you get a rice-like consistency.
Heat 1 tbs. olive oil in a large saucepan. Add your “rice” and cook for 5 min, stirring occasionally. Add more oil as needed.
While rice is cooking, cook your ground turkey in a separate frying pan, making sure to crumble turkey well.
After your rice has been cooking for 5 min, add your carrots and cook for another 5 min. Then add the peas and cook for 2 more minutes.
At this point your turkey should be almost cooked, add it to the veggie mixture along with the remaining ingredients. Mix well and cook for another 3-5 minutes until turkey is fully cooked.