By Dr. Leigh Erin Connealy, MD
(This recipe is part of Beat Cancer Bootcamp
This recipe also tastes great when topped with avocado or salsa.
Makes 4 servings
- 1 lb. ground turkey
- 6 medium-sized Portobello mushrooms
- ½ -3/4 white onion
- ½ jalapeño pepper or cayenne, to taste (optional)
- ½ tsp. dried cumin
- ½ tsp. dried paprika
- 1 Tbsp. Bragg’s amino acids
- 1 tsp. ground, dried chipotle powder
- Celtic salt, to taste
- 2-4 Tbsp. coconut or palm oil, divided
- 2 Tbsp. guacamole
- 1 Tbsp. salsa
- 4-6 large butter or Romaine lettuce leaves
In a small skillet over medium heat, heat two tablespoons of coconut oil. Add the onions and sauté them until they are slightly translucent about 2 minutes. Add the mushrooms to the pan and cook until they are tender about 1-2 minutes. Remove the mushrooms and onion mixture from the pan and set aside in a small bowl.
Add the remaining 2 tablespoons of coconut oil to the skillet, and sauté the ground turkey in the skillet over medium heat for about 10 minutes, breaking the meat up into small pieces as you cook it. Once it is browned, add spices and cook on low heat for another 5 minutes. Add the mushroom and onion mixture and cover with a lid, cooking for an additional 5 minutes.
Serve over a bed of greens or wrapped in butter or romaine lettuce leaves. Top with guacamole and salsa and enjoy. Store in the fridge for up to 2 days.