Thai Tacos with Chili Peanut Sauce

I think I've probably made a variation of this recipe before, but this one is super simple and doesn't require many crazy ingredients. You can change it up depending on what macros you need (i.e, add chopped peanuts if you get lots of fats, serve over rice instead of in lettuce wraps, etc.).

Makes about 4 servings

Per 4 oz of turkey, veggies, and 1/4 of the sauce: 

241 calories*10g net carbs*9g fat*29g protein

Turkey Filling:
16 oz 93% lean ground turkey
1 TBS minced ginger
1TBS lime juice
1 TBS coconut aminos
1 TBS fish sauce
1 TBS chili garlic sauce
Peanut sauce:
50g of PB2, mixed with a little water
1/2 TBS minced ginger
1TBS coconut aminos
1TBS rice vinegar
a couple of drops of liquid Stevia
chili garlic sauce to your liking

lettuce leaves
julienned cucumber, peppers, daikon radish, shredded cabbage, etc.

Brown turkey, add seasonings. Mix peanut sauce ingredients. Serve with veggies.

Turkey Piccatta with Mushrooms

I wanted to take a break from chicken, so we decided to try some turkey cutlets.  I had some lemons, capers and mushrooms on hand, so this is what we came up with.  It has a small amount of white wine, so technically it's not "clean", but you could probably substitute or leave it out.

Turkey Piccatta 


juice of 1 lemon
2 TBS capers with their juice
1/2 cup dry white wine
1/2 cup EVOO
2 garlic cloves, minced
1 tsp sea salt
a few grinds of black pepper
2 lbs turkey cutlets (we wanted leftovers, but the same amount of marinade would probably work for 1lb)

Mix first 7 ingredients well and put into a large sealable dish.  Add turkey cutlets and toss well to coat.  I let mine marinate overnight, but I'm sure whatever time you have will be good.  Grill over medium low heat until cooked--I think Jason said about 3-4 minutes a side would be about right (ours were overcooked a little, as it was the first time we were grilling turkey).  Serve over spaghetti squash with this mushroom sauce.

Dijon Mushroom Sauce


1-2 TBS EVOO
1 package mushrooms, sliced
3 cloves garlic, thinly sliced
1 TBS capers with their juice
1/4 cup dry white wine
juice of 1/2 lemon
1 TBS dijon mustard (no sugar added)
2 TBS chopped fresh parsley

Heat EVOO over medium heat and add mushrooms and garlic.  Saute for a minute or two and then add capers, wine, lemon juice, and mustard.  Cook over medium low heat until mushrooms are cooked, stirring often, and add parsley when almost done.

Spaghetti Squash


1 Spaghetti Squash
1 TBS coconut oil
Sea Salt and Black Pepper

Heat oven to 375.  Line a cookie sheet with tin foil.  Pierce a whole squash several times with a knife so that it doesn't explode.  Place on cookie sheet and bake for 1 hour.  Cut squash horizontally in half and scoop out seeds (careful, it'll be hot!).  Use a fork to separate "spaghetti" strands and place in a serving dish.  Toss with coconut oil and salt and pepper.

Roasted Brussels Sprouts


Peel and trim Brussels Sprouts.  Cut in half and place in roasting pan.  Toss with EVOO, S&P, and garlic and onion powders.  Roast at 450 for 20 minutes, tossing once.