
It's so unfortunate that I have an intolerance to eggs. I used to eat them every morning but when I started my "healing journey", I discovered I had to cut them out and haven't been able to tolerate them since which makes breakfast a difficult meal to navigate. I have since learned to rely on breakfast hashes and have began to get creative with the ingredients. I started out with a simple ground turkey and spinach combination but quickly realized incorporating a variety and rainbow of veggies and fruits is the best for my body. This breakfast hash is simply a guide but I encourage you to incorporate the protein, veggie, fruit and fat combination that meets your needs and tastes. Often, I add sliced avocado, chopped bacon, chopped cranberries or pomegranate seeds as a topping or use bacon fat or ghee as my oil to saute with. All of these can offer a variety of flavor so try them all!
Apple Turkey Breakfast Hash, Paleo
1 pound Ground Turkey
2 tablespons Olive Oil
2 Cloves Garlic, minced
2 Cups Chopped Kale
¼ Cup Bone Broth
1 Cup Shredded carrots
1 Granny Smith Apple, finely chopped
1 teaspoon Oregano
1/2 teaspoon Thyme
½ teaspoon Sea salt
Juice of ½ Lemon
1 teaspoon Lemon zest
Cook ground turkey in skillet and set aside. Heat olive oil in the skillet, add garlic and heat for 2 minutes. Add chopped kale and sauté with bone broth until slightly wilted. Add carrots, apple, oregano, thyme, and salt and continue cooking for 5-7 minutes. Add ground turkey and lemon juice and thoroughly combine. Add lemon zest to complete dish. Serve immediately or store in fridge for 3-5 days.
Serves 4.
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