NUTRITION

SERVINGS

INGREDIENTS

7.5 oz ground turkey

0.5 cup fresh blueberries

1 tbsp fresh ginger

0.5 tsp sea salt

0.5 tsp dried sage

0.25 tsp olive oil

1 cup zucchini

PREPARATION

• 1

  In a large mixing bowl, combine the ground turkey, freshly grated ginger, sea salt, and dried sage until well incorporated.

• 2

  Gently fold in the fresh blueberries by hand, taking care not to crush the berries so they remain whole within the meat.

• 3

  Divide the mixture into four equal portions and shape them into patties approximately 1-inch thick.

• 4

  Heat the olive oil in a large non-stick skillet over medium heat until shimmering.

• 5

  Place the turkey patties in the skillet and cook for 5 to 6 minutes per side, ensuring the internal temperature reaches 165°F and the exterior is golden brown.

• 6

  While the patties are searing, slice the zucchini into rounds and steam them in a covered pot with a splash of water for 4 minutes until just tender.

• 7

  Plate the hot sausage patties immediately with the steamed zucchini on the side for a nutrient-dense, low-histamine breakfast.