NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground turkey

2 cups shredded green cabbage

1 large egg

0.5 oz sharp cheddar cheese

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

1 cup romaine lettuce

PREPARATION

• 1

  Mince the garlic clove and finely grate the fresh ginger.

• 2

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 3

  Add the ground turkey to the skillet, breaking it up with a spatula, and season with sea salt and black pepper.

• 4

  Cook the turkey until browned and mostly cooked through, about 5-6 minutes.

• 5

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 6

  Add the shredded green cabbage to the skillet and toss well with the turkey.

• 7

  Pour the coconut aminos over the mixture and continue to sauté for 3-4 minutes until the cabbage is tender-crisp.

• 8

  While the cabbage cooks, heat a separate small non-stick pan over medium heat and fry the egg to your preferred doneness (sunny-side up or over-easy is recommended for a silky yolk).

• 9

  Place the shredded romaine lettuce in a serving bowl as a fresh base.

• 10

  Spoon the turkey and cabbage mixture over the lettuce and immediately sprinkle with the sharp cheddar cheese so it begins to melt.

• 11

  Top the dish with the fried egg and garnish with sliced green onions before serving.