Hello everyone! Happy New Year!
As some of you know I spent several weeks in Kelowna visiting family and I just got back to town a few days ago. It was amazing to have the time to recharge and the time with my nephews and my niece was unreal.
While I was away I spent each night enjoying wonderful dinners, prepared by my mom, sisters in law or myself. I posted all of these on instagram except one (that I failed to take a picture of because I was so hungry) and I got lots of requests for recipes. I will get to as many of them as possible in the next bit, but lets start with one that I just tried and enjoyed for my clean eating refocus for 2015.
I have had a lot of changes the past year and a lot of horrible things happen that have taught me many lessons. The loss of one of my dearest friends really put my life into perspective. I have done a lot of talking in my day and really feel its time to focus on action! I have set out many goals for myself some I’ve hit and many I have not and for the first time in a long time I’m really dedicated on living a good life that makes me be the best I can be but also a life that I know it’s ok to be real and when I’m not ok, be fine with that feeling. I got rid of facebook for a while and will likely open a Heres to Butter account, so in the mean time freel free to follow me on here as well as on instagram @taisarose
Thai Turkey Salad
1 lb ground turkey (or chicken – I don’t like ground chicken and I had turkey so thats what I used)
2 tablespoons coconut oil
3 cloves minced garlic
2 limes juiced
1-2 teaspoons red pepper flakes
2-3 tablespoons fish sauce
1 inch grated ginger
sugar (honey, palm sugar) to taste – this can be omitted
3 cups shredded cabbage (green or red)
1/2 cup (2 carrots) grated
handful of basil, cilantro and mint (I had cilantro and parsley so thats what I used)
2 green onions chopped
1/2 cucumber – deseeded and sliced into half moon shapes
Heat oil in the pan. Add the garlic and shallot and cook until slightly caramelized
Add ground meat. I cook it until its crispy golden brown as that’s how I like it.
While the meat is cooking prepare the veggies and herbs and the sauce. Juice the lime, add chilli flakes, ginger and fish sauce (and sugar) set aside.
Grate carrot and cabbage – I used the food processor but its not really necessary for the cabbage as it makes it a fine grate and not a thick cut – whichever you prefer really. Mix all the herbs, veggies and carrots.
You can pre mix this and server to probably 4 people comfortably. I however kept everything separate and is lasted a few meals and this way the veggies etc didn’t get soggy.
It is a bit high calorie as the portion calls for 2 – but if you stretch it to 4 that will reduce how many calories you are getting (from the turkey and the coconut oil) Approx. 512 calories if this is 2 servings.