Turkey Apple Breakfast Hash (AIP

• Gluten free
• Paleo

• Meat

  • 1 lb Ground turkey

• Produce

  • 1 Apple, large
  • 2 cups Butternut squash, frozen
  • 1/2 cup Carrots
  • 1/2 tsp Garlic powder
  • 1 Large or 2 small zucchini
  • 1 Onion
  • 2 cups Spinach or greens
  • 2 1/2 tsp Thyme, dried

• Baking & Spices

  • 1 1/2 tsp Cinnamon
  • 3/4 tsp Powdered ginger
  • 2 Sea salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on fedandfulfilled.com

Description

Ingredients

• 1 lb ground turkey
• 1 tablespoon coconut oil
• /2 teaspoon dried thyme
• ½ teaspoon cinnamon
• sea salt, to taste
• 1 tablespoon coconut oil
• 1 onion
• 1 large or 2 small zucchini
• ½ cup shredded carrots
• 2 cups cubed frozen butternut squash (or sweet potato)
• 1 large apple, peeled, cored, and chopped
• 2 cups spinach or greens of choice
• 1 teaspoon cinnamon
• ¾ teaspoon powdered ginger
• ½ teaspoon garlic powder
• ½ teaspoon turmeric
• ½ teaspoon dried thyme
• sea salt, to taste

Directions

• Heat a tablespoon of coconut oil in a skillet over medium/high heat. Add ground turkey and cook until browned. Season with cinnamon, thyme, and a pinch of sea salt. Move to plate.
• Drop remaining coconut oil to the same skillet and sauté onion for 2-3 minutes, until softened.
• Add in zucchini, carrots, apple, and frozen squash. Cook for 4-5 minutes, or until veggies have softened.
• Add in spinach and stir until wilted.
• Stir in cooked turkey, seasonings, and salt and turn off heat.
• Enjoy this hash fresh from the skillet or let cool and refrigerate to eat throughout the week. The hash will keep for about 5-6 days in a sealed container in the refrigerator.