This recipe makes 4-6 decent sized lettuce cups – I recommend making the full batch, and keeping the turkey in the fridge over night (it could be great served over rice the next day), or freeze!

Ingredients

• 1 pound ground turkey
• 1 green pepper
• 1/2 cup chopped red onion
• 1/2 cup low sodium soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons white rice vinegar
• 1/2 tablespoon + 1 spoonful peanut butter (or almond butter)
• 1 teaspoon chopped fresh ginger
• 1/2 tablespoon ground ginger
• Chili pepper flakes
• 1 head iceberg lettuce

Instructions

• Chop the green pepper, onion, and fresh ginger, and set aside
• Prepare the lettuce cups – cut the bottom off of the head of iceberg lettuce and you will see that the leaves naturally fall into the perfect cup shape for your lettuce wraps (it’s okay if they’re not perfect!)
• In a small bowl, whisk together the soy sauce, fish sauce, white rice vinegar, and 1/2 tablespoon peanut butter
• Heat a large skillet over high heat, once warm add the ground turkey and slowly break the meat apart
• Once turkey has cooked for 3-4 minutes, add the green pepper, onion, and fresh ginger and combine while the turkey continues to cook
• Add the ground ginger and give the turkey a good stir
• Once the turkey is cooked (completely browned!), add the sauce to the pan and combine so the turkey is evenly coated
• Add a spoonful of peanut butter and stir until combined with the turkey – continue to cook the turkey over low heat, until the sauce begins to thicken (the peanut butter will help to thicken the sauce!)
• Spoon the turkey into the lettuce cups, and top with chili pepper flakes

Makes about 10 meatballs

Ingredients

• 1 lb ground turkey
• 1/2 cup chopped basil
• 1 cup chopped kale (or spinach)
• 1 egg
• 1/2 cup of your favorite tomato sauce
• salt + pepper
• garlic salt
• red pepper flakes
• 1-2 tablespoons cold water

Instructions

• Preheat oven to 350 degrees
• In a food processor, pulse the chopped basil, cold water  (start with 1 tablespoon, and add a second if the basil “paste” is too dry”)
• In a large bowl, combine the turkey, basil paste, chopped kale (or spinach), egg, salt + pepper, and garlic salt (to taste)
• Roll turkey mixture into equal size balls (should make about 10)
• In a cooking pan (preferably one that can go in the oven), heat olive oil over medium heat on stovetop. Add meatballs and brown about 3 minutes on each side.
• Transfer the meatballs to the oven (in the same pan, if it is oven safe!), and cook for 18 minutes
• Once the meatballs are cooked through, add marinara sauce on top of the meatballs and cook for another 1-2 minutes
• Serve over zucchini noodles, top with red pepper flakes

I’m purposely forgoing exact measurements for this recipe, as you can modify for any amount of steak or number of artichokes that you would like!

Ingredients

• Skirt steak
• Chimichurri seasoning (this is sold at some butcher counters, or can be found in the spice section at select grocery stores – if you cannot find it, any meat seasoning will do!)
• Artichoke (1 per person is my recommendation)
• 1/4 cup dijon mustard
• 3 tablespoons olive oil
• Pepper

Instructions

• Bring a large pot of water to boil – once boiling, add in artichoke(s), cover and cook over medium heat for about 40 minutes (cooking time does vary, check on the artichoke every so often and test doneness by pulling off leaves to see if they are soft, artichoke should be easily pierced with a fork when done)
• Sprinkle steak with pepper, and the Chimichurri seasoning on both sides and rub it into the meat until well coated, set aside
• In a small bowl, mix together the dijon mustard, olive oil and pepper, and set aside
• When the artichoke has about 5 minutes left, it’s time to cook your steak!
  • Heat a pan until hot (once a sprinkle of water or oil sizzles in the pan, you know it is well heated)
  • Over medium – medium/high heat, cook the skirt steak on one side for 3 minutes, turn and cook on the other side for an additional 3 minutes
  • Move steak to a cutting board and cover with foil, letting the steak sit for 2-3 minutes
• When artichoke is done, remove with tongs turning the artichoke upside down to release any water that is in the artichoke – transfer to plate and top with the dijon/olive oil dressing (keep some on the side for dipping!)
• Slice steak, and top with additional seasoning if desired

Ingredients

• Two Corn Tortillas
• 1 tablespoon fig jam (or mild flavored jam of choice)
• 1/4 pound ground turkey meat
• 1 cup kale, chopped
• 1/2 cup portobello mushrooms
• 2 tablespoons red onion, chopped
• 1/2 avocado, sliced
• Olive Oil

Instructions

• Place the turkey meat in a large pan, and cook over medium heat until cooked through (no longer pink) – once cooked, sprinkle with seasoning of choice (salt and pepper will do the trick!), and set aside
• Chop the mushrooms, and sauté over medium heat with a tablespoon of olive oil until soft – set aside once cooked
• Heat the tortillas in a pan until warm
• Assemble the tacos: split the jam between the two tortillas, and spread an even layer on one side of each tortilla, top with the mushrooms, kale, turkey meat, onion and avocado