Turkey Breakfast Skillet (AIP, ITIS, PALEO)

aip breakfast itis paleo Nov 30, 2022

One of the first things I do with clients is to work on breakfast and morning habits because these are the hardest to change, and can make the most profound impact to their energy, mindset and how the rest of their day unfolds.

When starting with an anti-inflammatory, AIP or Paleo plan for autoimmune, it can also be difficult to find solutions that are fast, easy and satisfying.  I find it helps to reframe the traditional definition of breakfast (cereals, toast and jam) and instead zero in on what breakfast is supposed to do ... help you BREAK THE FAST. The focus then becomes on providing high value food to fuel the day ahead.

This stew is a family favourite not only for dinner, but breakfast. In fact, my autoimmune kid says she feels so much better throughout the day when she starts her day this way, even though her friends used to make fun of her.

Feel free to substitute or add in other vegetables or meat your family might like. This version is AIP-friendly and how my family likes it. I also find that kids prefer when the vegetables are chopped into smaller pieces. It's easier for the mouths and to chew when they are still wiping the sleep from their eyes.

INGREDIENTS

  • 2 Tbsp coconut oil

  • 1 onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 2 carrots, thinly sliced

  • 2 celery sticks, finely chopped

  • 1 sweet potato, cut into1/2" cubes

  • 1 pound ground turkey

  • 2 Tbsp coconut aminos

  • 1/2 tsp ground sage

  • 1/2 tsp ground thyme

  • 1/2 tsp sea salt

  • 1/4 cup water or broth

  • 2 - 3 cups Brussels sprouts (cauliflower is a good substitution)

  • OPTIONAL: Add ⅓ cup of liver (frozen, chopped into little pieces to resemble ground turkey)

PREPARATION:

  • Saute onion and garlic in coconut oil for 2-3 minutes. Add in carrots, celery and sweet potato. Saute for an additional 2 -3 minutes.
  • Then add ground turkey, coconut aminos, herbs and salt. Stir to mix and saute for another 5 minutes.
  • Add in water or broth to braise, plus the Brussels sprouts. Stir until well mixed.
  • Cover and simmer on low until turkey and sweet potatoes are cooked through (about 20 minutes).
  • Keeps for 3 days in the refrigerator




 
 

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