Ingredients
1 lb Ground Turkey or Ground Chicken
1 T Olive Oil
1 T Rice Vinegar
3 Cloves Garlic, minced
1 T Grated Ginger
1⁄2 Sweet Onion, chopped
1⁄2 Cup Shredded Carrots
2 Bag Coleslaw Mix (just the vegetables)
1 t Sesame Oil
1⁄4 c Coconut Aminos
1 t Red Pepper Flakes
4 Hard Boiled Eggs
Instructions:
1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the
ground turkey or chicken, season with salt and pepper, and cook, breaking it up with a spoon,
for about 6-8 minutes until fully browned.
2. Stir in the minced garlic, grated ginger, and diced sweet onion. Cook for about 2 minutes
until fragrant and the onions soften.
3. Add the shredded carrots and coleslaw mix. Cook for 3-5 minutes, stirring occasionally, until
the vegetables soften slightly but still have some crunch.
4. In a small bowl, whisk together the sesame oil, rice vinegar, coconut aminos, and red pepper
flakes (if using).
5. Pour the sauce over the turkey and vegetable mixture, stirring well to coat. Cook for another
2-3 minutes to allow the flavors to meld.
6. While the mixture finishes cooking, peel and slice the hard-boiled eggs into wedges or chop
them into pieces, based on your preference.
7. Divide the turkey and veggie mixture into bowls. Top each serving with the sliced or chopped
hard-boiled eggs. Optionally, garnish with sesame seeds, green onions, or an extra drizzle of
coconut aminos.
Serves: 4
Protein: 33g
Calories: 334