Turkey Noodle Bowls
So last week I made a soup that I ate every day for lunch and it totally kept me on track and took all the thinking and guess work out of “what’s for lunch”? So this week I tried something new. I picked 1 meal that looked like I could eat every day during the week to keep me on track.
This has it all and tastes great. It is Whole30 approved and Fix approved.
1 spaghetti squash cooked ( I prefer to cook mine on the stove top by boiling it for 30-40 minutes.)
1 cup chopped red pepper
1/2 cup julienne cut carrots ( bought mine precut)
1 head bok choy shredded
1 can fire roasted tomatoes ( WHOLE30 approved)
1 tablespoon coconut aminos
1/2 tsp. salt
1 cup fresh pinapple
Lime juice of 2 limes
2 pounds ground turkey
1 tsp. minced garlic
3 tablespoons lemongrass
Cook spaghetti squash…
Heat the coconut oil and add some garlic, then add turkey and brown ( drain) and then add peppers, and all other ingredients except lime pineapple ( I just mixed it all and cooked) ..once veggies were tender I added the pineapple & the lime juice.
I filled the meal prep containers with the squash and added the Turkey Mixture on top.
Lunches are ready for the week.