Turkey Noodle Bowls

 

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.

 

Ingredients:

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

coconut oil

 

Directions:

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.

 

Allison Reveiz

About Allison Reveiz