I recently had the awesome experience of a restaurant completely catering to my dietary needs.  My company hosts a lot of lunches there and the hospitality manager worked with the chef to create a dish specifically for me.  It was pretty significant as it’s a Korean-American fusion restaurant that makes its bread and butter with foods I can’t eat.  They made an awesome ground turkey stir fry and talked with me about what they put in it.  I think I’ve been able to replicate it almost to a tee.  They didn’t add coconut aminos but I couldn’t resist.  We’ve eaten it about 5 times over the last month as it takes less than 30 minutes from start to finish and tastes awesome.  Enjoy!

Ingredients:

1 Tablespoon Toasted Sesame Oil (plus 1 Tablespoon for saute)

3 Tablespoons Coconut Aminos

2 Teaspoons honey

1 Teaspoon salt

1 Teaspoon ground ginger

1/2 Teaspoon ground onion

1/2 Teaspoon Chili Pepper Flakes

1 Clove Minced Garlic

1/2 lb Ground Turkey

1.5 cup chopped carrots

1/2 cup finely chopped yellow onion

1 cup finely chopped mushrooms (I like Cremini)

1 cup spinach or kale

Directions:

1.) Combine the first seven ingredients in a blender and blend until sauce forms, minus 1 Tablespoon of Sesame Oil.  Heat 1 Tablespoon Sesame oil in large pan over medium heat.  Add garlic and saute for about 2 minutes.

2.) Add ground turkey to garlic and brown on both sides.  Drain any access liquid and add carrots and onions.  Cook for 5-7 minutes or until carrots soften and onions are translucent.

3.) Add mushrooms and add sauce.  Cook for another 3 minutes and add spinach.  Cook for another 2 minutes or until the greens are wilted.

Enjoy!