Stuffed Sunburst Pan Squash
13th April 2015
New You Boot Camp Coconut Chicken Nuggets
14th April 2015
Ingredients
- 1 tbsp organic virgin coconut oil
- 1 large (or 2 small) courgette diced
- 8 oz white mushrooms sliced
- 1 lb turkey minced
- 2 tbsp tomato paste
- 1 1/2 tsp thyme
- 1 1/2 tsp rosemary
- 4 cloves garlic
- 1 tbsp Arrowroot powder
- 1 1/2 cup organic vegetable stock
- 2/3 cup thick coconut cream (this is the cream off the top of a can of coconut milk)
- 1/2 tsp Himalayan Crystal Salt
- 1/2 tsp Black pepper
- Cauliflower Rice (cooked) sliced courgette noodles, sweet potato noodle, or spaghetti squash
Servings:
Instructions
- In a skillet, melt the coconut oil. Add the mushrooms and onions, and saute until slightly softened and browned around the edges. Remove to a plate.
- Brown turkey mince in 1 TB of coconut oil until no longer pink. Return onions and mushrooms to pan. Add tomato paste, thyme, rosemary, and garlic. Saute for about 3 minutes to allow the flavors to develop. Reduce heat to medium. Sprinkle arrowroot powder over meat mixture and stir to combine until arrowroot is completely mixed in. Add vegetable stock and stir to mix in.
- Sauce will begin to thicken as it comes to a simmer.
- Reduce heat and simmer for about 5 minutes. Remove from heat and let cool for a couple minutes.
- Stir in the thick coconut cream.
- Serve over cooked Cauliflower Rice, sliced courgette noodles, sweet potato noodle, or roasted Spaghetti Squash with some roasted vegetables on the side!
- Enjoy!
