This is one of my absolute favorite go-to dinner recipes. It is so easy to throw together (most of the time is just letting the sauce simmer) and it is always delicious!
Turkey is one of the healthiest foods out there! It is a great source of all the essential amino acids (the building blocks of protein which our body uses to pump us full of good moods and energy) and an excellent source of EVERY B vitamin – yes you heard that right. B vitamins also help our bodies produce energy because they are a necessary part of metabolism. It is one of my favorite lean protein sources for its nutritional value! Not to mention it is SO tasty!
This recipe is made even healthier because I like to use either zucchini or sauteed cabbage as the base for the sauce. I’ll use zucchini when I’m in the mood for a lighter dinner for warmer nights and the cabbage when I’m craving some warming comfort food.
I am currently on a serious cabbage kick! So I’m going to persuade you to join me… Cabbage is a cruciferous vegetable which means it contains sulphur – an essential mineral that helps our body detox (mainly it helps our liver which in turn helps our body detox) It is also a great source of fibre and has received a lot of attention recently for being one of the best foods to prevent type 2 diabetes and cancer. Not to mention it is so crunchy and delicious! Give both a try and let me know what you think!
- FOR THE SAUCE
- ½ onion
- 2 cloves garlic
- 1 large BPA-free can of whole or diced tomatoes
- 5 tbsp grass fed butter or 4 tbsp ghee
- 1 tsp basil
- 1 tsp oregano
- Sea Salt
- Cracked Black Pepper
- IF USING CABBAGE:
- ½ head cabbage
- Sea salt
- Cracked black pepper
- Olive oil (for cooking)
- IF USING ZUCCHINI
- 2 large zucchini or 4 small
- Sea salt
- Cracked black pepper
- Dice the onion and mince the garlic. Heat 1 tbsp butter or ghee in a large saucepan and melt over medium heat. Add the onions and cook for 5 minutes. Next, add the garlic and cook until fragrant.
- Add the ground turkey and cook over medium heat until browned and cooked through, breaking it up into smaller pieces as it cooks.
- Once the meat is browned, add the tomatoes, remaining butter / ghee, basil, oregano, sea salt and black pepper. If using whole tomatoes, crush them gently using the back of a wooden spoon.
- Cook the sauce uncovered over medium heat for 20 minutes stirring occasionally. The tomatoes will have reduced and cooked into a smooth sauce.
- While the sauce cooks, prepare the cabbage or zoodles.
- For the CABBAGE: Slice the cabbage in half through the core and then cut the core out of one half. Reserve half for another time. Slice the cabbage thinly to produce noodle-like ribbons.
- In a pan, heat a drizzle of olive oil over medium heat and add the cabbage. Sprinkle with salt. Sauté the cabbage for about 5-10 minutes. It should have wilted down slightly but maintain its shape and crunch.
- Add cabbage to a bowl. Spoon a generous helping of sauce overtop. Serve with a drizzle of olive oil (optional) for a warming comfort-foodie meal!
- FOR THE ZOODLES: Spiralize the zucchinis into “noodles” (or use a vegetable peeler to make longer flat noodles). Sprinkle with salt and let sit on a paper towel for 15 minutes to draw out excess moisture. Pat dry and season with black pepper. Serve the bolognese overtop the zoodles for a crunchy fresh meal!