1 ¾ cups of Napa cabbage shredded
¼ cup green onion diced
8 ounces of ground turkey
2 tsp olive oil
1-inch piece of ginger, peeled and grated
½ of a medium serrano Chile, or jalapeno pepper diced
4 garlic cloves pressed
1 tsp turmeric
1 ounce of milk or unsweetened almond milk
2 -4 ounces of water
1 lime cut into wedges
1 tbsp cilantro leaves
Heat oil in a large skillet over medium high heat and add ground turkey, breaking up and cooking until nicely brown, add onion, and season with salt, cooking until no pink is left.
Turn skillet down to medium and add ginger, chilies, garlic, and turmeric, cook stirring for 5 more minutes.
Now add the Napa cabbage and cook for a few minutes then add the mil and water stirring until liquid absorbs.
Remove from heat and sprinkle with a little more salt and garnish with cilantro leaves and a squeeze of fresh lime.
Recipe Yields 8 ounces of lean protein, 2 cups of select vegetable, and 2 tsp of olive oil.
Tip: Phase 4 use 4-5 ounces of unsweetened coconut cream, and ¼ cup of water in place of milk or almond milk.