Is it super hot where you are? It’s been pretty sweltering here in Napa. I was working in the vineyard at the hottest part of the day and I felt like Frosty the Snowman when he gets stuck in the greenhouse and melts into a puddle (sorry for the spoiler alert if you’ve never seen the 1969 Christmas special while you were living under a rock). Today there was a little bit of a breeze and I was extremely thankful.
The heat has made meal prepping a bit of a challenge but I have found several ways around it. One is to eat salad. Easy. The other is to use the stove top rather than the oven since it heats up my apartment so much
One of my favorite things to make when I meal prep is Thai Turkey which is easy to make and great for lettuce wraps, salads, and to go with stir-fry. It freezes well, so I add it to bowls along with cooked veggies and to put in the freezer for homemade “tv dinners.” Another great thing about this recipe is that it doesn’t require heating up the oven. It’s been so hot here I can’t stand roasting veggies and meats, which I prefer to do for meal prep since it’s such an easy way to cook a lot of food and clean up is easy since I line the pans with aluminum foil.
As an added bonus, this recipe is good for Whole 30 or 21 Day Sugar Detox!
- 1 tbsp coconut oil
- red chili flakes, to taste
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 large shallot, minced
- 1 20-oz package ground turkey (I used 93% lean)
- 2 tbsp coconut aminos
- 2 tsp fish sauce
- juice of 1 lime
- 1/2 cup loosely-packed torn basil leaves (Thai basil, if available)
- 1/2 cup loosely-packed cilantro leaves
- Lettuce leaves, such as butter or green leaf lettuce, for serving
- 1. Heat coconut oil over medium heat.
- 2. Add chilies, ginger, garlic, and shallot and cook until fragrant, about 1 minute, adjusting heat as needed to keep the mixture from burning.
- 3. Add turkey and cook about 10 minutes, stirring often to crumble the meat.
- 4. Once the meat is cooked, season with coconut aminos, fish sauce, and lime juice. Stir well to coat the meat, then add the basil and cilantro and allow them to wilt slightly before serving a few spoonfuls in each lettuce leaf.