Let’s face it, it’s impossible to eat clean 100% of the time and still provide your body with enough calories in order to keep up with your workouts and overall active lifestyle so move your workout to the kitchen, lift that turkey and start cookin!
Every great workout should be paired with a great meal jam packed with nutrients to help your body recharge and recuperate. For you to make that happen, you must make sure that you are able to include protein in your diet mainly because protein will help build muscle, reduce body fat and will help induce training adaptation. This will also help maintain lean muscle mass and keep your insulin levels stable after every meal.
This recipe features some good ol’ fashion turkey which is a rich source of protein as well as iron, zinc, potassium and phosphorus. This type of meat can also help lower your cholesterol levels as well as strengthen your immune system. So, couple that with herbs and you get a dish of just under 600 calories to make you and your gym buddies feel great after a workout!
INGREDIENTS:
- 2 tbsp. olive oil
- 3/4 cup fresh ginger, roughly chopped
- 3/4 cup fresh garlic, roughly chopped
- 4 yellow onions, small dice
- kosher salt, to taste but typically 6 grams per lb. of ground meat (so 30 grams in this case)
- freshly ground black pepper, to taste
- 5 lb. (2.25kg.) ground turkey
- 4 yellow onions, small dice
- 5 lb. (2.25kg.) carrots, shredded
- 5 lb. (2.25kg.)mushrooms, quartered
- 4 cans bamboo shoots, sliced
- 4 cans water chestnuts, sliced
- 4 cups coconut milk
- 4 cups water
- 1/2 cups sambal, plus what you’ll use to garnish
- 1/4 cups fish sauce
- 2 large bunches of cilantro, roughly chopped, plus what you’ll need to garnish
INSTRUCTIONS:
- Heat olive oil in two 14-in. sauté pans over high heat. When oil runs like water when pan is tilted side to side, add the ginger and garlic and stir. Cook until garlic begins to toast. Then add onions and a pinch of salt. Stir to incorporate.
- Season the top side of the turkey with salt and pepper, and place seasoned-side down in the oil, garlic and ginger. Season top side of turkey once more with salt and pepper. Lightly break up turkey. Cook for four minutes.
- Push all of the turkey to the center of the pan, add the carrots around the edge of the pan, and cover carrots and turkey with mushrooms. Cook for five minutes and then begin folding all ingredients together.
- Add bamboo shoots, water chestnuts and coconut milk, and bring entire mixture to a simmer. Stir well, break up any turkey chunks, and when mixture has reached a simmer, season with sambal and fish sauce.
- Stir one final time and then cut the heat. Finish with fresh cilantro and season one final time with salt and pepper to your liking.
- Portion out into individual containers, and garnish with sambal and cilantro. Refrigerate for up to 5 days or freeze for up to 6 months.