TURKEY CUTLET STIR FRY : SIMPLE, HEALTHY AND BLOOD TYPE O FRIENDLY – WENDY BLANCHARD, M.S., CHHC

Last night I made a delicious and healthy new recipe using ingredients that I already had in my fridge. It is a simple recipe with little spices added. The garlic speaks for the dish and is a wonderful, natural anti inflammatory and immune booster! You can substitute any veggies that you have in the house…frozen or fresh.

INGREDIENTS:

4 organic turkey cutlets
1 red bell pepper, organic, cut into strips
1 green zucchini, organic, cut
1/2 pound frozen broccoli florets, organic
8 cloves garlic, organic, minced
paprika, organic
Himalayan sea salt, organic
Adobo all purpose seasoning, organic
3 T. olive oil

INSTRUCTIONS:

Wash turkey cutlets, pat dry, sprinkle both sides with Adobo, and put aside. Put oil in a skillet and allow to get hot. Place garlic, salt, and sprinkle paprika over the pan lightly. Let garlic brown for about 2-3 minutes and add in veggies, sprinkling a pinch of sea salt over the veggies. Cover skillet for about 5 minutes. Add in turkey cutlets and sprinkle a pinch more paprika over the cutlets, covered, and cook for about 3 minutes per side (turn after 3 minutes) with the veggies. Serve over organic quinoa.

Enjoy!

To your good health!

Wendy

turkey stir fry

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