Turkey Apple Breakfast Hash

I love these kinds of recipes because I can add in a ton of different vegetables and get more of a variety of nutrients in my life then I typically consume. Plus, this one was absolutely delicious and refreshing! If you ever suspect that your body is rejecting certain foods, experiencing inflammation or any other unwanted symptoms, then AIP (autoimmune protocol) recipes like this one are great meals to start incorporating into your life. They are certainly not a cure, but a good starting point with eliminating a lot of known foods to cause inflammation and gut issues. Worth trying out to see if it helps your body! Anyways, I adjusted some of the ingredients below to make more food for my meal prep this week, so check out the original recipe link below for comparison if you need to. I left out the butternut squash/sweet potato because I threw this meal over a mixture of rice and cauliflower rice instead. However, I think adding the butternut squash/sweet potato would only enhance this meal, so next time I won't skip out on it. This one is definitely worth a try and one that I will most certainly be making again! ​

Turkey Apple Breakfast Hash
Ingredients:
For the meat:

• 3 lb ground turkey
• 1-2 tablespoon coconut oil
• 2 teaspoon dried thyme
• 2 teaspoon cinnamon
• sea salt, to taste

For the hash:

• 1-2 tablespoon coconut oil
• 1 large onion
• 1 large or 2 small zucchini
• 1 cup shredded carrots
• 2 cups cubed frozen butternut squash (or sweet potato)
• 2 large apples, peeled, cored, and chopped
• 4 cups spinach or greens of choice
• 2 teaspoon cinnamon
• 1 ½ teaspoon powdered ginger
• 1 teaspoon garlic powder
• 1 teaspoon turmeric
• 1 teaspoon dried thyme
• sea salt, to taste

Directions:

1. Heat 1-2 tablespoons of coconut oil in a skillet over medium/high heat. Add ground turkey and cook until browned. Season with cinnamon, thyme, and a pinch of sea salt. Move to plate.
2. Drop remaining coconut oil to the same skillet and sauté onion for 2-3 minutes, until softened.
3. Add in zucchini, carrots, apple, and frozen squash. Cook for 4-5 minutes, or until veggies have softened.
4. Add in spinach and stir until wilted.
5. Stir in cooked turkey, seasonings, and salt and turn off heat.
6. Enjoy this hash fresh from the skillet or let cool and refrigerate to eat throughout the week. The hash will keep for about 5-6 days in a sealed container in the refrigerator.

Original recipe found here