Turkey and Rice Cups

• 5 oz ground turkey
• 1 cup cooked white rice
• 1.5 cups cooked cabbage (from about 3 cups raw shredded)
• 1 cup cooked bok choy (from about 2 cups raw, chopped)
• 1 tbsp olive oil
• 1 tbsp fresh ginger, grated
• 1 tbsp coconut aminos
• scallion, sliced

• 10 oz ground turkey
• 2 cup cooked white rice
• 3 cups cooked cabbage (from about 3 cups raw shredded)
• 2 cup cooked bok choy (from about 2 cups raw, chopped)
• 2 tbsp olive oil
• 2 tbsp fresh ginger, grated
• 2 tbsp coconut aminos
• scallion, sliced

• 15 oz ground turkey
• 3 cup cooked white rice
• 4 1/2 cups cooked cabbage (from about 3 cups raw shredded)
• 3 cup cooked bok choy (from about 2 cups raw, chopped)
• 3 tbsp olive oil
• 3 tbsp fresh ginger, grated
• 3 tbsp coconut aminos
• scallion, sliced

• 20 oz ground turkey
• 4 cup cooked white rice
• 6 cups cooked cabbage (from about 3 cups raw shredded)
• 4 cup cooked bok choy (from about 2 cups raw, chopped)
• 4 tbsp olive oil
• 4 tbsp fresh ginger, grated
• 4 tbsp coconut aminos
• scallion, sliced

1. Heat the olive oil in a pan over medium, about 1 minute, until it shimmers.

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2. Add the ground turkey and ginger and cook, breaking it up, 6 to 8 minutes, until no pink remains and it reaches 165°F in the center, then spoon off the fat so the dish does not go greasy.

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3. Push the turkey aside, add the cabbage, and cook, 5 to 6 minutes, until it softens and wilts down.

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4. Add the bok choy and cook, 2 to 3 minutes, until the leaves wilt and the stalks are just tender.

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5. Stir in the coconut aminos and cook 1 minute until it glazes everything.

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6. Spoon over the white rice, scatter the scallion on top, and serve warm.

• Calories634
• Protein48g
• Carbs58g
• Fat24g
• Fiber6g
• Sodium268mg

• Inflammation
• A Healthy Weight
• Steady Energy
• Eating Well

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