Spices are a wonderful way to enhance both the flavor and the medicinal power of your meal. Paprika, cumin, black pepper, garlic and cilantro all have unique chemical healing ingredients designed to boost your metabolism – and delight your palate.
Serves: 6 II Prep time: 15 minutes II Cook time: 10 minutes II Level: Easy
- 1 pound lean ground turkey
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
- 5 ounces spring salad mix
- 2 cups cooked black beans or 15-ounce can black beans, rinsed and drained
- 4 medium tomatoes, roughly chopped
- 1/4 cup chopped fresh cilantro
- Combine the turkey and all of the seasonings in a medium bowl and mix well. Let the turkey mixture sit for 10 to 15 minutes.
- Heat the oil in a medium cast iron-pan over medium-high heat. Once hot, add the turkey. Cook, breaking up the meat with a fork, until it is browned and crumbly, about 8 minutes. Remove the turkey from the pan and let it cool fully.
- In a large bowl, mix the greens, beans, and tomatoes. Scatter the turkey across the top of the salad and sprinkle on the cilantro. This salad is best if eaten the same day. If there are leftovers, store the turkey separately from the greens and combine before serving. The cooked turkey can be refrigerated for up to 3 days.
Nutritional analysis per serving (1 cup): calories: 235, fat 11 g, saturated fat 2g, cholesterol 54 mg, fibre 5 g, protein 20 g, carbohydrate 14 g, sodium 106 mg
– from the book, “The Blood Sugar Solution Cookboook”, by Mark Hyman MD