This is my hands-down go-to for meal prep! It’s so easy to make; all the ingredients you can buy in bulk, save money and eat for weeks 😉
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@fitclubbabes @hannah.dawson.fitness
Makes two servings
Calories/Macros per serving
457 | 30g P |52g C | 15g F
INGREDIENTS
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1/2 cup Jasmine Rice (dry)
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1 1/8 tsps Coconut Oil
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3/4 Thai Chili (stems removed and finely sliced)
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2 1/3 stalks Green Onion (finely diced)
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1 2/3 Garlic (cloves, minced)
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9 1/8 ozs Extra Lean Ground Turkey
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1 1/8 tsps Raw Honey
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1 1/8 tbsps Tamari
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1/3 cup Basil Leaves (fresh, chopped)
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3/4 tsp Sesame Oil
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1 2/3 cups Bok Choy (sliced in half lengthwise)
DIRECTIONS
- Cook the rice according to the instructions on the package and set aside.
- While the rice cooks, place a wok over high heat. Add the coconut oil, chillies, green onion and garlic—Saute for 1 to 2 minutes or until onions are softened. Add the ground turkey and saute for about 5 minutes, breaking it into small pieces as it cooks. Add the honey and tamari and saute for another minute or until the turkey is completely cooked. Add the basil. Saute until wilted and turn off the heat. Cover with a lid to keep warm.
- Heat the sesame oil in a frying pan over medium heat. Add the sliced bok choy face down. Cover and let fry for about 5 minutes or until slightly charred. Turn off the heat.
- Divide rice between plates and top with the basil turkey mix. Add the bok choy on the side. Enjoy!
- MEAL PREP: divide between containers and place in the fridge for up to 5 days
NOTES:
No Rice
Use quinoa or roasted potatoes instead.
Storage
Store in an airtight container in the fridge up to 3 days.
Low Carb
Use cauliflower rice instead of jasmine rice.
Make it Faster
Use green peas instead of bok choy.
No Thai Chili
If you do not like it spicy, omit it. If you cannot find Thai chiles, add a pinch of cayenne pepper instead.
Reheating Leftovers
Saute in a skillet until warmed through.
Vegan & Vegetarian
Replace the ground turkey with roasted chickpeas or warm lentils.
Serving size
Divide all your food between meals. 3.4 oz of ground turkey, 1/3 cup rice and as much bok choy in each as you like.
Don’t like Bok Choy?
Use stir-fried veggies of your choice.