Turkey Breakfast Skillet

If you’re like us, nothing beats a big green smoothie in the morning! But sometimes, especially when the weather gets colder, a freezing cold green smoothie is the last thing you want to have for breakfast. And there are those who prefer higher protein content for their first meal of the day. So we’ve come up with a yummy alternative breakfast option that is still cleanse-friendly and packs a super protein punch!

Since eggs are one of the top 8 allergens and are off-limits during the cleanse, we knew we had to give the usual American breakfast a makeover. This dish is a cleanse-approved spin on the traditional egg-based breakfast skillet that uses ground turkey instead. If a plant-based diet is more your speed, you can substitute cooked chickpeas for the turkey. Plus, it’s a family-friendly breakfast that can be whipped up in less than 30 minutes, perfect for weekend AND weekday mornings!

So what are you waiting for? Get out your skillet and get cookin’!

Do you have a favorite egg-based recipe you’d like us to give a Conscious Cleanse makeover? Let us know in the comments!

With love and breakfast skillets,

Jo & Jules

Turkey Breakfast Skillet

Yield: 4 servings

Ingredients:

  • 2 TB. olive oil or coconut oil
  • 1 onion finely, chopped
  • 1 lb. ground turkey
  • 1 garlic cloves, minced
  • 2 parsnips large, diced
  • 2 TB. fresh rosemary, chopped, divided
  • 1 tsp. paprika
  • ½ tsp. crushed red pepper flakes
  • Salt and pepper to taste
  • 2 cups fresh greens (Swiss chard, kale, spinach, collard greens)
  • Sliced avocado (optional)

Instructions:
In a sauté pan, heat oil over medium heat. Next, add the onion and stir for 5 minutes, or until the onions have softened. Add the ground turkey and garlic, and cook until the meat is no longer pink, about 5 to 7 minutes. Next add the parsnips, 1 tablespoon of the rosemary, paprika, crushed red pepper, salt and pepper. Cook for 10 minutes or until the parsnips become tender. Add greens and cook until wilted. Add the remaining 1 tablespoon of rosemary, mix well and serve hot with sliced avocado as garnish (if using).

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