30+ Delicious Saturday Paleo Turkey Recipes to Fuel Your Weekend

Saturdays are meant for relaxation, good food, and enjoying the weekend with delicious, nutritious meals.

If you’re following a paleo lifestyle, you’ll be pleased to know that turkey is a versatile, lean protein that fits perfectly into your diet.

Whether you’re cooking up a hearty breakfast, a quick lunch, or a comforting dinner, turkey can be the star of your Saturday meals.

We’ve rounded up 30+ mouthwatering paleo turkey recipes that will satisfy your cravings while keeping you aligned with your health goals.

From savory turkey lettuce wraps to hearty casseroles and delicious stir-fries, these recipes will bring variety, flavor, and nutrition to your Saturday.

30+ Delicious Saturday Paleo Turkey Recipes to Fuel Your Weekend

With over 30 mouthwatering paleo turkey recipes at your fingertips, you’re sure to find a few that will make your Saturdays even more enjoyable.

Whether you’re looking for a light lunch, a hearty dinner, or a comforting stew, turkey is a fantastic ingredient to build paleo-friendly meals that are both satisfying and packed with nutrients.

These recipes offer variety and creativity, helping you stay on track with your health goals while enjoying delicious and nourishing meals.

So next Saturday, skip the takeout and try one of these fantastic paleo turkey recipes — your taste buds and your body will thank you!

Paleo Turkey Meatballs with Zucchini Noodles

This delicious and healthy turkey meatball recipe is perfect for a paleo-friendly Saturday meal. The turkey meatballs are savory and flavorful, paired with zucchini noodles that add a light and refreshing touch. It’s a great way to enjoy a classic dish while sticking to paleo principles.

Recipe:

• 1 lb ground turkey
• 1 zucchini, spiralized into noodles
• 1 egg (optional, for binding)
• 1/2 cup almond flour
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil for cooking

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine ground turkey, egg (optional), almond flour, parsley, garlic, oregano, salt, and pepper. Mix until fully incorporated.
3. Form the mixture into small meatballs (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs for 20-25 minutes, or until golden brown and cooked through.
5. While the meatballs are baking, heat the olive oil in a pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Season with salt and pepper.
6. Serve the meatballs on a bed of zucchini noodles, and drizzle with extra olive oil if desired.

This recipe is not only paleo-friendly but also rich in protein and full of nutrients from the zucchini. The combination of turkey meatballs and zucchini noodles offers a balanced, satisfying meal without the carbs from traditional pasta. It’s a perfect dish to fuel your weekend activities while keeping your health goals on track.

Paleo Turkey and Avocado Salad

For a light yet filling paleo-friendly lunch or dinner, this turkey and avocado salad is a great option. Packed with lean turkey, fresh vegetables, and healthy fats from avocado, this salad is nutritious and bursting with flavor.

Recipe:

• 1 lb cooked turkey breast, shredded or chopped
• 1 avocado, diced
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 2 cups mixed salad greens (spinach, arugula, or kale)
• 1/4 cup olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. In a large mixing bowl, combine the shredded turkey, avocado, cucumber, red onion, and salad greens.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley or cilantro.
5. Serve immediately, or chill in the fridge for 15-20 minutes for a colder dish.

This turkey and avocado salad is refreshing and packed with healthy fats and lean protein, making it the perfect meal for anyone following a paleo diet. The creamy avocado complements the turkey’s lean protein, while the fresh vegetables provide essential nutrients. It’s an easy-to-make, satisfying dish that’s perfect for a light yet fulfilling meal.

Paleo Turkey Stuffed Bell Peppers

These turkey-stuffed bell peppers are a great way to enjoy a hearty, comforting meal while sticking to your paleo lifestyle. The turkey is seasoned and combined with cauliflower rice for a low-carb stuffing, making this dish flavorful and nutritious.

Recipe:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1/2 cup cauliflower rice (or riced cauliflower)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
4. Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned and fully cooked.
5. Stir in the cauliflower rice, cumin, chili powder, paprika, salt, and pepper. Cook for another 2-3 minutes, stirring occasionally, until the cauliflower rice is tender.
6. Stuff the bell peppers with the turkey mixture and place them in a baking dish.
7. Cover the dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.
8. Serve warm, garnished with fresh herbs if desired.

These turkey-stuffed bell peppers are a great option for anyone looking for a hearty, paleo-friendly meal. The combination of seasoned turkey and cauliflower rice creates a filling and flavorful stuffing, while the bell peppers add a mild sweetness that complements the savory filling. This recipe is perfect for a cozy Saturday dinner, offering both comfort and nutrition without compromising on flavor.

Paleo Turkey Chili

This hearty turkey chili is a warming, flavorful dish that’s perfect for a cozy Saturday dinner. Packed with lean turkey, vegetables, and a blend of spices, it’s a paleo-friendly take on a classic chili recipe. It’s filling, nutritious, and great for meal prep!

Recipe:

• 1 lb ground turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes (ensure no added sugar)
• 1 cup chicken broth (or vegetable broth)
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until softened, about 3-4 minutes.
2. Add the ground turkey to the pot and cook, breaking it apart with a spoon, until browned and fully cooked.
3. Add the bell pepper, zucchini, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Pour in the diced tomatoes and chicken broth, and bring the mixture to a simmer.
5. Let the chili simmer for 20-30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with fresh cilantro or avocado slices if desired.

This turkey chili is the perfect dish for a Saturday evening when you want something comforting and filling. The lean turkey offers a healthy alternative to traditional beef chili, while the vegetables add texture and nutrients. The blend of spices ensures every bite is packed with flavor. It’s a one-pot meal that’s easy to make and ideal for leftovers.

Paleo Turkey Burgers with Sweet Potato Fries

A paleo take on a classic burger, this turkey burger recipe is light, flavorful, and perfectly paired with crispy sweet potato fries. It’s a great option for a Saturday lunch or dinner, offering all the deliciousness of a burger without the carbs.

Recipe:

• 1 lb ground turkey
• 1/4 cup almond flour
• 1 egg (optional)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 2 medium sweet potatoes, cut into fries
• 2 tbsp olive oil
• Fresh lettuce, tomato, and avocado for topping (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato fries with olive oil, salt, and pepper, and spread them evenly on a baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
2. While the fries are baking, combine the ground turkey, almond flour, egg (if using), garlic powder, onion powder, salt, and pepper in a bowl. Mix until well combined.
3. Form the turkey mixture into burger patties, about 1/2 inch thick.
4. Heat a grill or skillet over medium heat and cook the turkey burgers for 4-5 minutes per side, or until fully cooked through.
5. Serve the turkey burgers on their own, or add toppings like lettuce, tomato, and avocado for a complete meal.

These turkey burgers are a light and healthy alternative to traditional beef burgers. The sweet potato fries offer a paleo-friendly substitute for regular fries, making this meal satisfying and nutritious. It’s the perfect combination of juicy turkey and crispy fries, great for a weekend meal that’s both delicious and guilt-free.

Paleo Turkey and Mushroom Stir-Fry

This turkey and mushroom stir-fry is a quick, easy, and flavorful paleo-friendly meal. It combines tender turkey with earthy mushrooms and a variety of vegetables, making it a satisfying dish for your Saturday dinner.

Recipe:

• 1 lb ground turkey
• 1 cup mushrooms, sliced
• 1 bell pepper, sliced
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp coconut oil (or olive oil)
• 2 tbsp coconut aminos (paleo-friendly soy sauce substitute)
• 1 tsp ginger, minced
• Salt and pepper to taste

Instructions:

1. Heat the coconut oil in a large skillet over medium heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
2. Add the ground turkey to the skillet, breaking it apart with a spoon, and cook until browned and fully cooked.
3. Add the sliced mushrooms, bell pepper, and onion to the skillet. Stir-fry for 5-7 minutes, until the vegetables are tender.
4. Stir in the coconut aminos, and season with salt and pepper to taste.
5. Continue to stir-fry for another 2 minutes, ensuring the turkey and vegetables are well coated in the sauce.
6. Serve hot, optionally garnished with fresh herbs like cilantro or parsley.

This turkey and mushroom stir-fry is a great option for a quick and healthy paleo meal. The mushrooms add a rich umami flavor, while the turkey provides lean protein. The coconut aminos add a savory, soy-like flavor without the gluten, making this stir-fry a delicious and satisfying dish.

Paleo Turkey Fajita Bowls

For a fresh and flavorful paleo dinner, these turkey fajita bowls are a great option. Packed with sautéed turkey, bell peppers, onions, and a zesty lime dressing, this dish is perfect for a light yet satisfying meal.

Recipe:

• 1 lb ground turkey
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 tbsp olive oil
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste
• Optional toppings: avocado, salsa, lettuce, or cauliflower rice

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes.
2. Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned and fully cooked.
3. Stir in the chili powder, cumin, salt, and pepper, then add the sliced bell peppers and onion. Cook for another 5-7 minutes, until the vegetables are tender.
4. Remove from heat and stir in the fresh cilantro and lime juice.
5. Serve the turkey fajita mixture in bowls, topped with optional ingredients like avocado, salsa, lettuce, or cauliflower rice.

These turkey fajita bowls are a light yet flavorful option for anyone following a paleo diet. The combination of turkey and sautéed vegetables is packed with nutrients, while the cilantro and lime add a refreshing touch. This dish is easy to customize and makes for a satisfying weekend meal.

Paleo Turkey Lettuce Wraps

These paleo turkey lettuce wraps are a delicious, low-carb, and fresh meal perfect for a Saturday lunch or dinner. The combination of ground turkey, fresh vegetables, and a simple homemade sauce wrapped in crisp lettuce leaves makes for a light and flavorful dish.

Recipe:

• 1 lb ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1/2 cup carrots, shredded
• 1 tbsp coconut aminos (or paleo-friendly soy sauce substitute)
• 1 tsp ginger, minced
• 1 tsp sesame oil
• 2 tbsp olive oil
• 1 head of butter lettuce or iceberg lettuce (for wraps)
• Salt and pepper to taste
• Fresh cilantro or green onions for garnish (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing for 2-3 minutes until softened.
2. Add the ground turkey to the skillet, breaking it apart with a spoon, and cook until browned and fully cooked.
3. Stir in the diced bell pepper, shredded carrots, ginger, coconut aminos, and sesame oil. Cook for another 3-4 minutes, until the vegetables are tender and the flavors meld.
4. Season with salt and pepper to taste.
5. To serve, spoon the turkey mixture onto the center of each lettuce leaf, wrapping it around the filling like a taco.
6. Garnish with fresh cilantro or green onions if desired.

These turkey lettuce wraps are a light, healthy, and fun way to enjoy a savory meal. The turkey is seasoned perfectly with ginger and coconut aminos, while the lettuce leaves provide a crisp and refreshing base. This dish is quick to make and offers a great alternative to heavier, carb-filled meals.

Paleo Turkey and Spinach Casserole

A comforting and hearty casserole, this turkey and spinach dish is the perfect paleo-friendly dinner for a busy Saturday. Packed with lean turkey, nutritious spinach, and a creamy, dairy-free sauce, it’s a satisfying meal that’s both comforting and nourishing.

Recipe:

• 1 lb ground turkey
• 3 cups fresh spinach, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup coconut milk (full-fat)
• 1/4 cup almond flour
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with a little olive oil.
2. Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic and sauté for 2-3 minutes, until softened.
3. Add the ground turkey to the skillet and cook until browned and fully cooked, breaking it up with a spoon.
4. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
5. Add the coconut milk, almond flour, thyme, oregano, salt, and pepper. Stir until the mixture thickens and becomes creamy.
6. Transfer the turkey and spinach mixture to the greased baking dish and spread it evenly.
7. Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly.
8. Garnish with fresh parsley before serving.

This turkey and spinach casserole is a rich and satisfying dish that’s perfect for a cozy Saturday dinner. The creamy coconut milk and almond flour sauce provide a dairy-free alternative to traditional casseroles, while the turkey and spinach make the dish both hearty and nutritious. It’s an easy-to-make meal that will warm you up from the inside out.

Paleo Turkey Frittata

This turkey frittata is a delicious and versatile dish that makes for a great paleo breakfast, brunch, or dinner. Full of protein from the turkey and eggs, with plenty of veggies for added nutrients, it’s a well-rounded meal that can be enjoyed at any time of the day.

Recipe:

• 1 lb ground turkey
• 6 large eggs
• 1 cup spinach, chopped
• 1/2 cup bell pepper, diced
• 1/4 cup onion, diced
• 1/4 cup almond milk (or coconut milk)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (parsley, chives) for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium heat.
2. Add the ground turkey to the skillet and cook until browned and fully cooked, breaking it up with a spoon.
3. Add the diced onion and bell pepper to the skillet, sautéing for 3-4 minutes until softened.
4. Stir in the chopped spinach and cook for another 1-2 minutes until wilted.
5. In a mixing bowl, whisk together the eggs, almond milk, salt, and pepper.
6. Pour the egg mixture over the cooked turkey and vegetables in the skillet. Stir gently to combine.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the eggs are set and lightly golden on top.
8. Garnish with fresh herbs before serving.

This turkey frittata is a delicious and satisfying meal that’s packed with protein and nutrients. The combination of turkey, spinach, and eggs makes it a well-rounded dish, while the bell pepper and onion add sweetness and flavor. It’s an easy-to-make, one-pan meal that’s perfect for a busy Saturday morning or evening.

Paleo Turkey Stuffed Mushrooms

These paleo turkey stuffed mushrooms are an amazing appetizer or light dinner option. The rich flavor of turkey paired with the umami of the mushrooms makes this dish both satisfying and full of flavor. They’re easy to prepare and perfect for a weekend treat.

Recipe:

• 12 large cremini mushrooms, stems removed
• 1 lb ground turkey
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup almond flour
• 2 tbsp coconut oil (or olive oil)
• 1/2 tsp dried thyme
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet, gill side up.
2. Heat coconut oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
3. Add the ground turkey to the skillet and cook until browned and fully cooked, breaking it up with a spoon.
4. Stir in the almond flour, thyme, salt, and pepper. Cook for another 2-3 minutes, allowing the mixture to come together.
5. Stuff each mushroom cap with the turkey mixture, pressing down gently to pack them.
6. Bake the stuffed mushrooms for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden on top.
7. Garnish with fresh parsley before serving.

These turkey stuffed mushrooms are a deliciously savory, bite-sized meal that’s perfect for any occasion. The turkey stuffing is flavorful and juicy, while the mushrooms provide an earthy base that complements the filling. These make for a great appetizer or light meal, and they’re sure to impress anyone at your Saturday gathering.

Paleo Turkey and Butternut Squash Stew

This turkey and butternut squash stew is a comforting, hearty dish that’s perfect for a cozy Saturday meal. The tender turkey combined with the sweetness of butternut squash and savory herbs creates a rich and satisfying stew that’s both paleo-friendly and incredibly flavorful.

Recipe:

• 1 lb ground turkey
• 2 cups butternut squash, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 cups chicken broth (or vegetable broth)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until softened.
2. Add the ground turkey to the pot and cook, breaking it apart with a spoon, until browned and fully cooked.
3. Add the diced butternut squash, carrots, dried thyme, rosemary, salt, and pepper. Stir to combine.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 30-40 minutes, until the vegetables are tender and the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh herbs if desired.

This turkey and butternut squash stew is a wonderfully warming dish for a cool Saturday evening. The sweetness of the butternut squash pairs perfectly with the savory turkey and herbs, creating a balanced and satisfying meal. It’s a nourishing dish that’s easy to prepare and great for meal prep as well.

Paleo Turkey and Broccoli Stir-Fry

This turkey and broccoli stir-fry is a quick, flavorful, and healthy dish that fits perfectly into your paleo lifestyle. Packed with lean turkey, crisp broccoli, and a light coconut aminos sauce, it’s a great option for a satisfying Saturday dinner.

Recipe:

• 1 lb ground turkey
• 2 cups broccoli florets
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp coconut aminos (or paleo-friendly soy sauce substitute)
• 1 tbsp olive oil
• 1 tbsp sesame oil
• 1 tsp ginger, minced
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Add the ground turkey to the skillet, breaking it up with a spoon, and cook until browned and fully cooked.
3. Add the sliced onion and broccoli florets to the skillet. Stir-fry for 5-7 minutes, until the broccoli is tender and the onion is softened.
4. Stir in the coconut aminos and sesame oil, cooking for another 1-2 minutes to allow the flavors to combine.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with sesame seeds if desired.

This turkey and broccoli stir-fry is a simple and nutritious meal that’s full of flavor. The combination of lean turkey and broccoli is not only healthy but also incredibly satisfying. The light coconut aminos sauce adds a savory depth to the dish, making it a perfect paleo-friendly option for a quick weeknight dinner or a Saturday treat.

Paleo Turkey Cabbage Rolls

These turkey cabbage rolls are a delicious and wholesome meal, perfect for a cozy Saturday dinner. The turkey filling, flavored with herbs and spices, is wrapped in tender cabbage leaves, creating a low-carb, nutrient-packed dish that’s both satisfying and delicious.

Recipe:

• 1 lb ground turkey
• 8 large cabbage leaves (blanched)
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cauliflower rice
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tbsp coconut oil (or olive oil)
• Salt and pepper to taste
• 1 cup crushed tomatoes (no added sugar)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with coconut oil or olive oil.
2. Heat a skillet over medium heat and add the coconut oil. Sauté the onion and garlic for 2-3 minutes until softened.
3. Add the ground turkey to the skillet, breaking it up as it cooks, until fully browned.
4. Stir in the cauliflower rice, thyme, paprika, salt, and pepper. Cook for 2-3 minutes until everything is well combined.
5. Remove the skillet from the heat and let the mixture cool slightly.
6. Place a spoonful of the turkey mixture in the center of each cabbage leaf and roll it up, folding in the sides to secure the filling.
7. Place the cabbage rolls seam-side down in the prepared baking dish. Pour the crushed tomatoes over the top.
8. Cover the baking dish with foil and bake for 30-35 minutes, until the cabbage is tender.
9. Serve hot, garnished with fresh herbs if desired.

These turkey cabbage rolls are a comforting, paleo-friendly dish that’s perfect for a weekend dinner. The ground turkey filling is savory and satisfying, while the cabbage provides a delicate, mild wrapper. The crushed tomatoes add a rich, tangy sauce that enhances the overall flavor. It’s a simple yet impressive dish that’s sure to become a family favorite.

Paleo Turkey and Cauliflower Fried Rice

This paleo turkey and cauliflower fried rice is a healthy, low-carb version of the classic fried rice. The cauliflower rice is a perfect substitute for regular rice, and the turkey adds a lean protein source that keeps the dish filling and satisfying. It’s an excellent option for a quick and easy Saturday meal.

Recipe:

• 1 lb ground turkey
• 4 cups cauliflower rice (or riced cauliflower)
• 1/2 onion, diced
• 1/2 cup peas and carrots (optional)
• 2 cloves garlic, minced
• 2 eggs (optional, for added protein)
• 2 tbsp coconut aminos (or paleo-friendly soy sauce substitute)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the ground turkey to the skillet, breaking it apart with a spoon, and cook until browned and fully cooked.
3. Push the turkey to one side of the skillet and crack the eggs into the empty side. Scramble the eggs until fully cooked, then combine them with the turkey.
4. Add the cauliflower rice, peas, and carrots (if using), and stir to combine.
5. Stir in the coconut aminos, sesame oil, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and everything is well mixed.
6. Serve hot, garnished with green onions if desired.

This turkey and cauliflower fried rice is a low-carb, paleo-friendly twist on a classic dish. The cauliflower rice provides a healthy alternative to regular rice, while the ground turkey adds lean protein. It’s an easy, quick meal that’s perfect for a weekend dinner or lunch, and the added veggies ensure it’s both nutritious and satisfying.

Note: More recipes​ are coming soon!