Turkey Noodle Bowls

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Last week I made a soup that I ate every day for lunch and it totally kept me on track and took all the thinking and guess work out of “what’s for lunch”? So this week I tried something new. I picked a meal that looked like I could eat every day during the week to keep me on track.
This has it all and tastes great. It is Whole30 approved and Fix approved.

Ingredients

  • 1 spaghetti squash cooked, I prefer to cook mine on the stove top by boiling it for 30-40 minutes
  • 1 cup chopped red pepper
  • ½ cup julienne cut carrots ( bought mine precut)
  • 1 head bok choy shredded
  • 1 can fire roasted tomatoes ( WHOLE30 approved)
  • 1 tablespoon coconut aminos
  • ½ tsp. salt
  • 1 cup fresh pineapple
  • Lime juice of 2 limes
  • 2 pounds ground turkey
  • 1 tsp. minced garlic
  • 3 tablespoons lemongrass
  • Coconut oil

Preparation

  1. Cook spaghetti squash
  2. Heat the coconut oil and add some garlic, then add turkey and brown (drain)
  3. Add peppers and all other ingredients except lime and pineapple  (I just mixed it all and cooked)
  4. Once veggies were tender I added the pineapple & the  lime juice
  5. Filled the meal prep containers with the squash and added the turkey mixture on top
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