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ground turkey curry

As some of you know, I've been working with a coach (shoutout to Jason Seib!) to get my health in order. One of the pillars, of course, being food.

Without giving too much away, a key aspect of success is cycling between days of high fat/protein with days of lower fat/high carb. Of course, there is much more to it, but you have to buy the book to learn more. :-) (not an affiliate link... yet. HA!)

After almost 6 years of eating Paleo/Primal, it was REALLY hard to wrap my mind around going back to eating "low fat."

I had to re-learn what that meant. It DOESN'T MEAN eating all the packaged things labeled "fat free" at the store. Yes, gummy bears are fat free, but that doesn't mean they promote health.

I'm not gonna lie... it's been a rough couple of weeks. The high fat/protein days are easy. The low-fat days... not so much. I had a mental block that took a while to break through. I was white-knuckling thru a few of those shifts just to get by. The starchy-carbs gave me heartburn (yes, people... starches are a culprit...and no, you don't need antacids in perpetuity), and I felt like I was letting myself down in some way when I added "light" sour cream to my shopping cart.

BUT... after a few weeks, I started getting the hang of it. LOTS of salads with all kinds of veggies. Plus, I'm making great use of some randos in the spice racks to add flavor to chicken, fish and turkey where I usually rely on fat. Notice I said fish in there. Yes... I'm even working on my love-hate relationship with fish. It's a bit slow going, as well, but progress, not perfection, right?

You know what? It's kind of fun. You all know I'm a total nerd and love to learn. So, I'm learning new ways to cook things I liked "from the old days," but WAY healthier.


3Shift ground turkey curry

Ground Turkey Curry

Perfect for 3Shift. Gets better the next day. Makes approx. 4 servings.


1 T fat of choice

½ medium onion, chopped

½ red pepper, chopped

2 t salt, divided

1 lb ground turkey

2 cloves garlic, minced

1-inch piece ginger, minced

1 t garlic powder

1 t onion powder

½ t smoked paprika

½ t ground ginger

¼ t ground cinnamon

¼ t cayenne pepper, optional

2 T curry powder

1 c turkey/chicken stock

½ c raisins

Green onions, chopped, optional

Cilantro, chopped, optional

Almonds, chopped, optional

1. In a large pan, heat the oil over medium until shimmering. Add the peppers and onions. Add ½ t of salt and sauté the onions and peppers until soft.

2. Add the garlic and ginger and cook until fragrant, but not brown.

3. Add the ground turkey and break apart. Stir often until cooked through

4. Add the remaining ½ t of salt, garlic, onion, paprika, ginger, cinnamon, cayenne and curry powders.

5. Stir until everything is evenly coated with the spice mixture.

6. Add the stock and allow it to come to a boil. Most of the liquid should absorb in and cook off that “pasty” taste of the dried spices. Add more salt, if needed.

7. Stir in the raisins.

8. Serve over rice, sweet potato, butternut squash or starch of choice.

9. Garnish with green onions, cilantro &/or chopped almonds.


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