Butternut, Turkey, & Sage Bowl

This auto-immune protocol (AIP) compliant bowl does not disappoint.  Full of fall flavors it’s a great way to start the morning.

If you have time on the weekend, you can prep this in advance and have breakfast even on your busiest weekday mornings.

And here’s a fun fact:  Studies have shown that sage improves memory and protects against neurological disorders. Additionally, in clinical trials sage has been shown to reduce blood glucose levels and LDL cholesterol. Sage has also been shown to reduce inflammation.

[lt_recipe name=”Butternut, Turkey, & Sage Bowl” servings=”4″ prep_time=”15M” cook_time=”15M” total_time=”30M” difficulty=”Easy” summary=”A delicious breakfast bowl that will power you through to lunch.” print=”yes” ingredients=”1 lb ground turkey;1 tbls coconut oil;1 small butternut squash, peeled, chopped (2 cups frozen butternut squash);1 large shallot, chopped;2 tbls fresh sage, chopped (2 tsp dried);1 cup bone broth or stock;1 cup, Swiss chard;2 tsp garlic powder;1-2 tsp salt to taste;” ]In a large skillet over medium-high heat, brown the turkey with olive oil and shallots. ;;While the turkey is browning, de-stem the chard. Chop the stems and add them to the turkey. Thinly slice the chard leaves. ;;When the turkey is browned, add the sage, garlic powder, and salt. Cook until the sage is fragrant. ;;Add the butternut squash and bone broth. Stir to combine. Place a lid on the skillet and cook until the squash is tender, about 8 minutes.;;Stir in the Swiss chard until just wilted.;;Check for seasoning and serve.;;Optional: Serve with avocado slices.;[/lt_recipe]