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Kid-friendly Turkey and Veggies Plate

Getting kids to eat clean, nourishing foods is not always an easy task. If you are looking to add veggies, healthy fats, antioxidants, and probiotics to your kids’ diet,  this recipe is a great template for a nutritionally balanced healthy meal.

The turkey and veggie bowl is a gluten-free, dairy-free powerhouse packed with macro and micronutrients needed for healthy growth and development in children and adolescents. It provides nutrients that support optimal metabolic function, detoxification, bone development, and a balanced gut microbiome and immune system. The many vitamins and minerals found in this recipe also boost the body’s antioxidant capacity, and the healthy fats are excellent for brain and cellular function. 

And that’s not all! Most of this recipe’s ingredients are methylation-balancing foods, which means that they support optimal gene expression and many other vital bodily functions, as described in our blog here. But most importantly, it tastes delicious and is a hit with children of all ages!

In case you weren’t convinced, here are all this recipe’s  amazing benefits:

Contributor – Nutrition Resident Danielle Preissing (MS Human Nutrition, CNS)

Instagram @daniellepreissingnutrition Web: www.daniellepreissing.com

Turkey and Veggies

Servings 4-5 servings
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

Instructions

  1. Preheat oven to 400°F.
  2. Dice potatoes and zucchini separately and set aside. Chop cauliflower and arugula separately and set aside.
  3. Mix diced potatoes and chopped cauliflower with 1 tablespoon of avocado oil and 1-2 teaspoons of salt. Roast in the oven until tender and browning.
  4. Heat a medium skillet and saute turkey using 1 tablespoon avocado oil. Add desired spices and salt and pepper to taste. Cook until brown. Once cooked, add diced zucchini, and cook for 5 minutes.
  5. In a mixing bowl, mix cooked vegetables, cooked turkey, arugula, pine nuts, sauerkraut with EVOO, and a squeeze of lemon.
  6. Top with avocado slices and enjoy!

Recipe Notes

  • Any of the ingredients can be swapped out or replaced to fit different dietary or taste preferences.
  • The cooked veggies and turkey can be stored in the fridge for 2-3 days, making this recipe excellent for meal prep and batch cooking - all you have to do is add fresh arugula and drizzle with lemon juice and EVOO.

References:

  1. Gropper SS, Smith JL, Carr T. Advanced Nutrition and Human Metabolism. 7th ed. Cengage Learning; 2018.
  2. Cronometer. Published 2021. https://cronometer.com
  3. Lord R. Laboratory Guides to Health. 12th ed. Arrowhead Bioscience; 2021.
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