Recipe by: Janice Hrushka of Balanced Terrain Analysis
Something warm, hearty, and KETO for these cold days!
1 head Cauliflower (processed into rice)
4 cups Green Cabbage (roughly chopped)
1 Yellow Onion (diced)
4 Garlic (cloves, minced)
3 cups Crushed Tomatoes
2 tbsps Extra Virgin Olive Oil
1 tbsp Italian Seasoning
1/2 tsp Red Pepper Flakes (optional)
1 tsp Sea Salt
1 tsp Black Pepper
1 cup Water
1 lb Extra Lean Ground Turkey (or chicken)
4 cups Baby Spinach (optional)
1/3 cup Parsley (chopped, optional)
Use a food processor to pulse your cauliflower into rice.
Add all ingredients except ground turkey, spinach and parsley to your slow cooker. Stir very well to combine. Set ground turkey on the top. Cover with a lid. Cook on low for 7 to 8 hours or on high for 4 hours (or until meat is fully cooked through).
Before serving, take the lid off and use a wooden spoon to break the cooked ground turkey into small pieces. Stir in the spinach until wilted. Ladle into bowls and garnish with parsley. Enjoy!
Amount per serving (6 servings)
Vitamin A 2599IU
Vitamin C 91mg
Leftovers: Refrigerate in an air-tight container up to 5 days, or freeze up to a year.
Serving Size: One serving is roughly 2 cups of soup.
No Ground Turkey: Use any type of ground meat.
Vegan & Vegetarians: Replace the meat with 1 can of lentils, chickpeas or kidney beans.
For more health tips and tricks, check out balancedterrain.com
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