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20-Minute Turkey and Green Bean Stir-Fry

RecipesRobyn DownsComment

One pan and a few minutes are all you need to whip up this easy, tasty 20-Minute Turkey and Green Bean Stir-Fry.

One pan and a few minutes are all you need to whip up this easy, tasty 20-Minute Turkey and Green Bean Stir-Fry.

Is it warm where you are?

If it is, can you please send some of that warmth and sunshine our way?

We are currently on snow day number 9 due to the relentless snow and ice that has covered Portland for the past several weeks.

Our city admittedly does not handle snow or ice well, and we're lucky that we don't have to deal with it all that often.

This year, though, has been a strange anomaly, and canceled school days have become the norm.

The upside of being stuck inside with nowhere to go is that I've had some extra time to recipe test, and this simple stir-fry was born on a recent snow day.

Ground turkey is a fun and easy way to mix-up the traditional stir-fry, and pairing it with fresh green beans adds color and texture.

The sauce is super simple to throw together, and can be made ahead to save time during busy weeknights. 

Serve the finished stir-fry over brown rice, quinoa, cauliflower rice, or on it's own. I hope you will whip up this tasty, speedy dinner soon. Now, let's make some 20-Minute Turkey and Green Bean Stir-Fry!

One pan and a few minutes are all you need to whip up this easy, tasty 20-Minute Turkey and Green Bean Stir-Fry.
One pan and a few minutes are all you need to whip up this easy, tasty 20-Minute Turkey and Green Bean Stir-Fry.

RECIPE & KID-FRIENDLY ADAPTATIONS


1 | Use ground chicken in place of turkey.

2 | Asparagus or broccoli florets can be swapped for green beans.

3 | Remove the cooked meat and veggies prior to adding the sauce for resistant eaters. Serve the meat and veggies separately with the cooked sauce on the side for dipping.


THIS RECIPE IS . . .


Naturally Gluten-Free, Dairy-Free, Egg-Free, and Nut-Free


One pan and a few minutes are all you need to whip up this easy, tasty 20-Minute Turkey and Green Bean Stir-Fry.

20-Minute Turkey and Green Bean Stir-Fry

Ingredients

For the Stir-Fry

2 tablespoons olive oil, avocado oil, or coconut oil, divided

1 ½ pounds ground dark- or light-meat turkey

¼ plus ⅛ teaspoon kosher salt, divided

2 pounds green beans, ends trimmed

For the Sauce

2 garlic cloves, minced or finely grated

1 tablespoon minced or finely grated fresh ginger

2 tablespoons raw honey

8-oz chicken stock

¼ cup fresh lime juice or rice vinegar

⅓ cup gluten-free tamari

1 tablespoon arrowroot powder*

Toasted sesame seeds, chopped cilantro, chopped green onion, and hot sauce for topping (optional)

Instructions

1. Heat 1 tablespoon oil in a large skillet or pan. Add the turkey, sprinkle with ¼ teaspoon salt, and cook on medium-high until browned and cooked through, flipping once or twice, about 8-10 minutes.

2. Remove the turkey and set aside, leaving any browned bits in the pan. To the same pan, add an additional tablespoon of oil, the green beans and ⅛ teaspoon salt. Cook on medium high, flipping once or twice, until the green beans are browned and slightly tender.

3. While the turkey and green beans are cooking, make the sauce by combining and whisking together the garlic, ginger, honey, stock, lime juice or vinegar, and tamari until smooth. The sauce can also be made up to this point ahead and refrigerated up to 5 days.

4. Just before adding the sauce, whisk in the arrowroot powder until very smooth. 

5. Add the turkey back to the pan with the green beans. Pour in the sauce, turn the heat to medium, and simmer until the sauce thickens, about 1-2 minutes. If you want a thinner sauce, add a splash more chicken stock.

6. Serve warm sprinkled with sesame seeds, cilantro, green onion and hot sauce if you like, atop rice, quinoa, cauliflower rice, or alone.

Makes 4-6 servings. 

*Arrowroot powder comes from the root of an arrowroot plant, and is a great grain-free, corn-free alternative to cornstarch. You can find it in well stocked grocery stores and online. If you can't find it or prefer not to use it, cornstarch can be used in its place.

One-Bowl Chocolate Chip Banana Bread

RecipesRobyn Downs8 Comments

Tender, perfectly sweet, and easy to make, One-Bowl Chocolate Chip Banana Bread is simple to whip up and just the thing for breakfast or as an afternoon snack.

Tender, perfectly sweet, and easy to make, One-Bowl Chocolate Chip Banana Bread is simple to whip up and just the thing for breakfast or as an afternoon snack.

We're more than halfway through the first week of the year and I was finally able to send my (still sniffling) little girl back to school this morning (insert praise-hands emoji).

Earlier this week (in this divine Slow Cooker Creamy Potato Chowder post) I shared that we went on a lovely family vacation to Victoria, BC over the holiday break. 

What I didn't mention was that upon returning home (as in we had literally just driven into our driveway), Elle got quite sick (all over the driveway specifically), developed a fever, and then a cough, and has been downright miserable for the past 7 days.

The worst, right?

All you mamas know how difficult it is to have a sick kid; that you feel absolutely terrible for them and that your own life grinds to a halt in order to take care of them.

Luckily for all of us she seems to be feeling much better today, though her appetite still hasn't returned.

I've been racking my brain to think of things to make that she might actually eat and it finally occurred to me: banana bread. With chocolate chips. Of course. 

One of my favorite things about this recipe (other than the fact that it's absolutely delicious) is that it can be made with ingredients you most-likely already have on hand.

Bananas specifically are easy to keep on hand if you freeze them when they are very ripe. Buy bananas in bulk when they go on sale, allow them over-ripen, then peel, break into chunks, and freeze in large zip-top bags.

That way you'll always have bananas on hand for smoothies or, importantly, banana bread.

After mixing the ingredients together (and carefully decorating the top with chocolate chips, a task--apparently--that you are never too sick to do), we threw the banana bread in the oven, waited a bit to bake, and pulled out a warm, deliciously sweet treat that my girl devoured.

I'll admit that Elle has been subsisting solely on banana bread, milk, and fruit for the past few days, but given the list of nourishing, whole ingredients I'm perfectly fine with it.

You, of course, don't need to save this recipe for a sick day, as it's perfect for breakfast or as a snack. Make it into quick bread or muffins if you like. Anyway you go, you should defintiely make this one asap. Now, let's make some One-Bowl Chocolate Chip Banana Bread.

Tender, perfectly sweet, and easy to make, One-Bowl Chocolate Chip Banana Bread is simple to whip up and just the thing for breakfast or as an afternoon snack.

RECIPE & KID-FRIENDLY ADAPTATIONS


1 | Skip the chocolate chips to keep this recipe completely refined sugar-free.

2 | If you're in the mood for banana muffins, simply add the batter to a muffin tin and reduce the baking time. For specifics, see notes at the bottom of the recipe.


THIS RECIPE IS . . .


Naturally Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Naturally Sweetened and Vegetarian


Tender, perfectly sweet, and easy to make, One-Bowl Chocolate Chip Banana Bread is simple to whip up and just the thing for breakfast or as an afternoon snack.

One-Bowl Chocolate Chip Banana Bread Muffins

Ingredients

2 large eggs

¼ cup melted coconut oil, plus more for greasing the pan

1 ¼ cup mashed very ripe bananas

⅓ cup pure maple syrup

1 teaspoon pure vanilla extract

2 cups oat flour*

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon kosher salt

½ cup dark chocolate chips, plus more for topping**

Instructions

1. Heat the oven to 350F.

2. In a large bowl, whisk together the eggs, coconut oil, bananas, maple syrup, and vanilla extract.

3. Add the oat flour, baking soda, baking powder and salt. Stir gently until just incorporated. 

4. Add in the chocolate chips and stir to combine.

5. Pour the batter into a greased 9x5 inch loaf pan.

6. Bake for 40-45 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean. 

7. Allow to cool in the pan for 5 minutes, then cool the rest of the way on a rack prior to slicing. Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat prior to serving.

Makes 8-10 slices.

Note: This batter can also be used to make 12 standard sized muffins. Fill each muffin tin section with roughly ¼ cup batter, then bake for 15-20 minutes or until the edges begin to pull away from the sides and a toothpick comes out clean. 

*Make your own oat flour by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms. You can also purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.

**Most chocolate chips include dairy. Be sure to use a dairy-free brand if that's important to you. I like Enjoy Life.