Breastfeeding Friendly Ginger-Scallion Turkey Skillet
Ground turkey gets a serious flavor upgrade here, cooked down with fresh ginger, garlic, and scallions until everything is fragrant and deeply savory. Zucchini adds a tender bite, and the coconut aminos sauce — brightened with apple cider vinegar and thickened with arrowroot — pulls it all together into something that tastes far more complex than the ingredient list suggests. Turmeric and ginger bring warm, anti-inflammatory notes that make this dish feel genuinely nourishing, which matters a lot when your body is working overtime. The whole thing comes together in a single skillet, so cleanup is minimal even on the most exhausting days. Coconut aminos keep it soy-free and naturally lower in sodium than traditional sauces, so you're not second-guessing what's going into your body or your baby's. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel bright and restaurant-worthy. It's the kind of weeknight dinner that actually refuels you.
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Learn more →Ingredients
4 servings
- 1 ½ lb ground turkey
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- 1 bunch scallions (about 6), white and light green parts sliced, dark green tops reserved for garnish
- 2 medium zucchini, cut into ½-inch half-moons
- ¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, plus more to taste
- 1 tsp arrowroot starch
- 2 tbsp water
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, turmeric, ground ginger, and arrowroot starch with 2 tbsp water until smooth. Set aside.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering and the oil coats the pan easily.
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