This skillet is the kind of weeknight dinner that feels indulgent but is actually doing serious work for your body. Ground turkey brings lean protein to keep blood sugar steady, while fresh ginger, garlic, and turmeric layer in anti-inflammatory flavor that makes every bite feel intentional rather than medicinal. Coconut aminos stand in for soy sauce, delivering that savory, slightly sweet depth without the added sugars or processed ingredients that can throw hormones off balance. Zucchini keeps things light and fiber-forward, and arrowroot starch thickens the sauce naturally so there's no refined flour in sight. The whole thing comes together in one pan, which means less cleanup and more time to actually enjoy your meal. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel genuinely restaurant-worthy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering and the oil coats the pan easily.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
