From the October/November 2016 issue
Serves 4


  • 2 TBSP extra-virgin olive or coconut oil, divided use
  • 1 pound ground turkey or chicken sausage
  • 2 medium plantains, yellow-brown to brown, peeled and cut into 1/2-inch pieces
  • 2 medium Gala or Pink Lady apples, cored and cut into 1/2-inch pieces
  • 1/2 medium yellow onion, chopped
  • 1/2 tsp ground cinnamon
  • Sea salt and black pepper, to taste


  1. Heat 1 tablespoon of the oil in a large skillet (preferably cast-iron) over medium-high heat.
  2. Add the

attempt from :
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today