From the February/March 2018 issue
For the meatballs:
- 1 pound ground turkey
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped scallions
- 1 tsp poultry seasoning
- 1/2 tsp sea salt
For the stir-fry:
- 2 TBSP coconut oil
- 4 medium carrots, peeled and thinly sliced
- 3 cups bite-sized broccoli florets
- 1/2 pound asparagus, trimmed and cut into 2-inch pieces
- 1 medium bell pepper, seeded and thinly sliced
- 4 garlic cloves, minced or finely grated
- 2 tsp arrowroot starch
- 1/4 cup chicken broth
- 1/4 cup coconut aminos
- 3 TBSP honey
You have met your free view limit. To access the full article, please login or subscribe.
Already a subscriber?
Log in now
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.
- 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).