Lunch for the Week: Mashed Plantains and Garlic Turkey

Monday, November 11, 2013

Big surprise- I'm eating plantains every day this week! I made this Sunday night and put a few scoops into a tupperware and take it to work each day. This is delicioussss filling clean recipe and how much easier could it be to pack clean lunch each day?

Servings: 5
Cook Time: 20 mins
Prep Time: 10 mins

  • 4 unripe yellow/green plantains ($2.00)
  • 3 cups chicken broth ($2.00)
  • 1 lb lean ground turkey ($3.50)
  • 1 tablespoon cinnamon
  • 3 tablespoons honey
  • 1 cup natural, no sugar added tomato sauce ($.50)
  • 1/2 large onion, chopped ($.50)
  • 3 cloves garlic, minced ($.10)
  • 1 tablespoon cumin
  • 1 teaspoon pepper
  • 1 tablespoon coconut oil (or your oil of choice)
  • 1 teaspoon black pepper 
  • Juice of 1 lime ($.30) 
Peel the plantains  and cut into about 8 pieces (that's how many I had to cut them into to fit in the pan). Combine 2 cups chicken broth, 2 cups water, and the plantain pieces in a sauce pan and bring to a boil. Let boil 15-20 mins or until the plantains are tender (you should be able to easily poke a fork all the way through). Pull out of the water/broth and put into a bowl with the cinnamon and honey. Mash well.

While the plantains are boiling, combine the diced onion and garlic in a frying pan. Cook about 10 minutes over medium heat, stirring/pushing the onions/garlic around the pan constantly so they don't burn on the pan.

Add the seasonings, broth, turkey and tomato sauce to the onion/garlic combo. Continue cooking and mixing the concoction together for 15 minutes or until the turkey is completely browned. 

Store the turkey concoction and the mashed plantains in separate tupperware and  combine big scoops of each in a tupperware for lunch each day. Yum.


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