380 Calories

40g Carbs

13g Fat

28g Protein

12g Sugar

2 carb, 1 protein & 1 fat serving


Serves 6

1 lbs baby potatoes

1.5 lbs ground turkey, 93%

12 brussel sprouts, cut in half

2 TBS olive oil

1 tsp garlic powder

1 TBS honey

1/3 cup coconut aminos

1/2 tsp thyme

1/2 tsp parsley, dried

2 cups cubed butternut squash


  • Set oven to broil and line two baking sheets with aluminum foil.

  • Cut baby potatoes and brussel sprouts in half and butternut squash into cubes.

  • Toss butternut squash and brussels sprouts together in 1 TBS oil oil and sea salt and then potatoes separately in 1 TBS olive and sea salt.

  • Roast until slightly browned. Brussels and butternut squash will be done before the potatoes but keep an eye on all. Everyones broil is different.

  • While those are roasting, cook turkey meat with garlic powder, thyme and parsley fully. Drain liquid and set aside when done to cool.

  • When veggies are done, mix butternut squash and brussel sprouts with turkey, honey and coconut aminos until well combined.

  • Finally, top over roasted potatoes and enjoy!