First, I have to talk about the salad the accompanied this dinner. I found a crisp organic arugula at Trader Joe's and tossed it with my apple-cider vinegar organic Paleo mayonnaise. I use it very sparingly but since "creamy" is a texture that is few and far between after saying goodbye to dairy over a year ago, this was a nice tangy, creamy treat.
Ingredients:
4 turkey breast cutlets
3 organic carrots, cut into rounds
Earth Balance butter (soy-free, dairy free) or other healthy cooking fat
Thyme
Sea Salt
16 oz. Arugula
2 Tbs. Paleo Mayonnaise
Instructions:
In a deep ceramic baking dish lay turkey cutlets along the bottom. Place 1 tsp of EB butter or cooking fat on each breast and place sliced carrots on and around the turkey. Season turkey and carrots with sea salt and thyme. Bake at 350 degrees for 40 minutes or until turkey is fully cooked. Serve with a fresh bed of arugula tossed in your favorite dressing or paleo mayo.
Ingredients:
4 turkey breast cutlets
3 organic carrots, cut into rounds
Earth Balance butter (soy-free, dairy free) or other healthy cooking fat
Thyme
Sea Salt
16 oz. Arugula
2 Tbs. Paleo Mayonnaise
Instructions:
In a deep ceramic baking dish lay turkey cutlets along the bottom. Place 1 tsp of EB butter or cooking fat on each breast and place sliced carrots on and around the turkey. Season turkey and carrots with sea salt and thyme. Bake at 350 degrees for 40 minutes or until turkey is fully cooked. Serve with a fresh bed of arugula tossed in your favorite dressing or paleo mayo.
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