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This pulled turkey recipe using Whole Cranberry Sauce has the perfect balance of sweet and savoury. It is the perfect way to use up any leftover cranberry sauce from a holiday dinner, and can be made with any meat!
1 Pound boneless, skinless turkey breast, cut in half
1/2 Pound boneless, skinless turkey thighs
1 Small yellow onion, finely diced
4 Cloves of garlic, minced
1/2 Tablespoon ground cumin
1 Teaspoon of dried oregano
1/4 Teaspoon chipotle flakes
3/4 of a Cup Passata or tomato puree
3/4 of a Cup cranberry sauce
1 Tablespoon coconut aminos
1 Teaspoon of apple cider vinegar
Juice of 1 medium navel orange
Juice of 1 small lime
Sliced dill pickles
1. Preheat the oven to 375℉
2. In a dutch oven pot, heat the oil over medium-high heat. Season the turkey breast and thighs generously with salt and pepper on both sides, and place into the pot. Cook for 2 minutes per side, or until golden brown. Remove from the pan and set aside on a plate.
3. Add the onion to the pot and cook, stirring often, until softened and translucent -- about 5 minutes. Add the garlic, cumin oregano, and chipotle flakes. Cook for 30 seconds, just until garlic is fragrant and spices have bloomed. Add the Passata, whole cranberry sauce, coconut aminos, apple cider vinegar, orange juice, and lime juice. Whisk together and bring to a low boil. Once boiling, Add the turkey back into the pot, cover with a lid, and transfer to the oven. Set a timer for 1 hour and 15 minutes.
4. Remove from the oven and transfer the turkey to a plate. Using two forks, shred the turkey. It should be very tender and shred very easily. If the sauce is not thick to your liking, set over medium-low heat and let the sauce reduce for 5-10 minutes before adding the turkey back to the pot. Taste, and season with salt and pepper if necessary.
5. Serve in a toasted gluten-free brioche bun, with butter lettuce, sliced dill pickles, and parsley. Store any leftovers in the refrigerator for up to 3 days.
TIP OF THE WEEK
Whether you’re off to school this year or you have a child who is, learn how to stay safe this school year with these 5 tips to help you avoid getting sick!
Drink Lots of Water: Water helps your body to flush out toxins and helps keep you hydrated, so that your body can fight off any potential infection. Make sure to pack a water bottle in your school bag, to ensure you’re drinking enough water during the school day -- and add some unsweetened flavour drops if you find drinking more water challenging!
Take a Multivitamin: Being deficient in crucial vitamins and minerals can suppress your immune system, making you more vulnerable to getting sick. Taking an Everyday Multivitamin can help ensure your body is working it’s best! Available in men’s, women’s, and kids.
Pack Healthy Snacks: Fill your lunchbox with healthy snacks, made from fruits & vegetables! Fruits & vegetables are packed with Vitamin C and antioxidants that can help boost your immune system and keep your body working its best! Snack on gummies, bars, crackers, and bites made with real, organic fruits and vegetables!
Get a Good Night's Sleep: Lack of sleep can weaken your immune system, making your body vulnerable to germs and viruses. Ensure that you are turning off all electronics an hour before going to bed and getting a full 8 hours of rest. If you have trouble falling asleep, drinking a calming nighttime tea can also help you to relax and fall asleep sooner!
Carry the Essentials On You: Be prepared for school by carrying around hand sanitizer, and having Beekeeper’s Naturals Propolis Throat Spray on hand for when you feel that slight tingle in your throat starting.