Recycling The Turkey:
Turkey Alfredo Zoodles
Thanksgiving on Paleo can be so much fun, but it’s the leftovers that can make it amazing and delicious.
Yep, that post-Thanksgiving paleo meal can be better than the Thursday extravaganza. Loads of meat left on that turkey after everyone helps themselves to the same servings. Not Paleo folks! Like our Cavemen ancestors, we know how to use up every part of the source. Turkey has a perfect preservation time, and multiples ways to become re-used.
Let’s start with the usual ways that you can re-use your post Thanksgiving turkey, and then jump into this one, which is essentially recycling your leftover turkey and pairing it up with zoodles.
Typical re-turkey options:
- In omelets, for breakfast
- Topping avocado egg bowls
- In soup or stew
- Mixed with vegetable and coconut flour to make a nice casserole, post-Thanksgiving
Or, with zoodles
You may have already heard about the awesome “art” of spiralizing vegetables. Spiralizers will die cut vegetables into the shape and consistency of noodles of any kind. Fettuccini is the prefered cut because it has a thicker consistency, and it is just more fun to eat.
Here is what you will need for this one:
- Spiralizer
- Blender
- Pan
- spatula
Ingredients
4 -6 zucchinis- My suggestion is to do 3 zucchinis per person, to assure them one and a half helpings each.
Seasonings of choice
Coconut cream
Chives
Turkey broth or chicken broth
Cashews
Paprika
Olive oil
Making the Alfredo sauce:
Mix chicken broth, coconut cream, cashews and seasonings in a blender.
Use 2-3 cups of cashews. They will put the consistency in the sauce and bring out the unique flavor.
After the blender, pour the sauce on a skillet, and let it bubble over until it reaches your desired consistency.
This cauliflower sauce recipe is also a great paleo alfredo sauce, if you don’t have the above ingredients on hand.
Zoodles:
Peel zuchinnis (if desired) and spiralize them. They can be pan fried along with the sauce, so just keep it all at low temperature and with the lid on.
Turkey:
Re-season your leftover turkey, or leave it as is. Chop or shred the turkey and mix it along with the sauce and the zoodles. Let it all heat up nicely and evenly for about 20 minutes, in low temperature, until all things are tender and ready to go.
Try these alternatives to add a little pizzazz to your turkey zoodle meal:
Add bacon! Fry up bacon, cut in small pieces and add it to the sauce for extra flavor.
Add chopped tomatoes to make it a carbonara alfredo
Want to try something very new? Add pineapples! A citrusy-sweet addition, pineapples will add a shade of exotic to a meal that everyone loves. Add fruits and veggies together!
Thanksgiving on paleo does not have to be a dull, flavorless meal. You can eat well and use these tips to be sure that you don’t gain weight and use this recipe to make your post-Thanksgiving paleo meal.
- 4 -6 zucchinis
- Seasonings of choice
- Coconut cream
- Chives
- Turkey broth or chicken broth
- Cashews
- Paprika
- Olive oil
- Mix chicken broth, coconut cream cashews and seasonings in a blender.
- Use 2-3 cups of cashews. They will put the consistency in the sauce and bring out the unique flavor.
- After the blender, pour the sauce on a skillet, and let it bubble over until it reaches your desired consistency.
- Zoodles:
- Peel zuchinnis, if desired and spiralize them. They can be pan fried along with the sauce, so just keep it all at low temperature and with the lid on.
- Turkey:
- Re-season your leftover turkey, or leave it as is. Chop or shred the turkey and mix it along with the sauce and the zoodles. Let it all heat up nicely and evenly for about 20 minutes, in low temperature, until all things are tender and ready to go.
