Last Update: September 27, 2022
A 30-day recipe reset is only the first step to completing a full Whole30® program. After eliminating potentially problematic foods, you’ll reintroduce those ingredients into your diet over a period of 10 to 14 days, then observe how your body responds. This hearty stew is flexible enough to swap in a variety of reintroduction foods (one at a time, please!) alongside filling turkey, tender sweet potatoes, and nourishing greens. At the end of the base recipe, we share a few ideas for how to make these substitutions with ease.
Yield: 4 servings
Active time: 10 minutes
Total time: 50 minutes
3 to 4 tablespoons Thrive Market Organic Extra Virgin Olive Oil, divided
1 pound cremini mushrooms, stems removed and thinly sliced
1 pound ground dark turkey
1 (13.5-ounce) can Thrive Market Organic Coconut Milk
1 cup vegan pesto
1 teaspoon sea salt
½ teaspoon Thrive Market Organic Ground Pepper
½ teaspoon Thrive Market Organic Crushed Red Pepper
1 medium sweet potato, peeled and cut into 1-inch cubes
10 ounces baby kale, baby spinach, or arugula
Heat a 12-inch Dutch oven over medium high. Add 2 tablespoons olive oil, then arrange mushrooms in a flat, even layer. Let cook for 2 to 3 minutes before stirring; let sit another 2 to 3 minutes, then stir again. Cook mushrooms for a total of 8 to 10 minutes, or until golden brown and softened.
Reduce heat to medium and add ground turkey, breaking it up with a wooden spoon or spatula. Cook for 5 minutes, or until cooked through. If the pan looks too dry, add 1 to 2 tablespoons olive oil. Add coconut milk (or alternate ingredient listed below), pesto, salt, pepper, and chili flakes. Add sweet potato and stir, submerging each piece in liquid. Cover and cook for 20 to 25 minutes, stirring occasionally, or until sweet potato is tender.
Working in batches, add greens and cook until just wilted, about 5 minutes, Taste for seasoning, adding more salt or pepper if needed.
Whole30 reintroduction additions:
Instead of coconut milk, substitute one of these three options:
Recipe by Megan Mitchell
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