Ground Turkey with Onions & Peppers, Seasoned Basmati and Sautéed Swiss Chard

​​2 ½ tbsp Thyme
1-2 cloves of fresh garlic
1 ½ tbsp Rosemary
2 tsp of Pink Himalayan Sea salt
½ Green Pepper
½ Red Pepper
​2 ½ tbsp Thyme
1-2 cloves of fresh garlic
1 ½ tbsp Rosemary
2 tsp of Pink Himalayan Sea salt
½ Green Pepper
½ Red Pepper

Prep Time:  10 minutes
Cook time:  15 minutes

​First, I start with as many organic products as I can.
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I love Basmati Rice.  “Wholegrain Basmati rice has the lowest GI (glycaemic index) of all rice types, which means once digested it releases its energy slowly keeping blood sugar levels more stable, which is a crucial part of diabetes management.”
You can replace Chard with Kale.  I alternate for a change of flavor.  Swiss Chard is a wonderful leafy green veggie. Chard has fewer calories, more fiber, more protein, and more iron but Kale has more vitamin A, C, and 1% more calcium.

Rice:  1 cup rice and 2 cups water.  I like firmer rice so I use a tablespoon less water or add a little more than a cup of rice.  Prepare the water:  I measure the filtered water and pour it into the pot.  Temperature medium-high.  Add 1 tablespoon of olive oil or coconut oil. Add 1 tablespoon Thyme, Rosemary, or Basil, your preference and a dash of pink sea salt.  Rinse the rice not more than a minute and then add to boiling water.  Immediately turn the temperature down to medium-low.  Set the timer for 8 minutes.  You may have to lift the lid a few times if the pot boils over.  You can also lower the temperature if needed.  Once complete turn off burner but let the rice remain on the burner to complete cooking process.  Add butter on top but do not fluff until all the water is absorbed.

Turkey:  Chop peppers and onion and set aside.  Put 1 tbsp coconut oil in a frying pan.  Heat pan to medium heat.  Once melted add the peppers and onion.  Add 1 tsp sea salt, 1 ½ tbsp of Thyme and the entire amount of Rosemary cook 1-2 minutes before adding the ground turkey.  As the turkey cooks blend and break the meat into medium size chunks.  Taste and add additional seasoning if needed.  Cook covered for 14-15 minutes, stirring often.  Once done, turn off heat and leave covered on burner.

Swiss Chard:  The leaf cooks down fairly quickly so you do not need a very pan.  While turkey is cooking remove stems and wash chard.  Let the soak in water for 5 minutes.  Add the sesame oil to the frying pan/wok and heat on medium-high heat.  You can add a hand full of red onions to the heated oil.  Saute for 2-3 minutes before adding the garlic.  Saute 2 minutes.  Take Chard from the soaking water and drop in the pan.  The water on the chard will create a steaming effect in the pan while cooking. Now add the remaining sea salt.  Use tongs to turn often to ensure the flavor gets on the chard.  Cook about 3-4 minutes, or until your desired softness.  Turn off heat and cover to allow the chard to finish cooking 1-2 minutes.  Immediately serve.

There you have it.  Great tasty, healthy and quick meal in less than 30 minutes.