Yummy Anti-Inflammatory Recipe

In need of a tasty recipe that also fits with an anti-inflammatory eating plan?

Yams, turkey, Jalapenos! Oh My!  But don’t run the other way just because the combination seems a little unusual- ok, downright odd!  I’ve made these for my family (which includes three teen/early twenty something’s) and everyone gave it a thumbs up.  I do cut back on the jalapenos (typically only use 1) and since I’m no longer eating gluten we use corn tortillas.

I first used this recipe when I was taking Kathy Abascal’s To Quiet Inflammation series.  The class is all about quieting inflammation in the body so you can recognize food sensitivities, allergies, intolerances and simply feed yourself better.  The diet can lead to weight loss, better health overall and increased energy but you begin with a three week elimination phase (no pork, beef, corn, wheat, sugar, dairy, alcohol, soy, or canola oil) and that’s when I went looking for some new recipes that were filling, spicy and savory and this hit the spot!  Now it’s just another family favorite for us so give it a try for you and yours.

Enjoy!

– Trainer Theresa

 

 

Ingredients:

1 yam, peeled and diced

1 tablespoon olive oil

3/4 pound ground turkey

1/2 cup chopped sweet onion

1 clove garlic, minced

4 jalapeno peppers, seeded and minced

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon Cajun seasoning

1/2 teaspoon salt

1/2 cup tomatillo salsa

1/2 cup chopped fresh cilantro

16 warm flour tortillas

Directions:

1.

Put the diced yam in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes.

2.

Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. Stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. Season with the chili powder, cumin, Cajun seasoning, and salt. Pour the salsa over everything; fold the sweet potatoes into the mixture. Allow the mixture to cook until the excess moisture evaporates. Garnish with the cilantro. Serve with the warm tortillas.