March 26, 2025

Miso Five Spice Turkey Breast with Cabbage


Miso Five Spice Turkey Breast with Cabbage
3 servings | 1 hour 15 minutes

INGREDIENTS
  • 2 tbsps Miso Paste
  • 2 tbsps Extra Virgin Olive Oil
  • 1 tsp Chinese Five Spice
  • 1 Garlic (clove, small, minced)
  • 1 lb Turkey Breast (boneless, skinless)
  • 3 cups Purple Cabbage (sliced into thin steaks)
  • 2 tbsps Slivered Almonds
  • 1 tbsp Star Anise (optional, for garnish)
METHOD
  1. Preheat the oven to 325oF (160oC). Line a baking sheet with parchment paper.
  2. Mix the miso paste, oil, five spice, and garlic together. Pat the turkey dry and spread 3/4 of the miso mixture all over the top. Spread the remaining miso mixture on the cabbage.
  3. Place the cabbage on the baking sheet in a single layer and place the turkey breast on top of the cabbage. Cook for 60 minutes or until the turkey reaches an internal temperature of 330oF (165oC).
  4. Let the turkey rest for five to ten minutes before slicing. Garnish with the almonds and star anise and serve with the cabbage. Enjoy!

Notes
  • Leftovers: Refrigerate in an airtight container for up to three days.
  • Serving Size: One serving is approximately 1 1/3 cups of turkey and one cup of cabbage.
  • Additional Toppings: Chopped cilantro.



Nutrition Facts 
Amount per serving

343 calories
17g fat
12g carbs
4g fiber
5g sugar
40g protein
80mg cholesterol
690mg sodium
3mg iron


By Zina Stone March 18, 2025
Avocado & Black Bean Eggs Prep - 5 mins | Cook - 5 mins Serves 2 INGREDIENTS 2 tsp rapeseed oil 1 red chilli deseeded and thinly sliced 1 large garlic clove sliced 2 large eggs 400g can black beans ½ x 400g can cherry tomatoes ¼ tsp cumin seeds 1 small avocado halved and sliced handful fresh, chopped coriander 1 lime cut into wedges METHOD Step 1 - Heat the oil in a large non-stick frying pan. Add the chilli and garlic and cook until softened and starting to colour. Break in the eggs on either side of the pan. Once they start to set, spoon the beans (with their juice) and the tomatoes around the pan and sprinkle over the cumin seeds. You’re aiming to warm the beans and tomatoes rather than cook them. Step 2 - Remove the pan from the heat and scatter over the avocado and coriander. Squeeze over half of the lime wedges. Serve with the remaining wedges on the side for squeezing over. Nutrition Facts ​  ​Amount per serving​ kcal 356 fat 20g saturates 4g carbs 18g sugars 5g fibre 11g protein 20g salt 0.8g
By Zina Stone March 13, 2025
Mushroom Brunch Prep: 5 mins | Cook: 12 mins - 15 mins 4 serves INGREDIENTS 250g mushrooms 1 garlic clove 1 tbsp olive oil 160g bag kale 4 eggs METHOD Step 1 - Slice the mushrooms and crush the garlic clove. Heat the olive oil in a large non-stick frying pan, then fry the garlic over a low heat for 1 min. Add the mushrooms and cook until soft. Then, add the kale. If the kale won’t all fit in the pan, add half and stir until wilted, then add the rest. Once all the kale is wilted, season. Step 2 - Now crack in the eggs and keep them cooking gently for 2-3 mins. Then, cover with the lid to for a further 2-3 mins or until the eggs are cooked to your liking. Serve with regular or keto bread for a keto-friendly version. Nutrition Facts ​  ​Amount per serving​ kcal 154 fat 11g saturates 2g carbs 1g sugars 1g fibre 2g protein 30g salt 0.4g 
By Zina Stone March 5, 2025
Kimchi Tofu Scramble 2 servings | 10 minutes INGREDIENTS 1 1/2 tsps Sesame Oil 16 ozs Tofu (regular firm, patted dry, crumbled) 1 tbsp Tamari 4 cups Kale Leaves (stems removed, finely chopped, packed) 2 tbsps Nutritional Yeast 1 cup Kimchi (drained) METHOD Heat the oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for two to three minutes, stirring gently. Reduce the heat to medium and add the tamari and kale. Cook until soft, about three to five minutes. Turn the heat off. Add the nutritional yeast and kimchi. Heat until just warmed through, about one minute. Divide into bowls and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to four days. Serving Size: One serving equals approximately one cup. Nutrition Facts ​ ​ Amount per serving ​  283 calories 16g fat 10g carbs 7g fiber 3g sugar 31g protein 0mg cholesterol 933mg sodium 8mg iron
More Posts
Share by: