PREP: 15 MINUTES | COOK: 35 MINUTES | MAKES: 8 SERVINGS
3 strips nitrate-free bacon, chopped
2 pounds ground turkey
Sea salt and black pepper, to taste
2 apples, cored and diced
2 yellow onions, diced
1 red bell pepper, seeded and diced
2 tablespoons minced fresh thyme
1 dried bay leaf
3 tablespoons sweet paprika
1 tablespoon ground cumin
1 lemon, juiced
2½ cups chicken or bone broth
5 medium zucchinis
1 tablespoon olive oil
2 tablespoons minced fresh parsley
2 tablespoons minced fresh dill
Coconut sour cream (optional; see Quick Tip)
1.Place a Dutch oven over medium-high heat. Add the bacon and cook until crispy. Using a slotted spoon, transfer the bacon to a plate.
2.Add the ground turkey to the pot with the bacon drippings. Cook the turkey, breaking it into smaller pieces, for 10 to 15 minutes, until brown. Season with salt and pepper.
3.Add the apples, onions, bell pepper, thyme, and bay leaf. Cook until the onions soften, about 5 minutes. Mix in the paprika and cumin.
4.Return the bacon to the pot, along with the lemon juice and broth. Bring to a boil, reduce the heat to a simmer, and cook until the goulash thickens, 7 to 10 minutes. Remove the bay leaf.
5.Meanwhile, use a veggie peeler to peel the zucchinis into wide, flat noodles in a large bowl. Toss with the olive oil and season with salt. Mix in the parsley and dill.
6.Serve the goulash warm with the zucchini noodles and topped with a dollop of coconut sour cream, if desired.
Quick Tip: Coconut sour cream is very simple to make! Simply combine a (13.66-ounce) can of full-fat unsweetened coconut cream with 1 tablespoon of lemon juice, ¼ teaspoon of apple cider vinegar, and ⅛ teaspoon of sea salt. Whisk together with a fork until fully combined. Keep chilled and serve by the tablespoon.
NUTRITION
Calories: 360 (with optional 1 tablespoon coconut cream, 410 calories)
Fat: 18 g (with optional 1 tablespoon coconut cream, 23 g fat)
Carbohydrates: 19 g
Sodium: 359 mg
Fiber: 5 g
Protein: 37 g
Sugar: 10 g
