Anyway, tonight's dinner is great because it includes corn-free, gluten-free, dairy-free gravy. Gravy's usually thickened with corn starch or flour, making it an automatic no-no at restaurants. This little trick, however, is effective and delicious. 

We used turkey thigh for this because it's a nice dark meat... but we sort of wished we used chicken. Turkey tends to be a little more chewy.

Prep Time: 10 minutes

Cook Time: 30 minutes, or until turkey reaches 170˚F

Product Love: 

Arrowroot Flour, thickening agent

Tinkyada, gluten-free noodles (with a really great texture)

1. Prep your Turkey

Cut it into smaller, faster-cooking pieces and season it. We used salt and some delicious lemon basil from the garden. Tanya planted a little herb garden and she's had wild success; fresh lemon basil comes in handy with both dinners and beverages. 

2. Cook your Turkey

Drizzle some olive oil in a pan and brown the turkey. When it's more than half-way cooked, shred it with two forks; hold the meat with one, and use the other to shred. Return the turkey to the pan to finish cooking. 

3. Prepare your Arrowroot Mixture

Arrowroot Flour is great. It comes from the arrowroot plant and is high in starch, making it an ideal thickening agent that's often utilized in Asian cuisines. For this, we mixed one cup of water with two tablespoons of flour and allowed it to thicken. We then poured it over the turkey, allowed it to bubble for a few minutes, and removed it from the heat. 

4. Pair the Turkey with Whatever You Want

We made gluten-free noodles because I'm obsessed with them. Make the noodles (these take about twenty minutes), add some butter alternative, salt, lemon basil, garlic, and whatever else smells good, and you're ready. For a serving of veggies, we plated spinach arugula salad with carrots.

Manga!

See you soon,

Tanya + Becky