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Cabbage Turkey Tacos with Apple Salsa


    Cabbage Turkey Tacos with Apple Salsa

    Crispy red cabbage leaves serve as an ultra-healthy stand-in for tortillas for these seasonally inspired tacos. If desired, chicken can be the protein of choice instead of turkey, while the salsa can also be made with a not-too-ripe pear.



    If cabbage leaves are tough to remove from the cabbage head without breaking, try blanching the entire head in hot water for a few seconds to loosen them.

    3 days grace

    Each of the taco components can be made up to 3 days in advance and assembled just before serving.


    Cabbage Turkey Tacos with Apple Salsa


    • 1 lb (450 g) boneless, skinless turkey breast
    • 1 apple, finely chopped
    • 1 red bell pepper, finely chopped
    • 1/3 cup (80 mL) mint, chopped
    • 2 green onions, thinly sliced
    • Juice of 1 lime
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) black pepper
    • 2/3 cup (160 mL) plain yogurt
    • Zest of 1 lime
    • 1/4 tsp (1 mL) cumin powder
    • 1/8 tsp (0.5 mL) chipotle chili pepper (optional)
    • 8 red cabbage leaves, tough ends trimmed


    Per serving:

    • calories207
    • protein31g
    • fat2g
      • saturated fat1g
      • trans fat0g
    • carbohydrates16g
      • sugars10g
      • fibre4g
    • sodium237mg



    Preheat oven to 350 F (180 C).


    Season turkey with salt and pepper to taste. Place turkey on parchment paper-lined baking sheet and bake for 30 minutes, or until instant-read thermometer reads 165 F (75 C) when inserted into thickest part of the breast. Let cool and then roughly chop.


    In bowl, toss together apple, red pepper, mint, green onion, lime juice, salt, and pepper. In separate bowl, stir together yogurt, lime zest, cumin, and chipotle chili pepper if using.


    Divide turkey among cabbage leaves and top with apple salsa and yogurt sauce.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.