Tender Herb and "Butter" Roasted Turkey and Veggies (Core-22 Approved)

This recipe has a story behind it. If I didn't have a hassle of a time at the grocery store this day. I was amazed by all of the "natural" turkey tenderloins I saw that when you actually flipped it over-- had other ingredients in it. Ingredients which aren't allowed on the Core-22 program. So if I wasn't flustered. When finally and thankfully I came across these puppies. (not actual puppies but these turkey thighs). So you do with what you got sometimes.

This made me so much more aware of the "other" ingredients in our foods. Throughout my journey on this program, Core-22, it has helped me become a better consumer. As I hope that if you start in this revolutionary journey yourself that you too will be a smarter more informed consumer.

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Tender Herb and "Butter" Roasted Turkey and Veggies

(Core-22 Approved)

Ingredients:

• 4 *Turkey breasts

• 1-2 tbsp Ghee

• 2 tbsp *Extra Virgin Olive Oil

• Pink Himalayan Salt (to taste)

• Pepper (to taste)

• 1 tsp Thyme

• 1 tsp Rosemary

• 1 package *Brussels sprouts

• 1 head of *broccoli

(Anything marked with an * should be Organic)

Directions:

1. Preheat oven to 350 degrees, set out a roasting pan, we will need that later.

2. Remove turkey breasts from package and rinse with cold water and pat to dry. Place on a cutting board.

3. In a small mixing bowl, add your butter, oil, salt, pepper, rosemary and thyme. Stir. Drizzle over each turkey breast and rub thoroughly. Place each breast on roasting pan. Cook for about an hour.

4. While turkey is roasting, prepare your veggies; cut the ends off of the Brussels and cut in half (remove dead leaves) and place in a glass baking dish. Add broccoli florets to dish. Toss with olive oil and salt and pepper to taste. Cook for about 30 minutes.

***Core-22 approved meal