In a medium sized stock pot over medium-high heat, add 1-2 tbsp olive oil and onions. Saute for 2-3 minutes till tranluscent. Add minced garlic and saute another minute.
Add ground turkey and dry spices to the pan and combine with the onions and garlic. Adjust heat down to medium if needed. Continue cooking turkey until no longer pink. If the meat mixture gets a little dry or anything starts sticking, add a little broth as needed.
Once turkey is cooked through, add mushrooms and brussels sprouts to the pan and continue cooking over medium heat until vegetables are tender.
Add broth, coconut milk, coconut aminos, and lemon juice.
Allow to simmer over medium heat for about 10 minutes. Cool slightly, garnish with fresh parsley if desired, then serve.
To Serve: If you want to add a lit bit of extra yumminess and color to it though, you can garnish it with chopped parsley or other fresh green herbs. You can also drizzle it with full-fat coconut milk and add in a little extra coconut aminos to taste (if desired)Store in a tightly sealed (preferably glass) container in the fridge for 4-5 days. This can be stored in the freezer (again preferably in a glass container- mason jars work perfectly for this) for at least 3 months. When you pull it out of the freezer, just defrost it in the fridge overnight then heat it on the stove in a pot or if you’re in more of a hurry, you can put the jar under cool running water until it thaws enough to get it out of the jar.