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  • Lauren

Healthy Breakfast Gravy

Savory and satisfying this delicious turkey gravy is a winner! Biscuits and gravy used to be one of my favorite breakfasts. I would wake up early and run down to the cafeteria in the dorms when they were serving this in college. It was on Wednesdays! LOL Instead of biscuits and gravy, a gluten free/dairy free alternative is this potatoes and gravy! I don't even miss the biscuits! I'm so thankful for creative opportunities to continue to eat yummy favorites while managing my food intolerances and keeping my body healthy.

Serves 4-6

1 lb ground organic turkey 93% lean

8 oz sliced mushrooms

1 tsp sage powder

2 Tbs avocado oil

2 1/2 cups plant based milk

1 Tbs oat flour

2 Tbs arrow root powder

1+ tsp sea salt

Black pepper to taste

3-4 medium sweet potatoes cubed ( I used white Hannah sweet potatoes)

4 medium carrots sliced

Heat large pan with 1 Tbs avocado oil to medium heat. Add mushrooms and let cook for about 5 minutes. Lightly salt, then turn and saute for 1-2 minutes. Remove and set aside.

To mushroom pan, add turkey and brown until no longer pink. Sprinkle sage powder on turkey while cooking. Remove turkey and place with mushrooms, leaving the fat in the pan.

Stir together oat flour and arrow root powder. Maintaining medium heat, add approximately 2 Tbs oil (to make 3 Tbs total) to the pan and whisk in oat and arrow root powder until it becomes a paste. Whisk in milk (I used a combo of almond and oat milk). Bring to a light simmer, whisking often. The mixture will start to thicken over a few minutes.

Once mixture is thickened to your liking, add in turkey, mushrooms and salt. Serve over roasted or pan fried sweet potatoes and carrots. Garnish with fresh parsley. Watch the reel here

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