1 lbs organic ground turkey
2 large carrots, finely chopped
2 stalks of celery, finely chopped
1 sweat onion, diced
1 cup of lacinato kale, finely shredded
1 15oz can of fire roasted diced tomatoes (I use Muir Glen)
1 15oz can of tomato sauce (I use Muir Glen)
3 garlic cloves, minced
2 tbsp of avocado oil
1 tsp of dried oregano
1 tsp of dried basil
2 tsp of granulated garlic powder
pinch of red pepper flakes
pink sea salt & pepper to taste
OPTIONAL: Aged Balsamic Vinegar for an added level of flavor!
OPTIONAL FOR TOPPING: Nutritional yeast and microgreens!
.1) Heat a large skillet with 1 tablespoon of avocado oil and add in the garlic and onion. Sauté until golden brown (about 5-7 minutes). Add in the kale, carrots and the celery, season with pink sea salt, pepper and garlic powder. Continue to sauté until veggies seem soft.
2) Push veggies to the side of the pan and add in the other tablespoon of avocado oil. Once hot, add in the ground turkey. Break up into small pieces and once cooked through, mixed together with the veggies. Add in the red pepper flakes.
3) Pour in the can of diced tomatoes and the can of tomato sauce. Stir gently until all is combined. Add in the dried basil, dried oregano and extra garlic powder. Bring to a light boil, then turn the heat down to low.
4) Continue to watch and stir. Once the sauce starts to thicken, you can add in the balsamic vinegar if you are using it.
5) Once you have tasted and are enjoying the flavors, you are ready to eat! I have been loving this over the Cappello’s Fettuccine or some roasted zoodles!
NOTES: The longer it cooks, the deeper the flavors are! If you have some time, let this sit for a bit.