1 lb ground turkey

2 handfuls of fresh spinach

2 handfuls of fresh arugula

2 medium fennel bulbs - cut lengthwise - stems removed

1 avocado sliced 

Lots of extra virgin Olive Oil

1/4 tsp Calm The F Down - Adaptogenic Herb Compound

Salt and pepper


Preheat oven to 400 degrees.  In a mixing bowl generously coat fennel with olive oil and sprinkle with the herb compound.  Spread evenly onto a baking sheet.  Roast for 25 minutes.  Flip over and roast for another 10-15 minutes. Fennel will be fragrant and slightly brown on the edges. 

While fennel is roasting...Add a few jigs of olive oil to to the bottom of a saute' pan. Add the turkey, breaking the turkey apart with a spatula. Stir often and continue to break apart and stir until completely cooked - nicely browned and no longer pink.

Place the greens into a large salad bowl.  Toss with the cooked turkey and fennel. Sprinkle with salt and pepper. 

This makes two healthy size bowls!



Back to Blog

Leave a Comment

Please note, comments need to be approved before they are published.