Total Transformation Recipe Favorite:

Kat’s Spicy Turkey Tomato Fennel Sauce

This savory, feel-good recipe has been a favorite on my programs because of it’s intoxicating sweet-sausage-y flavor (courtesy of fennel seed), combined with tryptophan-rich ground turkey. The garlic and cayenne kick add to the experience. I go all the way with the optional additions here. I love making the sauce pink with cream, and the roasted red pepper and baby spinach put it over the top! If you have it over pasta, be sure it’s not just a whole grain pasta, which is still too high-glycemic. Dreamfield’s is the only pasta I know that tastes perfect without the blood sugar spike.

Ingredients and their Nutritional benefits:

3 Tbsp. high temp. cooking oil, such as Mac Nut Oil (high in healthy monounsaturated fats)

1 Tbsp. fennel seeds, preferably organic, such as those by Simply Organic (natural digestive aid)

1-4 cloves garlic (to taste), minced (a natural antibiotic; rich in sulfur; proven heart benefits)

1 med. diced onion (Rich in the bioflavonoid quercitin; enhances the effects of vitamin C)

1 lb. Shelton’s Free Range ground turkey (high in the amino acid L-tryptophan, a mood-lifter)

1 lg. can whole organic tomatoes, such as Muir Glen (rich in the super-antioxidant lycopene)

1/4 tsp. ground cayenne pepper (Cayenne pepper reduced anxiety in at least one study)

½ tsp true sea salt such as Real Salt (doesn’t create mineral imbalances like refined salt)

black pepper to taste (natural digestive aid)

Optional: 1/3-1/2 cup organic cream or half and half for a pink sauce (rich in calcium)

Optional: 1 roasted red pepper, diced: (packed with Vitamin C)

Optional: 2 cup organic baby spinach (rich in iron, and chlorophyll for detoxification)

Optional: Add a helping of NuNatural's MoreFiberTM and make this incredible dish even more healthy!

Procedure:
Saute’ fennel seeds in oil over medium heat until they become fragrant and begin to sputter. Add onion and garlic and saute until onions are translucent. Add ground turkey to pan, mixing well with fennel, onion and garlic and brown lightly only until all pink is gone. Drain, then add tomatoes, salt, pepper and cayenne and simmer another five minutes or longer, breaking up the tomatoes for a rustic, uneven texture. If desired, add one-third to one-half cup of organic heavy cream or half and half to make a pink sauce, and/or the roasted pepper. Want a little green? Fold in some pre-washed baby spinach until it’s wilted and well-combined. If you are adding the fiber discussed above, this is the time to add it. Serve over very low-glycemic pasta (such as Dreamfield’s), shelled hempseed (such as Nutiva), or low-glycemic, hempseed bagels (such as those by French Meadow Bakery), “Sloppy Joes” style. Serves 4-6.