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!