Page 57 - Whole Food Lifestyle

 1 tbsp. of fresh or flaked oregano

 1/2 lb. of ground turkey

 Fresh whole shredded parmesan cheese (don’t use prepared products)

Instructions
1. Into a food processor, combine carrots and celery; pulse until almost pureed with some

chunky bits, put aside.

2. Into a large pan, heat oil over medium heat; season with salt and pepper and sauté garlic
for about 30 sec. or until browned.

3. Mix in pepper flakes, sauté for 30 sec. then stir in onions. Sauté for another 2 min. or

until translucent.

4. Combine in blended carrot-celery mixture and cook for about 1 min.
5. Set veggies on the sides of the pan and put turkey in the center of the pan. Cook by

loosening the chunks, add a pinch of oregano flakes and cook further until light brown.

6. Mix the veggies with the turkey, add a little more of oregano flakes, pour in broth and

continue cooking until most of the water evaporates.
7. Put in tomatoes, tomato paste and remaining oregano flakes. Bring to a boil and simmer

over lower heat for about 15 min. or until sauce is reduced.

8. Season with salt and pepper, and then add the basil leaves.

9. Mix in the zucchini pasta and stir thoroughly to combine.
10. Plate and garnish with Parmesan cheese before serving.

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