Recipe

Turkey and Veggies

• 2 Gold Potatoes, diced in ¼ inch cubes
• 1 Head of Cauliflower, chopped
• 1 Fresh Zucchini, diced into ¼ inch cubes
• 2 c. Arugula, chopped
• 2 tbsp. Avocado Oil
• 1 lb. 80% Ground Turkey, grass-fed
• 2 c. Sauerkraut
• 1/4 c. Pine Nuts
• 1 tbsp. Extra Virgin Olive Oil, for drizzling
• 1/4 Lemons, juiced
• 1/8 tsp. Salt & Black Pepper
• 2 Avocados, sliced

• Preheat oven to 400°F.
• Dice potatoes and zucchini separately and set aside. Chop cauliflower and arugula separately and set aside.
• Mix diced potatoes and chopped cauliflower with 1 tablespoon of avocado oil and 1-2 teaspoons of salt. Roast in the oven until tender and browning.
• Heat a medium skillet and saute turkey using 1 tablespoon avocado oil. Add desired spices and salt and pepper to taste. Cook until brown. Once cooked, add diced zucchini, and cook for 5 minutes.
• In a mixing bowl, mix cooked vegetables, cooked turkey, arugula, pine nuts, sauerkraut with EVOO, and a squeeze of lemon.
• Top with avocado slices and enjoy!