Let’s talk a little spinach. Spinach is one of my favorite foods! Not only is it low in calories, but it has so many nutrients. It is good for your heart and cardiovascular health. I love that spinach fights against aging; I want to look and feel young for as long as I can. Spinach also helps regulate blood pressure levels and fights against cholesterol.

So this will be one of many spaghetti recipes that I will blog. Why? Spaghetti is so well-rounded and universal that there are endless possibilities! This one will feature Spinach and turkey. Remember, as with all my recipes, you can modify it however you like. This is how I personally like to portion it 🙂

You will need: 1/2 pound of lean ground turkey
3 handfuls of spinach
1 bottle of pasta sauce (even better if its homemade!)
4 celery sticks
4 cloves of garlic
half a carrot
half a red onion
3-4 squares of cheese (I used a vegan kind)
1/4 cup of green onions diced
pepper, garlic powder, chili flakes, and Splenda (yes, ill explain later.)
1/4 package of spaghetti pasta (I used organic wheat)
*obviously I skipped the salt and oil!

You can use any types of lean ground meat. I personally liked the ground turkey at the market because it looked the freshest. I also buy a lot of organic meats, fruits, and veggies. It is a personal choice and does cost more. You can always buy what you feel is the freshest that day. Here is a visual of what I used:
To prepare the ground turkey, I like to add black pepper, garlic powder, chili flakes, and a splash of vegetable broth. I massage it into the meat, cover, and put it in the fridge for about an hour.

After the meat is seasoned and ready, get your pan out and add a dash of vegetable broth. Add all the yummy garlic! Then cook the turkey until its nice and brown. My trick to moist turkey/chicken is vegetable (or chicken) broth. Add a little every now and then if you feel that the meat is drying up (turkey and chicken tends to do that).

Transfer the cooked meat into a bowl and set aside.

I like to break my spaghetti noodles in half, so that it fits in my pot better. Follow the instructions on the package and cook your noodles. I didn’t use any salt or oil.

While the noodles are cooking, dice the celery, onions, and julienne the carrots. Instead of using oil in my pan, I put a dash of vegetable broth. Throw in the red onions and let it cook for a minute or two.

Then pour in the sauce and be careful not to splash it everywhere.

Let the sauce heat for a few minutes and do a quick stir. Toss in all the veggies and cover on low to medium heat. I also added a few pinches of black pepper and garlic powder.

Give it a few gentle stirs and let it cook for a few minutes. Add the cooked ground turkey from earlier and give it another stir. Cover the pot and let the medley simmer for a few minutes.

Next, I added four cheese squares and let it melt. I like adding cheese to thicken the sauce! One of my little secrets and I also sprinkle a little bit of Splenda to sweeten up the tangy sauce. Watch the cheese melt:

Once the cheese is melted and the sauce taste to your liking, add the spaghetti noodle. I like my noodles al dente! The particular brand I used only took 9 minutes to achieve that perfect texture.

Stir and serve. This batch served 6 servings!

This recipe was quick and easy. You won’t even notice all the nutritional veggies that were loaded in there. There’s always ways to eat good and healthy.

Cheers to a happier and healthier lifestyle <;3<;3