In a pan, toast the fennel seeds over medium heat. Once toasted, remove to cool.

Spray a light coating of olive oil spray in the same pan and add ground turkey and cook until cooked through.

While turkey cooks, crush fennel seeds with a mortar and pestle or rolling pin.

Once meat is ready, add crushed fennel seeds, garlic and onion. Cook until onion begins to soften, then add red pepper. Cook 2 to 3 minutes, then add tomatoes and cayenne.

Reduce heat slightly and cook until tomatoes thicken to desired consistency. Enjoy!

Phase 2 Variation: Add 1/2 tablespoon oregano and basil

Notes: Excellent served over spaghetti squash, zucchini or spinach!