1. Rinse buckwheat thoroughly under cold water. In a small pot, combine the rinsed buckwheat with 140 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the water is absorbed and buckwheat is tender. Start this step first (12 minutes cook time).

2. While the buckwheat cooks, prepare your ingredients: Thinly slice the turkey breast into bite-sized strips. Chop the bell pepper, spinach, and carrot into uniform pieces. Mince the garlic and ginger (5 minutes prep).

3. In a small bowl, whisk together the tamari and 25 ml of water to create the stir-fry sauce (1 minute prep).

4. Heat 9 ml of olive oil in a large non-stick pan or wok over medium-high heat. Add the turkey strips and stir-fry for 5 minutes, until browned and cooked through. Remove the turkey from the pan and set aside (5 minutes cook time).

5. Add the remaining 9 ml of olive oil to the pan. Add the minced garlic, ginger, and sliced carrots. Stir-fry for 3 minutes (3 minutes cook time).