NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground beef (93% lean)

1 cup Cremini mushrooms

0.5 cup Yellow onion

2 cloves Garlic

1 tsp Extra virgin olive oil

2 cups Baby spinach

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.

• 2

  Add the diced yellow onion and sliced cremini mushrooms to the pan, sautéing for 5-7 minutes until the mushrooms release their moisture and turn a deep golden brown.

• 3

  Push the vegetables to the side and add the ground beef, breaking it into small crumbles with a wooden spoon and cooking until fully browned and caramelized.

• 4

  Stir in the minced garlic, sea salt, black pepper, and fresh thyme, allowing the aromatics to toast for about 60 seconds until fragrant.

• 5

  Pour the coconut aminos over the mixture and add the baby spinach, folding gently for 1-2 minutes until the leaves are just wilted and coated in the savory sauce.

• 6

  Remove from heat immediately and serve in shallow bowls, ensuring any remaining pan juices are distributed evenly.