NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

0.75 cup Brown rice pasta (cooked)

1 cup Cremini mushrooms

0.25 cup Plain Greek yogurt (0%)

0.25 cup Low-sodium beef broth

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Dijon mustard

1 tsp Coconut aminos

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the avocado oil in a large skillet over medium-high heat.

• 2

  Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned.

• 3

  Stir in the diced yellow onion and sliced cremini mushrooms, sautéing for 5-6 minutes until the vegetables are tender and the moisture has evaporated.

• 4

  Add the minced garlic, sea salt, and black pepper, cooking for an additional minute until fragrant.

• 5

  Pour in the beef broth, coconut aminos, and Dijon mustard, scraping the bottom of the pan to release any browned bits.

• 6

  Reduce the heat to low and stir in the cooked brown rice pasta to warm through.

• 7

  Remove the skillet from the heat and gently fold in the Greek yogurt until a creamy sauce forms.

• 8

  Garnish with freshly chopped parsley and serve immediately.