NUTRITION

SERVINGS

INGREDIENTS

8 oz ground beef (93% lean)

1 tsp avocado oil

1 cup zucchini

0.5 cup red bell pepper

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.25 tsp onion powder

PREPARATION

• 1

  Prep the vegetables by dicing the zucchini and red bell pepper into small, uniform cubes, and finely mincing the garlic clove.

• 2

  Heat a large cast-iron or stainless steel skillet over medium-high heat and add the avocado oil, swirling to coat the surface.

• 3

  Add the ground beef to the hot skillet, breaking it apart with a wooden spoon or spatula, and cook until browned and no longer pink.

• 4

  Stir in the diced zucchini and red bell pepper, cooking for 4-5 minutes until the vegetables are tender-crisp and the beef is fully cooked.

• 5

  Add the minced garlic, sea salt, black pepper, smoked paprika, and onion powder to the skillet, stirring constantly for 1 minute until the spices are fragrant.

• 6

  Add the baby spinach to the skillet and toss gently for about 30-60 seconds just until the leaves are wilted and bright green.

• 7

  Remove from heat immediately and serve warm, optionally garnishing with fresh herbs if desired.