NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

0.25 tbsp Extra virgin olive oil

0.5 cup Yellow onion

1 cup Red bell pepper

1 cup Zucchini

2 cup Fresh baby spinach

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Coconut aminos

PREPARATION

• 1

  Place a large cast-iron or stainless steel skillet over medium-high heat and add the ground beef.

• 2

  Cook the beef, breaking it into small crumbles with a wooden spoon, until browned and fully cooked through.

• 3

  Remove the beef from the skillet and set aside on a plate; drain any excess fat if necessary, but leave a small amount for flavor.

• 4

  Lower the heat to medium and add the extra virgin olive oil to the same skillet.

• 5

  Add the diced yellow onion, red bell pepper, and zucchini to the skillet, sautéing for 5-7 minutes until the vegetables are tender-crisp.

• 6

  Return the cooked beef to the skillet and stir in the garlic powder, smoked paprika, sea salt, and black pepper.

• 7

  Pour in the coconut aminos and stir well to deglaze the pan and coat the beef and vegetables evenly.

• 8

  Add the fresh baby spinach to the skillet and toss gently for 1-2 minutes until the leaves are just wilted.

• 9

  Remove from heat and serve immediately while hot.