NUTRITION

SERVINGS

INGREDIENTS

7 oz ground beef

0 tbsp extra virgin olive oil

1 cup zucchini

0.5 cup red bell pepper

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tbsp coconut aminos

PREPARATION

• 1

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

• 2

  Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until browned and no longer pink.

• 3

  Add the diced zucchini and red bell pepper to the skillet, stirring frequently for 5-7 minutes until the vegetables are tender yet still slightly crisp.

• 4

  Sprinkle the sea salt, black pepper, garlic powder, and dried oregano over the mixture, tossing well to ensure the beef and vegetables are evenly coated.

• 5

  Pour in the coconut aminos and add the baby spinach, folding the leaves into the hot mixture for about 1 minute until they are just wilted.

• 6

  Remove the skillet from the heat and serve immediately while the flavors are fresh and concentrated.