Post by Loupy on Jan 26, 2016 12:18:42 GMT -7
Ground Beef over Zoodles
From: Sonia! @ thehealthyfoodie.com/
The former me used to love pasta… I mean really LOOOVE pasta. I could’ve very easily fed exclusively off of them, or well, almost: I’d probably have thrown in a little meat every now and then. Because hey, meat and pasta, they were by far my favorite duo…
Fast forward a couple of years, I can honestly say that I do not miss pasta, not in the least. I’m extremely satisfied with much more nutrient dense alternatives, like this very simple Ground Beef over Zoodles dish that I’ll be sharing with you today, for instance.
To make this recipe, you’ll absolutely need to use a vegetable spiralizer.
Yield: Serves 2
INGREDIENTS
The Meat
454g (About 1 pound) grassfed lean ground beef
1 small onion, chopped
1 clove garlic, chopped
1 large jalapeno pepper, seeded and chopped (save a little bit for garnish)
1/2 tsp Himalayan salt
1/2 tsp freshly ground black pepper
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp ground coriander
1 tsp dried oregano
1/2 cup bone broth (or water)
1 medium tomato, chopped (save a little bit to garnish)
The Zoodles
2 large zucchini, made into strands with a vegetable spiralizer (I used one yellow and one green)
1/4 tsp Himalayan salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/2 tsp dried oregano
INSTRUCTIONS
Place a well seasoned cast iron skillet over medium-high heat and add the ground beef, salt and pepper to it.
Break the meat up with a wooden spoon and cook it, stirring from time to time, until it becomes brown and crispy, about 8 minutes.
Add the chopped onion, garlic and jalapeno pepper and continue cooking until the veggies are slightly softened, about 1 minute.
Add water and spices and continue cooking until all the water is evaporated, about 1 minute; stir in the tomato and remove to a plate.
Return the skillet to the heat source and add the spiralized zucchini to the pan.
Sprinkle with salt, pepper and garlic powder and stir delicately to distribute the seasoning; cook for about 30 seconds, until the zoodles are barely just softened.
Top with the reserved meat, sprinkle with reserved tomatoes and jalapeno peppers and serve.
Nutritional Information
Calories: 371
Total Fat: 12.8g
Sat Fat: 6.2g
Cholesterol: 140mg
Sodium: 1049mg
Total Carbohydrates 15.4g
Fiber: 4.8g
Sugars 7.1g
Protein: 52.0g
From: Sonia! @ thehealthyfoodie.com/
The former me used to love pasta… I mean really LOOOVE pasta. I could’ve very easily fed exclusively off of them, or well, almost: I’d probably have thrown in a little meat every now and then. Because hey, meat and pasta, they were by far my favorite duo…
Fast forward a couple of years, I can honestly say that I do not miss pasta, not in the least. I’m extremely satisfied with much more nutrient dense alternatives, like this very simple Ground Beef over Zoodles dish that I’ll be sharing with you today, for instance.
To make this recipe, you’ll absolutely need to use a vegetable spiralizer.
Yield: Serves 2
INGREDIENTS
The Meat
454g (About 1 pound) grassfed lean ground beef
1 small onion, chopped
1 clove garlic, chopped
1 large jalapeno pepper, seeded and chopped (save a little bit for garnish)
1/2 tsp Himalayan salt
1/2 tsp freshly ground black pepper
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp ground coriander
1 tsp dried oregano
1/2 cup bone broth (or water)
1 medium tomato, chopped (save a little bit to garnish)
The Zoodles
2 large zucchini, made into strands with a vegetable spiralizer (I used one yellow and one green)
1/4 tsp Himalayan salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/2 tsp dried oregano
INSTRUCTIONS
Place a well seasoned cast iron skillet over medium-high heat and add the ground beef, salt and pepper to it.
Break the meat up with a wooden spoon and cook it, stirring from time to time, until it becomes brown and crispy, about 8 minutes.
Add the chopped onion, garlic and jalapeno pepper and continue cooking until the veggies are slightly softened, about 1 minute.
Add water and spices and continue cooking until all the water is evaporated, about 1 minute; stir in the tomato and remove to a plate.
Return the skillet to the heat source and add the spiralized zucchini to the pan.
Sprinkle with salt, pepper and garlic powder and stir delicately to distribute the seasoning; cook for about 30 seconds, until the zoodles are barely just softened.
Top with the reserved meat, sprinkle with reserved tomatoes and jalapeno peppers and serve.
Nutritional Information
Calories: 371
Total Fat: 12.8g
Sat Fat: 6.2g
Cholesterol: 140mg
Sodium: 1049mg
Total Carbohydrates 15.4g
Fiber: 4.8g
Sugars 7.1g
Protein: 52.0g
