Ingredients
- 2 T coconut oil (or EVOO)
- 1 red pepper, or orange/green/yellow, diced small
- 1 large onion, diced small
- 1 teaspoon salt
- 1 clove garlic, minced
- 1 scant teaspoon garlic powder
- 1 pound grass-fed beef or turkey
- ¾ cup Paleo/Whole30/sugar free Ketchup
- ¼ cup coconut aminos, Braggs or 2 T BBQ sauce (optional)
- 3 T parsley, minced (optional)
- 2 T tomato paste
Instructions
- Place the coconut oil in a large skillet.
- Dice up the red pepper and onion and sauté in the coconut oil over medium heat. Cook for about 5 minutes, until they start to soften and onions start to become translucent.
- Sprinkle with salt and garlic powder and stir in.
- Add the beef and break it up with a spatula. Cook until browned.
- Add ketchup, coconut aminos, and tomato paste and stir to combine.
- Let cook on low for at least 10 minutes. The longer it cooks the more the flavors will develop. I like to simmer it for 30-40 minutes.
- Serve over zucchini noodles, a sweet potato, whole grain buns or just eat it out of a bowl!
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