I help women who feel unworthy come back home to their body, so they can end their fight with food by truly feeling again.

Savory Beef And Plantain Bowl

Savory Beef and Plantain Bowl

Most of the time, the meals I make are simple and don’t take a lot of effort to put together.  When I do put a meal together I choose a protein source (usually from an animal source), veggies, some healthy fat and some starchy carbohydrates.  My Savory Beef And Plantain Bowl has all of this and is bursting with comforting flavour.  The protein comes from the ground beef and I recommend choosing grass-fed and organic meat over conventional whenever you can.

Savory Beef and Plantain Bowl

Grass-fed has a better fat profile and more nutrients.  Grass-fed meat contains more omega 3’s and less saturated fat as well as more vitamin A and E.  Alternatively you could use ground bison, lamb, yak or elk in this recipe.  We’ve got our bases covered with the veggies from the zucchini, bell peppers and onions.  The fat source comes from the coconut oil and the meat itself.  And the best part, the starch source is from the plantains.

Savory Beef and Plantain Bowl

Savory Beef and Plantain Bowl

If you’ve never tried plantains before they look like a larger banana.  They aren’t very sweet when eaten raw but when cooked I find it brings out their sweet flavour.  Especially when sprinkled with cinnamon.  Even if you don’t want to try this dish, you should try the plantains.  They’re so good!  You can usually find them close to the bananas at most grocery stores.  This dish is great anytime, whether for breakfast, lunch or dinner.  I find when I eat something like this for breakfast I get sustained energy over the morning compared to oatmeal.  The protein and fats really support adrenal health as well.

Savory Beef and Plantain Bowl

Savory Beef And Plantain Bowl
Recipe Type: Breakfast, Lunch, Dinner
Author: Richelle Ludwig
Prep time:
Cook time:
Total time:
Serves: 3-4 servings
Sweet and savoury to satiate the palette.
Ingredients
  • 1lb lean ground beef (grass-fed and organic is best)
  • 1/2 onion, diced
  • 3 bell peppers, diced
  • 1 medium zucchini, diced
  • 2 plantains, sliced
  • 2 tbsp coconut oil
  • 1 tsp of cinnamon plus extra for plantains
  • 2 tsp sage
  • 1 1/2 tsp Himalayan rock Salt
  • Pepper to taste
Instructions
  1. Fry ground beef over medium heat in a cast iron skillet or stainless steel pan until cooked through.
  2. Add the onions, peppers, zucchini, 1 tsp of cinnamon, Sage, salt and pepper and cook until the veggies are softened and the onions are translucent. Stir often to prevent burning and you can add some oil or butter if needed.
  3. In a separate pan melt coconut oil over medium heat. Once melted spread out the plantain slices in one layer and sprinkle with cinnamon.
  4. Let them cook until the bottoms are nice and browned then flip and brown the other sides.
  5. Once the beef and veggies are cooked through serve them in a bowl with the plantains on the side.

 

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