Description
A delicious and healthy bowl featuring seasoned ground beef, fresh vegetables, and a creamy spearmint sauce.
Ingredients
Scale
- 1 lb. ground beef (or lamb)
- 3 Tablespoons butter (unsalted, divided)
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 5 turns black pepper (freshly ground)
- 1 drop lemon or lemongrass essential oil (OR 1 teaspoon finely grated lemon rind)
- 1/2 cup heavy cream (preferably from raw, A2 milk; for GAPS: use probiotic sour cream)
- 5 ounces chevre (soft goat cheese; for GAPS: use an additional 1/2 cup sour cream)
- 1 drop spearmint essential oil (OR use 1 tsp. dried spearmint OR use 2 Tablespoons fresh spearmint leaves chopped small)
- 1 grind black pepper (freshly ground)
- 4–6 cups cauliflower rice (cooked)
- 2 tomatoes (diced, or many small vine-ripened tomatoes)
- 1 large cucumber (peeled, sliced and each slice sliced in half (half circles))
- 1 red bell pepper (sliced and raw (or roasted/sautéed peppers work well here too))
- 1 jar Greek olives (about 8 ounces, enough for a garnish)
- 1 lemon (cut in wedges, some wedges may be cut into thin triangles for eating whole)
- fresh mint
- fresh oregano (or dried, for garnish)
Instructions
- Combine all ingredients in a small bowl. Whisk thoroughly to combine, until smooth. Set aside.
- Heat medium size skillet over high heat. Add 1 tablespoon butter. When melted, add ground beef or lamb, sea salt, dried oregano and onion powder.
- Cook over high heat for 5 minutes, breaking up meat into small pieces with your spatula the whole time.
- When meat is mostly cooked, turn off heat, but leave pan on burner. Move meat to outer edges so the middle of the pan is empty. Add the remaining 2 Tablespoons butter.
- While it melts, add, on top of it, the one drop lemon or lemongrass essential oil (or lemon rind) and 5 grinds of pepper. Stir the butter into the meat.
- Fill each bowl with hot cauliflower rice, or have guests/family each make their own. Top rice with meat, cucumbers, tomatoes, red bell pepper, thin lemon triangles or larger wedges for squeezing, olives, spearmint cream sauce and fresh mint. Garnish with oregano.
- Serve!
Notes
- This dish can be made with either ground beef or lamb depending on your preference.
- For a GAPS-friendly option, substitute heavy cream with probiotic sour cream and serve with additional sour cream.
- Adjust the amount of cauliflower rice depending on the number of servings needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg