This recipe is- autoimmune, beef, corn free, dairy free, dinner,  egg free,  gluten free,  grain free, low glycemic
low lectin, nightshade free, nut free,  one pan, paleo,  pork free, soy free, sugar free

Ingredients:  2 servings, 25 minutes &  10 ingredients

• 1/4 cup Coconut Aminos
• 2 Garlic (clove, minced)
• 1 1/2 tbsp Ginger (fresh, grated or minced)
  
• 1 tbsp Lime Juice
• 1 tbsp Coconut Oil
• 2 Sweet Potato (small, peeled and spiralized into noodles)
• 2 cups Broccoli (cut into florets)
• 1/2 Yellow Onion (medium, roughly chopped)
• 2 tbsp Water
• 8 oz Extra Lean Ground Beef

Directions:

1. In a small mixing bowl combine the coconut aminos, garlic, ginger, and lime juice. Set aside.
2. Heat the coconut oil in a large non-stick pan or skillet with a lid. Add the sweet potato noodles and saute for six to eight minutes or until the noodles are tender. (If the noodles start to stick to the pan, add a couple of drops of water.) Remove the noodles from the pan and set them aside.
3. Add the broccoli and onions to the pan. Add the water and cover with a lid. Steam for four to five minutes until the broccoli is tender. Remove from the pan and set aside.
4. Add the beef to the pan, breaking it up as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan.
5. Add the steamed broccoli and onions to the pan with the beef then add the coconut aminos sauce and stir to combine. Bring the sauce to a bubble and let it cook for two to three minutes. Add in the sweet potato noodles and stir to combine. Continue to cook until the noodles have warmed through.
6. Divide between plates and enjoy!

Side Notes:
Leftovers- Refrigerate in an airtight container for up to three days.
More Flavor- Add sesame oil, red pepper flakes, hot sauce or maple syrup to the sauce.
Additional Toppings- Green onion, cilantro and/or sesame seeds.
Sweet Potato Noodles -Two small sweet potatoes are equal to approximately four cups of sweet potato noodles.
No Coconut Oil-Use avocado oil instead.

This recipe is-beef, dinner, egg free, gluten free, low glycemic, nut free, one pan, pasta, soy free

Ingredients:  6 servings, 20 minutes &  9  ingredients

• 1 tsp Extra Virgin Olive Oil
  
• 1 1/2 lbs Extra Lean Ground Beef
  
• 1 Carrot (medium, finely diced)
  
• 2 tsps Dried Basil
  
• 1/2 tsp Sea Salt
  
• 3 1/2 cups Diced Tomatoes (with juices)
  
• 1 1/2 cups Water
  
• 3 1/2 cups Brown Rice Fusilli (dry)
  
• 4 ozs Cheddar Cheese (shredded)
  

Directions:

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the ground beef, carrot, basil, and salt. Cook for five minutes, stirring often. Drain any excess oil.
2. Add the diced tomatoes, water, and brown rice fusilli. Stir until well combined and the fusilli is mostly submerged. Cover with a lid and cook for 10 to 12 minutes or until the pasta is cooked through.
3. Open the lid and stir the pasta again. Top with the shredded cheese and close the lid until melted. Divide between bowls and enjoy!
   

Side Notes:

Leftovers- Refrigerate in an airtight container for up to three days.

Serving Size-One serving equals approximately 1 1/2 to 2 cups.

Dairy-Free- Use vegan cheese, nutritional yeast, or omit.

More Flavor- Add fresh basil, oregano, onion, and/or garlic.

Additional Toppings- Sliced green onions, chopped pickles, avocado and/or plain yogurt.

Make it Vegan- Use lentils instead of ground beef.

More Veggies- Stir in finely chopped spinach before topping with cheese.