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September 24, 2022



  • 1 Tbsp avocado oil, or olive oil
  • 2 carrots, peeled and chopped
  • 1 crown broccoli, chopped*
  • 6 radishes, chopped
  • 1 pound grass-fed ground beef
  • 1 tsp sea salt, to taste
  • 2 tsp ground ginger, optional
  • 2 medium zucchini squash, chopped
  • 1 large yellow squash, chopped
  • 1/4 cup of onions, chopped


  • Heat avocado oil in a large (12-inch) cast iron skillet to medium heat. Add the carrots, broccoli, and radishes and stir well. Cover and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
  • Scoot the vegetables to one side of the cast iron skillet and add the ground beef. Flatten the beef against the skillet, creating a beef layer. Sprinkle with sea salt and ground ginger. Allow beef to brown 2 minutes, then flip to the other side and continue browning another 2 minutes. Break the beef up into chunks with a spatula and stir into the vegetables so that everything is combined.
  • Add the zucchini squash and yellow squash and cover. Cook, stirring occasionally, until beef is cooked through and vegetables have reached desired done-ness, about 5 minutes. Taste the vegetable and ground beef skillet for flavor and season to taste with sea salt.
  • Serve in bowls and enjoy!



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