The whole month of August, every Monday I will be sharing a new recipe or collection of PFC balanced meal ideas to help make following a real food template as easy and attainable as possible!
This recipe was originally adapted from a recipe in Cassie Joy Garcia's new book Cook Once, Eat All Week that originally called for this recipe to made as a sheet pan dinner with chicken thighs. While the original recipe is amazing, I decided to switch up the format to a skillet meal to make it even faster to the table!
2lbs Ground Beef (1lb each ground beef and turkey is also good)
1lb Green Beans, cut into 1-2" pieces
16oz Cherry Tomatoes
1 package Sliced Bella Mushrooms
1 Can Diced Olives, drained and rinsed
2 tsp Sea Salt
1 Tbsp Coconut Oil
Heat the coconut oil in a large over medium heat. Add the green beans, mushrooms, and 1 tsp of sea salt. Cover and saute, stirring occasionally, for 7 minutes or until the vegetables are tender.
Add the ground beef to the skillet and remaining salt and cover and saute, continuing to stir occasionally until the meat is mostly browned.
Once the meat is mostly browned, add the olives and cherry tomatoes and continue to cook, gently stirring, until the tomatoes start to soften.
Remove from the heat and serve immediately or store in the fridge for up to 5 days.