Sometimes you just want something filling and juicy, right? Right. This is the one. It also packs a mega-dose of iron, if you’re a little low.
Combine with Recipe: Creamy Zoodles for a total of 20.6g carbs (eep!) or 15g net carbs. Look to combine this one with a breakfast and lunch that are very light on the carbs (eggs are a great choice, and maybe a ham and cheese sandwich on cloud bread for lunch?) or, as usual, scale back on the veggie content from either this or the zoodles (or both).
1kg beef mince [ground beef] – 10% fat or higher
800g canned tomatoes
1 stick (113g) butter
3 garlic cloves
1 beef stock pot OR 2 beef stock cubes [do not add water]
2 spring onions
12 asparagus spears
2 celery stalks
1 tbsp truvia [or alike sweetener]
2 tbsp salt
1 tbsp pepper
4 tbsp Italian herbs (oregano, thyme, basil, parsley, sage, black pepper)
Serves 8 portions
- Oil a non-stick deep pan and add the butter, crushed garlic and chopped onion. Fry for no more than 1 minute.
- Add the meat. Break it up into much smaller segments and stir into the garlic and onions until evenly distributed. Add the stock cubes/pot.
- Season with salt, pepper and Italian herbs. Keep the mixture moving until it is fully cooked and the meat is de-clumped and nicely spread.
- Add your veggies, keep stirring until they’re ready. Once they’re cooked, add the 2 cans of tomatoes and stir in well.
- Give the tomatoes some time to heat up, then add the sweetener, the mozzarella in small chunks and all of the grated parmesan. Stir in until they’ve both melted. It doesn’t hurt to add some basil to your tomato sauce, along with a touch more salt and pepper.
- Leave simmering until it has reached the consistency you like, and serve. Goes really nicely with a light salad, if you have some low-carb salad veggies lurking (spinach, lettuce, radish, avocado, cucumber, etc.). Add some feta to really feel indulgent. Alternatively, if you’ve got the allowance, chow down with some zoodles.