Chickpea Rotini with Beef & Mushrooms

I like to “meal prep” in 20 minutes or less, because I’m always starving.

So, I like to choose recipes with 5 ingredients or less (sometimes a bit more) and that are easy to make. And of course, that taste amazing!

This is one of my favorite dinner recipes.

Ingredients:

  • 1-2 lbs grass-fed beef 90-95% lean
  • 1 cup chopped mushrooms (I used Monterrey)
  • 2 cups spinach
  • 2 tbsp oregano
  • 1 tsp pink salt
  • 1 tbsp avocado oil
  • ground pepper
  • 1-2 eggs
  • 1 cup cooked chickpea rotini  (you can use any type of chickpea pasta though)

Preparation:

In a food processor, blend the spinach & mushrooms until you get a paste-like texture. Preheat a pan (preferably cast iron if you have one) and add the avocado oil on medium heat. Add the mushroom & spinach mixture and saute.

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Season the beef with oregano, salt and pepper. Separate it with a fork so it doesn’t clump. Add the beef to the pan and cook until completely done. Before removing from the heat, add the eggs on top (like sunny-side up eggs) and cover with a lid for 5-7 minutes on low/medium heat.

 

You can serve this mix on top of a lettuce bed, brown rice or quinoa instead of the chickpea pasta.

 

TIP: If you prepare double the recipe, you’ll have beef to combine with salads, quinoa or other legume pasta.

Makes 6 Servings.

MACROS: C10g F9g P37g

 

 

 

 

 

 

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