GAPS Faux Hamburger Helper
Ingredients (organic/local is best):
3 Medium Zucchini
1/2-1lb Grass Fed Beef
1 Yellow Onion, chopped
4 Large Carrots, chopped
3 Cloves Garlic, roughly chopped
1 tsp Cumin
2 tsp Oregano
2.5 cups of Chicken or Beef Broth
Salt and Pepper
Cooking Fat (grass-fed butter, ghee, olive oil, avocado oil, or lard)
You may also add extra veggies left over in your fridge (you know what I mean, the ones on the brink of getting slimy or bruised)
- Saute chopped carrot and onion in a medium sauce pan with one tablespoon of cooking fat over medium-low heat until slightly softened. Add garlic, cooking briefly before adding 2.5 cups broth. Cover the pot and simmer until everything is very soft, roughly 30-45 minutes.
- While carrot mixture is cooking, peel or slice the zucchini into very thin strips. You may use a spiralizer, potato peeler, or plain ol’ knife. There are two ways to cook zucchini noodles and I will let you pick here. Either sauté in cooking fat for a few minutes, stirring gently until noodles are slightly soft, or sprinkle noodles with salt, letting the moisture drip out of the zucchini, then boil for 1 minute, immediately rinsing with cold water to stop the cooking process, and then sautéing to finish. I’m in the lazy camp and sauté until the noodles reach the desired consistency. It is important to note that if your noodles are thick, you must cook for a longer period of time.
- Place the carrot mixture in a food processor or blender after it has cooled off for a little bit and blend until smooth. Place back in saucepan.
- Brown the beef, adding all of the spices at the end, and then dump this into the carrot sauce. Season with salt and pepper to taste.
- Top the noodles with the sauce and enjoy!