NYMM is delighted to feature a guest post by Cristina Curp of The Castaway Kitchen this week!
Cristina Curp is the creative mind behind The Castaway Kitchen, a popular food blog and destination site for low-carb resources. She is a Miami native with Cuban roots who has lived all over the map supporting her husband’s military career. As a chef and mother on the move, she is accustomed to packing up their lives (and her knives) to start over every few years.
This ongoing adventure birthed her blog which is a collection of inventive low-carb/keto, whole-food recipes that have helped her reverse autoimmune disease, lose weight, and take control of her own health and well-being. Cristina holds a BA in Anthropology from Florida International University and has over six years of commercial kitchen experience. Using her restaurant chef skills and love for food, she now creates recipes to help others find health and happiness through keto, paleo, and AIP lifestyles!
Her new cookbook Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out releases this summer on July 7th. It’s available for pre-order online on all major retailers!
About this recipe:
This is the kind of meal that makes eating healthy do-able. It’s easy to make, it comes together quickly, and it doesn’t sacrifice flavor – weeknight meal the whole family will enjoy! The ground beef is cooked up crispy, tossed with loads of roasted broccoli, and everything is drenched in a creamy and tangy sun butter sauce. Yum!
Eating fancy foods is fun but come on… no one’s getting fancy on a Tuesday night after a long day of work. It’s cool to enjoy the simple things. Bonus – ground beef is as cheap as you can go when buying beef and will allow your budget to opt for grass-fed ground beef!
Beef And Broccoli Bowls With Sunshine Sauce
Prep Time: 10 Min Total Time: 30 Min
For The Beef
- 1 tablespoon cooking fat
- 1 pound 85% lean grass fed ground beef
- 1 teaspoon fine salt
- 1 teaspoon granulated garlic
- 1 tablespoon coconut aminos
For The Broccoli
- 4 broccoli crowns cut into florets
- 1 tablespoon avocado oil
- 1/2 teaspoon fine salt
For The Sunshine Sauce
- 1 tablespoon cooking fat
- 2 tablespoons sunflower seed butter
- 1/2 cup bone broth
- 1 teaspoon ground ginger
- Pinch of fine salt
- 1 teaspoon coconut aminos
- Juice of one lemon
- 1 green onion, minced
- 4 cups baby spinach (optional)
- Pre-heat the oven to 400F.
- Toss the broccoli with fat and salt on a sheet pan, massaging the fat into the florets, then spread them out on the sheet pan so they are not crowded.
- Put the sheet pan while it preheats. Once it comes to temperature, set a timer for 20 minutes.
- In the meantime, heat a large skillet over medium heat. When it comes to temperature, add in the fat.
- Crumble the ground beef into the skillet and add in the salt and garlic. Stir, breaking up with a whisk until browned and crumbly. Add in the coconut aminos and bring the heat up to high.
- Cook, stirring occasionally until dark brown and crispy.
- While that cooks, set a small sauce pot over medium heat.
- Melt the fat then the sunflower seed butter, stirring until smooth.
- Add in the bone broth, sal, aminos, and ground ginger. Stir until well-combined and simmering.
- Add in the lemon juice and stir until lightened and smooth again.
- Mix in the green onion and remove from the heat.
- To assemble the bowls, make a bed of baby spinach in four large bowls. Spoon ground beef into each of the bowls. Add in the broccoli florets and spoon the sauce over everything. Dig in!
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