Pumpkin & Beef Salad (Low-Carb, Paleo)

Pumpkin & Beef Salad (Low-Carb, Paleo)

This Pumpkin & Beef Salad recipe is a heartier version of my Big Beef Salad and one of my go-to meals when lazy and hungry Jen strikes.

OK, so I’m only human which means there are many moments where the thought of spending an hour in the kitchen to prepare a healthy meal is just not appealing (especially after a long day of work).

Given that these moments happen quite often and I refuse to settle for low-quality food, I created a handful of go-to recipes that I can whip up in 20-minutes or less.

This Pumpkin & Beef Salad recipe is a heartier version of my Big Beef Salad and one of my go-to meals when lazy (and hungry) Jen strikes.

It also makes for a great post-workout meal since 1 cup of cooked pumpkin has 564 mg of the refueling nutrient potassium. Potassium helps to restore the body’s electrolytes after a heavy workout and keeps muscles functioning optimally.

Pumpkin & Beef Salad

INGREDIENTS: (serves 2)
1 lb grass-fed ground beef
1/2 lemon (juice only)
2 cloves garlic (finely chopped)
1/2 tsp. cumin
1/2 tsp. coriander
398 ml canned pumpkin
1 tsp. sea salt
1/4 tsp. black pepper

Salad
8 cups salad greens
4-5 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
1 tbsp. lemon juice
Sea salt to taste

Optional toppings: pine nuts and broccoli sprouts

INSTRUCTIONS:

1. Add ground beef and lemon juice to pan. Break a part meat as you cook over medium heat.

2. When beef is 3/4 of the way done, add garlic and spices.

3. Cook until garlic becomes fragrant then mix in pumpkin, salt and pepper. Cook for 5-minutes.

4. In a large bowl, dress salad greens with oil, vinegar, lemon juice and sea salt. Toss salad and place onto a dish.

5. Add cooked pumpkin & beef onto the salad and enjoy!

Pumpkin & beef salad

Pumpkin Chili with Beef or Turkey

Pumpkin Chili with Beef or Turkey

If you’re a fan of chili and looking for a new recipe to test out on a cold fall or winter day, I highly recommend giving this non-traditional chili a try.

It’s a hearty paleo friendly and low-carb chili with a unique combination of pumpkin, zucchini, warming spices and cacao. Your palate will be pleasantly surprised at how well these flavours come together.

If your looking for a more traditional chili recipe then I highly recommend my Beef & Black Bean Chili.

Pumpkin Chili with Beef or Turkey

INGREDIENTS: (serves 2-3)
1 lb grass-fed ground beef or pastured turkey
1 tbsp avocado oil
1 small yellow onion (diced)
4 garlic cloves (minced)
1 large zucchini (diced)
398 ml canned diced tomatoes
1 tbsp chili powder
1 tbsp cacao powder
1/4 tsp nutmeg
1/2 tsp smoked paprika
3/4 tsp cinnamon
3/4 tsp cumin
1 tsp sea salt
1/4 tsp black pepper
12 oz water
398 ml canned pumpkin

INSTRUCTIONS:

1. In a large pot cook ground meat over medium heat. Set aside.

2. Add avocado oil to pot and sauté garlic and onion until fragrant. Add zucchini and cook for 5 minutes.

3. Stir in tomatoes, cacao powder, all spices, salt and pepper. Add water.

4. Add cooked meat back to pot along with pumpkin. Stir ingredients.

5. Bring ingredients to a boil then reduce heat, cover pot and simmer for 1 – 1.5 hours.

Would love to hear your thoughts on this recipe if you test it out. Just leave a comment below 🙂

img_20190304_170524