MEXICAN ZUCCHINI, MUSHROOMS AND BEEF

Through cooking, I get to experience healthy ingredients, nourishing traditions, and recipes from places I have never physically visited. Every culture has foods that tell a story, and many traditional dishes were built around simple, wholesome ingredients that nourished families for generations.

This Mexican-inspired recipe reminds me that healthy low-carb food does not have to be boring or restrictive. It can be vibrant, flavorful, comforting, and deeply satisfying. God created an incredible variety of foods for our nourishment, and I believe we can honor Him by caring for the bodies He has given us while enjoying the beautiful flavors found around the world.

INGREDIENTS

2 Medium zucchinis sliced and quartered

1 1/2 Pounds of ground beef

8 Large white or brown mushrooms, sliced

2 Cloves of garlic, minced

1 Can (28 ounces) Mexican style diced tomatoes and green chilis (I used Rotel)

1 Tablespoon Chili powder

1 Teaspoon Ground Cumin

1 Teaspoon Salt

1/2 Teaspoon Black pepper

1/2 Teaspoon Onion powder

1/4 Teaspoon Crushed red pepper flakes

DIRECTIONS

1. Brown ground beef with garlic, salt and pepper (I used a cast iron pan)

2. Add tomatoes with green chilis, sliced mushrooms and remaining spices. Cover and cook 10 minutes.

3. Add in zucchini, stir, cover and cook 10 additional minutes or until zucchini is cooked but still firm. Serve with low-carb tortillas (store bought or use the recipe in my website)

The original recipe did not include mushrooms. I added them to give the recipe a more earthy flavor, and it worked wonderfully.

Totals for entire recipe (does not include Tortillas)

• Total carbs: ~57.5g

• Fiber: ~15.8g

• Net carbs: ~41.7g

Per serving

6 servings

• Total carbs: ~9.6g

• Fiber: ~2.6g

• Net carbs: ~7g

4 servings

• Total carbs: ~14.4g

• Fiber: ~4g

• Net carbs: ~10.4g

“For everything God created is good, and nothing is to be rejected if it is received with thanksgiving.”

— 1 Timothy 4:4