Keto Bowls by Pamela Ellgen

Author:Pamela Ellgen
Language: eng
Format: epub
Publisher: Ulysses Press
Published: 2020-01-20T16:00:00+00:00

1. In a large skillet, brown the ground beef for 2 to 3 minutes. Add the marinara sauce and simmer for another 2 to 3 minutes.

2. Divide the cooked spaghetti squash between serving bowls. Top with the beef and marinara sauce. Top with the Parmesan, if using, and the basil.

NUTRITION PER SERVING

CALORIES: 494 TOTAL FAT: 37g PROTEIN: 26g CARBOHYDRATES: 14g FIBER: 3g NET CARBS: 11g

Steak Fajita Bowls

One of my closest friends is from Mexico and shared her method for making flank steak tacos with me. They’re best done on an outdoor grill, but when we first made them together, the weather was cold (by California standards) and I didn’t really feel like cooking outside. Instead, we used a cast-iron skillet, which worked beautifully and inspired me to make fajita bowls from the same recipe.

YIELD: 4 servings | PREP TIME: 5 minutes | COOK TIME: 10 minutes

1 ½ pounds flank steak

3 teaspoons extra-virgin olive oil, divided

1 tablespoon ancho chile powder

1 teaspoon smoked paprika

kosher salt

2 bell peppers, any colors, cored, thinly sliced

1 yellow onion, thinly sliced

2 cups shredded lettuce

1 cup Guacamole or store-bought guacamole

½ cup spicy salsa

shredded lettuce, optional

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