Sweet Cinnamon Red Cabbage Salad with Avocado and Grass-Fed Ground Beef
October 10th, 2016
Sweet Cinnamon Red Cabbage Salad with Avocado and Grass-Fed Ground Beef
Ingredients
- 1/2 red cabbage sliced thinly
- 2 Tbsp animal fat or coconut oil divided
- 1/2 tsp cinnamon
- 1/4 tsp ginger powder
- 1/4 tsp sea salt
- 1 cup mushrooms sliced
- 4 cups baby kale
- 1/2 lb ground beef browned
- 1 avocado sliced
Instructions
- Heat 1 tablespoon coconut oil in a pan over medium heat. Add cabbage and let soften.
- After about 3-5 minutes add cinnamon, ground ginger, and salt.
- In a separate pan heat the remaining coconut oil and add mushrooms.
- While vegetables are cooking, add baby kale to 2 salad dishes and top with browned ground beef.
- When mushrooms and cabbage are soft, top with cooked mushrooms, cabbage, and avocado slices.
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Amy Myers, MD
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
