Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
This dish pops with colors and textures that make one exciting salad!
Sweet Cinnamon Red Cabbage Salad with Avocado and Grass-Fed Ground Beef
Sweet Cinnamon Red Cabbage Salad with Avocado and Grass-Fed Ground Beef
Ingredients
Ingredients
- 4 960 cups ml red cabbage about 1/2 head, sliced thinly
- 2 29.574 tbsp ml coconut oil or animal fat, divided
- 1/2 2.4645 tsp ml cinnamon
- 1/4 1.23225 tsp ml ginger powder
- 1/4 1.23225 tsp ml sea salt
- 1 240 cup ml mushrooms sliced
- 4 960 cups ml kale
- 1/2 227 lbs g ground beef browned
- 1 avocado sliced
Instructions
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.
