I love it when I come up with a recipe that is healthy, and passes the kid taste test – this recipe hit it out of the ballpark on both accounts! Even my quinoa-hating daughter loved them – I only told her about the quinoa after she had decided that she loved them! My kids like to call them “meat muffins” because they are made in muffin tins – which makes them even more fun!
I have already made this recipe twice, and my kids regularly ask for it – so I plan to make it again this week. The leftovers make a great (hearty) after school snack, or a quick meal – but in my house, they don’t last for long!
Put the sugar into the vinegar and stir until it dissolves. Then add all the ingredients together, stir to combine – taste & adjust. Store in refrigerator until ready to use. This step can be done a day or two ahead.
This recipe is great with steamed broccoli with some grass fed butter and mashed potatoes. Store any leftovers in the fridge for up to 3 days (they won’t last that long)!
*A note about quality – I always make sure to go for grass fed beef – to avoid hormones, antibiotics, and other additives – plus grass fed beef is higher in omega 3s and 500% higher in conjugated linoleic acid (CLA) than conventional beef – which studies have found helps to burn fat (read this article to learn more). I also always choose organic for zucchini – because conventional zucchini is highly likely to be GMO, which I avoid because there is evidence that GMOs could be harming our gut health and even increase our risk of cancer. And finally – I always look for organic pastured or free range eggs – which also have a higher amount of omega 3s and no antibiotics or hormones.
Article written by Nutritionist Sara Vance, author of the book The Perfect Metabolism Plan A regular guest on Fox 5 San Diego, you can see many of Sara’s segments on her media page. She also offers corporate nutrition, school programs, consultations, and affordable online eCourses. Download her free 40+ page Metabolism Jumpstart eBook here.
©2015, all rights reserved. Sara Vance.
© copyright 2018 Sara Vance