🥘 Beef & Veggie Skillet – AIP Friendly

Ingredients:

• 1 lb (ground or chopped) beef (grass-fed preferred)
• 1 small head of broccoli, chopped
• 1 medium zucchini, sliced
• 2 carrots, diced
• 1 small onion, chopped (omit if sensitive; sub 1 tsp ginger or celery for flavor)
• 2 cloves garlic, minced (omit for strict elimination phase)
• 1 tbsp coconut aminos (optional for umami flavor)
• 1 tbsp olive oil or avocado oil
• Sea salt and pepper to taste
• Fresh parsley and a squeeze of lemon juice to finish

Instructions:

1. Heat oil in a large skillet over medium-high heat.
2. Add beef, season with salt and pepper, and cook until browned. Remove from skillet and set aside.
3. In the same skillet, sauté onion and garlic until fragrant (about 2 minutes).
4. Add carrots and broccoli; cook for 4–5 minutes until slightly tender.
5. Stir in zucchini and cook another 3 minutes.
6. Return beef to the skillet, add coconut aminos if using, and stir to combine.
7. Cook for another minute or two until everything is heated through.
8. Garnish with fresh parsley before serving.

💚 Chef’s Note: The coconut aminos and lemon juice replace the depth and acidity you’d normally get from nightshade spices or sauces — keeping it flavorful yet fully AIP-friendly.