PREP TIME: 5 MINS
COOK TIME: 15 MINS
TOTAL TIME: 20 MINS
SERVINGS: 2-4

INGREDIENTS

4 zucchini squash, spiralized
1 tablespoon avocado oil
1/4 cup chopped onion (40 grams)
1/2 pound ground beef
3 cloves crushed garlic
Sea salt and pepper to taste
2 tablespoons butter
1/4 cup heavy cream (60 mL)
4 tablespoons almond flour
1/4 cup sour cream (60 mL)

DIRECTIONS

1. Use a veggie spiralizer or a julienne peeler to make zucchini noodles.
2. Steam the zucchini noodles. When fork tender, drain and ring out any excess water. Set aside.
3. Add the oil and chopped onion into a skillet over medium heat. Cook for 3 minutes.
4. Add the ground beef, salt, pepper, and crushed garlic. Cook until beef is browned.
5. Add the butter. Once melted, sprinkle in the almond flour and mix together. Once the almond flour is incorporated, pour in the heavy cream and stir until thickened. If it is too watery,
   add in more almond flour one teaspoon at a time.
6. Add in the sour cream. Mix well.
7. Combine the zucchini noodles with the beef mixture and serve.

NOTES

• Zucchini noodle stroganoff can be kept in a container in the fridge for up to three days.