Beef with Mashed Pumpkin and Fresh Salad with Bell Pepper

Ingredients

• Beef150 g
• Pumpkin1 cup (160 g)
• Lettuce1 cup (35 g)
• Vinegar1 tablespoon (10 g)
• Olive Oil1 tablespoon (10 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you can substitute part of the prescribed amount of lettuce for a mix of leaves such as spinach, arugula, watercress, etc.

2. 2

   Step 2

   Peel and dice the pumpkin. Boil for 10-12 minutes.

3. 3

   Step 3

   At the same time, place the grill over high heat. In the meantime, add salt and pepper to the beef.

4. 4

   Step 4

   Once heated, add half of the oil, spread and add the beef.

5. 5

   Step 5

   Cook for 4-6 minutes per side. Remove from heat when well done.

6. 6

   Step 6

   To finish the mashed pumpkin, place the boiled pumpkin in a bowl and mash to the desired consistency.

7. 7

   Step 7

   Season with the remaining olive oil, salt and pepper to taste. If you wish, you can add a pinch of nutmeg, cinnamon and/or stevia.

8. 8

   Step 8

   To make the salad, cut the leafy greens and chop the bell pepper. Season with vinegar, salt and pepper to taste.

9. 9

   Step 9

   You can use red, green and/or yellow bell pepper as you like. You can also use the traditional vinegar or balsamic vinegar.

10. 10

    Step 10

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef with Mashed Pumpkin and Fresh Salad with Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.