Ingredients
30
30 servings
- •3 pounds organic carrots
- •3 pounds organic apples, peeled and cored
- •4 pounds fresh or frozen green beans, thawed
- •2 (16 ounce) packages organic frozen blueberries
- •1 pound organic baby spinach
- •0.75 cup olive oil, divided
- •0.75 cup coconut oil, divided
- •3 pounds 85% organic, grass-fed lean ground beef
- •2 (15 ounce) cans pumpkin puree
Instructions
- Wash and trim ends of carrots. Peeling is unnecessary if using organic ones. Cut into small enough pieces to chop in a food processor and set aside. Chop apples, green beans, blueberries, and spinach in the food processor and set aside.
- Heat 1 tablespoon olive oil and 1 tablespoon coconut oil in a large (at least 10-quart) stockpot and saute carrots until softened, about 5 minutes. Add apples, green beans, blueberries, and spinach and cook over low heat, stirring occasionally, until cooked through, 5 to 10 minutes.
- Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon coconut oil a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add to stockpot. Add pumpkin puree, remaining olive oil and coconut oil and mix everything until well combined. Cover and allow to cool.
- Refrigerate for 8 hours, or overnight. Divide desired portions into resealable plastic bags, removing as much air as possible, and freeze until needed.
Nutritional Facts
Per 30 servings
- Calories: 275
- Carbohydrate: 21g
- Fat: 18g
- Fiber: 6g
- Protein: 9g
- Sugar: 12g
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