This recipe was adapted from my residency with Dr. Kara Fitzgerld. I love making this because it’s easy and delicious. Leftovers make great breakfast with eggs, lunch with cauliflower rice, or fun cottage pies with smashed cauliflower or potatoes baked over them!

Ingredients

• 1.5 lbs 75% liver ground beef blend (or favorite ground meat)

• 1 large onion, diced

• 2/3 cup carrots, diced

• 2 small zucchinis, diced

• 2 small yellow squash, diced

• 2 tbsp olive oil (instead of ghee)

Sauce

• 1 1/2 cups water

• 1 1/2 tbsp GF Worcestershire sauce

• 1 15-ounce can tomato sauce

• 2 tbsp mashed roasted red peppers (can sub tomato paste)

• 3/4 cup apple cider vinegar

• 1 tbsp red wine vinegar

• 1/4 cup Rx Maple Syrup or sweetener of choice

• 1 tbsp chili powder

• 1/2 tbsp dried mustard

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp salt

• 1/2 tsp smoked paprika

• 1/8 tsp allspice

• Salt & pepper to taste

Directions

1. Heat up the fun! Drizzle olive oil into a skillet on medium heat. Toss in the onions, carrots, zucchini, and squash. Cook until your kitchen smells amazing and the onions start to go translucent.

2. Meaty party time! Add your liver-beef blend to the skillet and cook until it's browned and ready to go.

3. Mix up the sauce magic in a bowl by whisking together all the sauce ingredients until it’s super smooth.

4. Slow-cookin’ goodness: Throw everything—skillet contents and sauce—into the crockpot, give it a good stir, and cover. Let it work its magic on low for 3.5 hours.

   Pro Tip: Serve it up with some sauerkraut, kimchi, or crunchy pickles for a tangy twist!