PRIMAL MEAL-PREP: SPICY MINCE

Another weekly meal-prep post to help you with the most important step for dietary success: meal-prepping. Last week, we shared our cajun chicken recipe and this week, we're whipping up spicy mince. We're serving it with broccoli rice and sweet potato chunks, but you can enjoy with any sides that you like. This picture also features a cheeky dollop of some home-made tzatziki, a non-primal addition that is delicious with the Moroccan-inspired meat. 

INGREDIENTS: 

Serves 3

  • 1 tbsp ghee, melted (or fat of choice)
  • 500 g lean beef mince
  • 1 batch of Moroccan spice mix (below) or 3 tbsp store-bought seasoning
  • salt and pepper, to taste

For the spice mix:

  • 1/2 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1/2 tsp ground white pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp allspice
  1. Heat the oil over medium in a large (cast iron) pan. 
  2. Add the mince and dice finely with a spatula to break into a fine crumble. 
  3. After 60 seconds, add the spice mix and mix well to coat the meat. 
  4. Reduce the heat and stir continuously for another 8-10 minutes until cooked through but still tender.
  5. Season to taste and set aside in your glass containers to cool before adding your sides and placing in the refrigerator.
  6. Mince will keep well for 3-4 days in an airtight container in the fridge. Alternatively, freeze to enjoy later in the week.

per serving (serves 3):  262 cal //  13 g F // 35 g P