Ingredients

• 3 pounds organic carrots
• 3 pounds organic apples , peeled and cored
• 4 pounds fresh or frozen green beans , thawed
• 2 , 16 ounce
• 1 pound organic baby spinach
• 0.75 cups olive oil , divided
• 0.75 cups coconut oil , divided
• 3 pounds 85% organic , grass-fed lean ground beef
• 2 , 15 ounce

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Refrigerate for 8 hours, or overnight. Divide desired portions into resealable plastic bags, removing as much air as possible, and freeze until needed.

Nutrition per serving