ADD-INS

1 pound frozen green beans

1 cup pearl onions (outer skins removed) FOR SERVING DAY

3 TBSP coconut oil

3 large shallots, thinly sliced Serves 4 Prep Day: In a large skillet over medium heat, melt 2 TBSP coconut oil.

Add the onion, and sauté until softened, about 3 minutes.

Add the ground beef, garlic, sea salt, and pepper. Brown the beef, stirring occasionally, for 6 minutes.

Transfer the beef mixture to a large bowl, and set it aside. To make the sauce, add 1 TBSP coconut oil to the same skillet.

Add the mushrooms, and cook them until they are browned and the liquid has evaporated, about 8 minutes, stirring occasionally.

Turn up the heat to medium-high, and slowly whisk in the chicken broth, making sure to scrape the delectable brown bits off the bottom of the pan.

Add sea salt and pepper, and bring the mixture to a simmer for 1 minute.

In a small bowl, whisk the arrowroot starch into the coconut milk. Slowly add this mixture to the simmering broth, whisking as you pour it in.

Bring the liquid just to a simmer, and remove the pan from the heat.

In the large bowl with the beef, add the sauce, green beans, and pearl onions.

Stir to combine.

Place the entire mixture in a 2-quart casserole dish, cover it, and refrigerate it to let it cool completely.

Once cooled, seal the dish with a lid or plastic wrap. If using plastic wrap, also cover it with foil, and freeze until needed.