Before we talk about food and this amazing Mexican Beef and Zucchini Skillet, I have a random question for you: Have you ever wondered what the internet is doing to our brains?
Although I think technology has made improvements for our society (such as the ability for me to interact with awesome people around the country and globe through this blog), I also see the detriment it’s caused to our health in a lot of ways.
I recently read The Shallows: What the Internet is Doing to Our Brains by Nicholas Carr and it’s so interesting to discover all of the research about how the internet is actually changing the way we think. One of the key findings is that our brains have become rewired to scan information and we’ve lost our attention span and the capacity to focus on one thing at a time.
As I’ve been blogging over the past seven years, I’ve definitely seen a big difference in the way people produce and consume content on the internet. Seven years ago, bloggers would write really long posts and I remember actually reading through the entire thing.
However, in recent years there’s been a trend moving towards shorter posts and bullet-point lists. This also makes sense since most people are reading the internet on-the-go on their smartphone. I’m definitely not anti-technology, but I am a little nervous to see how technology continues to impact our lives and our health overall, especially as we start to see the long-term impacts of constant stimuli in our environment (e.g. text alerts, app alerts, etc) and blue-light exposure.
Alright, onto a more upbeat note… Let’s use the internet to talk about delicious food! 🙂
This Mexican Beef and Zucchini Skillet has been my go-to dinner lately because it’s a great way to use up seasonal squash, and it cooks quickly, which is perfect for when I’m hangry after yoga class. 😉
This easy and flavorful Mexican Beef and Zucchini Skillet is a wonderful one-dish meal that comes together quickly! It keeps well so sometimes I’ll make a double batch and then portion it for easy lunches throughout the week. I also like to serve it with a side salad, on a bed of cauliflower rice, or with romaine lettuce to make taco “wraps”!
BTW, speaking of cauliflower rice, right now is your last chance to get 15% off your digital copy of A Year of Cauliflower Rice! If you want to lose weight, reduce food cravings, increase your energy, and reduce inflammation — all while eating delicious food, this cookbook is for you!!
Get your copy here and enter the discount code RICE15 at checkout to get 15% off before August 31st!
- 1 pound grass-fed ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 medium zucchini or summer squash, sliced and quartered
- Add the ground beef to a medium skillet over medium heat. Add the onions and garlic and cook about 7 minutes, or until beef is browned.
- Add the cumin, paprika, chili powder, oregano, salt, black pepper, and zucchini.
- Cook for 10 - 12 minutes, until zucchini is tender (but not mushy) and beef is cooked. Enjoy warm!