Using a cheese grater, shred the carrots and zucchini. It's kind of a pain in the butt to grate the carrots, but this is an important step versus buying shredded carrots. The carrots you grate yourself are finer and will blend into the meat better.

Heat the olive oil in a large skillet/frying pan and toss in the shredded vegetables and a dash of cayenne for some heat. Cook over medium high heat for 4-5 minutes and then push the veggies to the outsides of the pan. In the middle, add the ground beef and brown (its okay if the veggies get mixed in during this step). Once the meat is almost cooked completely through, add the tomato paste and spices and stir until everything is coated. Reduce the heat and let simmer for 10 minutes. Add in the spinach, stir again and let simmer for an additional 5 minutes until the spinach wilts.

Remove from heat and enjoy with tacos, nachos, taco salad, stuffed peppers. I love cooking the taco meat this way, because frankly I don't actually really like vegetables, but I can hide them this way! Also I don't have any children of my own, but I imagine this would be an easy way to sneak vegetables to your little ones (you might have to skip the spinach though, the green shines through).

Enjoy!!

Preheat oven to 425 degrees Fahrenheit.

In a small dish, combine the salt, pepper, and curry. Coat each side of the steak with about 1/2 of the olive oil, and then generously rub with the spices, coating each inch.

Heat the remaining olive oil in an oven safe sauce pan over medium to high heat. Once hot, sear each side of the steaks for approximately 1 minute and 30 seconds, until a crust begins to form. The transfer pan to the oven and set time for 3 minutes. After three minutes, flip the steaks and cook for another three minutes. This is so they cook evenly on both sides.

For my thinner steaks, this turned out a perfect medium rare. Adjust the cooking times to fit your steak size and preference. I served with mashed sweet potatoes for a healthier version of "steak and potatoes".