Archive for the ‘recipes’ Category

With the recent fall weather change I’ve been craving more hearty, warm meals. I decided to put a twist on traditional chili recipes and add bison instead of the usual turkey or ground beef.   It turned out delicious!


-1/2+ lb ground bison
-2 sweet potatoes
-2 c black beans
-1 c tomato
-4 jalapeno peppers
-1 c yellow onion
-2 c zucchini
-3 cloves garlic
-1/2 tsp (ea) ground cumin, paprika, cayenne pepper
-sea salt, pepper
-fresh herbs (for garnish)

Preheat oven to 400 degrees. Dice the sweet potatoes, drizzle with olive oil and sea salt and bake for approximately 20-25 minutes. Set aside.

Mix the ground bison in a bowl with the cumin, paprika and cayenne.   Add sea salt and pepper. Heat a skillet/pan on medium, add butter/coconut oil (or cooking oil of your choice) and cook the ground bison for approximately 8 minutes.

Dice the tomato, jalapenos, yellow onion, zucchini and mince the garlic.   Sautee the first jalapeno, onion and zucchini on medium/low heat, adding the minced garlic last.  Turn down to low and add in the remaining ingredients (tomato, baked sweet potato, black beans, bison), stir to combine. Serve with fresh herbs of your choice; I used hot n’ spicy oregano.   Bison Appetit!


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I won’t go too much into why you should choose grass-fed beef over conventional. You can read all about it in the following article from Mother Earth News. I think that it tastes a lot better than conventional, in addition to the added health benefits. Onto the recipe…I hope that you enjoy it!


(1) 1/2 lb (8 oz) grass-fed beef top sirloin steak
-4 large collard green leaves
-2 large garlic cloves, minced
-1/4 cup red onion, finely chopped
-2 baby portabella mushrooms
-2 jalapeno peppers
-sea salt, ground pepper, Italian seasoning (to taste)
-butter, olive oil and/or unrefined coconut oil


Set oven to broil Cut 3-4 slits in the sirloin steak, then season with sea salt, pepper and Italian seasoning, to taste. Top with one minced clove of garlic, drizzle with olive oil and a few slices of good quality butter (I like SMOR or Kerry Gold). Place in oven on broiler rack or foil, let cook approximately 10-15 minutes – I like mine medium rare to well done, check a few times and test until cooked to your preference.

While steak is cooking, prepare the vegetables to sautee. Chop the collard greens, one garlic clove, red onion, mushrooms and jalapenos. Sautee over low-medium heat in coconut oil (or oil of your choice) for approximately 8 minutes. Cut the steak into strips and top over the sauteed veggies. I also served this with sauerkraut on the side – delicious!

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