Bison Nachos

Ingredients:

  • 2 Tbsp olive oil
  • 1 pound ground Bison
  • 1 packet taco seasoning or chili lime seasoning from Trader’s
  • 1 15 oz can black beans (drained and rinsed)
  • 1 can pickled jalapenos
  • 1 can medium salsa
  • 1 avocado, diced
  • 3 cups shredded cheese (I used Mexican blend)
  • 1 bag organic corn tortilla chips (I used a mix of blue corn & Siete chips)

Directions

Pre-heat oven to 400 degrees

In a cast iron pan over medium heat olive oil. Add the ground beef and cook thoroughly. About 7-10 minutes. Add taco seasoning and cook another 2-3 minutes.

Line a baking sheet with parchment paper. Put a layer of chips down. Top with 1/2 of the black beans, 1/4 cup salsa, 1.5 cups cheese, 1/2 of the bison, 1/4 cup jalapenos. Place another layer of chips, and top with the rest of the bison, 1/4 cup salsa and jalapenos, the rest of the black beans and cheese.

Bake for 10 minutes or until cheese is melted.

Top with diced avocado and hot sauce as desired.

Bison Bolognese Spaghetti Squash

For those of you who are ever looking to keep your Iron levels up, bison is a great lean meat to add into the mix. Compared to ground beef, bison meat has fewer calories, less fat, and more protein. It’s also rich in iron, zinc, vitamin B12, omega 3-fats, and the antioxidant selenium.

Serves: 2

Time: 2 hours (or 1 hour if you simmer less)

Ingredients
  • 1 spaghetti squash
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 clove garlic, minced
  • 2 ribs celery, finely chopped
  • 1 carrot, finely chopped
  • 2 tsp Italian Seasoning (basil, thyme, rosemary, oregano)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 teaspoons sea salt, plus more to taste
  • 1 pound ground bison
  • 1/4 teaspoon freshly ground pepper, plus much more to taste
  • 1 tablespoon tomato paste
  • 1/3 cup dry red wine
  • 1 28-oz. can crushed tomatoes
  • 1/8 teaspoon cinnamon

Directions

Preheat over to 400F. Cut spaghetti squash in half and scoop seeds out. Rub with olive oil, salt and pepper. Place on a baking sheet face up. Bake for 40 minutes in preheated oven.

Meanwhile, to a large heavy pot (5 quart) over medium heat, add olive oil (I use a large Cast Iron Pan). When the oil is hot, add the onion, garlic, celery and carrot. Turn heat down to medium-low and cook the onions, celery and carrots slowly until soft, about 3-5 minutes. Stir occasionally. Add the garlic and dried herbs and cook 1 minute longer. Add the ground bison and cook, breaking it up with a wooden spoon. Cook until the bisonis no longer pink, about 5-7 minutes. Add the wine and cook until wine is reduced, about 3-4 minutes. Add salt and pepper, then stir in the tomato paste and tomatoes. Add cinnamon. Turn the heat up and bring sauce almost to a boil, then turn down to low and cover. Simmer sauce 2 hours, stirring occasionally, until thick and rich (if you have time – if not 30 minutes will do).

Once the spaghetti squash is done, create noodles by scraping inside with a fork. Leave the squash noodle inside the peel and make bowls out of it by topping with bison bolognese.

Chocolate Overnight Oats

Ingredients

  • ½ cup old fashioned rolled oats
  • 1/3 cup plain Greek yogurt
  • ½ cup oatmilk
  • 1 tsp vanilla
  • 1 Tbsp pure maple syrup
  • Pinch of sea salt
  • 1 scoop Momentous Absolute Zero Chocolate Whey
  • Topping: strawberries and blueberries

Directions

Mix all ingredients in a jar. Let sit overnight and top with favorite fruit.

Not only is it a great source of protein, it also is packed with soluble fiber which we know is important for reducing cholesterol and controlling blood sugars.