Oven Roasted Rack of Lamb

Serves: 2-3


  • 1 Rack of Lamb
  • 1 Tbsp fresh rosemary, chopped
  • 1 Tbsp Fresh thyme, chopped
  • 3 cloves garlic, minced
  • Salt, to taste
  • Pepper, to taste
  • 2 Tbsp Olive Oil


Marinate lamb in rub: Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil.

Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.

Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours as the lamb is coming to room temperature in the next step. (If you are in a hurry you can skip this step and simply let it sit for 30 minutes)

Bring lamb to room temp: Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be harder for it to cook evenly.)

Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.

Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up: Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.

Roast first at high heat to brown, then reduce heat to finish: Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.

Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 15 minutes.

Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.

Huckleberry Pancakes

Pancakes are my favorite food… and huckleberries are just the icing on the cake.


  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 tsp sugar
  • 1 egg
  • 1 splash vanilla
  • 3/4 cup milk (I used Ripple Milk)
  • 1 tsp avocado oil

For the Huckleberry Compote

  • 1 cup frozen huckleberries
  • 3 Tbsp sugar
  • 1 Tbsp Ghee


In a bowl mix the dry ingredients together. In a separate bowl whisk together the egg, milk, vanilla, and oil. Add to the Dry mixture and mix gently. Do not over-mix.

For the Compote: Heat the butter over medium heat in a small pot. Add the berries and sugar. Simmer for 10-20 minutes until the sauce begins to thicken.

Cook the pancakes in a non-stick pan, cover and flip after bubbles appear on top.

Top with the compote and Maple Syrup and Enjoy.

Bison Nachos


  • 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)


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)

  • 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


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


  • 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


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.

Bison Blue Cheese Burger

Serves: 4


  • 4 pretzel buns (or whole wheat)
  • 1 Pound Bison Meat
  • 1/2 cup blue cheese crumbles
  • Salt/Pepper
  • 1/2 avocado
  • 1/2 cup sprouts
  • 4 slices white onion
  • 4 Tbsp Chipotle Mayo
  • 4 Tbsp Ketchup
  • 4 slices tomato


Heat the Grill.

Mix the bison in a bowl with the blue cheese, salt, and pepper. Form 4 patties. Reduce grill heat to medium. Grill on each side for 4 minutes. On a piece of tin foil, BBQ the onions on the side (spray the tin foil with cooking spray).

Meanwhile, slice the avocado, tomato, and the pretzel buns. Spread the Mayo on the pretzel buns. When the patties are almost done, place the buns on the grill until edges start to char and buns are warm.

Assemble. Enjoy!

Turkey BLTA Sandwich

Serves: 1 | Time: 15 minutes


  • 2 Pc Sprouted Whole Grain Bread
  • 4 ounces Peppered Turkey
  • 1 pc Bacon
  • 1 Slice Pepper Jack cheese
  • 1 Small tomato
  • 1 Radish (seasonal in June)
  • 1/4 avocado
  • 2 Tbsp Primal Kitchen Chipotle Lime Mayo
  • 1/2 cup sprouts
  • Optional: pickle for serving (Seattle Pickle Co.)


In a dutch oven or frying pan, cook 1 pc of bacon until slightly crispy (10 minutes).

Toast the bread in a toaster. Spread Mayo and avocado on the toast. Top with tomato and radish.

Heat turkey in the frying pan with the bacon for 1-2 minutes. Top the sandwich with turkey and bacon and sprouts. Serve with Pickle.

Grilled Chicken Salad

Time: 20 minutes | Serves: 2


  • 2 Chicken Breasts
  • 2 Tbsp Avocado Oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup purple/red cabbage
  • 2 cups chopped butter head lettuce
  • 4 radishes, sliced
  • 1 yellow pepper, chopped
  • 1 carrot, chopped
  • 1 cup green grapes, sliced
  • 1/4 cup pepitas (pumpkin seeds)
  • 1/4 cup shredded Sharp Cheddar cheese
  • 4 Tbsp balsamic dressing (or favorite dressing)


In a frying pan over medium high heat, drizzle 2 Tbsp avocado oil. Toss the chicken breast in the salt and pepper and cook in the pan for 10 minutes each side or until the center reaches 165 degrees F. (if they are really thick pieces, I slice them in half to speed it up.

Meanwhile, chop all the vegetables and toss in bowl. Top with pumpkin seeds and grapes.

When the chicken is cooked, slice and top the salad with the chicken and shredded cheese.

Egg and Chicken Sausage Breakfast Sandwich

Time: 10 minutes | Serves: 2


  • 2 pc Sprouted Whole Wheat Bread (Ezekiel Bread)
  • 2 Eggs
  • Avocado oil Spray
  • Chive Cream Cheese or Kite Hill Chive Almond Milk Cream Cheese
  • 1 Cup Pea Shoots or Alfalfa Sprouts
  • 2 Chicken Apple Sausage Links
  • 2 Slices Pepper jack Cheese
  • 1/2 avocado, sliced


Heat Frying pan over medium high heat. Chop sausage in half length-wise and place center down in the frying pan.

Toss the bread in the toaster. Meanwhile, fry the eggs in the same pan as the sausage to preference (I prefer over easy).

When the toast is done, spread on the cream cheese, layer with avocado, sausage, egg, cheese, and sprouts. (see picture)


*Note: I choose sprouted bread because the sprouting of grains makes them easier to digest and more bio-available. The same goes for almonds and other nuts/seeds.

Seared Salmon on Kale Salad with Avocado Jalapeno Lime Dressing

The dressing is absolutely delicious on this one

Serves: 3 | Time: 30 minutes


  • 2 pc Wild Caught King Salmon
  • 1 Tbsp Seafood Spectacular spice
  • 1 Tbsp Honey
  • 1 Tbsp Olive Oil
  • Salt and Pepper to taste
  • 1 Sweet potato, chopped
  • 5 cups kale, de-stemmed
  • 1 Jalapeno, deseeded, minced
  • 1 Clove Garlic, pressed/minced
  • 1 lime
  • 1 clementine or orange
  • 1 Avocado
  • 3 Tbsp Olive Oil
  • 1 Carrot, chopped
  • 1/4 cup raisins

Place an oven rack in the center of the oven, then preheat to 425°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise; cut crosswise into 1/4-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, toss to coat. Arrange in an even layer. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

While the sweet potatoes roast, for the salad and dressing: cut the lime in half. Cut the avocado in half. Thinly slice one half drizzle with half the lime and set aside, the other half scoop into a medium bowl and mash until smooth. Season with salt and pepper. Add the pressed garlic to the mashed avocado. Using a peeler, grate the rind of the clementine into the mashed avocado. Halve the clementine; squeeze the juice into a bowl, straining out any seeds and mix into the bowl as well. Cut out and discard the stem, ribs, and seeds of thejalapeno pepper; finely chop and add to the bowl. Add the 3 Tbsp olive oil, mix and set aside. Remove and discard the stems of the kale. Mix the avocado dressing and kale together and let it sit and marinate. Mix in the chopped carrot and raisins.

Meanwhile, start the BBQ. Rub the salmon with olive oil and Seafood Spectacular, and drizzle with honey. Place the Salmon on the grill over Medium-High heat, skin side down. Cook for about 10 minutes or until the whites start to coagulate and come out.

Add the roasted sweet potatoes to the bowl of marinated kale; stir to combine. Season with salt and pepper to taste. Serve the salad with the cooked fish fillets and sliced avocado.