This is a great way to use up some leftovers in your fridge, especially if you are like me and you almost always have some taco ingredients on hand.
Time: 15ish minutes
1 pound bison (can also use beef or turkey)
2 jalapeños, diced
2 Tbsp avocado oil
4 Tbsp taco seasoning (I usually season to taste)
Dash of salt and pepper
1 cup spinach, chopped
2 cups cole slaw mix
Juice of 1 lime
4 flour tortillas
1/2 cup shredded cheddar cheese
1/2 cup salsa
I use my cast iron pan for this one because i think it browns the meat a lot better, if you don’t have one they are usually pretty cheap at Costco or Amazon.
Over medium heat, heat the avocado oil. Add the diced jalapenos and cook until softened, about 5 minutes. Add the bison meat and break apart. Add the taco seasoning and cook until meat starts to brown. Toss in the chopped spinach, cover and let it cook for 1-2 minutes before stirring together.
In a separate bowl toss the cole slaw with lime juice and let sit.
Build your tacos how you like: topping with cheese, salsa, avocado, cilantro, lime juice, and Cholula
A super easy throw together dinner for a busy day (which is what it was for me this week)
Time: 45 minutes
Cook Time: 30 minutes
2 lb. skinless, boneless chicken thighs
2 garlic cloves, sliced
1 medium onion, sliced
1 tsp. kosher salt
Black pepper, to taste
1 1/4 c. barbecue sauce, plus more for topping
1 c. brown rice dry
1.75 cups broth
1 avocado, sliced (optional)
2 cups tri-colored cole slaw mix
1 carrot, shredded
1 jalapeño pepper, thinly sliced (remove seeds for less heat)
1/4 cup apple cider vinegar
1/4 cup olive oil
1/4 tsp salt
2 Tbsp sugar
Dash of pepper
Chopped fresh cilantro, for topping
Combine the chicken, garlic, onion, 1/2 teaspoon salt, a few grinds of pepper and 1/4 cup water in a 6-quart Instant Pot. Pour in the barbecue sauce.
Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 15 minutes. When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the steam valve to the venting position and release the remaining pressure. Unlock and remove the lid, being careful of any remaining steam.
Transfer the chicken to a large bowl and shred with two forks. Set the Instant Pot to sauté on high and cook the sauce until thickened, about 10 minutes. Add the sauce to the chicken and toss.
Meanwhile, bring 1.75 cups broth with the rice to a boil in a medium saucepan. Reduce the heat to low; simmer until the brown rice is tender and the water is absorbed, about 20 minutes.
While both of those cook, add the shredded carrot, cole slaw, and jalapeno to a bowl. Whisk the apple cider vinegar, sugar, oil, salt, pepper together. Pour over the shredded slaw and mix to coat.
Build bowls and top with cilantro and avocado as desired.
1 1/2 pounds boneless chicken breasts, cut into 2 inch cubes
1 egg, beaten
1/4 cup all-purpose flour, or gluten-free all-purpose flour
1 teaspoon ground ginger
1 pinch each kosher salt and black pepper
1 cup broccoli florets
2 bell peppers, sliced
2 shallots, quartered
4 tablespoons extra virgin olive oil or sesame oil
1 cup sweet Thai chili sauce
1/3 cup liquid aminos
1/2 cup apple juice
1/4 cup rice vinegar
1 tablespoon ketchup
1 tablespoon creamy peanut butter
1 jalapeño, sliced, and seeded if desired
2 cloves garlic, grated
1 cup white rice
1.5 cups water
Preheat the oven to 475° F. Line a baking sheet with parchment paper or grease with oil.
Place a little oil in a pot and heat over medium high, add 1 cup rice and 1.5 cups water and bring to a boil and reduce to a simmer until all water is cooked out.
Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. Add the flour and ginger to another bowl. Dredge the chicken in batches through the flour, tossing to coat. Place the chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons oil. Add the broccoli, peppers, and shallots to the other side of the pan and toss with 2 tablespoons oil. Bake 15 minutes.
Reduce the oven temp to 400° F.
Meanwhile, combine the sweet Thai chili sauce, soy sauce, apple juice, rice vinegar, ketchup, peanut butter, jalapeño, and garlic in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat.
Pour half the sauce over the chicken, tossing to combine. Toss the vegetables. Return everything to the oven for 3 minutes, until the sauce coats the chicken. Watch closely, the sauce can burn easily.
Serve the chicken and the remaining sauce over bowls of rice. Serve the vegetables on the side.
2 organic chicken breasts, trimmed + tenderized and halved
2 tbsp avocado oil
1 jar salsa verde
1/2 cup freshly chopped cilantro
salt, pepper, red chili flakes, to taste
Whole Wheat Tortillas
1 can Refried beans or Pinto Beans, mashed and cooked
4 Tbsp avocado oil
Peppers and Onions
1 large bell pepper, sliced thin
1/2 red onion, sliced thin
1/4 tsp cumin
1/4 tsp pink salt/sea salt
1 avocado (for topping)
Shredded Chicken Verde
In a medium pot, heat 2 tbsp avocado oil on medium heat, then add chicken breast to brown on either side (about 2 min). You can also use an instapot for the chicken if you have one.
Pour in entire jar of salsa verde, stir chicken, then cover with lid to let cook on medium-low heat for 12-15 minutes.
Once chicken is tender, remove from heat and transfer only the chicken to a plate. Shred with two forks.
Pour shredded chicken back into the pot, stir in cilantro, fresh lime juice, and seasonings. Set aside.
Heat 3-4 tbsp avocado oil in a large skillet on medium-low heat.
Heat tortillas over an open flame until slightly charred (or in a skillet with no oil, either side).
On a flat surface or cutting board, fold in a good amount of shredded chicken + 1-2 spoonfuls refried beans, if using, and roll up right.
Gently transfer to skillet, fold side down, to fry/brown. Flip every 3-5 minutes, or when browned/crisped. Continue for your remaining tortillas.
Peppers + Onions
Meanwhile, in a separate skillet, sauté your peppers + onions with seasonings. Cover with lid and cook on medium-high heat until onions are caramelized & starting to char, about 10-12 min. Toss occasionally with tongs.
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.
1 cup cooked brown rice tossed with 1 tsp turmeric for serving
Persian cucumbers, arugula, tomatoes, and tzatziki/yogurt sauce for serving
1 cup yogurt
2 Tbsp mint
1/2 lemon juice and zest
1/4 tsp salt and pepper
2 Tbsp shredded cucumber
Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
Add the lamb, onion, garlic, lemon zest, cumin, oregano, cayenne, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls (will make 10-12 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15-20 minutes or until the meatballs are crisp or cooked through on the inside.
3. Meanwhile, make the tzatziki sauce. Combine all ingredients in a bowl and mix until smooth. Let sit to meld the flavors.
4. To serve, spread the hummus and tzatziki sauce on plates. Add the rice, meatballs, cucumber, tomatoes, and greens. Drizzle olive oil and lemon juice lightly over top of everything. Enjoy!
In large bowl whisk together your flour, baking soda and salt. Add in your buttermilk and stir until it just comes together. Add raisins and mix a little more.
Turn out onto lightly floured surface and knead until it forms a smooth ball. Dust the outside with flour and place on an un-greased baking sheet. Use a sharp knife to slash a 1 inch deep cross on top of the loaf.
Bake in oven for 35 minutes or until golden brown.