15 Minute Bison Tacos

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 avocado
  • 1/2 cup salsa
  • Cilantro


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

BBQ Chicken Bowl

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.

Sheet Pan Sticky Sweet and Sour Chicken

Time: 35 minutes


  • 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.

10 minute BBQ Salmon Tacos

Serves: 3


  • 3 salmon fillets
  • 1 Tbsp honey
  • 2 Tbsp avocado oil
  • 1/8 tsp red pepper
  • 1 Tbsp chili powder
  • ¼ tsp paprika
  • ¼ tsp salt
  • 1 avocado
  • 1 cup cherry tomatoes
  • 1 lime
  • ½ bunch cilantro
  • 6 Siete Cassava Tortillas
  • Jar of salsa
  • Optional: Cholula


Preheat Grill on high. Rub the Salmon with avocado oil. Drizzle with honey and spread all the spices on the salmon generously.

Transfer Salmon to the grill, skin side down. Cook for 8-10 minutes or until the white (coagulating albumin) starts to show. Remove from the Grill and cut each fillet in half.

Meanwhile, chop the tomatoes in half, dice the cilantro, and score the avocado. Mix all in a bowl with the juice of 1 lime, a dash of salt and pepper. Set aside.

Heat a cast iron pan with a small amount of avocado oil. Warm the tortillas (1 minute each side, or until cooked to desired liking).

Assemble tacos and enjoy!

Grilled Lamb Chops

with Roasted Root Vegetables and Green Salad


For the Lamb Chops:

  • 4 Lamb Chops
  • Rub with Love Steak Rub (To Taste)
  • Fresh rosemary, chopped (optional)
  • 2 Tbsp Avocado Oil (Costco has the best deal)

For the Roasted Roots:

  • 2 Parsnips, chopped
  • 1 bunch of carrots, tops cut off, chopped
  • 2 Tbsp avocado oil
  • 4 leaves of fresh sage, minced (or 1/2 tsp dried)
  • Salt and Pepper to Taste
  • Parchment Paper

For the Salad

  • 3 cups favorite lettuce mix, I did the butter head and spinach mix
  • 10 grapes, cut in half
  • 1/2 of 1 Jicama, chopped
  • 2 carrots, diced
  • 3 dates, pitted and chopped
  • Tessemae’s Balsamic Dressing to taste


For the root vegetables. Preheat oven to 425 degrees. Cover a baking sheet with parchment paper. Toss the chopped carrots and parsnips into a bowl with avocado oil, salt, pepper, and sage and toss to cover. Bake for 30 minutes or until tender all the way through.

Rub the lamb chops with the steak rub, salt, pepper, rosemary and avocado oil and set aside.

Rip apart lettuce and toss in a bowl. Toss in chopped jicama, dates, carrots and grapes. Toss with dressing before ready to serve.

Start the Grill. Once pre-heated. Reduce heat to medium-high. BBQ each side for 3-4 minutes.

Bison Bowls

Serves 2 | Cook Time: 1 Hour


  • 1 cup brown rice
  • 2 cups bone broth
  • 1 butternut squash
  • 2 cups lettuce, chopped
  • 1 can kidney beans, drained and rinsed
  • 1 avocado
  • 1 lb ground bison
  • 2 eggs
  • 3 tbsp avocado oil
  • 3 cloves garlic
  • salt and pepper to taste
  • Paprika and Garlic Spice


Preheat the oven to 400 degrees Fahrenheit. Peel, gut, and chop the butternut squash into small cubes. Toss in 1 Tbsp avocado oil and salt and pepper and roast in the oven for 40 minutes or until tender.

In a medium pot bring 1 cup brown rice with 2 cups broth to a boil and reduce to a simmer until all liquid has evaporated, about 20 minutes.

In a cast-iron pan over medium heat, combine 2 Tbsp avocado oil and minced garlic and stir until fragrant. Add the bison and cook until there is no pink. Add salt and pepper and seasoning.

Chop up the avocado and drain and rinse the kidney beans.

Fry 2 eggs in a frying pan to taste.

Combine all ingredients in a bowl and top with fried egg and your favorite sauce.

Summer Kale Salad

Serves: 1


  • 3 stocks kale, diced
  • 2 leaves romaine, diced
  • 2 handfuls spinach, chopped
  • 5 spears jicama, chopped
  • 1/4 red onion, diced
  • Fresh cherry heirloom tomatoes, diced
  • 1/4 cup slivered almonds
  • 1/4 cup dried cherries
  • 2 Tbsp balsamic dressing
  • Optional: I topped mine with salmon cakes for some protein


Chop everything to the size you like, then toss in a bowl with dressing and top with your favorite protein (salmon, chicken, ground turkey).

Slow-cooker Bison Chili


  • 1 lb. Bison (90% lean)
  • 1/2 yellow onion, diced
  • 3 cloves garlic, diced
  • 2 Tbsp. avocado oil
  • 2 carrots, shredded or diced
  • 1 sweet potato, peeled and diced
  • 1 – 8oz can green chili peppers, diced
  • 1 – 15oz can organic tomato sauce
  • 1 – 15oz can organic fire-roasted tomatoes
  • 1 Tbsp. chili powder
  • 1/2 Tbsp. cumin
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. pepper
  • Optional Toppings:
      • 1 avocado
      • Fresh cilantro
      • Salsa/hot sauce


    1. Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. When the oil is hot, add onion and sauté 3 minutes, then add the garlic and sauté 30 seconds longer. Add in the bison and use a wooden spoon to break it up into crumbles. Season with salt and pepper. Cook until the bison has browned (doesn’t need to be completely cooked through). Optional: Drain the fat from the skillet – but you may lose some flavor.
    2. Pour the browned bison/onions into slow cooker.
    3. Add the remaining ingredients (minus the toppings) to the slow cooker and stir everything together until combined. Cover with the lid and cook on high heat for 4-5 hours or low for 6-7 hours or until the sweet potatoes are fork tender.
    4. Top with diced avocado, salsa and cilantro if desired.