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.

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!

Green Goddess Power Bowl

Serves: 2 (ish)


  • 1 cup short grain brown rice
  • 2 cups vegetable or chicken broth
  • 1 cup edamame
  • 1 avocado, sliced thinly
  • 2 cloves garlic, minced
  • 1 bunch kale, de-stemmed and chopped
  • 4 Tbsp olive oil
  • 1 Tbsp honey
  • 2-4 eggs (depending on if you want 1 or 2 eggs)

Ingredients for Dressing:

  • 1/2 cup plain yogurt
  • ¼ cup tahini
  • ¼ cup fresh basil, diced
  • ½ lemon squeezed
  • Dash of salt and pepper


Heat a medium pot over medium-high heat with 2 Tbsp olive oil. Rinse the brown rice and add to pot and stir around to lightly toast the rice. Add 2 cups broth, bring to boil, reduce to low, cover, and simmer for about 30 minutes or until all the water has been absorbed.

Meanwhile in a non-stick pan over medium heat, add 2 Tbsp oil and garlic. Cook garlic for 5 minutes until lightly browned. Add chopped kale and stir until kale is crispy, about 2-4 minutes. Drizzle with honey salt and pepper and sauté for another minute or so. Remove from heat and set aside.


Mix yogurt, tahini, basil, lemon, salt and pepper until combined. Add water if too thick.

In a small frying pan over medium heat, fry 2 eggs to liking.

Assemble bowls with rice, edamame, kale, dressing, avocado, egg.

Nutty Maple Granola

Makes: 8 cups


  • 4 cups old-fashioned rolled oats
  • 1 ½ cup raw nuts/seeds (I used 1/2 cup chopped pecans, 1/2 cup pistachios and 1/2 cup pepitas)
  • 1 teaspoon fine-grain sea salt
  • 1 teaspoon ground cinnamon
  • ½ cup melted coconut oil or olive oil
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened coconut flakes
  • ⅔ cup dried fruit, chopped if large (I used dried cranberries)
  • Totally optional additional mix-ins: ½ cup dark chocolate chips


  1. Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the oats, nuts/seeds, coconut flakes, salt and cinnamon. Stir to blend.
  3. Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
  4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway. The granola will further crisp up as it cools.
  5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using).
  6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

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).

Chocolate Chip Energy Bites

Really quick, no-bake, no equipment needed basic energy bites, feel free to get creative!


  • 1 cup rolled oats
  • 3/4 cup almond butter
  • 1/3 cup honey
  • 1 tsp. Cinnamon
  • 1/4 cup chia seeds
  • 1/4 cup hemp seeds
  • 1/2 cup ground flaxseed
  • 1/2 cup mini dark chocolate chips
  • 1/2 cup dried currants (or dried fruit of choice)


I feel like this is too easy here. Put everything in a medium bowl and mix with a large spoon or hands. Once mixed together, refrigerate for 30 minutes and form into 1 inch bites. I didn’t feel like waiting so I made them right away, just a little stickier.

Superfood Energy Bites

Makes: 15 (depends on how big you make them)

Calories: 80 | Protein: 2.8g | Carbohydrate: 6g | Fat: 8g – PER BITE

  • ½ cup pumpkin seeds
  • ¾ cup almonds
  • 1 cup pitted dates
  • ½ tsp cinnamon
  • 1 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • ½ Tbsp Manuka honey
  • ½  orange

In a food processor, blitz ¼ cup pumpkin seeds to a fine powder and remove to a large bowl.

Place the remaining pumpkin seeds, almonds and dates in food processor and grind until finely chopped. Add cinnamon, and cocoa powder and process again.

Add vanilla, juice of the orange, and honey and process until mixture forms together.

Using wet hand form into small bite-sized balls (I made 15). Drop them and roll around in to pumpkin powder. Store in airtight container infridge for best quality.