Southwestern Bison Frittata

Southwestern Bison Frittata

1 Tablespoon unrefined coconut oil

1 small yellow onion chopped

1 jalapeno seeded and chopped

1 poblano pepper seeded and chopped

2 cloves of garlic chopped

1 to 1.5 cups of sweet potato skinned and shredded

1 lb ground bison

1 T chili powder

1 tsp chipotle powder

½ Tablespoon ground cumin

¾ c salsa (I use chipotle salsa from fresh and easy but verde salsa is good too) plus more for topping

Sea salt and pepper to taste

12 eggs

(optional garnish toppings: avocado, green onions and cilantro)

 

Preheat oven to 350 degrees.  Heat coconut oil in a large skillet over medium-high heat and add peppers and onions. Sauté until onions are translucent.   

Add bison and cook until it has started to brown. Add the sweet potatoes and garlic, cook until sweets are soft.    

Add spices and salsa and stir in well. 

 

Spread out bison mixture in 9x13 baking dish. 

Whisk eggs then pour over the top of bison mixture. 

 Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until eggs are cooked through on top. Garnish with more salsa and optional topping of avocado, cilantro and/or green onions.

Grass-fed Meatballs and Veggie Succotash

These past two weeks I've been super busy working on some new recipes and cooking up some local fresh produce like a madwoman! Even made my first cooking video for my team at FunkFit (check it out here but be nice this was done at 1am!.) So here comes a Friday night, worn out from a long work day and I have quite the random mish-mosh of leftover produce.

Hmmm... what in the world to do with eggplant, kale, grass fed ground beef, roasted garlic... no way in hell i feel like grilling when its 106 degrees out either...

Racked my brain and VOILA! Here comes at you Trainer Lolo's Meatballs with veggie succotash. So so soooo yummy!

Grass Fed Meatballs with Veggie Succotash

Meatballs:

1 lb Grass fed ground beef

1 egg

1 Tablespoon almond meal

salt and pepper to taste

1 finely chopped garlic clove

1 1/2 tsp smoked paprika

1/2 tsp ground nutmeg (I fresh grind on a microplane)

Mix ingredients together in a bowl. Form into balls about 1 1/2 inches wide. Saute in a skillet in 2 T olive oil over med/high heat until outsides are cooked. Place on a baking sheet and bake in 375 degree oven about 10 minutes.

Succotash:

1 eggplant chopped into bite sized pieces

1 zucchini chopped

4 oz sliced baby bella mushrooms

1 small bunch of kale, leaves chopped

4 roasted garlic cloves (check out how to make these here and keep in the fridge for future use!)

1 Tablespoon coconut oil unrefined

Olive oil as needed about 3 Tablespoons

bay leaf

salt to taste

lots of black pepper

1 tsp paprika

1 tsp dried ground mustard

2 raw garlic cloves thinly sliced

Heat coconut oil in a skillet after putting the meatballs in the oven over med/high heat. Add in veggies and roasted garlic cloves and saute about 3 minutes. Add in spices and raw garlic, drizzle olive oil and stir well. Continue to saute and add olive oil as needed until veggies are cooked through about 8-12 minutes. Remove bay leaf and serve with meatballs.