Another day, another blog post. This past month has been flying by and we’re almost to July 4th weekend. I’ve officially been at my job 1.5 years which is both cool yet slightly depressing. When I first started I wasn’t sure if I’d stick with it but unfortunately, I have some really great co-workers and made a switch early on to a different team. I originally started with one group but 3 months in they decided to move me to a different group that deals with some more problem-solving type issues. I remember being so nervous about the switch and not liking it but it turns out the second group was a much better fit for me. Funny how stuff like that works out!
In other news, Candice and I both decided to try out Butcher Box recently! We literally ordered our boxes days apart (unbeknownst to us). Needless to say, we’re both super excited. After chatting, we both discovered that it’s been pretty difficult to find reasonably priced, well sourced protein options. I know I personally struggle with finding good pork options and C with good chicken sources. Thankfully we’re both subscribed to Cassy’s email from Fed and Fit and got a link to try out the box AND get two NY Strip Steaks included. I opted for the mixed box which comes with different pork, chicken and red meat options. I’m so excited to come up with some new recipes including these! I’d highly recommend trying it out yourself.
Something else I’ve been digging lately are the guys over at Mind Pump Media. I first listened to them on one of my favorite podcasts, Girls Gone WOD. I wasn’t sure I liked them per se but they really seemed to know their shit and have a lot of interesting podcast topics so I picked out some of the ones that most piqued my interest and dove in. They have over 500 episodes so starting from the beginning just wasn’t happening. They’ve grown on me a ton and as I mentioned, cover some really interesting stuff. By far my most favorite episode that I’ve listened to so far has been their interview with Robb Wolf. In this episode, they talk about autoimmune disease, epigenetics, keto, ancestral health, evolutionary biology and more. My favorite thing about listening to Robb is that I’m always learning something new. Learning about the keto diet was especially revolutionary for me because I had already been considering starting this diet after reading some favorable Ketogenic Supplement Reviews. Moreover, I’ve listened to him on several different podcasts lately and while they may cover similar topics, he talks about it in a way that 1) isn’t boring and 2) isn’t repetitive. In this particular episode, he also covers a lot of stuff that is in his book Wired to Eat. If you haven’t ordered it already, this is a great place to hear some of the information.
Speaking of ancestral (you mean our ancestors didn’t make stuffed peppers with their bison?!), today I’ve got some bison stuffed peppers with a tasty tomato sauce. While I’m normally opt for grape tomatoes, I find that cherry tomatoes usually blister better just generally taste better afterward. This sauce is super yummy spread over these stuffed to the brim peppers. As I mentioned in my last post, frozen cauliflower rice has seriously been a life saver. My prep time has shrunk significantly after not having to cut up a head (or heads) of cauliflower for some rice. Feel free to sub in some of your favorite veggies if they’re not on this list and as always, if you don’t like bison, ground pork or ground beef would be equally as delicious. I personally think these would delicious for breakfast as well because #putaneggonit.
- 1.5-2# ground bison
- 1 package frozen cauliflower rice
- ½ cup matchstick carrots
- 4 oz sliced mushrooms, diced
- 3 small zucchinis, diced
- ½ large red onion, diced
- 4 slices of bacon
- 6-8 bell peppers, tops cut off and deseeded
- Cilantro, for garnish
- 1 pint cherry tomatoes
- 1 tsp olive oil
- Pinch of salt
- ½ cup chicken stock/bone broth
- 2 tsp Italian seasoning
- ¼ cup nutritional yeast
- 2 tbsp coconut milk
- Cook cauliflower rice according to package. Once cooked, set aside in a large bowl.
- In a large skillet, cook bacon over medium heat until crispy. Set on paper towel to absorb grease. Crunch up and add to bowl with cooked cauliflower rice.
- Toss all veggies besides peppers in the bacon grease. Cook until softened, about 10 minutes.
- While veggies are cooking, toss cherry tomatoes in olive oil and salt and spread out on a baking sheet. Cook at 350 for about 10 minutes until tomatoes are slightly blistered.
- Once tomatoes are cooked, place them in your blender or food processor with other ingredients and blend until smooth. Set aside.
- Once the veggies are cooked, add them to the same bowl with the cooked cauliflower rice.
- In the same skillet, add the ground bison and break apart with spatula or wooden spoon. Cook until browned and slightly crispy.
- Once bison is cooked, add to the bowl with cauliflower rice and cooked veggies. Toss so all ingredients are evenly distributed.
- Position peppers in a baking dish so they won’t fall over (slightly cutting the bottoms will help with this too). Stuff each pepper full with the bison, rice and veggie mixture. Cook at 350 for 30-40 minutes, until peppers are soft.
- Top with tomato sauce and enjoy!
Find other tasty recipes here