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Flank steak tends to be a tougher cut of meat, especially bison steaks because they are even lower in fats than beef. The solution? A citrusy, tenderizing marinade and then slicing thinly on the bias. This one practically melts in your mouth!
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Nachos hold a special place in our collective American heart, but the GMO corn chips fried in bad fats and the piles of “dirty” conventional cheese are a giant turnoff to anyone interested in eating for good health. The solution? Clean ‘em up with nutrient-rich ingredient swaps that let the wonderful layers of rich, Mexi-flavor shine through. In this version we replace the corn chips with crisp, cool, bite-sized lettuce (super low-cal!). Clean fat-rich olives and extra avocado with sweet and smoky roasted peppers take the place of the oily cheese. And lean, clean ground meat seasoned with pungent spices gives this dish its tasty and satisfying foundation.
Read More >Buffalo or bison meat is naturally very lean and works well in this flavorful recipe, but you could also substitute grass fed ground beef or turkey. There are a few ways you can modify the heat to your liking, as well. Use less or more chilies or red pepper flakes for a quick adjustment. To reduce the heat, remove the seeds and veins from the hot chilies – that’s where most of the burning capsaicin is contained. Using a beer as your liquid also has a slightly cooling effect. If you want to keep the heat amped up or are off gluten (though you can always use a gluten-free beer), choose the broth option.
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