Paleo Bison Lettuce Wrap Tacos

My husband LOVES bison meat, and I officially love it now too. It's very lean and has so much protein! The other night my mother-in-law and I were talking about what to do for dinner and we kept throwing ideas out there and came up with this super yummy, super healthy dinner.

1 pack of ground Bison (Buffalo) meat
2 tbsp. cumin
1 tbsp. paprika
2 tbsp. chili powder
2 tbsp. oregano
1 tbsp. garlic powder
pinch of salt and pepper

homemade guacamole or avocado
1 head of iceberg, romaine or butter lettuce

1-2 sweet potatoes, any variety
1/2 sweet onion

olive oil

To make the bison:

Brown the bison meat in a hot skillet (add a little avocado oil if necessary). Once it's browned add about 1 cup of water and the seasonings (all to taste, my amounts are rough since I don't measure). Bring to a boil then reduce to a simmer stirring occasionally until the water is evaporated then remove meat.

To make the sweet potato topping:
Turn the oven to 450 degrees. Peel and dice your sweet potato and onion into about 1/2" chunks and toss with a little avocado oil, about 2 tsp. of cumin and a pinch of salt. Spread out flat on a parchment lined baking sheet and bake for about 30 minutes or until golden like the picture, I used Hannah sweet potatoes here, they are a white variety.

Once everything is done put on a clean piece of lettuce and top with guacamole or avocado and eat. It will probably fall apart but who cares!

The Coconutty.

This is by far my favorite smoothie, it's more like dessert and would probably be fantastic with some protein powder post-workout. It's also a bit of a pain due to trying to open the thai coconut (which I make my husband do, because I literally cannot do it). This is a complete copycat recipe of my favorite smoothie from Thrive in Seattle. Seeing that I have to pay the toll, pay to park and then pay $12 for the smoothie and the bridge is closed 50% of the time these days anyway, I needed to figure out a way to make it myself; and I did. Here it is.

1 Thai coconut hacked (PCC and Whole Foods have them, they're $1 cheaper at PCC, so I get mine there) Use all the coconut water and all the meat, scoop out with a spoon.
1 pinch of Himalayan Pink Salt
1/2 cup Cashews
4-5 pitted and softened metajool dates (I soak mine in boiling water for a few minutes)
5 or so ice cubes

Throw all into the Vitamix and blend until creamy. You could add raw cacao, I've added spinach, almond butter or cinnamon would be good; there are lots of ways you could spice this up but I like mine plain Jane.

Orange and Green Smoothie.

So it really looks green but there's more in there. This was what I drank for breakfast today and it made enough for tomorrow as well. Shaana, this is for you! :)

1 small gala apple

2-4 cups of kale and spinach

1 cup parsley

about 1/2 inch of ginger

2 carrots peeled 

1/2 cup frozen mango

Juice from one lime

water 

Thrown into the Vitamix. Done. 

The BEST PALEO BREAD EVER!

This is hands down the best paleo bread I've ever made, I found a recipe and tweaked it until I got it right! Here's the recipe!! Here's the original site: http://www.paleoeffect.com/recipes/fluffy-paleo-bread-paleo-effect/

Preheat Oven to 350.

Dry Ingredients:
1 Cup Flaxseed Meal or buy whole golden flaxseeds and grind in your Vitamix.
1 1/2 Cup Arrowroot Powder
4 tsp. Gluten Free Baking Powder
1 1/2 tsp. Salt

Wet Ingredients:
4 Large Eggs
4 Egg Whites
4 Tbsp. Extra Virgin Olive Oil
2 tsp. Apple Cider Vinegar

Mix the dry ingredients and wet ingredients separately. For the wet ingredients start with the eggs and whisk well, then add the rest of the wet ingredients, next slowly incorporate the dry ingredients with a wooden spoon. Line a loaf pan with parchment paper and put the batter into the loaf pan and bake for 30 minutes until just barely golden (see picture). I dipped in Extra Virgin Olive Oil with minced rosemary and sea salt. So yum.