This is a super fast and easy meal – particularly if the bison or almond ‘meat’ has been prepped in advance. For those who need to add more carbohydrates to the meal, you might easily serve these in an organic corn taco shell or tortilla wrap, over rice or with a side of yams or potatoes. Without the shell or wrap, this meal fits the guidelines for ‘fat-loading‘. Either way, a tasty way to give your body the fuel it needs to prepare for your next run!!
Makes 4 servings.
Ingredients
(non-vegan option) Seasoned Bison Meat
- 2 Tbsp coconut oil
- 1 onion, diced
- 1lb (or slightly less) grassfed ground bison
- 1 tsp each dried basil, parsley and oregano
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp corriander
- 1 tsp turmeric
- 1 tsp ground garlic
- 1 tsp salt
- ½ tsp fresh ground black pepper
- dash red chili peppers
(vegan/vegetarian option) Seasoned Almond “Meat”
- 1 Tbsp coconut oil
- 1 onion, finely diced
- 1 cup raw, unsalted almonds, coarsely ground in a food processor
- 1 large carrot, peeled and grated
- 2 Tbsp low-sodium wheat-free tamari
- 1 tsp balsamic vinegar
- 1 tsp each dried basil, parsley and oregano
- 1 tsp paprika
- ½ tsp cumin
- ¼ tsp turmeric
- dash red chili peppers
Rest of Tacos
- 4 cups spring mix
- ½ cup olives, sliced
- 1 bunch green onions, chopped
- 2 tomatoes, chopped
- 1 avocado
- 1 cup salsa
- 1 cup shredded grass-fed cheese (such as Kerrygold) – optional
Directions
- Pan fry up either the bison meat or the almond ‘meat’ by heating coconut oil in the pan and sautéing the onions. Add the bison (and sauté until no longer pink) or almonds and the remainder of ingredients (mainly spices). Sauté another 3-5 minutes. Remove from heat and set aside.
- Divide the spring mix between 4 plates. Top each plate with the bison or almond meat. Garnish with olives, green onions, tomatoes, avocado, salsa and optional cheese.
Enjoy!
To good eats and strong running… Cheers,
Sarah J Cuff, RHN