The 3rd Day of Fitmas: 3 NEW Healthy Recipes for the New Year!

With a new year only days a way, I thought I’d bring some new recipes your way to get the year (and your 2017 fitness goals) started off right!

bison-hashBison Sweet Potato Hash
(adaptation of Caveman Cooking recipe)

  • 2 TBSP coconut oil
  • 1/2  cup yellow onion, diced
  • 1/2 cup green pepper, diced
  • 2 cloves garlic, minced (I love Trader Joe’s frozen garlic cubes)
  • 1/2 lb grass fed bison
  • 2 cups shredded sweet potato
  • 2 cups spinach
  • 4 eggs
  • 1 TBSP Flavor God Everything (or Everything Spicy if you want a little extra kick)
  • 1/4 cup goat cheese crumbles
  • 1 avocado


  1. Turn your ovens broiler on high.
  2. Preheat a 12 inch cast iron skillet over medium heat and place your coconut oil in the pan.
  3. Add your diced onion to the pan and stir for about 3 minutes until they start to get soft.
  4. Add in your peppers and garlic and continually stir for 1 minute.
  5. Add in your ground bison until barely browned, do not overcook (it denatures the meat).
  6. Add your sweet potato and saute, stirring often, for 3-4 minutes until your sweet potatoes soften.
  7. Add your spinach to the pan and stir often until your spinach starts to wilt which should take 2 minutes.
  8. Make 4 small wells around your mixture and crack an egg in each well.
  9. Place your pan six inches under your broiler and cook to your liking (2 minutes should get you really runny yolks, 3 minutes will almost be a solid yolk and 4 minutes will be a hard yolk).
  10. Remove from the oven and serve right from the pan and enjoy!


Cleaned Up Baked Chicken Parmesanchicken-parm


  • 2 chicken cutlets
  • 1/2 cup almond meal
  • 1/4 cup + 2 TBSP grated Parmesan cheese
  • 2 tbsp grass fed butter, melted
  • 1 TBSP marinara
  • Olive oil spray


  1. Preheat oven to 450°. Spray a large baking dish with olive oil.
  2. Combine almond meal and 1/4 cup of Parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
  3. Lightly spray a little more olive oil on top and bake in the oven for 25 minutes.
  4. Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 tbsp of the remaining Parmesan.
  5. Bake 5 more minutes or until cheese is melted.


roasted-brussels-sprouts-with-spicy-lemongrass-sauceSweet & Spicy Roasted Brussels Sprouts


  • 1 lbs Brussels sprouts (I like Trader Joe’s frozen ones bc they’ve been blanched already!)
  • 2 TBSP olive oil
  • Kosher salt
  • 1 TBSP sriracha
  • 3 TBSP local, organic honey
  • 1 lime, juiced
  • Olive oil spray
  • 1 tsp sesame seeds


  1. Preheat oven to 400°F. Spray roasting pan with olive oil.
  2. In a medium bowl whisk together olive oil, salt, sriracha, lime and honey.
  3. Cut sprouts in half, then toss in mixture to coat. Once all coated evenly, add them to the prepared pan.
  4. Roast for 35-40 minutes, turns the sprouts a few times throughout the cooking process to roast evenly. Roast until crisp and golden brown on the outside and tender on the inside.
  5. Remove sprouts from oven, sprinkle with sesame seeds and enjoy immediately!

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