Labor Day is typically seen as the last big day of summer and it’s a holiday that lots of people celebrate by hosting a party. The key element for any BBQ is the meat that will hit the grill. Typically, the grill is filled with the usual burgers or steaks. I like burgers and steaks but I also know that eating a ton of beef isn’t exactly the best choice for a meal. I often grill chicken or fish, yet there are times when a piece of meat is just what the party calls for. I am often looking for different types of meat. While there are plant substitutes, some plant substitutes don’t give you the same “mouth feel” or enjoyment of eating meat. The operative question is what product is out there that will be a great switch from beef. The answer is BISON!
I know that Bison might sound weird to some, but it’s meat and it will cook up to be a great substitute for beef when done with care.
I got some very interesting insights and suggestions from Dr. Stacie Stephenson (AKA the Vibrant Doc) who talks about eating healthy and shares some great recipes.
Here are 2 recipes from Dr. Stephenson that would be a great fit for Labor Day!
And you could use these recipes at any time.
- Grilled Bison Ribeye
- Bison Sliders with Avocado Aioli in Lettuce Wrap
Here are the recipes and a photo for each of the bison dishes!
Grilled Bison Ribeye
Note: You could also use a grass-fed beef strip steak, if you prefer a lower-fat cut of meat.
Serves 4 to 8
Ingredients:
2 tablespoon avocado or grapeseed oil
4 tablespoons garlic powder
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon tamari
4 10-ounce bison ribeyes
1 tablespoon olive oil
2 cups sliced fresh mushrooms (white or baby bella)
1 medium yellow onion, peeled and sliced into rings.
Method:
- In a large shallow pan that will fit all four steaks. whisk together the garlic powder, oil, tamari, salt, and pepper. Add the steaks and flip to coat. Cover and set aside to marinate on the counter until the steaks come to room temperature, about 30 minutes to an hour.
- Preheat the grill on high until it reaches 400 degrees with the lid on.
- Put the steaks on the grill and cook for 5 to 7 minutes on each side (depending on thickness) for medium. Remove the steaks from the heat and put them on a plate. Cover and let them rest for ten minutes.
- While the steak is resting, heat the olive oil in a skillet over medium heat.
- Add the mushrooms in a single layer and cook until browned on one side. Flip and cook until browned on the other side. Remove to a plate and set aside.
- Without wiping the skillet, add the onions and sauté until they are soft, about 8 minutes. Add the mushrooms during the last minute, mixing them all together.
- Serve the steaks topped with mushrooms and onions, or serve them on the side.
Bison Sliders with Avocado Aioli in Lettuce Wraps
If you don’t want to buy steaks for a big group, or kids are present, add these sliders to the grill—a serving is two per person or one each for little kids.
Serves 8 to 16
Ingredients for each part of this meal:
Bison burgers
2 pounds ground bison
3 cloves garlic, minced
1 tablespoon garlic powder
2 teaspoons sea salt
1 teaspoon onion powder
1 teaspoon ground pepper
1/2 teaspoon smoked paprika
Avocado Aioli
2 avocados, mashed
2 cloves garlic, minced
1 teaspoon cilantro, minced
Salt and pepper to taste
For the wraps
12 large leaves from 1 or 2 heads of Boston lettuce
2 or 3 Roma tomatoes, sliced (for a total of 16 slices)
Optional:
Burger condiments of choice (ketchup, mustard, pickle relish, etc.)
Wondering where you can purchase bison?
Here are tips from Dr. Stephenson:
It is easiest to find in natural food markets such as Whole Foods, but depending on where you live, you may also sometimes find it in regular grocery stores, especially if they have a specialty meat section. Farmers’ markets that feature local meat producers may have it if you have a bison ranch in your area. In a pinch, you can always order it online—many bison ranches will ship their steaks and ground bison, although that will often be more expensive. Bison in general is more expensive than beef but there is a reason for that.
Bison has fewer calories, more protein, and less fat than a similar cut of beef, and the fat in it tends to be higher in important omega-3 fatty acids than beef, which has more saturated fat. That extra cost pays off, nutritionally.
Stevie’s Note:
I have found bison at Whole Foods, Gelsons market, select Sprouts stores, as well as select Ralphs (KROGER) markets.
You can ask the butcher counter if they can order some bison for you. You need to tell them if you want steaks or ground or whatever presentation that you want to have.
About The VibrantDoc
Dr. Stacie Stephenson has dedicated her life’s work to helping people create vibrant health from within to prevent chronic disease and recover from illness naturally. In addition to her functional medicine and anti-aging board certifications, she is a Certified Nutrition Specialist® and Doctor of Chiropractic. Dr. Stephenson is the Founder and CEO of the health and wellness media venture, VibrantDoc, and serves as the Chair of Functional Medicine at Cancer Treatment Centers of America®. She is also a board member for the American Nutritional Association, has partnered in a joint “Healthy Communities” venture with the American Heart Association, and is the Vice-Chair of Gateway for Cancer Research, a non-profit organization dedicated to funding breakthrough cancer research and early-stage clinical trials.
Here is the link to her new self-care book VIBRANT: A Groundbreaking Program to Get Energized, Reverse Aging, and Glow which became an instant bestseller. You can find this book on Amazon.com.
Website: https://vibrantdoc.com/
Follow Dr. Stacie Stephenson on these social media channels:
Facebook: https://www.facebook.com/VibrantDoc-107288420840700/
Instagram: https://www.instagram.com/vibrant.doc/
Twitter: https://twitter.com/vibrantdoc
LinkedIn: https://www.linkedin.com/company/vibrant-doc/
Youtube: https://www.youtube.com/channel/UCrnU-aj1k-1fp-UsrNnzKRw
Stevie Wilson
LA-Story.com
Want to leave a comment or ask a question? Please send an email to stevie.wilson@LA-Story.com
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