Your protein palate shouldn’t be limited to chicken and beef. Pork, bison — and even ostrich — are all lean sources of muscle-building protein, loaded with nutrients you might not be getting. Check out the two healthy ways to prepare each meat
1 of 6
What You’ll Need
1 Ib ground bison
1 tsp ground cumin, divided
1 tsp ground coriander, divided
Salt to taste
1/2 medium white onion, roughly diced
2 tbsp canola oil
2 cloves garlic, minced
1 28-oz can diced tomatoes
1 tbsp chili powder
1 9.5-oz can red kidney beans
2 cups beef broth
Brown bison in a large sauté pan over medium-high heat. Season with 1/2 tsp cumin and 1/2 tsp coriander and a pinch of salt. Once browned, drain in a colander to discard excess fat.
In a preheated large soup pot, sauté onions in canola oil for 2 minutes. Add garlic and sauté for another minute. Next, add browned bison, tomatoes, remaining cumin and coriander, chili powder, kidney beans, and beef broth. Stir.
Bring to a boil and reduce heat to simmer for 1-2 hours.
2 cups baby bok choy, sliced, rinsed in cold water, and drained
1/2 cup snow peas
1 tbsp fresh ginger, peeled and grated
Pepper to taste
1/2 cup green onion (scallion), sliced for garnish
Chef’s Tips: In true stir-fry style, you just want to cook the vegetables quickly so they’re crisp and vibrant looking, stopping short of cooking out the nutrients.
Preheat oven to 400°F.
In a small bowl, mix together five-spice, agave, and sesame oil. Brush pork chops with glaze. Preheat large skillet on medium heat for 1 minute. Drizzle grapeseed oil in pan and sear chops for up to 1 minute each side, or until golden. NOTE: The meat will caramelize faster due to the agave, so don’t walk away while searing.
Once chops are nicely browned, remove to a foiled oven tray. Pour some chicken broth around chops on roasting tray. Adding liquid to tray will help add moisture to meat. The liquid will evaporate while roasting.
Place chops in oven for 10 minutes or until the internal temperature reaches 150°.
Preheat a large wok or sauté pan on medium high heat for 1 minute. Add water to coast the pan and add bell peppers. Toss for 1 minute. After bell peppers have softened slightly, add remaining ingredients and stir. Cook for 3 minutes, stirring.
Place poblanos and bell pepper on a foiled oven tray and coat them with a drizzle of olive oil. As soon as one side is charred, turn them over. As soon as one side is charred, turn peppers over. When completely charred, place peppers in a bowl and cover with plastic wrap for 20 minutes. THis will steam peppers so skins come right off. Chop peppers.
Gently peel skins with your hands. DO NOT run peppers under the tap to remove skin. This will remove the charred flavor.
Preheat a large sauté pan on medium heat for 1 minute. Add 2 tbsp olive oil and sauté onion, peppers, and garlic for 5-7 minutes, until softened, stirring occasionally.
While vegetables are cooking, place pork in a large bowl and sprinkle with paprika and lemon pepper, coating evenly.
When vegetables begin to soften, add chili flakes and herbs and mix for 1 minute. Remove vegetables to a plate and drizzle 1 tbsp olive oil in that same pan, increasing heat to high. Sear pork in 2 batches for 3-4 minutes, stirring until golden brown on all sides. Once the first batch is browned, remove to the same plate as vegetables, and repeat the process with additional pork, adding anther tbsp of olive oil for each batch.
Return both vegetables and meat to sauté pan. Place everything in an ovenproof casserole dish along with broth. Season with salt and pepper. Cover with foil.
Place in oven for about 1 1/2 hours. Check after 1 hour. When ready, pork will be fork-tender and juicy.