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DINNER

1. Bison with Sweet Potato and Asparagus

Ingredients:

• 1 tbsp olive oil
• 1 tbsp red onion, diced
• ¼ cup mushrooms, sliced
• 1 clove garlic, finely chopped
• 8 oz bison steak
• Salt and black pepper to taste
• 5 spears asparagus
• 1 sweet potato

Instructions:

1. Heat oil in a skillet over medium heat. Add onion, cook until soft, then add mushrooms and garlic. Sauté for 2 minutes, then set contents aside.
2. Season bison with salt and pepper and sear one minute each side in skillet. Reduce heat to low, add onions, mush- rooms, garlic, and asparagus. Cover and cook for 10 minutes, turning steak every 2 minutes.
3. Prick potato a few times with a fork and nuke for 10 minutes, flipping it at the 5-minute mark. Allow to rest for 5 minutes, then cut open and season with salt.
4. Top steak with mushroom mixture. Top sweet potato with asparagus and serve on side.

Fit Facts: 607 calories, 33g fat, 60g protein, 15g carbs, 4g fiber. Bonus: Bison meat has 75% less fat than lean beef.
 

2. Liver Curry Stir-Fry

Ingredients:

• 2 cup lentils
• 4 tbsp solid coconut oil
• ½ onion, chopped
• ½ cup cauliflower, chopped
• 2 tsp curry powder
• ½ lb chicken liver

Instructions:

1. Combine lentils with 2 cups water in a saucepan over medium-high heat. Bring to a boil, then reduce to low heat and simmer for 20 minutes.
2. Heat a skillet (or wok) over high heat until smoke appears. Add one tbsp coconut oil and allow it to melt halfway. Add onion and cauliflower
and cook, stirring constantly, for 2 minutes. Add 1⁄2 tsp curry powder, stir for about 20 seconds, then remove mixture from skillet.
3. Add remaining coconut oil to skillet, allow to melt halfway, then cook liver, stirring constantly, for 2 minutes. Add remaining curry powder, toss, then add onion and cauliflower mixture. Toss again and serve immediately over lentils.

Fit Facts: 970 calories, 67g fat, 65g protein, 31g carbs, 10g fiber.
 

3. Grilled Salmon over Brown Rice

Ingredients:

• 1 tbsp canola oil
• 8 oz salmon fillet
• Salt and black pepper to taste
• 2 tsp oregano
• 4 spears asparagus
• ½ cup brown rice
• 1 tbsp lemon juice

Instructions:

1. Heat oil in a skillet over medium heat for about 5 minutes.
2. Season salmon with salt, pepper, and oregano and cook 5–6 minutes per side.
3. Add asparagus to skillet, sprinkle with salt, and cook until bright green, about 3 minutes.
4. Cook rice according to package instructions.
5. Serve salmon over rice and top with asparagus. Drizzle with lemon juice and serve.

Fit Facts: 901 calories, 34g fat, 71g protein, 76g carbs, 5g fiber.

NEXT: Gladiator Abs Snack Recipes