Cook with Christy Tuesdays: Bison Bites and Sugar Snap Pea Salad

Hey ChristyFit Friends,

Want a high protein and fiber combo that is also is easy to prepare after a long day or a fulfilling option the whole family will love? Try my new Cook with Christy dinner this week!

Bison Bites & Sugar Snap Pea Salad

Notes:

1. For a non-meat option, try a 3-6 ounce veggie burger.

2. Portions are listed in ranges so please choose a portion that is right for you and your goals.

Ingredients:

  • 3-6 ounces organic, grass-fed Bison
  • Dashes of paprika seasoning
  • 1/2-2 tbsp low-sugar organic ketchup
  • 1/2-2 tbsp organic yellow mustard
  • 1/2-2 cups sugar snap peas
  • 1 tsp-1 tbsp olive oil
  • Dashes of sea-salt
  • Dashes of pepper
  • 1/2-1 1/2 cups green cabbage or coleslaw mix
  • 1/8-1/4 cup shredded carrots
  • 3-6 cherry tomatoes
  • 1-2 organic pickles
  • 1 La Croix orange beverage

Instructions:

  • Pre-heat grill or oven to your heating specifications for the desired Bison taste, adding dashes of paprika for a spike of heat (cooked medium-well is pictured).
  • Pre-heat a pan to medium heat or an air fryer to about 360*F.
  • Add the sugar-snap peas and top with olive oil and dashes of salt and pepper.
  • Cook for about 10 min, flipping peas occasionally until they are lightly browned.
  • Meanwhile, steam cabbage as desired until tender.
  • On a plate, layer cabbage, then sugar snap peas, then fresh, shredded carrots, and finally, cherry tomatoes with a side pickle.
  • Chop bison into small bites and gently pour a side of ketchup and mustard, to taste.
  • For an extra zest to your water, try zero calorie La Croix in orange flavor

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