Healthy twist on a favorite classic, the Bison meatball sub

Recipe for sub 

  • 8 bison meatballs ( see bison meatball recipe below)
  • 2 bell peppers prepared
  • handful fresh spinach
  • 1/4 C kale micro greens
  • 1/4 C home made marinara 

Recipe for Marinara - Makes 4 cups

  • 2 (28 0z) can no salt added diced tomatoes
  • 1 C mushrooms diced
  • 1/2 C carrot chopped
  • 1/2 C bell pepper diced
  • 1 serrano pepper seeded and diced
  • 1 tsp tumeric 
  • 3 bay leaves
  • 5 garlic cloves minced
  • 6-8 basil leaves chopped
  • salt/pepper
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar

I like to double my recipe and freeze what I don't need, then you always have it handy. In a large sauce pan heat oil, garlic, and onions sauté for 3-4 min. Add balsamic vinegar, bell pepper, carrots, mushrooms and turmeric and cook another 3-4 min. Next add tomatoes, serrano, bay leaf and salt/pepper. Combine well, bring up to a boil and simmer 10 min. Once sauce is cooled enough place in a blender to puree a bit. 

To make the sandwich set your oven to broil and let the peppers get a nice char. Then assemble your sandwich with sauce, spinach, then meatballs, more sauce and micro greens.