Wild rice stuffed winter squash with Cranberries/ Bison Meat loaf with Elderberry Glaze

Bison Meatloaf

  • 1 1/2 lbs. bison, ground
  • 3/4 C yellow onion, diced
  • 1/4 C celery, diced
  • 1 egg
  • 3/4 C rolled oats
  • 1/2 C bone broth
  • 2 Tbsp. tomato paste
  • 3 Tbsp, Worcheshire sauce
  • 2 Tsp. garlic powder
  • 1 Tbsp. fresh thyme, minced
  • 1 Tbsp. fresh rosemary, minced 
  • 1 Tbsp. sage, dried
  • 2 Tbsp. apple cider vinegar
  • salt/pepper

Preheat oven to 350 F, in a bowl combine all spices, with onion, and celery. Then add the oats, egg, and bison. Try not to over mix, but combine well, add salt/pepper. Then spray a loaf pan with oil, and press mixture into loaf pan, Apply Elderberry syrup on top, and bake 1 Hr - 70min, let rest for 10 min before serving. 

Elderberry Glaze

  • 1 C elderberries, dried (can sub any dried berry)
  • 6 C water
  • 2 Tbsp. rose hip, dried
  • 1 Tsp. orange peel, dried
  • 3-4 cinnamon sticks
  • 2 Tsp. ginger, ground
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp honey

In a pot bring elderberries, rose hip, and water to almost a boil, then keep it low for 30min. Add cinnamon, ginger, orange peel, and simmer 1 hr. Stirring frequently to keep from boiling, but staying fairly hot. Then strain with a cheese cloth, use spatula to squeeze out extra juice. Place liquid in a saucepan, add honey, and balsamic vinegar and bring to a simmer. Cook on low 15 min, remove from heat and place in glass container to thicken up. 

Stuffed Winter Squash with Wild Rice and Cranberries

  • 4 Winter squash, cut in half, cleaned and seeded ( I prefer dumpling variety)
  • 1 C  wild rice
  • 1/2 C yellow onion, diced
  • 3 Tbsp. bone marrow, or butter
  • 1 Tbsp. thyme, dried
  • 1/3 C celery, diced
  • 2 Tsp. orange peel, dried
  • 2 Tbsp. apple cider vinegar
  • 3 bay leaf
  • 3 c water

Preheat oven to 400F, then In a pot bring water to a boil, add rice and bay leaf. Cover with a lid and cook on low for 45min, or until water is absorbed. Remove from heat, remove bay leaf, and set aside. In a sauce pan heat bone marrow. onion, garlic, orange pell, apple cider vinegar, and thyme. Sauteè for 3-5 min, then fold into your rice. Add cranberries and celery, then fill your squash and cover bake 400 F for 50 min.  Season with salt/pepper if desired.

Bone Marrow- Preheat oven to 350 F, roast beef or bison variety for 30-35 min. Pull out the marrow and set aside. 


Parsnip and Cauliflower Mash with Chives 

  • 1 head cauliflower, steamed
  • 2 C parsnips, cubed
  • 2 Tbsp. ghee or butter
  • 2 garlic cloves, minced
  • 1 1/2 Tbsp. fresh horseradish, grated 
  • 2 Tbsp fresh chives, diced
  • 1 C bone broth
  • salt/pepper

Preheat oven to 350 F and bake drizzle parsnips with olive oil and bake  for 20min, or until cooked. Steam cauliflower for 15 min, and drain well. In a blender combine baked parsnips with bone broth, and cauliflower.  Then in a saucepan heat ghee, garlic, and thyme sauteè for a few minutes. Add you mash mixture, along with chives and horseradish. Sauteè for 5- 7 min, season with salt/pepper if desired. 

Pumpkin Maple Holiday Cookies

  • 1 1/4 C rolled oats
  • 3/4 C flour
  • 1 egg, whisked
  • 4 dates, soaked for 4 hrs and put in food processor
  • 2 Tbsp. applesauce
  • 3 Tbsp. coconut oil
  • 1/2 Tsp, vanilla extract
  • 1/2 C walnuts, chopped
  • 1/3 C currants
  • 4 Tbsp. Maple syrup
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. baking powder
  • 2 Tbsp. Pumpkin spice mix (ginger, cinnamon, nutmeg, clove)
  • 3/4 Canned pumpkin or cooked
  • dash of salt

Preheat oven 350 F, mix dry ingredients in a bowl. In a separate bowl mix wet ingredients. Then combine well together and form 12 cookies. Spray a cookie sheet, then bake 15 min. 

Bone Broth

  • Roasted bones 
  • 1/2 yellow onion, chopped
  • 3 carrots, chopped
  • 4-5 celery stalks, chopped
  • 3 bay leaves
  • 2 garlic cloves, minced
  • 2 Tbsp. apple cider vinegar
  • 1 Serrano pepper, seeded and diced
  • filtered water

In a crockpot combine all ingredients on low for 24 hrs-48 hrs. 


Homemade Instant Noodle Cups are perfect for a work lunch or travel

Left to right - Chicken tortilla soup, Native flavor noodle cup, Pho with an egg 

Left to right - Chicken tortilla soup, Native flavor noodle cup, Pho with an egg 

Chicken Tortilla Cup - Serves 2

  • 2 Mason Jars
  • 1 C cooked black beans
  • 1/2 C corn
  • 1 Tbsp minced green chilis
  • 1/3 C shredded chicken, cooked
  • 1/4 C zuchinni noodles, or any cooked variety
  • 1/2 C diced tomatoes, in juice no flavor
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 garlic clove, minced or 1/2 tsp powder
  • 1/4 yellow onion, diced or 1 tsp powder
  • fresh cilantro
  • lime wedge
  • 1 tbsp olive oil
  • Fresh avocado/tortilla strips -optional
  • sriracha 

In a sauce pan combine oil, cumin, onion, chili powder and garlic. Saute' or 3 min then add your tomatoes cook another few min, and let cool. To assemble your jar, on the bottom add your mixture, then hot sauce if desired. Next layer is beans, corn and chilis. On top of that is your noodles, then chicken. Top layer is cilantro, lime wedge, and tortillas or avocado. If you use broth instead of water, they will be more flavor and health benefits. Just fill with very hot liquid, cover for a 3 min and stir well. I prefer to use chopsticks to get it mixed well.

Native Noodle Cup 

  • 2 Mason Jars
  • 1 C combined frozen carrots, cooked black beans, and diced celery
  • 2 Tbsp dried nettles
  • 1/4 C leeks, minced 
  • 1 garlic clove, minced
  • 1/4 tsp oregano dried
  • 1/8 tsp sage, dried
  • 1/8 tsp paprika
  • Pinch of red pepper flakes
  • 1 Tbsp olive oil or butter
  • 2 C fresh zuchini noodles
  • 1/2 C shredded chicken- optional
  • Black pepper/Sea salt

In a sauce pan combine oil, leeks, garlic, sage, paprika, oregano, nettles and saute' for 3 min. Let the mixture cool before filling your jar. Bottom layer is the saute mixture, then top with pepper flakes, and your beans, corn and carrots. Next layer is noodles, then chicken. You could add fresh herbs instead, but won't pack a lot of flavor unless you add broth. Place in the fridge and just add hot liquid when ready to eat. Leave enough room in your jars for the liquid. 

Instant Pho Noodle Cup

  • 2 Mason Jars
  • 1/2 C mushrooms, sliced thin
  • 1/2 C bok choy,
  • 1/4 C bamboo shoots, rinsed
  • 1/8 tsp fish sauce
  • 1-2 tsp ginger, ground
  • 1 garlic clove, minced
  • green onion, diced 
  • Fresh Bean sprouts
  • 1 C yaki soba noodles, cooked 
  • lime wedge
  • fresh Basil, diced 
  • 2 soft or hard boiled eggs
  • 1 tbsp sesame oil
  • sriracha or chili oil

In a sauce pan saute sesame oil, garlic, fish sauce, ginger, mushrooms for 3-4 min  Then Add bok choy for additional 2 min. Remove from heat and let cool, then fill bottom of mason jar. Next layer is your hot sauce if desired. Then top with Yaki soba noodles, and fresh basil and bean sprouts. Top layer is lime and egg or any protein source of choice. I would prefer to use broth with this recipe for rich flavor, but cooking the ingredients prior is essential. 

For Sunday brunch I made Cauliflower Steaks and eggs topped with fiddleheads.

Fiddleheads are a wild fern that taste like asparagus,  also high in potassium, iron, and omega 3's. 

Fiddleheads are a wild fern that taste like asparagus,  also high in potassium, iron, and omega 3's. 

Ingredients for Steaks

  • 1 head cauliflower cut into 3/4" steaks ( cut stem side down and handle carefully)
  • 1 Tsp paprika
  • 1/2 Tsp onion powder
  • Salt/Pepper
  • 1 Tbsp avocado oil ( substitute what you prefer)

Preheat oven to 425 F, season your steak both sides and bake for 20 min. Flip over carefully with spatula and bake another 15-20 min. During this time roast 2 garlic cloves for 30min to be used in the sauce recipe. 

Ingredients for Sauce

  • 2 Roasted bell peppers
  • 1/2 C unsweetened Almond milk
  • 2 Garlic cloves, roasted
  • 1 Tbsp fresh Orange Thyme, or any variety 
  • 1 Tbsp horseradish
  • 1/2 Tbsp ghee or butter

In a small sauce pan bring to a simmer ghee, garlic, almond milk, thyme and horseradish. Allow the flavors to combine for 3-4 min. Remove from heat, in a food processor place the bell peppers and the sauce and combine well till smooth. 


Rinse your fiddleheads well, and remove any of the brown hairs carefully. I chose to steam mine for 5 min, to keep the natural flavor.  But you could sauté or roast them, they are not meant to be eaten raw, so choose which method you prefer. I topped this dish off with a fried egg and some red chili flakes. 


It's the season for Morrell mushrooms, I was inspired by Native American cuisine when making this dish

Ingredients - Serves 2

  • 2 C Morrell mushrooms, cleaned and rough chop
  • 1 C veggie or bone broth
  • 1 Can Coconut milk ( Native Forest is what I prefer, leave overnight in the fridge)
  • 1/2 C Bell pepper, diced
  • 1/2 C Leeks, diced 
  • 2 Tbsp Nettles, dried 
  • 1 Tbsp Ghee or butter
  • 2 Tbsp mesquite flour or whatever you prefer
  • 2 cloves of garlic, roasted
  • 1/4 Tsp ground Mustard
  • 1/2 Tsp ground Chicory root
  • 1 Tsp dried Thyme 
  • 2 Large zucchini or 4 small made into noodles
  • Salt/Black pepper

In a large saucepan heat Ghee, garlic and broth and simmer 2 min. Add leeks, mustard, chicory root, thyme, and nettles cook for 2 min. Remove the Coconut Cream from the can leaving the liquid out and add to sauce pan, then add Morrell's and bell pepper. Allow this to simmer on low for 6-8 min to combine flavors well. Then to thicken the sauce add mesquite flour, cooking for another 3-5 min. Season with salt/pepper, then toss in noodles and remove from heat. 


Bison and Sage stuffed Portabella mushroom pizza

Make 4 pizzas ( I suggest serving 2 each per person)


  • 4 portabellas prepared
  • 1 shallot diced
  • 1 large bison and pork sausage sliced ( substitute sausage or veggie sausage)
  • 1 tbsp balsamic vinegar
  • 1/2 bell pepper diced
  • 1 C arugula
  • 1/4 C kale micro greens
  • 3/4 C marinara sauce
  • 1 tbsp fresh sage diced
  • 1 garlic clove minced
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil

Pre heat oven to 450 F, and then prepare your mushrooms by rinsing well and drying with a paper towel. Then scoop out the stem and dark brown flesh. Use a brush and lightly coat with olive oil, fill each mushroom with 2 tbsp of sauce.  In a sauce pan heat 1 tsp oil, garlic, shallot and balsamic vinegar and sauté 3 min. Remove from heat and place on top of sauce with fresh sage. Heat sauce pan again and lightly sear both sides of the sausage. Sprinkle nutritional yeast on top of sauce, then your sausage, and bell pepper. Bake for 10 min, then broil 2 min. Remove from heat and top with arugula and micro kale greens.