WILD BOAR MEATBALL SUB

With football season soon approaching, now’s the time to start thinking about good eats for tailgating and game-watching parties—and who can resist a meatball sub? Especially one this diesel. Next game, serve up this certified alpha male food.

Ingredients

Seasonings (to taste)
Instructions
  1. Set oven to 405 degrees.
  2. Season the ground meat with pepper, 1 tbsp coriander, fresh parsley, cayenne pepper, minced garlic, and a pinch of sea salt. Divide the meat into three equal portions and form meatballs.
  3. Set a skillet on medium heat and lightly spray with coconut oil. Toss in the red onions to saute or grill.
  4. Add the meatballs to the skillet with red onions and cook the meatballs until they are 90 percent done.
  5. Slice the hoagie down the middle and add meatballs. Drizzle with 2 tbsp marinara and sprinkle goat cheese. Cut the cherry tomatoes in half and place around the meatballs. Add fresh parsley.
  6. Place the sub on a baking sheet and place in the oven. Bake for 8-10 minutes.
NUTRITION FACTS
Amount per serving
Calories 500
Total Fat 12g (5g from wild boar)
Total Carbs 41g
Protein 47g

SPICY BARBECUE BISON STUFFED SWEET POTATO WITH GRILLED ASPARAGUS

It’s a simple formula: Eat big to get big. This great post-workout meal will reward your muscles for a job well done. Caution: After sinking your teeth into this, you’ll never see a sweet potato the same way again. Sorry.

 

Ingredients
Seasonings (to taste)
Instructions
  1. Set oven to 405 degrees. Puncture the raw sweet potato with a fork or knife, lightly spray it with coconut oil, and then wrap in foil. Place it in the oven to bake for 40-50 minutes.
  2. Cut bison flank steak into small pieces. Season with cayenne pepper, paprika, pepper, garlic powder, and onion powder. Once seasoned, rub 1 tbsp barbecue sauce on the bison pieces.
  3. Set a skillet on medium-high heat and lightly spray with coconut oil. Toss in bison flank steak. When it’s nearly done, add 1 tbsp of barbecue sauce and reduce the heat to low. Turn off when the meat is to desired readiness.
  4. Lightly spray a separate skillet with coconut oil and set on high heat. Toss in 1 cup of asparagus and sear for 5-7 minutes. While searing, add garlic and a pinch of sea salt.
  5. Remove the sweet potato from the oven and unwrap the foil. Cut the potato open with a knife and fluff the contents with a fork.
  6. Place the barbecue bison on top of the sweet potato.
  7. Add 1 tbsp of goat cheese and devour like an alpha male!
NUTRITION FACTS
Amount per serving
Calories 454
Total Fat 3g
Total Carbs 66g
Protein 47g

CAJUN VENISON DIRTY RICE

Fire up that oven and break out your cast-iron skillet like a true alpha male. This recipe takes a Southern classic and turns it into a muscle-building meal like none other.

Instructions

Seasonings (to taste)
Instructions
  1. Set oven to 405 degrees.
  2. Place a cast iron skillet on medium heat and lightly spray with coconut oil. Toss in red onions and garlic to sautee.
  3. Season venison with sea salt (pinch), pepper, cumin, and paprika. Add to the skillet. Chop the meat finely with a spatula as it cooks.
  4. When the meat is nearly 85 percent cooked, add black beans (with a little juice), cooked instant rice, and red peppers. Mix with a spatula.
  5. Remove the skillet from the heat and place it in the oven.
  6. Bake in the oven for 8-10 minutes. Remove it from the oven and top with green onions.
NUTRITION FACTS
Amount per serving
Calories 473
Total Fat 13g
Total Carbs 39g
Protein 47g

CHIPOTLE CHILI TURKEY CHEESE FRIES

Move over, disco fries! Who needs all that grease, gravy, and artery-clogging cheese when you can have this version of a healthy cheat? Dig into this pile of guilt-free spuds that are topped with all the fixings.

Ingredients

Directions
  1. Set oven to 405 degrees Fahrenheit.
  2. Slice red potatoes into wedges, or use a mandolin slicer to make fries.
  3. Dry the fries on a paper towel, then place them in a large bowl. Spray the fries with coconut oil and season with sea salt and chipotle chili seasoning.
  4. Spread the fries on a baking sheet with parchment paper or on a baking rack. Bake for 13 minutes.
  5. Remove from the oven and flip the pieces over. If you’re impatient like me, you can just shake the pan to cause them to flip. Season with a bit more chipotle chili seasoning and a pinch of sea salt. Bake for another 10-13 minutes. Be careful not to let them burn.
  6. Remove the fries from the oven and allow them to cool on a baking rack so they do not become soft or soggy.
  7. In a nonstick skillet, cook ground turkey with garlic paste.
  8. Place the fries in a cast iron skillet or oven-safe dish. Sprinkle with cooked turkey and shredded mozzarella. Bake in the oven for about 3 minutes. Remove the fries from the oven and sprinkle with chopped green onions.
  9. Eat with a fork and enjoy!
NUTRITION FACTS
Serving Size: 1 serving
Recipe yields: 1
Amount per serving
Calories 460
Total Fat  7g
Total Carbs 55g (6g fiber)
Protein 47g

PORTOBELLO SLIDERS

Mushroom caps don’t have to be reserved for appetizers alone. Break out the big guns with this fungus-fueled dish. The combination of veggies, cheese, and meat has never been more on point—or delicious.

Ingredients
Directions
  1. Set oven to 350 F.
  2. Wash mushrooms in cold water and use a knife to remove the stems. Then, use a small spoon to gently scrape the interior of the mushroom until it’s white.
  3. Build your slider: Part the mushroom cap (round side down), top with a few leaves of fresh basil, 1 roma tomato slice, 4 ounces shaved meat, 1/2 ounce mozzarella, 1 tbsp marinara, and the other mushroom cap to serve as the bun.
  4. Skewer with a kabob stick and place on a baking sheet. Use foil to prop the sliders up to prevent them from rolling around the pan.
  5. If desired, sprinkle with Italian seasoning. Repeat for the other two sliders.
  6. Bake in the oven for 15 minutes.
NUTRITION FACTS
Serving Size: 1 slider
Recipe yields: 3
Amount per serving
Calories 270
Total Fat 12g
Total Carbs 2g
Protein 37g

PULLED CHICKEN

This recipe has a Tex-Mex-inspired flavor. Once the chicken is prepared, you can use it in tacos, serve it over rice, or even try it in burritos. This is by far one of the easiest things in the world to cook; you can use your rice cooker or crock pot to make it. It only has a handful of ingredients and is a healthy and delicious way to eat chicken.

This recipe can feed an army; it will make 12 4-ounce servings. I usually prepare a week’s worth at once. If you want to make less, divide all the ingredients accordingly.

Ingredients
Directions
  1. Put all ingredients in the slow cooker, and mix by folding them over a few times.
  2. Set the cooker for 4 hours or more. From my experience, you can’t really overcook this recipe. I’ve set it for 6 hours and it turned out the same. I’ve even put in frozen chicken and cooked for 7 hours. It still turned out great.
  3. When it’s finished, stir the contents. The chicken should fall apart without much effort on your part. This is a sign it is done.
  4. Serve how you like! My personal favorite is on black rice with a little avocado and lime juice.
NUTRITION FACTS
Serving Size: 1/12 of recipe
Recipe Yields: 12
Amount per serving
Calories 120
Total Fat 1g
Total Carbs 3g
Protein 22g