Mighty Meat Bison with Mushroom & Onions

Special thanks to Pritikin Longevity Center for the recipe!

Mighty Meat Bison with Mushroom & Onions
  • 4 four-ounce grass-fed, free-range bison steaks
  • ½ pound button mushrooms, cleaned and sliced
  • ½ pound shiitake mushrooms, cleaned and sliced
  • 4 garlic cloves, finely sliced
  • ½ pound onions, thinly sliced
  • 1 ounce balsamic vinegar
  • ¼ cup red wine
  • ¼ cup Low-Sodium Very Veggie Juice
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh tarragon
  1. Heat a large nonstick sauté pan over high heat. Sear bison for about 90 seconds per side, or until a crust is formed but the meat is not fully cooked. Remove bison from pan and set aside.
  2. Add mushrooms, garlic, and onions to the pan; sauté until soft and lightly browned, about 4 minutes.
  3. Deglaze pan with vinegar. (To deglaze: Pour vinegar into pan, then gently scrape bottom of pan with a wooden spoon to loosen the caramelized juices.)
  4. Add wine, Knudsen Low-Sodium Very Veggie Juice, thyme, and tarragon. Simmer for two minutes.
  5. Add bison steaks back to pan and simmer until bison is cooked through.

Thanksgiving Sides

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Sweet Potato Cauliflower Mash [paleo]

Spiced with paprika and pureed with cauliflower, this dish is a great accompaniment to any dinner.
[recipe created by Brittanie Duncan, from Three Diets. One Dinner.] 

Cooking Planit Recipe: Sweet Potato Cauliflower Mash, Alternative Thanksgiving

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  • Cauliflower – 1 Cup
  • Sweet Potatoes – 1 Pound
  • Butter, Grass-Fed – 1 Tablespoon
  • Coconut Milk, Unsweetened – 3 Tablespoon
  • Black Pepper
  • Kosher Salt
  • Garlic Powder – 1/2 Teaspoon
  • Paprika – 1/2 Teaspoon
  • Extra Virgin Olive Oil – 2 Tablespoons
  • Balsamic Syrup – 2 Tablespoons


  1. Peel the sweet potatoes and chop into 1 inch pieces. Place in a medium saucepan and cover with water.
  2. Trim the cauliflower florets and some of the stalk to measure the indicated amount.


  1. Place the pot of sweet potatoes over high heat. Proceed with next step as water comes to a boil.
  2. Once water is boiling, cook sweet potatoes until they are almost fork-tender, about 8-10 minutes. After that, add the cauliflower florets and stalks and cook until both veggies are fork-tender, another 3-5 minutes.
  3. Once sweet potatoes and cauliflower have been strained, return them to the pot. Add butter, coconut milk, paprika, garlic powder, salt and pepper. Puree with an immersion blender until smooth.
  4. Transfer the sweet potato cauliflower mash to a serving bowl or dinner plates. Serve warm!