Featured Recipe

Mini Tender Tostadas


Makes 12-15 mini tostadas


  • 1lb bison tenderloin
  • 1 teaspoon coconut oil
  • 1-2 cubanelle peppers, sliced
  • 5-7 romaine lettuce leaves, chopped
  • paprika, to taste
  • 1-2 cups salsa
  • sea salt, to taste

* Use a vegetable peeler to shave the fennel and ginger.



  1. Preheat the oven to 425.
  2. Place the bison between two slices of parchment paper. With the flat end of a meat tenderizer, pound the bison until thin.
  3. Flip a regular muffin tin over and smear coconut oil on the back of each muffin tin.
  4. Cut tenderized bison into ciruluar pieces and drape each piece over the coconut smeared back of each muffin tin.
  5. Bake for 5 minutes.
  6. Transfer bison cups to a serving platter.
  7. Add each of the following to each cup: romaine lettuce, a slice of cubanelle pepper, a shake of paprika, a scoop of salsa and top with a sprinkle of sea salt.
  8. Serve as an appetizer, snack or side.
  9. Enjoy! :)


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