‘Tis the season to cranberry all the things! And I…
I’m all about iron these days. I nerdishly research the nutritional profiles of different vegetables and meats, looking specifically for iron content. I geek-out when I determine which foods will maximize my iron intake. Caution should be exercised, of course, because getting too much iron is toxic and dangerous. However, little ol’ me over here battles chronic iron-deficiency anemia. Hence, my current obsession.
Many plants are sources of iron, and I do like to get a dose of #greenleafyeverydamnday. But here’s the thing: the non-heme iron present in the likes of spinach is not as bioavailable as the heme iron in, say, red meat. Basically, peeps like you and me who are looking to get more bang for our nutritional buck, particularly when it comes to iron, are wise to eat red meat because the heme iron present therein is more readily absorbed and easily used by our bodies (a.k.a. bioavailable) than the non-heme type found in plants. (For more information about the benefit of eating red meat, read Chris Kresser’s article here.)
Further digging into those vast internet annals reveals that while bison and beef are both classified as red meats and good sources of heme iron, bison emerges as just that much better having higher B vitamins, iron, protein and less fat.
All of that being the case, I’m eager to eat bison more often, so I’ve been playing around with it in recipes. My current favourite way to eat it is in this simple but delicious Bison Breakfast Skillet, which also has Red Swiss Chard, so BOOM. You get a healthy serving of both heme and non-heme iron.
Bison Breakfast Skillet (AIP, Paleo, Low FODMAP)
Author: Martine Partridge
Recipe type: Breakfast and Main Dish
- 1.5 c ground bison, cooked
- 1 medium Satsuma Imo (Japanese) sweet potato, baked and chopped (You can switch this out for squash if you are following SCD.)
- 1 bunch of Red Swiss Chard, chopped
- 1 green onion, chopped
- 1 tbsp coconut oil
- 2 tbsp coconut aminos
- 2 tsp ume plum vinegar
- Heat 1 tbsp of coconut oil over medium heat in a pan. Add the green onion and saute for about a minute until fragrant. Add the chopped Red Swiss Chard, stir, and saute for two minutes more. Add the cooked ground bison, previously baked and chopped Japanese sweet potato as well as the aminos and vinegar. Stir well and dish up!