Force of Nature Meal Plan - January 2024

Shopping List:

Protein:

• 2 pack Force of Nature Bison and Beef Jalapeno and Cheddar Sausage 
• 2 Force of Nature bison ribeyes (or enough for one steak per person)
• 2 Force of Nature bison tenderloin steaks (or enough for one steak per person)
• 1 pack Force of Nature Bison steak strips 
• 1 chub Force of Nature Wild Boar chorizo 

Vegetables:

• 2 shallots 
• 1 Jalapeno
• 1 bulb garlic 
• 1 bunch cilantro 
• 1 bunch flat leaf parsley 
• 1 bunch oregano 
• 1 lb brussel sprouts 
• 1 romaine lettuce heart 
• 1 red onion 
• 1 small white onion 
• 1 large red bell pepper 
• Butter lettuce 
• 1 can diced tomatoes and green chiles 
• 1 can of corn 

Seasonings:

• Salt 
• Garlic powder
• Onion powder 
• Smoked paprika 
• Pepper 
• Chili powder 
• Ground cumin 

Dairy:

• 1 small block pecorino cheese 
• 1 small block cotija cheese 

Oils/Vinegars:

• Butter or ghee
• Extra virgin olive oil 
• Red wine vinegar

Additional items:

• 1 carton chicken bone broth 
• 1 carton beef bone broth 
• Primal Kitchen Mayonnaise 
• Yellowbird sriracha 
• Yellowbird serrano sauce 
• All purpose flour 
• 4 Pasture raised eggs 
• Long grain white rice 
• 1 lime 

MONDAY

Bison Ribeye with chimichurri 

Ingredients:

• 2 Force of Nature Bison Ribeye 
• Butter or Ghee
• Salt 

Chimichurri:

• 1 Shallot - finely chopped 
• 1 Jalapeno - seeded and finely chopped 
• 3 garlic cloves - diced 
• ⅔  cup red wine vinegar 
• ½ cup cilantro - chopped 
• ¼ cup flat leaf parsley - chopped 
• 2 tbsp oregano - chopped 
• ¾ cup extra virgin olive oil 

Instructions:

In a bowl, add all of the chimichurri ingredients, stir gently and set aside. Salt both sides of your bison ribeyes and place in a ripping hot pan with ghee and cook for 3 minutes or until the steak is browned and crispy. Flip the steaks and cook the other side for 2-3 minutes and remove from the pan when both sides are browned and crispy. Let your steak rest for 5-10 minutes, slice up and serve with chimichurri. Enjoy!

TUESDAY

Bison sausage link with sauteed brussel sprouts 

Ingredients:

• 1 pack Force of Nature Bison and Beef sausage links 
• 1 lb of brussel sprouts - bottom rounds cut off and cut into thin strips
• ¼ cup chicken bone broth (we love kettle & fire’s “butter chicken” bone broth)
• 1 tbsp garlic powder 
• 1 tbsp onion powder 
• 1 tsp smoked paprika 
• Salt and pepper to taste 
• Extra virgin olive oil 

Instructions:

Slice up the venison and beef sausage links into rounds and cook them in a hot pan with olive oil until they are browned and crispy (~5-7 minutes) and remove from the pan. Add the brussel sprouts to the pan and season with salt, pepper,  garlic powder, onion powder, and smoked paprika. Add in the chicken bone broth and let simmer until the broth has mostly evaporated and absorbed into the brussel sprouts. Serve the cooked venison and beef sausage links on a bed of the cooked brussel sprouts. Enjoy! 

WEDNESDAY

Bison sausage link salad with creamy serrano dressing 

Ingredients:

• 1 pack Bison and Beef Jalapeno and Cheddar sausage links 
• Lettuce - roughly chopped
• ½ red onion - diced 

Creamy serrano dressing:

• 2 tbsp primal kitchen mayonnaise 
• 2 tbsp yellowbird serrano sauce 
• Pinch of salt 
• 1 tsp garlic powder

Instructions:

In a small bowl, mix together the creamy serrano dressing ingredients and set aside. Slice up the Bison and Beef sausage into rounds and cook them in a hot pan with olive oil until all sides are browned and crispy (~5-7 minutes). Remove from heat. Assemble your salad bowl - on a bed of chopped lettuce, top with bison sausage, red onion, and drizzle the creamy serrano dressing. Enjoy!

THURSDAY

Bison tenderloin with black pepper pan sauce 

Ingredients:

• 1 Force of Nature Bison Tenderloin steak 
• Salt 
• Extra Virgin olive oil 
• 1 shallot - diced
• Pepper
• ½ cup Beef bone broth (we love kettle & fire)
• 4 Tbsp cold butter

Instructions:

Salt both sides of the Bison tenderloin and place in a ripping hot pan with some olive oil and cook for 3 minutes or until the steak is browned and crispy. Flip the steak and cook the other side until it is browned and crispy (~2-4 minutes) and remove from the pan and let rest. Lower the heat to medium and add 1 tbsp of olive oil, and shallots and cook until they are translucent. Increase the heat to medium/high and pour in the beef bone broth and stir the mixture. Add in 1 tbsp of fresh cracked black pepper and continue to stir gently until the mixture turns into a gravy-like texture. Slice up the bison tenderloin and spoon over your black pepper pan sauce and top with some flaky salt. Enjoy! 

FRIDAY

Bison steak fajitas with a pan gravy 

Ingredients:

• 1 pack Force of Nature bison steak strips 
• 1 small white onion - cut into thin slices
• 1 large red bell pepper - cut into thin slices 
• 1 tbsp all purpose flour 
• Extra virgin olive oil
• 1 tsp chili powder 
• 1 tbsp garlic powder 
• 1 ½ tbsp ground cumin 
• Salt and pepper to taste 

Instructions:

Season with  the bison steak strips with chili powder, garlic powder, ground cumin, salt and pepper  and place in a ripping hot pan with olive oil and cook until they are starting to brown (~4-5 minutes). Remove from the pan and set aside. Add some additional olive oil to the pan and add in the white onion, and red bell pepper and cook until they are soft and tender (~5-7 minutes). Add the bison steak strips back to the pan and cook for another 2-3 minutes and remove everything from the pan. Add the all purpose flour to the leftover liquid in the pan and stir until the liquid turns into a gravy-like consistency. Top the meat and peppers with the gravy. Enjoy!

Easy Breakfast Option

Lettuce cup wild boar chorizo breakfast taco

Ingredients:

• 2 pasture raised eggs 
• 1 lb Force of Nature Wild Boar Chorizo
• Butter Lettuce 
• Pecorino cheese - shaved
• Yellowbird sriracha hot sauce
• Extra virgin olive oil
• Salt 

Instructions: 

In a hot pan with olive oil, cook with wild boar chorizo until browned and crispy, remove from the pan and set aside. Crack the eggs into the pan and let them sit until the bottoms are crispy and release from the pan. Assemble your taco - Place one egg and a small scoop of chorizo on some butter lettuce, and top with flaky salt, pecorino cheese, and a small squeeze of sriracha. Enjoy! 

Easy lunch recipe

Leftover Wild boar chorizo burrito bowls:

Ingredients:

• Leftover wild boar chorizo 
• 1 cup of white rice - cooked 
• 1 small onion - chopped 
• 1 can diced tomatoes and green chiles - drained
• ½ cup cilantro - chopped 
• ¼ cup Corn - cooked
• Cotija cheese
• Juice of 1 lime 

Instructions:

In a bowl, place some cooked white rice and top with a scoop of warmed wild boar chorizo, and top with chopped onions, diced tomatoes and green chilies, corn, and top with cilantro, cotija cheese and squeeze the juice of 1 lime on top of everything. Enjoy! 

 

 

Shopping List:

Protein:

• 4 lbs Force of Nature ground Beef 
• 2 packs Force of Nature Beef Hotdogs
• 1 chub Force of Nature Venison + Beef Breakfast sausage

Vegetables:

• Chives 
• 1 Sweet potato 
• 1 Romaine lettuce heart 
• 1 red onion 
• 1 white onion 
• 1 avocado 
• Cilantro 

Seasonings:

• Garlic powder 
• Smoked paprika 
• Salt 
• Pepper 
• 3 packets Siete seasoning “medium”

Dairy:

• Sour cream (we love good culture)
• 1 block cheddar cheese 

Additional Items:

• Long grain white rice 
• 1 carton chicken bone broth 
• 3 bags siete or masa tortilla chips 
• 1 honey crisp apple 
• Pico de gallo 
• 1 jar Verde salsa 
• 4 pasture raised eggs 
• Raw honey 

Oils:

• Extra virgin olive oil 
• Avocado Oil

MONDAY

Regenerative beef hotdogs with bone broth rice 

Ingredients:

• 1 pack Force of Nature regenerative beef hotdogs
• 1 cup white rice 
• 1 carton chicken bone broth (we used Kettle & Fire’s butter chicken broth)
• Olive oil 
• 1 tbsp garlic powder 
• 1 tbsp smoked paprika 
• Sour Cream (we love good culture)
• Chives - chopped 
• Salt and pepper to taste

Instructions:

• Remove the hotdogs from the force of nature packaging, cut them into rounds, and place them in a hot skillet with olive oil. Cook the hotdogs until both sides are browned and crispy and then add in the uncooked white rice. Toast the rice for 2 minutes and then add the chicken bone broth and stir gently. Add in garlic powder, smoked paprika, salt and pepper and close the lid to the pan and let simmer for 15-20 minutes or until the rice is soft and most of the liquid is absorbed. Serve with a dollop of sour cream and top with some chives. Enjoy! 

TUESDAY

Sweet potato beef hotdogs

Ingredients: 

• 1 pack of Force of Nature regenerative beef hotdogs
• Sweet potatoes (this works as the bun)
• Your favorite hotdog toppings 

Instructions:

• Bake the sweet potatoes at 400 degrees for 40 minutes or until soft and then cut off the ends and scoop out most of the insides. Cook the Force of Nature hotdogs on a grill or in a pan until they are browned and crispy on the outside. Place the hotdog inside of the sweet potato and top with whatever hotdog toppings you like. Enjoy! 

Wednesday

Taco Salad 

Ingredients: 

• 1 lb Force of Nature regenerative ground beef 
• Siete taco seasoning (garlic powder, onion powder, smoked paprika, ground cumin, salt and pepper)
•  lettuce - chopped 
• Red onion - diced 
• Avocado - sliced 
• Pico de gallo
• Cilantro - chopped 
• Lime 
• Avocado oil
• Optional: Sour cream, and salsa for dressing

Instructions:

• In a hot skillet with avocado oil, brown the ground beef and season with the siete taco seasoning. When fully cooked, remove from the pan. Place  the lettuce in a bowl and top with seasoned ground beef, red onion, avocado, pico de gallo, cilantro, a squeeze of lime, sour cream and salsa. Enjoy! 

Thursday

Cast Iron ground beef nachos 

Ingredients: 

• 1 lb Force of Nature regenerative ground beef 
• Siete taco seasoning (garlic powder, onion powder, smoked paprika, ground cumin, salt and pepper)
• 1 cup sharp cheddar cheese - grated 
• 1 bag siete masa chips 
• Verde salsa 
• Sour cream (we love good culture)
• Cilantro - chopped 
• Avocado oil 
• Optional: Pickled red onions 

Instructions:

• Preheat oven to 500 degrees. In a hot skillet with avocado oil, brown the ground beef and season with the siete taco seasoning. When fully cooked, remove from the pan. In another cast iron skillet layer a base of chips, sharp cheddar cheese, a few scoops of seasoned ground beef and repeat in layers until the pan is full. Place the cast iron skillet in the oven for 6 minutes until all the chips have slightly browned and the cheese is melted. Drizzle with verde salsa, a large scoop of sour cream, and top with pickled red onions and cilantro. Enjoy! 

Friday

Ground Beef ancestral Tacos 

Ingredients:

• Corn tortillas (we love siete or masa)
• 1 lb Force of nature ground beef 
• 1 pack siete seasoning (garlic powder, onion powder, smoked paprika, ground cumin, salt and pepper). 
• White onion - diced 
• Verde salsa 
• Cilantro - chopped 
• Avocado oil

Instructions:

• In a hot skillet with avocado oil, brown the ground beef and season with the siete taco seasoning. When fully cooked, remove from the pan. Place the corn tortillas in the skillet and cook for 1 minute per side (until both sides have some slight browning). Top with some ground beef mixture, verde salsa, onion, and cilantro. Enjoy! 

Easy breakfast idea: 

Venison and Beef sausage breakfast tacos 

Ingredients:

• 1 lb Force of Nature venison and beef breakfast sausage 
• 4 pasture raised eggs 
• ¼ cup shredded sharp cheddar cheese 
• Corn tortillas (we love masa or siete)
• Verde salsa 
• Avocado oil 
• Salt and pepper to taste

Instructions:

• In a hot skillet with avocado oil, brown the venison and beef breakfast sausage and season with salt and pepper. Remove from the heat when fully cooked. Crack the eggs in the pan and stir until scrambled. Top with shredded cheese until melted and season with salt and pepper.  Place the corn tortilla in the hot skillet and warm up for 1 minute per side. Assemble your breakfast taco: Using your corn tortilla as a base,  top with scrambled eggs, venison and beef breakfast sausage, and red salsa. Enjoy! 

Easy lunch idea: 

Apple and honey beef slider

Ingredients:

• 1 lb force of nature regenerative ground beef 
• Honey Crisp Apple 
• Extra virgin olive oil 
• Salt and pepper to taste 
• Raw honey 

Instructions:

• Form the ground beef into small slider patties and season with salt and pepper. Brown the beef patties in a hot skillet with some olive oil until both sides are crispy and remove from pan. Slice the apple into thin slices. Assemble your slider: Place down 1 slice of apple, top with ground beef slider patty, drizzle with raw honey, and top with the other slice of apple. Enjoy! 

SHOPPING LIST

Proteins:

• 3 lbs Force of Nature ground Elk 
• 3 lbs Force of Nature Ground Wild Boar 
• 1 lb Force of Nature Wild Boar Chorizo 

Vegetables:

• 3 small white onions
• 1 bulb garlic 
• 1 bunch flat leaf parsley 
• 1 cucumber 
• 4 small zucchini
• 1 romaine lettuce heart 

Fruit:

• 2 Lemons 

Dairy:

• Greek yogurt 
• Feta Cheese 

Herbs and spices:

• Salt 
• Pepper
• Garlic powder
• Onion powder
• Smoked paprika 
• Fresh Oregano 
• Mint 
• Dill 

Oils and Condiments:

• Extra Virgin Olive Oil 
• Yellow bird sriracha 

Grains:

• Long grain white rice 
• 1 bag “Masa” beef tallow chips or Siete Masa Chips
• Simple Mills Pita Chips 

Additional Items:

• 4 pasture raised eggs

Monday

Elk Kofta with lemon yogurt 

Ingredients:

• 1 lb Force of Nature ground Elk 
• 1 small onion - diced 
• 3 cloves garlic - minced 
• ¼ cup parsley - chopped
• Zest of 1 lemon 
• 1/2 cup greek yogurt 
• Olive oil 
• Salt and pepper

Instructions: 

• In a bowl, combine the ground bison, onion, garlic clove, and salt and pepper and mix together. Shape the mixture into a small, oblong kofta shape. Grill or pan cook the kofta about 3-4 minutes per side until they are cooked through and have a nice char on the outside. Combine zest of one lemon to the greek yogurt and stir until mixed well. Spoon the lemon greek yogurt on a plate and smooth out in a circular motion. Top with the bison kofta, parsley, and squeeze of lemon. Enjoy!

Tuesday

Wild Boar meatballs with tzatziki 

Ingredients: 

• 1 lb Force of Nature ground wild boar 
• 1 small onion - diced 
• 3 cloves garlic - minced 

Tzatziki: 

• 1/2 cup greek yogurt 
• 1 tbsp dill 
• 1 lemon - juice
• 1 small cucumber - diced 
• 1 tbsp garlic powder
• Salt and pepper 
• Extra virgin olive oil 

Instructions:

• In a bowl, gently mix together the wild boar, onion, 2 garlic cloves, and salt and pepper. Form the mixture into small meatballs and cook in a hot skillet with extra virgin olive oil until the outside is browned and crispy. Remove the meatballs from the pan. In another bowl, mix together the greek yogurt, dill, garlic, cucumber, lemon juice, olive oil, and small pinch of salt salt. Dip the meatballs in the tzatziki sauce. Enjoy! 

Wednesday

Spiced Elk with Tzatziki 

Ingredients:

• 1 package of Force of Nature ground Elk 
• 1 tsp garlic powder 
• 1 tsp onion powder 
• 1 tsp smoked paprika 
• 1 tsp ground cumin 
• Salt and pepper
• Leftover Tzatziki 
• 4-5 mint leaves 
• 4 sprigs dill - roughly chopped
• Simple Mills pita chips
• Extra virgin olive oil 

Instructions: 

• In a bowl, mix together the ground elk, garlic powder, onion powder, smoked paprika, cumin, salt and pepper. In a hot pan with olive oil, cook the ground elk until browned and remove from the pan. In a bowl, spoon the leftover tzatziki sauce and top with the cooked ground elk and top with mint, dill, and a drizzle of olive oil. Scoop with Simple Mills pita chips and enjoy! 

Thursday

Mediterranean wild boar zucchini boats 

Ingredients: 

• 3 medium zucchini 
• 1 lb Force of Nature ground wild boar 
• 2 garlic cloves - minced 
• 1 tsp oregano - chopped 
• 2 tbsp flat leaf parsley - chopped 
• 1 tsp smoked paprika 
• 3 tbsp feta cheese - for garnish 
• Salt and pepper to taste 
• Olive oil 

Instructions: 

• In a hot skillet with olive oil, brown the ground wild boar and stir in the salt, pepper, garlic, oregano, and smoked paprika. When the meat is fully cooked, remove from heat. Cut zucchini in halves, brush olive oil on both sides and season with salt and pepper. Place them flesh side down on the hot skillet and cook for 3-5 minutes on both sides and remove from heat. Scoop out the flesh to hollow out the zucchini to create a boat and fill them with the ground meat mixture. Top with feta cheese and parsley. Enjoy!

Friday

Ground elk rice bowls

Ingredients: 

• 1 lb Force of Nature ground elk 
• 1 cup white rice - cooked 
• 2 tbsp garlic powder 
• 1 tbsp onion powder 
• Salt and pepper to taste
• ¼ cup greek yogurt 
• 1 tbsp dill 
• 1 lemon 
• Olive oil 

Instructions:

• In a hot skillet, brown the ground elk and stir in the salt, pepper, garlic powder, and onion powder. Remove from the heat when the meat is browned and crispy. In a bowl, mix together the greek yogurt, zest of 1 lemon, dill, a drizzle of olive oil, and a pinch of salt. Serve in a bowl of cooked white rice and top with ground elk, and a drizzle the yogurt mixture. Enjoy! 

Easy Breakfast for the Week: 

Wild Boar Chorizo scrambled eggs 

Ingredients:

• 4 pasture raised eggs 
• 1 chub of Force of Nature wild boar chorizo 
• Salt and pepper to taste
• Olive oil 

Instructions:

• In a hot skillet with olive oil, brown the wild boar chorizo, season with salt and pepper, and cook until it’s crispy. Remove from the heat. Lower the heat to medium-high, and add in some additional olive oil. Crack the eggs into the skillet and season with salt and pepper. Stir the eggs until they are scrambled and remove from the pan. Serve the scrambled eggs topped with wild boar chorizo. Enjoy!

Easy Lunch for the Week: @feelgoodwithfi

Ground wild boar lettuce bowl 

Ingredients:

• 1 lb Force of Nature ground Wild Boar  
• 1 zucchini - diced
• 1 onion - diced
• 1 Romaine lettuce heart - roughly chopped
• 1 tbsp garlic powder 
• 1 tbsp onion powder 
• Masa Chips to serve 
• Yellowbird Organic Sriracha 
• Salt and pepper to taste 
• Olive oil 

Instructions:

• In a hot skillet with olive oil, sautee the zucchini and onion until they are soft (~4-5 minutes). Add in the ground wild boar, garlic powder, onion powder, and salt and pepper. Cook until the meat and veggie mixture is browned and crispy. Serve over lettuce and top with a squeeze of sriracha. Scoop with masa chips and enjoy! 

 

WEEK ONE: 

SHOPPING LIST

Proteins:

• 4 lbs Force of Nature Beef Ancestral Blend 
• 2 Force of Nature Bison Ribeye Steaks 
• 1 pack  Force of Nature Venison + Beef breakfast sausage 
• 1 pack Force of Nature Beef Hotdogs 

Vegetables:

• 1 Yellow onion 
• 1 red onion 
• 1 bulb garlic 
• Chives 
• 2 cucumbers 
• 1 bag broccoli florets 
• 1 Romaine Lettuce heart 
• 2 sweet potatoes 
• 1 dozen pasture raised eggs 
• 1 Avocado 

Dairy:

• Cheddar cheese 

Starches:

• White Rice 
• Rice noodles 

Sauces and condiments:

• 1 carton beef bone broth 
• 1 jar kimchi
• Japanese BBQ sauce 
• Salt 
• Pepper 
• Smoked Paprika 
• Primal Kitchen Ranch dressing 

Additional items:

• Sesame seeds 
• Avocado Oil 
• Extra virgin olive oil 
• Butter 

Monday

Ancestral Beef with bone broth rice 

Ingredients:

• 1 lb Force of Nature Ground Beef Ancestral Blend 
• 1 yellow onion, chopped 
• 2 cloves garlic, minced 
• 2 cups beef bone broth (We love FOND)
• 1 bunch green onions - thinly sliced
• Olive oil 
• White rice 
• Salt and pepper to taste 

Instructions:

• Rinse the white rice in water until the water runs clear. Place the rice in a pot of boiling bone broth. Season the pot with salt and pepper and cook the rice for 12-15 minutes or until the rice has absorbed most of the bone broth. In a skillet, heat olive oil and saute onions and garlic until soft. Add Force of Nature ground beef ancestral blend and cook until browned. Season with salt and pepper. Serve with cooked bone broth rice and top with sliced green onions. Enjoy! 

Tuesday

Bison Ribeye Steak with baked sweet potato 

Ingredients: 

• 2 Force of Nature Bison Ribeye steaks 
• 2 Sweet potatoes 
• Olive oil 
• Butter 
• 3 cloves garlic 
• Salt and Pepper 

Instructions: 

• Preheat the skillet and season both Force of Nature Bison Ribeyes with salt, pepper, and a drizzle of olive oil. Sear one side of the steak for 4 minutes or until a nice golden brown crust has developed and flip. Add in your garlic and butter to the pan. Use a spoon to  baste the garlic butter over both of the steaks for 2-3 minutes. Remove the steaks from the pan and serve with baked sweet potatoes as a side. Drizzle the leftover garlic butter over the baked potato for added flavor. Enjoy! 

Wednesday

Mongolian ancestral beef bowl

Ingredients:

• 1 lb Force of Nature Ancestral ground beef 
• Avocado oil  
• ¼ cup Japanese bbq sauce 
• Sesame seeds 
• ¼ cup chives 
• Kimchi - chopped
• ½ cup cucumber - seeded and sliced into thin rounds
• 1 cup cooked white rice (as a side)

Instructions:

• In a hot pan with avocado oil, cook Force of Nature’s regenerative ground beef until browned. Add in Japanese bbq sauce and stir until the meat is evenly coated. Assemble your bowl with a scoop of cooked white rice, and top with the seasoned ground beef, sesame seeds, chives, kimchi, and cucumber. Enjoy! 

Thursday

Ancestral Beef Burger bowls 

Ingredients:

• 1 lb Force of Nature Ancestral  beef 
• Lettuce 
• ¼ cup cheddar cheese - shredded
• 1 red onion - diced 
• Salt and pepper 
• Olive oil 
• Avocado - sliced
• Primal Kitchen Ranch dressing 

Instructions:

• Form Force of Nature ground beef blend into burger patties, season with salt and pepper. Grill or pan fry until desired doneness. Create a burger bowl by serving on a bed of lettuce and topping with cheddar cheese, onions, avocado, and ranch dressing. Enjoy! 

Friday

Ancestral Beef and Rice noodle stir-fry

Ingredients:

• 1lb Force of Nature Beef ancestral blend 
• Rice Noodles
• 2 cups broccoli florets 
• ¼ cup Japanese BBQ sauce 
• Salt and pepper
• Avocado oil 
• 2 Green onions - cut into thin rounds
• Sesame Seeds 

Instructions:

• Cook rice noodles according to package instructions. In a hot pan, cook the broccoli florets in avocado oil. After 4 minutes, add in the Force of Nature regenerative ground beef and season everything with salt and pepper. When the meat is browned and the broccoli is fork tender, add in the Japanese bbq sauce and stir until the mix is coated evenly. Toss the cooked broccoli beef mix in with cooked rice noodles and top with green onions and sesame seeds. Enjoy! 

Easy breakfast for the week:

Venison Sausage, Eggs and avocado

Ingredients:

• 1 Force of Nature Venison + Beef breakfasts sausage 
• Extra virgin olive oil 
• 4 pasture raised eggs 
• Salt and pepper 
• Smoked paprika 

Instructions:

• Slice the Force of Nature Venison + Beef breakfast sausage into rounds and place into a hot skillet with extra virgin olive oil. Cook for 3 minutes per side until both sides are browned and crispy and remove from skillet. Crack the eggs into the pan and let cook until the bottom of the eggs release from the pan and the yolk is a jammy texture. Serve with sliced avocado, sprinkle paprika over the cooked eggs, and top everything with some flaky salt. Enjoy! 

Easy lunch option for the week 

Sweet potato hotdogs - @feelgoodwithfi 

Ingredients:

• 1 pack Force of Nature Beef Hotdogs 
• 1 sweet potato 

Instructions: 

Bake your sweet potato at 400 degrees for 40 minutes or until soft. Cook the Force of Nature hotdogs on a grill or a pan until they are crispy on the outside. Place the hotdog inside of the sweet potato and top with whatever hotdog toppings you like. Enjoy!