Recipes for a Busy Schedule – Dr Wendy Davis ND

Recipes for a Busy Schedule

As mid-August hits we start to start to think of September as the time when life picks up speed.  Harvest, back to school, extracurricular sports etc are very busy times for most of us.

Here are a few recipes that utilize ingredients that will be fresh and in season.  All of these can be made in advance, so you can freeze and have them ready to go on those nights you are just too busy to cook a full meal from scratch.


** I’ve included ground bison in these recipes as we have a sale for the Months of August and September. Grass-fed, lean ground bison $5.00/lb**

Bison Pasta Bake

** Remember - we have an amazing sale on ground bison **


  • 1 pound uncooked penne
  • 1 tablespoon olive oil
  • 1 pound lean ground bison
  • 1/2 medium onion chopped
  • 1 clove garlic minced
  • 1.5 cups marinara sauce
  • Salt & pepper to taste
  • 1.5 cups shredded cheddar cheese


 1. Preheat your oven to 400F and move the rack to the middle position. Grease a 9x13 baking dish. Boil a large, salted pot of water for the penne. Cook it for 10 minutes (it should be slightly underdone so it doesn't get mushy).

2. Add the oil, bison and onion to a skillet. Sauté over medium-high heat, breaking the meat up as you go along, for 10 minutes. Once it gets going, stir in the garlic. Spoon out excess fat if needed.

3. Stir in the marinara sauce and warm through. Give it a taste and season with salt & pepper as needed.

4. Drain the pasta and pour it into the baking dish. Pour the bison mixture over top and then toss until it's combined with the pasta. Top with an even layer of the cheese. If you want it extra cheesy, you can stir in an additional half cup of cheese prior to topping it with the rest of the cheese.

5.Bake for 10 minutes, uncovered, until the cheese is nicely melted. I then broil it for a few minutes (optional) to brown the cheese up a bit. Serve immediately.

Zucchini Lasagne


  • 1 pound ground bison
  • 1 jar (24 to 26 ounces) pasta sauce
  • 1/4 teaspoon ground red pepper
  • 1 container (15 ounces) reduced-fat ricotta cheese
  • 1 cup shredded reduced-fat mozzarella cheese
  • 3 tablespoons shredded Parmesan cheese
  • 2 egg whites or 1 large egg, beaten
  • 2 medium zucchini (about 7 ounces each), cut diagonally crosswise into 1/4-inch thick slices


  1. Preheat the oven to 375°F. Heat a large nonstick skillet over medium heat until hot. Add ground bison; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove skillet from heat; stir in pasta sauce and red pepper.
  2. Ground bison should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground bison doneness.
  3. Meanwhile, combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese and egg whites in a medium bowl.
  4. Spread 3 slices of zucchini on the bottom of the pan, then spread one third of the bison mixture on the bottom of a 13 x 9-inch baking dish. Top with half of the zucchini slices in a single layer. Spread half of the ricotta mixture over zucchini. Repeat layers with another third of bison mixture, remaining zucchini slices and remaining ricotta mixture. Top with remaining bison mixture. Sprinkle with remaining 1/2 cup mozzarella cheese.
  5. Bake, uncovered, in a 375°F oven 45 to 50 minutes or until zucchini is tender and cheese is golden brown. Let stand for 10 to 15 minutes before serving.



  • 2 cups almond meal (almond flour)
  • 11⁄2 cups old-fashioned rolled oats (gluten-free if sensitive)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon fine sea salt
  • 1 cup grated, raw beet, peeled (about 1 beet)
  • 3 eggs

  • 1⁄3 cup blackstrap molasses
  • 6 tablespoons unsalted butter, melted
  • 1 cup frozen blueberries


1. Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.

2. In a large bowl, combine the almond meal, oats, cinnamon, baking soda, and salt.

3. In a separate bowl, whisk together the beets, eggs, molasses, and melted butter. Add to the dry ingredients, mixing until combined. Fold in the blueberries.

4. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes.

5. Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat on low power in the microwave.

Makes 12 muffins.