Get Your Grill On with a Whole30 Recipe


“Most people have no idea how good their body is designed to feel.” – Kevin Trudeau

Hi Three to Five Tribe! Yes I did another Whole30. (Are you surprised I didn’t tell you?!) Yes it was my third Whole30 for the year. (My first Whole30 for 2017 was in January, the second one was in March, and the third one was the middle of May until the middle of June – think Mother’s Day to Father’s Day). Yes I know you feel like the cat in this photo when you hear “Ashley is doing another Whole30.” #sorrynotsorry #iamwhole30 #dealwithit

I will spare you my Whole30 soap box speech, at least for now, and instead will share this Whole30 Approved dinner. It’s perfect for anyone completing a Whole30 or for those who are anti-Whole30 and are just looking for a delicious dinner made of real, whole foods!

Whole30 Approved Dinner

Grilled Steak served with Caramelized Onions, Sauteed Wild Mushrooms, Grilled Asparagus, and Roasted Russet Potatoes



1.) Thaw bison steak overnight in the refrigerator.

2.) Once thawed, place bison steak on a plate and brush each side with extra virgin olive oil then sprinkle with salt and pepper. Be sure to season both sides!

3.) Place seasoned bison steak aside for now then proceed to rinse the asparagus, wild mushrooms, and Russet Potatoes in cool, running water.

4.) Chop, chop! Literally. Snag a cutting board and do the following:

  • Cut off the bottoms of the asparagus spears
  • Slice the yellow onion
  • Cut the Russet Potatoes into rectangular chunks or squares – Chef’s choice! (You’re the chef in case you didn’t connect the dots on your own).
  • Chop the fresh chives, remember, these are optional.

5.) Grab three separate saute pans and drizzle 1-2 tablespoons of extra virgin olive oil in each. Heat the stovetop burners to a low to medium flame. Add vegetables to saute pans, one veggie per pan!

6.) Saute the onions until they become caramelized with a delicious natural glaze. (The onions will appear golden or light brown in color).

7.) Saute the wild mushrooms, but remember not to crowd them so they can brown properly. #juliachilds

8.) Saute the Russet Potatoes until they are roasted with a golden brown color. If you prefer a crispier crunch, saute until desired level of “crisp” is reached.

9.) Drizzle 1-2 tablespoons of extra virgin olive oil on the asparagus spears and add a dash of salt and pepper. Place the asparagus spears on grill then grab that bison steak.

10.) Place the seasoned bison steak on the hot grill grates and apply grill cover. Cook for about 3 minutes on each side for a rare steak. For best results, use a meat thermometer and cook until desired temperature.

Rare = 110 – 120 degrees, Medium Rare = 121 – 125 degrees, Medium = 126 – 130 degrees.

11.) After 3 minutes, flip the bison steak and remember to do the same with the asparagus spears. There should be grill marks visible on the asparagus to indicate they are grilled to perfection. Be careful when flipping the spears though, some may slip through the grill grates, so only grab a few at a time with a good set of kitchen tongs. You may lose a few good ones in this process, so heads up!

12.) Remove bison steak and asparagus spears from the grill. Add desired amount of carmelized onions, sautéed wild mushrooms, and roasted Russet Potatoes. Sprinkle with freshly chopped chives (optional), serve, and enjoy!

Happy Grilling!

Live Happy, Healthy, & Fabulously – Three to five meals at a time,


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