Congratulations to our body fat loss challenge winner, Nick Tracy. He lost 3.5% body fat in 35 days!! He put in the work and made it happen. He will enjoy a free month at Precision, free t-shirt, ATP Mechanix Pre & Post plus fish oil. Woot-woot!! Great job Nick. Also, a shout out to Alanah Bird for coming in 2nd with 3.1% body fat lost and Alix Furgang for losing 2.8%. Great job to you two ladies and all those that competed.

Now for a delicious recipe:


Baked Bison Meatballs from Muscle and Fitness magazine.

What You’ll Need

  • 1 medium white onion, finely diced
  • 1 tbsp canola or grapesee oil
  • 2 cloves garlic, minced
  • 1 Ib ground bison
  • 1 whole egg
  • 1 egg white
  • 1/2 cup ground flaxseed
  • 1 tbsp fresh thyme, finely chopped
  • 1/2 cup grated sweet potato
  • Zest of 1 lemon
  • 1/2 tsp salt
  • 1/4 tsp lemon pepper

Chef’s Tip: For convenience, I recommend making large batches and freezing (they keep well) for a healthy protein snack any time.


Serves 4

  1. Prehat oven to 400°F.
  2. Sauté onion in medium pan in oil for 3-4 minutes on medium heat to soften. Add garlic and sauté another minute.
  3. Add all remaining ingredients to the mixing bowl and mix thoroughly with your hands until ingredients are combined.
  4. Roll mixture into golf ball-size balls and lay on a parchment paper-lined oven tray. Bake for 15 mintues.
Totals: 433 calories, 33g protein, 13g carbs, 26g fat

I used ground beef instead of bison because that’s what I already had in the house. But I’ve had bison before and it’s delicious. So don’t be afraid to try something new. Also, I used coconut oil instead of canola and I omitted the flaxseed. Hope you try this recipe soon.






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