Yak and Zoodles

Yak and Zoodles!

StreuselStrudel and I decided “go-to” meals would be fun this month.  When I think of “go-to” meals I think of simple.  I spend part of my Sundays prepping food for the week, this way when I come home from work each night I have chopped vegetables, grated cheese and portioned protein ready to cook quickly.

A fellow blogger and friend, Erica, is amazing at this weekly prep and making inspiring meals, check out her blog for new ideas.  I have “go-to” spices, proteins, vegetables, nuts and cheese and I decided to incorporate all of them in this one recipe.

One of my “go-to” proteins is Yak.  Much like bison, the meat is lean but juicy and flavorful and high in protein.  I buy large quantities of ground yak meat yearly at the National Western Stock Show that is here in Denver every January. Bow Creek Ranch brings their yaks and their tasty meat to this show from Kansas and I stock up for the year, (this year I bought 35 pounds).

My “go-to” vegetables are zucchini, cauliflower (so good roasted), brussels sprouts and bell peppers.  With zucchini, it’s fun to zoodle it!  If you don’t have a zoodler, get one!  They are inexpensive and don’t take up much space in  your kitchen.

My “go-to” spices are Smoked Alderwood Salt and Table Mountain Seasoning, both I get from Savory Spice and Sandwich Sprinkle and Fox Point that I get from Penzey’s Spice.

I always have walnuts, cashews and almonds in my pantry.  They can easily be added to any meal to step up the flavor.  There’s always a chunk of parmesan in my fridge as well.

This recipes serves two (or one really hungry Streusel after spin class) and can be hot on your plate in about 15 minutes!


Yak and Zoodles


two small zucchini

1/2 pound of ground yak burger

1/2 t. Sandwich Sprinkle

1/4 c. chopped walnuts

1/2 c. grated parmesan

1 T. olive oil


Zoodle the zucchini and set aside.  My zoodler inevitably leaves nubs of zucchini that I just chop up and add into the meal or save for my scrambled eggs in the morning.


Heat the olive oil on medium high heat and cook the ground yak until still slightly pink.  Add the sandwich sprinkle and zoodles and cook for another 2 to 3 minutes.

Yak and Zoodles - yumm!

I undercook my zoodles because I like the crispness of them.  Toss onto a plate and top with chopped walnuts and parmesan.  Enjoy!

Posted on
This entry was posted in dinner, favorites in Colorado, healthy, main dish, quick and easy and tagged , , , , .

2 Responses to Yak and Zoodles

Leave a Reply

Your email address will not be published. Required fields are marked *