COOKING
Buffalo’s Signature Stir Fry
Groceries 1 buffalo steak (small to medium) ½ cup fresh mushrooms ½ cup red bell pepper, cut into 1-inch strips ½ green bell pepper, cut into 1-inch strips 1/3 cup chopped onion 2 tblsp. hemp seed 1 tblsp. chia seeds 1/3 cup chopped walnuts Coconut oil low sodium soy sauce.
While the steak is cooking to your de-
sired results, place the vegetables, seeds, and walnuts into the skillet and cook over medium heat. I actually start it on high, and in five minutes turn it down to medium. Cook for 10- 15 minutes. When the steak is done, place it on the
cutting board and slice into strips, and cut strips into 1-2 inch pieces. Place meat into skillet with all of the other goodies. Stir and turn heat down to Low. Ready in 5 minutes. Add soy sauce to individual bowl to
taste.
NOTE: I have also made this stir fry using boneless beef ribs instead of buffalo, how- ever, I go for the bison whenever possible. The nutritional value is higher, and there is much less fat than in beef.
The Morning After Scrambled Omlet
Groceries Left over Buffalo Stir Fry Two eggs 1/4 cup Shredded Sharp cheese
Process The morning after you’ve enjoyed the
Process I utilize my classic George Foreman
Grill quite often, but worry not. You can broil, bake or grill the steak for use in this recipe. I use coconut oil spray, and spray onto the For- man as well as the large deep skillet in prepa- ration. Get the steak going. Add any seasoning you wish. I use a sodium free blend created by a friend in Tennessee.
Buffalo Stir Fry, you most likely had a bowl of leftovers from the night before, especially if you live alone like me. Fact is, I had 2/3 of the recipe left. I used about half of my leftovers for The Morning After breakfast, which actu- ally has nothing to do with alcohol or sex, un- less you just happened to get lucky because you served her such a great dinner. Put the mixture into a coconut oil
greased frying pan. I chose to add a little more fresh bell pepper and mushrooms, but
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