Tuesday Meals

Quinoa with butter and pure maple syrup 1 cup quinoa
2 cups water Butter and Maple Syrup to taste

Optional: Soak grain in water for 1 to 8 hours (overnight). This will eliminate phytic acid in the grain, and make it more easily digested.

Directions:
1. Add quinoa to the water and bring to a boil.
2. Reduce heat, cover, and simmer for 20 minutes.
3. Do not stir.
4. Drain excess water from the pot, and serve with as much butter and maple syrup as you like.

Tip: To use the quinoa for another dish, just reheat it on low heat in a little water.

Kale Chips
Prep Time: 5 minutes

Cooking Time: 10 minutes Yields: 4 servings

Ingredients:
1-2 bunches of kale Extra virgin olive oil

Directions:
1.Preheat oven to 425 degrees.
2.Remove kale from stalk, leaving the greens in large pieces.
3.Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale.
4.Lay out on a baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye on the kale, it can burn quickly. Turn the kale over and bake with the other side up. Remove and serve.

Tunaface Sandwich
Prep Time: 5 minutes

Yields: 2 servings

Ingredients:
1 can tuna
2 slices whole grain or sprouted bread
2 slices tomato
1 tablespoon olive oil
Salt and pepper

Directions:
1.Toast bread.
2.In a bowl mix tuna, oil, and salt and pepper to taste.
3.Lay slices of tomato on toast and scoop tuna on top. Eat open faced.

Barbeque Bison Burgers
Ingredients:
2 pounds ground bison meat
Your favorite barbeque sauce
Salt, pepper, to taste

Directions:
1. Shape bison meat into four-six patties.
2. Brush barbeque sauce on both sides of each patty.
3. Place on grill and cook each side for just a few minutes, covering with a dome or lid. Bison cooks fairly quickly so be 4. careful not to overcook. For a medium rare burger, cook for approximately 4 to 5 minutes. Serve on bun, bread, or 5. just with the apple choy slaw.

Apple Choy Slaw
Prep Time: 5 minutes
Yields: 3-4 servings

Ingredients:
5 stalks of bok choy (about 1/2 a head), thinly sliced
1 granny smith apple, sliced
1/2 a small red onion, thinly sliced
1/2 cup alfalfa sprouts (optional)

Dressing
2 tablespoons apple cider vinegar (or lemon juice)
2 teaspoons honey or brown rice syrup
1 teaspoon ground corriander
1 teaspoon dijon mustard
1/4 cup olive oil
Sea salt and black pepper to taste

Directions:
1.Combine all ingredients in a bowl.
2.Either eat immediately or chill for up to 1 hour and add the apples just before eating.