BISON BURGERS:
Pan-fry in Macadamia nut oil 1 lb of 90% lean Ground Bison, in 2 separate hamburgers (pre-cooked weight 1/2 lb each). Season with cracked peppercorn and Tapatio. Cook on medium-high for 2-3 minutes, flip and repeat. I prefer pan-cooking so I can cover & steam in the spices, but these would taste great over the grill too.

Serve with Habanero pepper hot sauce and mustard.

SWEET POTATOE FRIES:
Pre-heat oven to 475* - scrub 1 large sweet potatoe under warm water. Cut in half, stand each half on the flat end on cutting board, and slice down in ~ 1/3" width, then slice horizontal same width. Prep glass or metal cookie sheet with generous spread of coconut oil. Lay fries out on sheet with ~ 1/4" between fries to allow steam to escape. Lightly cover with olive oil, sea salt, black ground peppercorn, and liberal amount of rosemary. Bake ~ 13-15 minutes until bottom of fries turn golden brown.

Serve with another coating of rosemary.

Makes 2 servings; approximately 55 grams protein, 18 grams of fat and 60 grams of low-glycemic carbs. Tastes outstanding.