Recipes
Try all of New Leaf Table's delicious recipes! Want something specific? Use the search feature or filter by your desired ingredients
Acqua Pazza (Italian Poached Fish)
For the Soup Base (Fish and Broth):
Fresh:
4 (3-4 oz) firm, white-fleshed fish fillets (such as snapper, cod, mahi mahi, or branzino)
1 fennel bulb, thinly sliced
1 shallot, minced
1 pint cherry tomatoes, halved
12 fresh parsley stems (for poaching)
3 tablespoons chopped fresh parsley (for finishing)
1 cup bone broth
3 cloves garlic, thinly sliced
Staple:
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
4 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
1/2 cup water
For the Potatoes:
Fresh:
1 lb baby or new potatoes, thinly sliced (about 1/4 inch thick)
Staple:
2 tablespoons olive oil
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
1 teaspoon garlic powder
Wild-caught organic seafood and organic non-gmo veggies are linked where available
Acqua Pazza (Italian Poached Fish)
Seafood
30g Protein
Detox
Bacon-Wrapped Shrimp with Collard Greens
For Shrimp:
Fresh:
1 pound large shrimp, peeled and deveined
4 bacon slices, cut into thirds
2 garlic cloves, minced
Staple:
3 tablespoons avocado oil
1 tablespoon Dijon mustard
1 teaspoon honey
½ tablespoon chipotle powder
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Wooden toothpicks (soaked in water for 30 minutes)
For Collard Greens:
Fresh:
1 bunch organic collard greens, washed and chopped
½ medium sweet onion, thinly sliced
2 garlic cloves, minced
Staple:
2 tablespoons avocado oil
½ teaspoon red pepper flakes (adjust to taste)
1 tablespoon apple cider vinegar
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Wild-caught organic seafood and organic non-gmo veggies are linked where available
Bacon-Wrapped Shrimp with Collard Greens
Seafood
Keto-Friendly
Detox
Baked Chicken Thighs with Coconut Kale Salad
For Chicken:
Fresh:
4 chicken thighs, bone-in, skin-on
4-6 garlic cloves, minced
Staple:
2 tablespoons avocado oil
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
1 teaspoon Italian seasoning
For Kale:
Fresh:
3 to 5 ounces pancetta, diced (or substitute uncured bacon)
1 shallot, thinly sliced
2 bunches kale, cut into pieces
1/4 cup full-fat canned coconut milk
3 garlic cloves, minced
Staple:
1 tablespoon coconut oil
1/2 teaspoon red pepper flakes
Free-range organic meat and organic non-gmo veggies are linked where available
Baked Chicken Thighs with Coconut Kale Salad
Chicken
Detox
Keto-Friendly
Baked Chicken and Veggie Medley
Fresh:
2 boneless, skinless chicken breasts
1 medium zucchini, halved lengthwise and thinly sliced into half-moons
½ medium ripe tomato, thinly sliced into half-moons
1 yellow bell pepper, thinly sliced
½ red onion, thinly sliced
2 fresh garlic cloves, minced
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil leaves, for garnish
Staple:
2 tablespoons extra-virgin olive oil
2 teaspoons Italian seasoning
1 teaspoon smoked paprika (optional, for added depth)
1 teaspoon garlic powder
1 teaspoon dried onion
2 teaspoon Redmond Real Salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
Free-range organic meat and organic non-gmo veggies are linked where available
Baked Chicken and Veggie Medley
Chicken
Low-Carb
Keto-Friendly
Beef Broccoli Bowl
For Beef:
Fresh:
1 pound steak, sliced
2 large heads of broccoli, cut into pieces
2 scallions, chopped
2 garlic cloves, minced
Staple:
6 tablespoons avocado oil
2 tablespoons rice vinegar
1 tablespoon coconut aminos
1 teaspoon onion powder
2 teaspoons garlic powder
2 teaspoons salt (adjust to taste; using Natural Redmond Real Salt)
2 teaspoons freshly ground black pepper (adjust to taste)
Sesame seeds for topping
For Sauce:
Fresh:
1/2-inch piece of ginger, grated
2 garlic cloves, minced
Staple:
1 tablespoon tahini
1/4 cup organic, no-sugar peanut butter
3 tablespoons coconut aminos
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon warm water (15 ml)
Grass-fed organic meat and organic non-gmo veggies are linked where available
Beef Broccoli Bowl
Beef
Detox
Keto-Friendly
Beef Stifado Stir Fry
For the Beef:
Fresh:
1 pound beef sirloin or tenderloin, thinly sliced
1 large onion, diced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 tablespoon tomato paste
Fresh parsley, chopped (for garnish)
Staple:
3 tablespoons olive oil (divided)
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
2 tablespoons red wine vinegar
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
For the Veggies:
Fresh:
16 ounces of organic frozen mixed vegetables
(e.g., a mix of carrots, cauliflower, and broccoli)
Juice from 1 lemon
Staple:
1 tablespoon grass-fed butter (or ghee)
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
1 teaspoon garlic powder
Grass-fed organic meat and organic non-gmo veggies are linked where available
Beef Stifado Stir Fry
Beef
30g Protein
Keto-Friendly
Beef Stroganoff
Fresh:
2.5 pounds beef stew meat, cut into 2-inch cubes (For Whole Foods, follow counter order instructions from FAQ)
1 large yellow onion, diced
2 celery stalks, diced
1 carrot, diced
12 oz zoodles (sub zucchini to do your own zoodling!)
16 ounces mini portobella mushrooms (organic), sliced
1 teaspoon lemon juice
1 cup beef or chicken bone broth
½ cup heavy whipping cream (use dairy-free cream if needed)
4 cloves garlic, minced
Staple:
1 tablespoon ghee
3 tablespoons coconut aminos
2 teaspoons dried thyme
2 teaspoons salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
1 tablespoon arrowroot powder (sub tapioca flour on Amazon Fresh)
Grass-fed organic meat and organic non-gmo veggies are linked where available
Beef Stroganoff
Beef
Butternut Squash Soup
Fresh:
1 yellow onion, chopped
4 cloves of garlic, minced
16 oz butternut squash, fresh or frozen (or 2 lbs whole butternut squash, peeled, halved, seeded, and cut into 1-inch cubes)
3 sprigs of fresh thyme (or 2 tablespoons dried)
1 1/2 cups bone broth
1 cup water (or enough to cover vegetables, adjust for desired soup thickness)
Pumpkin seeds, sprouted (for topping)
Staple:
1 tablespoon grass-fed butter (or ghee)
1/2 tablespoon fish sauce (Red Boat recommended) (or substitute tamari, or soy sauce)
1 teaspoon salt (to taste; Natural Redmond Real Salt recommended)
1 teaspoon freshly ground black pepper (to taste)
**Optional: Add bacon or leftover protein if desired
Organic non-gmo veggies are linked where available
Butternut Squash Soup
Veggie
Detox
Low-Carb
Cashew Chicken with Bone Broth Rice
For Rice:
Fresh:
1.5 cup beef or chicken bone broth
Staple:
2 tablespoons grass-fed butter
1 cup white or basmati rice
2 teaspoons garlic powder
For Sauce:
Fresh:
1/2 cup Primal Kitchen No Soy Teriyaki Sauce & Marinade (Unavailable on Amazon Fresh, available in shop and below in "products used")
Staple:
1/4 cup tamari
2 tablespoons apple cider vinegar
1 tablespoon real maple syrup
2 tablespoons sriracha
1 teaspoon freshly ground black pepper (to taste)
Red Pepper Flakes to taste
For Chicken:
Fresh:
1.5 pounds ground chicken
1.5 cups broccoli
4 cloves garlic, minced
1/3 cup pickled ginger
1 tablespoon fresh ginger, chopped
4 green onions, chopped
1 cup cashews
Staple:
3 tablespoons grass-fed butter
3 tablespoons sesame oil
1 tablespoon arrowroot powder (sub tapioca flour on Amazon Fresh)
1 teaspoon paprika
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Sesame seeds
Free-range organic meat and organic non-gmo veggies are linked where available
Cashew Chicken with Bone Broth Rice
Chicken
30g Protein
Low-Carb