Recipes

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}

For Fish:

Fresh:

2 fish fillets (6–8 oz each; choose from flounder, cod,halibut, salmon, or snapper)

Zest of 1 lemon

4–5 fresh basil leaves, chopped (or 1 teaspoon dried basil)

1 cup sliced almonds, chopped (or substitute 1/2 cup almondflour)

1/2 cup grated Parmesan cheese

Staple:

2 tablespoons brown mustard

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt (to taste; using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

2 tablespoons olive oil

For Veggies:

Fresh:

2 medium beets, cut into 1/2-inch cubes

1 lb Brussels sprouts, trimmed and halved

Staple:

3 tablespoons olive oil (for the vegetables)

1 teaspoon salt (for the vegetables, to taste)

1 teaspoon freshly ground black pepper (for the vegetables,to taste)

1 teaspoon dried thyme (or rosemary)

_{Wild-caught organic seafood and organic non-gmo veggies are linked where available}

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}

‍

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}

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}

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}

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}

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}

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}