Recipes

Fresh:

1 can full fat coconut milk

Shredded meat from 1 rotisserie chicken (or 2 baked and shredded chicken breasts)

2 medium zucchinis, sliced

1 package cauliflower rice (or 1 head of cauliflower, riced)

1 white onion, finely diced

8 ounces organic mushrooms, sliced

3-4 garlic cloves, minced

2 tablespoons fresh basil, finely chopped

Staple:

1 tablespoon coconut oil

1 tablespoon avocado oil

1 tablespoon curry powder

½ - 1 teaspoon ground turmeric root

2 tablespoons coconut aminos

3 teaspoons salt (to taste; using Natural Redmond Real Salt)

2 teaspoons freshly ground black pepper (to taste)

‍_{Free-range organic meat and organic non-gmo veggies are linked where available}

For Chicken:

Fresh:

4 boneless, skinless chicken breasts

8 slices thinly sliced ham

4 slices Swiss cheese

‍Staple:

Avocado oil spray

2 cups super-fine natural almond flour

1 tablespoon avocado oil mayonnaise (Primal Kitchen recommended)

2 tablespoons brown or Dijon mustard (Primal Kitchen recommended)

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

1 teaspoon freshly ground black pepper (to taste)

For Asparagus:

Fresh:

1 pound asparagus 

‍Staple:

1 tablespoon avocado oil

½ teaspoon salt (to taste; using Natural Redmond Real Salt)

½ teaspoon freshly ground black pepper (to taste)

‍_{Free-range organic meat and organic non-gmo veggies are linked where available}

For Chicken Meatballs:

Fresh:

1 pound ground chicken

1 egg

1 cup frozen spinach, thawed and drained

6 ounces raw feta cheese, finely crumbled

Zest of 1 lemon

Green onions, for topping

‍Staple:

¼ cup avocado oil

1 teaspoon coconut aminos

1 teaspoon garlic powder

1 teaspoon oregano 

2 teaspoons lemon pepper (Natural Redmond Real Salt Lemon Pepper recommended, linked in store)

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

For Potatoes:

Fresh:

10-12 baby potatoes, quantity may vary based on the size

‍Staple:

2 tablespoons melted ghee

1 teaspoons garlic powder

1 teaspoon dried oregano 

2 teaspoons lemon pepper (Natural Redmond Real Salt Lemon Pepper recommended, linked in store)

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

For Yogurt Dip:

Fresh:

1 cup whole milk yogurt

Handful of fresh chives, finely chopped

‍Staple:

1 teaspoon garlic powder

2 teaspoon onion powder

½ teaspoon onion flakes

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

1 teaspoon freshly ground black pepper (to taste)

_{Free-range organic meat and organic non-gmo veggies are linked where available}

Fresh:

2 skinless, boneless free-range organic chicken breasts (cutinto bite-sized cubes)

1 small yellow onion, sliced

3 cloves garlic, minced

1 cup grape tomatoes, whole

2 cups fresh spinach

1/2 cup pesto (e.g., Seggiano's Pesto)

1 (17-oz) package refrigerated gnocchi (Cappello’s Almond Flour Gnocchi recommended [linked in products used if unavailable])

1/2 cup chicken bone broth

Fresh basil leaves (for topping)

Parmesan cheese, grated (for topping)

Pine nuts (for topping)

‍Staple:

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

1 teaspoon freshly ground black pepper (to taste)

1 teaspoon onion powder

1 teaspoon garlic powder

3 tablespoons avocado oil, divided

_{Free-range organic meat and organic non-gmo veggies are linked where available}

For Chicken:

Fresh:

4 chicken thighs, skin on if possible (about 1.25 pounds)

1 cup jarred artichoke hearts

1/4 cup capers, rinsed and drained

Juice from half a lemon

1/2 lemon, sliced into rounds

1 cup chicken bone broth

1/4 cup organic white wine

2 teaspoons fresh thyme, finely chopped

‍Staple:

3 tablespoons butter

2 teaspoons Dijon mustard (Primal Kitchen recommended)

4 tablespoons arrowroot powder (sub tapioca flour on Amazon Fresh)

1-2 teaspoons garlic powder

1 teaspoon dried oregano

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

1 teaspoon freshly ground black pepper (to taste)

For Salad:

Fresh:

5 ounces baby arugula (available on Amazon Fresh but only by search, link is below in products used)

1 shallot, finely minced

Parmesan Cheese (for topping)

‍Staple:

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon honey

1 teaspoon Dijon mustard (Primal Kitchen recommended)

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

1 teaspoon freshly ground black pepper (to taste)

1/4 cup pine nuts (for topping)

_{Free-range organic meat and organic non-gmo veggies are linked where available}

Fresh:

1 pound ground chicken sausage

1 onion, diced

12 ounces cauliflower florets, chopped

8 ounces mini portobella mushrooms (organic), sliced

5 ounces baby spinach

¾ cup beef or chicken bone broth

Shredded parmesan cheese for topping

‍Staple:

1 tablespoons olive oil

1 teaspoon garlic powder

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

1 teaspoon freshly ground black pepper (to taste)

_{Free-range organic meat and organic non-gmo veggies are linked where available}

Fresh:

4 boneless, skinless chicken breasts

1 pint cherry tomatoes, halved

1 cup fresh baby spinach leaves

1 cup chopped red onion

1-2 cups shredded mozzarella cheese

½ cup chopped fresh basil

‍Staple:

2 tablespoons melted coconut oil

1 tablespoon extra-virgin olive oil

2 teaspoons salt (to taste; using Natural Redmond Real Salt)

2 teaspoons freshly ground black pepper (to taste)

1 teaspoon dried basil

2 teaspoons dried oregano

1 tablespoon smoked paprika

2 teaspoons garlic powder

1 tablespoon balsamic vinegar

Red pepper flakes (for topping)

Balsamic glaze (for topping)

_{Free-range organic meat and organic non-gmo veggies are linked where available}

Fresh:

2 medium heads of broccoli, chopped

1 cup raw cashews

1 leek, chopped

3-4 garlic cloves, chopped

4 cups bone broth (Fond recommended)

2 cups water

2 teaspoons ground fennel seeds

1/4 cup fresh dill 

Staple:

1 tablespoon grass-fed butter

2 tablespoon extra-virgin olive oil

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

1 teaspoon freshly ground black pepper (to taste)

_{Organic non-gmo veggies are linked where available}

Fresh:

1 pound ground pork

1 14-ounce bag coleslaw mix

1 8-ounce can water chestnuts, chopped

6 green onions, sliced (separate green and white parts)

1/2 cup white onion, diced

4-5 garlic cloves, minced

1-inch piece of fresh ginger, grated

‍Staple:

2 tablespoons coconut oil

3 tablespoons coconut aminos

1 tablespoon rice wine vinegar

1/4 cup avocado oil-based mayonnaise (Primal Kitchen recommended)

2-3 tablespoons sriracha or hot sauce

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

1 teaspoon freshly ground black pepper (to taste)

Black sesame seeds (for topping)

Sesame oil (for topping)

‍_{Grass-fed organic meat and organic non-gmo veggies are linked where available}