Recipes

For Chicken:

Fresh:

1 pound boneless, skinless chicken thighs

1 tablespoon fresh ginger, grated

3 garlic cloves, finely minced

1 small lemon, juiced

½ cup canned full-fat coconut milk

Staple:

2 teaspoons garam masala (or substitute with cumin andcinnamon)

1 teaspoon turmeric powder

½ teaspoon cayenne pepper (optional)

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

1 teaspoon freshly ground black pepper (to taste)

For Sauce:

Fresh:

1–2 serrano or jalapeño peppers, minced (or substitute withbell pepper)

1 small onion, finely diced

3 garlic cloves, minced

1-inch piece fresh ginger, grated

1 cup diced tomatoes

1 cup pureed tomatoes

½ cup canned full-fat coconut milk

Fresh cilantro, chopped, for garnish

Staple:

2 tablespoons coconut oil

1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon smoked paprika

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

1 teaspoon freshly ground black pepper (to taste)

For Cauliflower:

Fresh:

1 medium head of cauliflower, cut into bite-sized florets

Fresh cilantro, chopped, for garnish

Staple:

2 tablespoons coconut oil

1 teaspoon ground turmeric

2 teaspoons garam masala

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper (optional)

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:

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:

1 medium sweet onion, diced      

2 shallots, finely chopped

4 garlic cloves, minced

1-pound mushrooms (shiitake, cremini, button, or baby bella), sliced

3 cups bone broth (add extra water if needed)

½ cup raw cashews

1 tablespoon white miso (limited availability on Amazon Fresh, linked in shop/items used below)

2 cups spinach, roughly chopped

Chopped fresh parsley (for topping)

Staple:

1 tablespoon olive oil (or avocado oil)

1 tablespoon butter (optional, or use additional olive oil)

1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)

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

1 teaspoon freshly ground black pepper (to taste)

Optional Thickening Agent:

1 tablespoon arrowroot powder mixed with 1 tablespoon water(if needed to thicken)

_{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}

Fresh:

2 eggs

1 cup pork rinds, ground 

1 large eggplant, sliced into rounds

1 large jar of marinara sauce (Rao’s recommended)

1 cup parmesan cheese, grated (for recipe and topping)

3 cups whole-milk mozzarella cheese, shredded

1 tablespoon water

Fresh basil, chopped (for topping)

‍Staple:

Avocado oil cooking spray

1 cup super-fine natural almond flour

2 teaspoons garlic powder

1 teaspoon dried oregano

2 teaspoons 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:

2 (4-6-ounce) white fish fillets

1/3 cup chopped leeks

3/4 cup fresh basil

1/2 cup fresh cilantro, plus extra for topping

3-4 fresh mint leaves

2-3 garlic cloves, minced

Zest and juice from 1 lime

1 cup Brussels sprouts, chopped

1 bell pepper, sliced

3 cherry tomatoes, halved (for topping)

‍Staple:

3 tablespoons avocado oil

1 teaspoon red pepper flakes

2 tablespoons fish sauce (Red Boat recommended)

1 teaspoon real maple syrup

2 teaspoons 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 the Shrimp & Asparagus

Fresh:

1 lb large wild caught shrimp, peeled and deveined

1 bunch asparagus, trimmed and cut into 2-inch pieces

3 garlic cloves, minced

1 lemon, juiced

Staple:

3 tablespoons olive oil

1 teaspoon paprika

1 teaspoon red pepper flakes (optional)

3 tablespoons grass-fed butter

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

2 teaspoons freshly ground black pepper (to taste)

For the Roasted Garlic Mashed Potatoes:

Fresh:

2 lbs small yellow potatoes, cut into chunks (skins on)

3 garlic cloves, smashed (for roasting)

1 tablespoon fresh rosemary

½ cup bone broth

Staple:

1 tablespoon olive oil

2 tablespoons grass-fed butter

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}