Recipes

For Salmon:

Fresh:

4 (4-6 ounce) salmon fillets, skin on

1 lemon, sliced 

1/2 red onion, sliced

1/2 cup Kalamata olives, pitted

3 cups cherry tomatoes, cut in half

1 tablespoon capers

3-5 garlic cloves, minced

1 tablespoon fresh rosemary 

1/2 tablespoon fresh thyme 

‍Staple:

3 tablespoon avocado oil

1 tablespoon Dijon mustard (Primal Kitchen recommended)

1/2 tablespoon oregano 

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

2 teaspoon freshly ground black pepper (to taste)

For Brussel Sprouts:

Fresh:

2 bacon slices, diced

1 pound brussels sprouts, ends trimmed and cut in half 

2 tablespoons Primal Kitchen Balsamic Vinaigrette

‍Staple:

1 tablespoon avocado oil

2 tablespoons apple cider vinegar

1 teaspoon Magic Mushroom Powder (from Nom Nom Paleo, available in shop) or sub paprika

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 the Tomato Soup:

Fresh:

1 small yellow onion, chopped

2 garlic cloves, minced

Fresh basil

Large pinch of saffron threads

1 (28-ounce) can crushed tomatoes, preferably San Marzano

1 cup bone broth

Parmesan cheese (for topping)

Staple:

2 tablespoons olive oil

2 teaspoons salt (to taste; using Natural Redmond RealSalt)

2 teaspoons freshly ground black pepper (to taste)

Red pepper flakes (for topping)

For the Grilled Cheese:

Fresh:

Bunch of spinach

8 slices Ezekiel bread or whole grain bread

4 slices raw cheddar cheese

Staple:

2 teaspoons grass-fed butter or olive oil (for grilling)

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

For Lettuce Wraps:

Fresh:

1 pound grass-fed ground beef

3 garlic cloves, minced

1 small onion, diced

1 cup shredded carrots

1 cup finely chopped mushrooms

1 cup diced water chestnuts

1/2 cup finely chopped broccoli florets

1 teaspoon freshly grated ginger

1 head butter lettuce or romaine, leaves separated

Juice of one lime

Green onions, for garnish

Staple:

2 tablespoons avocado oil

2 tablespoons tamari

1 teaspoon sesame oil

1 tablespoon homemade hoisin sauce = mix equal parts coconut aminos, almond butter, and rice vinegar (teaspoon of each)

1/4 teaspoon red pepper flakes (optional)

1 teaspoon salt (using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper

For Edamame:

Fresh:

1 pound frozen shelled edamame

2 garlic cloves, minced

Staple:

1 tablespoon sesame oil

1 tablespoon tamari

1/4 teaspoon salt (using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper

Sesame seeds, for garnish

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

‍

Fresh:

1 pound ground pork 

3 large red, orange or yellow bell peppers 

1/2 cup celery, finely chopped

1 cup mushrooms, chopped

1 red onion, diced

2 cups spinach

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

1/2 cup Parmesan cheese, grated 

2 cups mozzarella cheese, shredded

1/4 cup tomato sauce or marinara sauce (Rao's recommended)

1/4 cup bone broth (chicken or beef)

‍Staple:

3 tablespoons avocado oil

1 tablespoon tamari or soy sauce

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

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

1 teaspoon freshly ground black pepper (to taste)

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

Fresh:

2 halibut fillets (sub mahi mahi on Amazon Fresh)

4 medium leeks, white and pale green parts sliced into 3-inch segments, tough outer layers removed

‍Staple:

2 tablespoons butter

2 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar or rice wine vinegar

2 teaspoon raw, unfiltered honey

1 teaspoon smoked chipotle pepper seasoning or paprika 

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

2 teaspoons freshly ground black pepper (to taste)

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

Fresh:

2 cups ham, chopped

1 egg, fried

1 medium sweet potato, shredded

1 pound Brussel sprouts, shredded

1 onion, diced

3-4 garlic cloves, minced

Green onions, chopped (for topping)

‍Staple:

Avocado oil cooking spray

3 tablespoon avocado oil

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

1 teaspoon freshly ground black pepper (to taste)

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

For Chicken Wings:

Fresh:

1 pound chicken wings 

Zest from 1 lime 

Cilantro, chopped (for topping)

Green onions, chopped (for topping)

‍Staple:

1 tablespoon avocado oil

2 tablespoons honey 

2 teaspoons coconut aminos

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon ginger powder

2 teaspoons garlic powder

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

1 teaspoon freshly ground black pepper (to taste)

For Cucumber Tomato Salad:

Fresh:

1 cucumber, chopped

2 tomatoes, chopped

1/2 cup green olives, pitted and chopped 

6 fresh mint leaves, shredded

Juice from 1 lime

‍Staple:

1 tablespoon extra-virgin olive oil 

2 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 bone-in, skin-on chicken thighs

1 whole artichoke

1 lime, juiced

Green onions, chopped (for topping)

‍Staple:

2 tablespoons avocado oil

1 tablespoons raw, unfiltered honey

1 tablespoon coconut aminos  

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

2 tablespoon aged balsamic vinegar

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

1 teaspoon freshly ground black pepper (to taste)

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

Fresh:

2 (4-6 ounce) salmon fillets, skin on

½ pound green beans 

4 red potatoes, sliced

‍Staple:

3 tablespoons avocado oil

2 tablespoons grass-fed butter, melted

2 tablespoons raw, unfiltered honey 

1.5 tablespoons brown mustard (Primal Kitchen recommended)

1/2 tablespoon apple cider vinegar 

1 teaspoon paprika

1 teaspoon celery seed powder

Pinch of cayenne pepper

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}