Recipes

Fresh:

4 ounces button mushrooms, chopped

4 ounces shiitake mushrooms, chopped

1 14.5-ounce can cannellini beans, rinsed and drained

1 bunch kale, leaves torn

Fresh lime juice from 1 lime

3-5 garlic cloves, minced

1 shallot, chopped

6 ounces raw feta cheese, finely crumbled (for topping)

1 cup cilantro, chopped (for topping)

‍Staple:

6 tablespoons avocado oil

1 tablespoon black sesame seeds

Water

3 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:

16 ounces organic mushrooms, sliced

3 asparagus stalks, diced

1 carrot, diced

2 radishes, diced

½ cup cherry tomatoes, diced

Juice from 1 lime

2 tablespoons fresh cilantro, chopped

4 almond flour tortillas (Siete almond flour tortillas recommended) or lettuce wraps

Full-fat Greek yogurt (for topping)

‍Staple:

1 tablespoon avocado oil 

1 tablespoon dried oregano

1 teaspoon onion powder

1 tablespoon garlic powder

1 teaspoon ground cumin

1 tablespoon coconut aminos

Pinch of cayenne pepper

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

1 teaspoon freshly ground black pepper (to taste)

Hot sauce (for topping)

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

For Pork Chops:

Fresh:

2 (4-6 ounce) pork chops, bone in

2 tablespoons fresh parsley, chopped

‍Staple:

2 tablespoons butter

2 teaspoon cumin 

1 teaspoon onion powder

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

1 teaspoon freshly ground black pepper (to taste)

For Cauliflower Rice:

Fresh:

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

1 tablespoon truffle oil

Pinch of truffle salt

‍Staple:

1 tablespoon avocado oil

1/3 teaspoon salt (to taste; using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

For Avocado Sauce:

Fresh:

1 avocado

Juice from 1 lemon

2 tablespoons scallions, chopped

‍Staple:

1 tablespoon extra-virgin olive oil

Dash of hot sauce

1 tablespoon brown mustard (Primal Kitchen recommended)

1 teaspoon Italian seasoning

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

1 teaspoon freshly ground black pepper (to taste)

1 tablespoon water

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

Fresh:

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

1 bunch asparagus, trimmed and chopped

1 cup pork rinds, crushed (Epic pork rinds recommended)

2-3 tablespoons pesto

‍Staple:

2 tablespoons avocado oil

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}

Fresh:

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

1 small bunch asparagus, trimmed and chopped

3-4 cups lettuce, shredded 

½ cup cherry tomatoes, diced

½ red onion, diced

½ cup heart of palms, chopped

1 cucumber, sliced

2 radishes, diced

1 avocado, sliced

1 lemon, sliced

2 tablespoons sunflower seeds

½ cup grated parmesan cheese

Fresh herbs like dill, parsley, basil, cilantro 

Primal Kitchen Caesar Dressing (for topping)

‍Staple:

2 tablespoons avocado oil

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 Salmon:

Fresh:

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

4 almond flour tortillas (Siete almond flour tortillas recommended) or lettuce wraps

‍Staple:

1 tablespoon avocado oil

1 teaspoon chili powder

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

1 teaspoon freshly ground black pepper (to taste)

Hot sauce (for topping)

For Slaw:

Fresh:

½ red onion, diced

¼ jicama, peeled and diced (sub water chestnuts on Amazon Fresh)

2 radishes, diced

3 leaves of collard greens, stemmed and sliced

Zest and juice from 1 lime

2 tablespoons cilantro, chopped finely

‍Staple:

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

1 teaspoon freshly ground black pepper (to taste)

For Sauce:

Fresh:

1/2 avocado

1 tablespoon full fat Greek yogurt

Juice from ½ a lime

1-2 garlic cloves

½ Jalapeño

2 tablespoons cilantro

‍Staple:

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

1 teaspoon freshly ground black pepper (to taste)

2 tablespoons water

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

For Fish:

Fresh:

2 fresh Yellowfin (Ahi) tuna fillets (1/2 pound) (Ahi Tuna not available on Amazon Fresh, button will link to Whole Foods) (follow counter order instructions from FAQ)

  * Ahi is “sushi grade”, smells sweet and not fishy, and has been frozen

‍Staple:

1 tablespoon ghee or butter

1 tablespoon black sesame seeds

3 tablespoons white sesame seeds

1 teaspoon garlic powder

1 teaspoon onion powder 

1 teaspoon Italian seasoning

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

1 teaspoon freshly ground black pepper (to taste)

For Salad:

Fresh:

4 cups lettuce mix (kale and spinach), shredded

2 tablespoons micro greens

2 tablespoons dandelion greens, chopped

¼ cup carrots, shredded

½ red bell pepper, diced

1 green onion, chopped

Primal Kitchen Sesame Ginger Vinaigrette & Marinade Salad Dressing (linked in products below if unavailable)

For Sauce:

Fresh:

1-2 garlic cloves, minced

1/4-inch piece of ginger, grated 

Juice on ½ a lemon

‍Staple:

1/4 cup avocado oil-based mayonnaise  

1 tablespoon coconut aminos

1 teaspoon sesame oil

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

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

For Fajitas:

Fresh:

1-pound large shrimp, peeled and deveined 

1 yellow bell pepper, sliced

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 red onion, sliced

1 jalapeno or serrano pepper, diced

Juice from 1 lime

8 almond flour tortillas (Siete almond flour tortillas recommended) or lettuce wraps

1 avocado, sliced (for topping)

3 tablespoons fresh cilantro, chopped (for topping)

Salsa (for topping)

Greek yogurt (for topping)

‍Staple:

2 tablespoons avocado oil

1 teaspoon cumin

2 teaspoons chili powder

1 teaspoon oregano

2 teaspoons smoked paprika

1/2 tablespoon garlic powder

1 teaspoon onion powder

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

1 teaspoon freshly ground black pepper (to taste)

Pinch of cayenne pepper

For Broccoli:

Fresh:

1 large head of broccoli, cut into pieces

‍Staple:

1 tablespoon avocado oil

1 teaspoon garlic powder

1/2 teaspoon onion powder

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 Shrimp:

Fresh:

1-pound large shrimp, peeled and deveined 

1 cup Primal Kitchen No-Soy Teriyaki Sauce (not available on Amazon Fresh, available in shop and below in "products used")

2 orange slices

‍Staple:

1 teaspoon sesame oil

For Cauliflower Fried Rice:

Fresh:

2 eggs

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

1 cup carrots, chopped

2 tablespoons green onions, chopped; plus more for topping

3-4 garlic cloves, minced 

1/4-inch piece of ginger, grated 

3 tablespoons fresh cilantro, chopped 

‍Staple:

1 tablespoon avocado oil

1 teaspoon sesame oil

1 tablespoon dried onion

2 tablespoons coconut aminos

Sriracha (for topping)

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