Recipes

Fresh:

1-pound large shrimp, peeled and deveined 

12 oz zoodles (sub zucchini to do your own zoodling!)

1 onion, diced 

4-5 garlic cloves, minced 

1 cup marinara sauce (Rao’s recommended)

1 tablespoon capers

Fresh basil (for topping)

Fresh parsley, chopped (for topping)

Parmesan cheese, grated (for topping)

‍Staple:

2 tablespoons avocado oil

1 teaspoon red pepper flakes

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 Cauliflower Mash

Fresh:

1 large head cauliflower, cut into florets

1/4 cup canned coconut cream

1 tablespoon nutritional yeast (or sub with grated cheese) (Only available at Whole Foods [linked in products used])

‍Staple:

2 tablespoons ghee (or butter, if preferred)

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

1 teaspoon freshly ground black pepper (to taste)

For the Shrimp

Fresh:

1 pound shrimp, peeled and deveined

4 cloves garlic, minced

1 cup cherry tomatoes, halved

2 green onions, thinly sliced

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

‍Staple:

2 tablespoons avocado oil

1 teaspoon smoked paprika

1 teaspoon Italian seasoning

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust to taste)

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 Steak:

Fresh:

1-pound grass-fed skirt steak

‍Staple:

1 tablespoon ghee

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)

For Salad:

Fresh:

1 bunch curly kale, chopped 

1 bunch Lacinato kale, chopped 

 ½ cucumber, sliced 

1 15-oz can cannellini beans, drained and rinsed 

1 avocado, sliced

1 tablespoon pepitas (pumpkin seeds) (for topping)

1 tablespoon raw feta cheese (for topping)

1 tablespoon pork rinds, crumbled (Epic pork rinds recommended) (for topping)

‍Staple:

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

For Dressing:

Fresh:

Zest of ¼ of a lemon

Juice of ½ lemon

‍Staple:

¼ cup extra-virgin olive oil

1 tablespoon honey

1 tablespoon brown mustard (Primal Kitchen recommended)

1 teaspoon freshly ground black pepper (to taste)

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

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

Fresh:

1-pound grass-fed ground beef

1 large yellow onion, diced

8 ounces mushrooms (organic), diced

1 cup cherry tomatoes, diced

2 cups kale, chopped 

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

1 package of Miracle noodles (shirataki noodles)

2 tablespoons fresh basil, chopped (for recipe and topping)

2 tablespoons fresh thyme, chopped

Parmesan cheese, grated (for topping)

‍Staple:

2 tablespoons grass-fed butter

2 teaspoons garlic powder

1 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 Beef:

Fresh:

1.5 pound beef sirloin, cubed

6 cloves garlic, minced

Juice from 1 lemon

‍Staple:

1 tablespoon avocado oil

1 tablespoon tamari sauce

1/2 tablespoon Worcestershire sauce 

2 teaspoons hot sauce (Frank's RedHot recommended)

1 teaspoon onion powder

2 teaspoons dried basil

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

1 teaspoon freshly ground black pepper (to taste)

For Kabobs:

Fresh:

2 red onions, cut into pieces 

1 green bell pepper, cut into pieces

16 oz whole mushrooms

1 zucchini, sliced

‍Staple:

Avocado oil cooking spray

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

1 teaspoon freshly ground black pepper (to taste)

4 metal skewers 

Cucumber Salad:

Fresh:

1 cucumber, sliced

3 radishes, sliced

2 tablespoons fresh cilantro, chopped

Juice from 1 lime

‍Staple:

1 tablespoon extra-virgin olive oil

1 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 Steak:

Fresh:

1-pound grass-fed hanger steak or skirt steak

‍Staple:

2 tablespoons avocado oil

1 tablespoon grass-fed butter

1 tablespoon coconut aminos 

1/2 tablespoon Worcestershire sauce 

2 teaspoon garlic powder

1 teaspoon onion powder

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

1 teaspoon freshly ground black pepper (to taste)

For Salad:

Fresh:

3 cups fresh spinach

1/4 cup micro greens  (sub parsley on Amazon Fresh)

1 cup red cabbage, shredded

1 tablespoon fresh cilantro, chopped

2 tablespoons pumpkin seeds

1 teaspoon anchovy paste  (sub 1 tsp Worcestershire sauce [staple] on Amazon Fresh)

2 tablespoons raw feta cheese

‍Staple:

1/4 cup extra−virgin olive oil

2 tablespoons aged balsamic vinegar

2 teaspoons brown mustard (Primal Kitchen recommended)

1 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 Trout:

Fresh:

2 (4-6 ounce) steelhead trout fillets, skin on (sub salmon if unavailable)

2-3 garlic cloves, minced

Zest from ½ a lemon 

2 teaspoons fresh thyme 

2 teaspoons dill

‍Staple:

1 tablespoon avocado oil

1 teaspoon paprika

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

1 teaspoon freshly ground black pepper (to taste)

For Greens:

Fresh:

1/2 cup chicken bone broth

3-4 cups collard greens, chopped

1 shallot, chopped

1 clove garlic, minced

‍Staple:

1 tablespoon grass-fed ghee 

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

1 teaspoon freshly ground black pepper (to taste)

1⁄4 teaspoon red pepper flakes

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

Fresh:

1 cup full-fat canned coconut milk

1-pound large shrimp, peeled and deveined 

1 red onion, sliced

3 cups fresh spinach 

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

1/2 cup sun-dried tomatoes, diced

3-4 garlic cloves, minced

1/2 cup bone broth, chicken or beef

Parmesan cheese (for topping)

Fresh parsley, chopped (for topping)

‍Staple:

3 tablespoons coconut oil

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

2 teaspoons freshly ground black pepper (to taste)

Red pepper flakes (for topping)

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

Fresh:

12 oz andouille sausage (any sausage will do)

2 sweet potato, diced 

1 bunch kale, chopped

1 large white onion, diced

6 cloves garlic, minced

5 cups bone broth (Fond recommended)

1 (13.5-ounce) can full-fat coconut milk

5 leaves of fresh sage

1 sprig fresh rosemary

Pumpkin seeds (for topping)

Parmesan cheese (for topping)

‍Staple:

2 tablespoons avocado oil 

1 teaspoon of apple cider vinegar 

1 teaspoon ground turmeric root

2 teaspoons smoked paprika

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

1 teaspoon freshly ground black pepper (to taste)

Red pepper flakes (for topping)

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