Recipes

Fresh:

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1/2 pound raw shrimp, peeled and deveined

1 smoked sausage, sliced into thin rounds(or smoked sausage)

1 yellow bell pepper, diced

1 red bell pepper, diced

3 stalks celery, diced

1 large onion, chopped

1 cup cherry tomatoes, halved

1/2 cup bone broth

1 (10 oz) package frozen cauliflower rice

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Staple:

2 tablespoons coconut oil

1 tablespoon olive oil

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

2.5 teaspoons freshly ground black pepper (to taste)

1 tablespoon garlic powder

1 tablespoon smoked paprika

2 teaspoons onion powder

2 teaspoons dried oregano

1 teaspoon cayenne pepper (optional)

1 teaspoon hot sauce (optional)

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

For Lamb:

Fresh:

4 lamb chops

½ cup bone broth (chicken or beef)

Juice from one lemon

1 shallot, roughly chopped

6-7 garlic cloves, roughly chopped

3 tablespoons parsley, roughly chopped

1 tablespoon fresh thyme, roughly chopped

2 rosemary sprigs, roughly chopped

6 mint leaves, roughly chopped

2 sprigs dill, roughly chopped

‍Staple:

1 tablespoon avocado oil

2-3 tablespoons of ghee

2-3 tablespoons grass-fed butter

1 teaspoon allspice

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

1 teaspoon freshly ground black pepper (to taste)

1 tablespoon arrowroot powder (sub tapioca flour on Amazon Fresh)

For Carrots:

Fresh:

1 bunch whole carrots, about 1 pound 

‍Staple:

1 tablespoon avocado oil

1 teaspoon raw, unfiltered honey 

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

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}

Fresh:

1 pound chicken tenders

6 garlic cloves, minced

8 fresh sage leaves

Zest and juice of 1 lemon

3 medium zucchinis, sliced into half-moons

2 tablespoons fresh parsley, chopped

1 cup unsweetened coconut cream (or heavy cream)

Staple:

3 tablespoons avocado oil

1 tablespoon unsalted butter

1 cinnamon stick

1 teaspoon thyme

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 (4 to 6-ounce) Mahi Mahi fillets, skin on (sub halibut on Whole Foods)

6-7 cups fresh spinach

3-4 garlic cloves, minced

Juice from 1 lemon

½ cup bone broth (chicken or beef)

‍Staple:

3-4 tablespoons avocado oil

2-3 tablespoons grass-fed butter

2 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}

For Mango Sauce:

Fresh:

1 mango, peeled and chopped

3 cloves garlic, minced

Staple:

2 tablespoons olive oil

1.5 tablespoons rice vinegar

2 teaspoons honey

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

Water (as needed to thin the sauce)

For Chicken:

Fresh:

1 pound boneless, skinless chicken breasts, cut into cubes

Staple:

1 tablespoon avocado oil

1 tablespoon fish sauce (or substitute tamari, or soy sauce)

1 tablespoon chili paste (Trader Joe’s Crunchy Chili Onion Sauce, or substitute with garlic powder and paprika, or garlic chili paste)

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

1 teaspoon freshly ground black pepper (to taste)

For Topping:

Fresh:

1 cucumber, diced

1 serrano or jalapeño pepper, seeded and diced

1/2 cup fresh cilantro, chopped

1.5 cups red cabbage, shredded

1 avocado, cubed

Juice from 1 lime

3 tablespoons pumpkin seeds

For Rice:

Fresh:

1.5 cup beef or chicken bone broth

Staple:

1 tablespoon grass-fed butter

1 cup basmati rice

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

‍

For Meatloaf:

Fresh:

1 pound grass-fed ground beef

2 slices of bacon, halved

1 large egg

4 tablespoons cheddar cheese, grated

1/2 onion, finely diced

1 cup mushrooms, finely diced

3-4 garlic cloves, minced

‍Staple:

1 tablespoon coconut aminos

1 tablespoon tamari (or soy sauce)

6 tablespoons ketchup (Primal Kitchen recommended)

2 tablespoons brown mustard (Primal Kitchen recommended)

1/4 cup super-fine natural almond flour

1 teaspoon Italian seasoning

1 teaspoon onion powder

Dash of cayenne pepper

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

1 teaspoon freshly ground black pepper (to taste)

For Veggies:

Fresh:

1/2 pound green beans, trimmed

4-5 red potatoes, ¼-inch slices

‍Staple:

2 tablespoons avocado oil

2 teaspoons aged balsamic vinegar

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

2 teaspoons freshly ground black pepper (to taste)

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

Fresh:

2 (4-6 ounce) wild cod fillets

4 baby bok choy, sliced

½ red bell pepper, sliced

4 cups bone broth, chicken, or beef

1 tablespoon miso paste

1 shallot, chopped

3 garlic cloves, minced

2 tablespoons ginger, grated

1 piece kombu (not available on Amazon Fresh, available in shop)

Juice of 1 lime

2 tablespoons green onions (for topping)

1 tablespoon cilantro (for topping)

‍Staple:

2 tablespoons avocado oil

1 tablespoon toasted sesame oil

Sesame seeds (for topping)

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

For the Beef:

Fresh:

1 lb grass-fed ground beef

3 garlic cloves, minced

1-inch piece fresh ginger, grated

1/2 red onion, finely chopped

Staple:

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

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

1 teaspoon freshly ground black pepper (to taste)

1/2 teaspoon cayenne (optional, for heat)

For the Roasted Chickpeas & Cauliflower Rice:

Fresh:

1 can (15 oz) chickpeas, drained and rinsed

1 small head cauliflower, riced (or 1 package pre-riced cauliflower)

Staple:

2 tablespoons extra-virgin olive oil

1 teaspoon garlic powder

1 teaspoon turmeric

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

1 teaspoon freshly ground black pepper (to taste)

For the Creamy Tahini Dressing:

Fresh:

Juice of 1/2 lemon

1 garlic clove, minced

Staple:

1/4 cup tahini

1 tablespoon extra-virgin olive oil

2 tablespoons maple syrup or honey

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

2 tablespoons water (to thin if needed)

For Topping:

Fresh:

1/4 cup pomegranate seeds (sub raisins on Amazon Fresh)

2 tablespoons chopped fresh parsley

1/4 cup crumbled feta cheese (optional)

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

Fresh:

1 can full-fat canned coconut milk

4 boneless, skinless chicken thighs 

1 white onion, finely diced

8 ounces organic mushrooms, sliced

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

3-4 garlic cloves, minced

2-inch piece of fresh ginger, grated

Green onions, chopped (for topping)

‍Staple:

4 tablespoon coconut oil

3 tablespoon tamari (or soy sauce)

2 tablespoon apple cider vinegar

1 tablespoon arrowroot powder (sub tapioca flour on Amazon Fresh)

1 teaspoon red pepper flakes

1 teaspoon garlic powder

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

2 teaspoon freshly ground black pepper (to taste)

Sesame seeds (for topping)

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