Recipes

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}

For the Falafel:

Fresh:

1½ cups cooked chickpeas (or 1 can, rinsed and drained)

½ small yellow onion, chopped

3 garlic cloves, smashed

1 cup fresh parsley (or ½ parsley + ½ cilantro)

Juice of ½ lemon

Staple:

2 tablespoons olive oil (for brushing)

1/2 cup almond flour (or oat flour)

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon sea salt (Redmond Real Salt recommended)

¼ teaspoon baking powder (Otto's recommended, linked in shop/items used)

Pinch of cayenne or black pepper

For the Tahini Sauce:

Fresh:

¼ cup tahini

Juice of ½ lemon

1 garlic clove, finely grated

2–3 tablespoons filtered water (to thin)

Staple:

Pinch of sea salt

Optional: drizzle of olive oil for finishing

For the Tabbouleh:

Fresh:

1½ cups fresh parsley, finely chopped

½ cup fresh mint, chopped

1 cup cherry tomatoes, diced

½ English cucumber, diced

¼ cup red onion or scallions, finely diced

Juice of 1 lemon

1 tablespoon hemp seeds

Staple:

1–2 tablespoons olive oil

Sea salt and black pepper, to taste

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

For the Filet & Crab

Fresh:

2 grass-fed filet mignon steaks (6–8 oz each)

4 oz wild-caught lump crab meat

Staple:

1 tablespoon ghee or avocado oil

1/2 teaspoon salt (to taste; using Natural Redmond RealSalt)

1/4 teaspoon freshly ground black pepper (to taste)

For the Caprese Asparagus

Fresh:

1 bunch asparagus, ends trimmed

1 cup cherry tomatoes, halved

1/2 cup cubed fresh mozzarella

1 tablespoon fresh basil, torn or sliced

Staple:

1 tablespoon extra virgin olive oil

Balsamic glaze (for drizzling)

1/2 teaspoon salt (to taste)

1/4 teaspoon black pepper (to taste)

For the Quick Béarnaise Sauce

Fresh:

1 tablespoon minced shallot

2 teaspoons fresh tarragon (or 1 teaspoon dried)

2 large egg yolks

Juice of 1/2 lemon

Staple:

2 tablespoons white wine vinegar

1 tablespoon water

1/2 cup melted ghee or unsalted butter

1 teaspoon Dijon mustard

1/2 teaspoon salt (to taste)

1/4 teaspoon black pepper (to taste)

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

Fish Sticks:

Fresh:

1 lb white fish fillets (like cod or halibut), cut into1-inch wide strips

¼ cup Primal Kitchen ranch mixed with ¼ cup water (or 2 eggs, beaten)

Juice of ½ lemon

1½ cups crushed pork rinds

Staple:

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

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

1 teaspoon freshly ground black pepper

Avocado oil spray

Cocktail Sauce:

Fresh:

Juice of ½ lemon

1 tablespoon horseradish (unavailable on Amazon Fresh; Linked in items below and available in shop)

Staple:

¼ cup no-sugar-added ketchup (Primal Kitchen recommended)

Salt and black pepper, to taste

Roasted Carrot Fries:

Fresh:

4–5 large heirloom carrots, cut into matchsticks

1 tablespoon fresh dill, chopped or 1 teaspoon dried dill

Staple:

1½ tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

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

1 teaspoon black pepper

‍_{Wild-caught organic seafood and 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}

For Steak:

Fresh:

1 pound beef sirloin or tenderloin, cut into 1-inch cubes

4 cloves garlic, minced

1 teaspoon fresh parsley, chopped (for topping)

Staple:

3 tablespoons unsalted butter

1 tablespoon grass-fed, organic tallow (Sub Ghee on Amazon Fresh)

1 teaspoon Worcestershire sauce

1 teaspoon salt (to taste; using Natural Redmond RealSalt)

1 teaspoon freshly ground black pepper, to taste

For Potatoes and Asparagus:

Fresh:

1½ pounds baby potatoes, halved

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

3 cloves garlic, minced

¼ cup grated Parmesan cheese (for topping)

Staple:

2 tablespoons grass-fed, organic tallow (Sub Ghee on Amazon Fresh)

2 tablespoons avocado oil

1 teaspoon dried thyme

2 teaspoons dried rosemary

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

2 teaspoons freshly ground black pepper, to taste

‍

(Fond Beef Tallow Available in Shop and below in items used)

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

Fresh:

Shredded meat from 1 rotisserie chicken (or 2 baked and shredded chicken breasts)

1 yellow onion, diced

1 head cauliflower, cut into pieces

40 cloves garlic, peeled and crushed

16 ounces organic mushrooms, sliced

6 cups chicken bone broth 

Juice and zest of 1 lemon

1 tablespoon fresh thyme 

Pine nuts (for topping)

‍Staple:

1 tablespoon ghee 

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

1 teaspoon freshly ground black pepper (to taste)

Extra-virgin olive oil (for topping)

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