Recipes
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Pork Rind Crusted Pesto Salmon with Asparagus
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
Pork Rind Crusted Pesto Salmon with Asparagus
Fish
Seafood
Detox
Ratatouille with a Cheesy Crunch
Fresh:
1 medium eggplant, halved lengthwise and thinly sliced into half-moons
1 medium zucchini, thinly sliced
2 large heirloom tomatoes, thinly sliced
1 red bell pepper, diced
1 yellow onion, diced
4 garlic cloves, minced
2 tablespoons fresh basil, chopped, plus more for garnish
2 teaspoons fresh thyme leaves (or1 teaspoon dried)
2 tablespoons bone broth
1 cup pork rind breadcrumbs (or crushed pork rinds)
¼ cup grated Parmesan cheese
Staple:
5 tablespoons olive oil (divided:3 tbsp for vegetables, 2 tbsp for topping)
1 teaspoon salt (to taste)
1 teaspoon freshly ground black pepper (to taste)
1 teaspoon dried oregano
2 tablespoons tomato paste
1 tablespoon balsamic vinegar(optional)
Organic non-gmo veggies are linked where available
Ratatouille with a Cheesy Crunch
Veggie
Keto-Friendly
Low-Carb
Red Lentil Pasta with Bacon and Brussels
For the Bacon & Brussels:
Fresh:
5 strips no-sugar bacon, cut into bite-sized pieces
½ pound Brussels sprouts, shredded and halved (or sliced)
Staple:
2 tablespoons olive oil
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
Freshly ground black pepper (to taste)
For the Pasta & Sauce:
Fresh:
1 package Organic Red Lentil Gluten Free Spaghetti
4 garlic cloves, minced
3 cups bone broth (add more if needed)
½ cup heavy cream (or full-fat canned coconut milk)
Italian parsley, chopped (for garnish)
Staple:
2 tablespoons butter
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
½ teaspoon black pepper (or to taste)
¼ cup grated Parmesan cheese (or nutritional yeast)
1 teaspoon arrowroot powder + 1 tablespoon water (for slurry)
Grass-fed organic meat and organic non-gmo veggies are linked where available
Red Lentil Pasta with Bacon and Brussels
Veggie
Pork
Low-Carb
Roasted Poblano Soup
Fresh:
4 large poblano peppers
1 small onion, diced
3 garlic cloves, minced
1 medium zucchini, diced
1 medium carrot, diced
1 medium potato, sliced
3 cups bone broth (Fond recommended)
1/2 cup unsweetened full fat coconut milk (or regular milk for creaminess)
Fresh cilantro (for topping)
Lime wedges (for topping)
Green onions (for topping)
Staple:
Avocado oil spray
1 tablespoon butter
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder (optional, adds heat)
3 teaspoon salt (to taste; using Natural Redmond Real Salt)
2 teaspoon freshly ground black pepper (to taste)
Hot sauce, to taste (for topping)
Tortilla chips or crispy tortilla strips (recommend SIETE Maiz Tortilla Chips) (for topping)
Organic non-gmo veggies are linked where available
Roasted Poblano Soup
Veggie
Low-Carb
Detox
Salmon Caesar Salad
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
Salmon Caesar Salad
Fish
Seafood
Detox
Salmon Cakes
For Salmon:
Fresh:
2 cans (14.75 ounces each) wild Alaskan pink salmon, drained with large bones removed
1 large sweet potato (about 10 ounces), cooked and mashed
1/3 cup parsley, finely chopped
2 tablespoons green onion, finely chopped
2 large eggs
Juice from one lemon
Staples:
2/3 cup almond flour
1 teaspoon hot sauce (lFrank’s Red Hot recommended)
1 teaspoon cumin
1 teaspoon smoked paprika
½ tablespoon salt (to taste; Natural Redmond Real Salt recommended)
1 teaspoon freshly ground black pepper (to taste)
2 tablespoons ghee or organic coconut oil (for frying)
For Coleslaw and Sauce:
Fresh:
12 ounces shredded organic coleslaw mix
2 green onions, chopped
⅓ cup roasted, sprouted sunflower seeds (Linked in items used/shop below)
1.5 cup plain full fat Greek yogurt
1/3 cup parsley, finely chopped
Staple:
2 tablespoons avocado oil
2 tablespoons rice vinegar
1 tablespoon pure maple syrup or honey
2 teaspoons garlic powder
1 teaspoon salt (to taste; Natural Redmond Real Salt recommended)
1 teaspoon freshly ground black pepper (to taste)
Wild-caught organic seafood and organic non-gmo veggies are linked where available
Salmon Cakes
Seafood
30g Protein
Detox
Salmon Sushi Bake
For Rice:
Fresh:
1.5 cup beef or chicken bone broth
Staple:
1 tablespoon grass-fed butter
1 cup white or basmati rice
Pinch of salt (to taste; using Natural Redmond Real Salt)
For Salmon:
Fresh:
1 pound salmon (or substitute canned salmon if desired)
½ cup whole milk cream cheese
3 green onions, chopped
Juice from 1 lime
2 tablespoons furikake seasoning (Included in Shop and in items used below)
Serve with:
Roasted seaweed
½ Cucumber, sliced
Avocado, sliced
Staple:
3 tablespoons coconut aminos
1.5 tablespoons toasted sesame oil
2 tablespoons avocado mayonnaise
1 tablespoon sriracha, plus more for topping
1 tablespoon rice vinegar
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
Salmon Sushi Bake
Seafood
30g Protein
Salmon Tacos with Avocado Cream Sauce
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
Salmon Tacos with Avocado Cream Sauce
Fish
Seafood
Detox
Scallops Over Cauliflower Artichoke Risotto
Fresh:
1 pound fresh dry sea scallops, patted dry
2 cups cauliflower rice
1/2 can artichoke hearts, chopped (4 oz)
1 shallot, minced
2 cloves garlic, minced
Juice and zest from half a lemon
2 teaspoons fresh parsley, chopped
1/2 cup chicken bone broth
1/2 cup Parmesan cheese, freshly grated
Staple:
2 tablespoons olive oil
1 teaspoon smoked paprika
2 teaspoons salt (to taste; using Natural Redmond Real Salt)
2 teaspoons black pepper, freshly ground (to taste)
2 tablespoons grass-fed butter
Wild-caught organic seafood and organic non-gmo veggies are linked where available
Scallops Over Cauliflower Artichoke Risotto
Seafood
Keto-Friendly
Low-Carb