Recipes

For Wings:

Fresh:

1 pound chicken wings

1 cup Noble Made Garlic Parmesan Sauce (¼ cup for wings, ¾ cup for dipping cauliflower)

Lemon zest

½ cup grated parmesan cheese

‍Staple:

1 tablespoon baking powder

2 teaspoon garlic powder

1 teaspoon dried parsley

1 teaspoon smoked paprika 

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

1 teaspoon freshly ground black pepper (to taste)

For Cauliflower:

Fresh:

1 large head of cauliflower, cut into even pieces

‍Staple:

2 tablespoon avocado oil

1 cup super-fine natural almond flour

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon hot sauce

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}

For the Gazpacho:

Fresh:

3 ripe tomatoes, chopped

1 English cucumber,

1 red bell pepper, diced

1 small red onion, diced

2 stalks celery, diced

1 serrano pepper, minced (remove seeds for less heat)

Juice of ½ lemon

2 garlic cloves

1.75 cups chicken or beef bone broth (or 1 jar FOND Lemon & Garlic Bone Broth)    

½ cup marcona almonds

Staple:

1 cup extra virgin olive oil

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

1 teaspoon freshly ground black pepper (to taste)

For the Avocado Cream Sauce:

Fresh:

1 ripe avocado

Juice of 1 lime

1 small garlic clove

2 tablespoons fresh cilantro

Staple:

¼ cup filtered water (more to thin if needed)

2 tablespoons olive oil

1 teaspoon sea salt

1 teaspoon black pepper

Optional Shrimp:

Fresh:

12 oz wild-caught shrimp, peeled and deveined

Staple:

1 tablespoon olive oil

½ teaspoon garlic powder

1 teaspoon sea salt

1 teaspoon black pepper

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

For Moussaka:

Fresh:

1 pound grass-fed ground beef

2 large eggplants, sliced ¼-inch thick (rounds orlengthwise, skinned if desired)

1 medium onion, chopped

3 cloves garlic, minced

1 cup whole milk Greek yogurt

1 large egg

1 can (14 ounces) diced tomatoes

Staple:

1 tablespoon olive oil

½ cup grated Parmesan cheese

1 teaspoon cinnamon

1 teaspoon dried oregano

Salt to taste (e.g., Natural Redmond Real Salt)

Freshly ground black pepper to taste

Avocado oil spray

For the Green Beans:

Fresh:

1 pound fresh green beans, trimmed

3 garlic cloves, minced

Staple:

1 tablespoon olive oil

Salt to taste (e.g., Natural Redmond Real Salt)

Freshly ground black pepper to taste

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

For Salmon:

Fresh:

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

1 lemon, sliced 

1/2 red onion, sliced

1/2 cup Kalamata olives, pitted

3 cups cherry tomatoes, cut in half

1 tablespoon capers

3-5 garlic cloves, minced

1 tablespoon fresh rosemary 

1/2 tablespoon fresh thyme 

‍Staple:

3 tablespoon avocado oil

1 tablespoon Dijon mustard (Primal Kitchen recommended)

1/2 tablespoon oregano 

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

2 teaspoon freshly ground black pepper (to taste)

For Brussel Sprouts:

Fresh:

2 bacon slices, diced

1 pound brussels sprouts, ends trimmed and cut in half 

2 tablespoons Primal Kitchen Balsamic Vinaigrette

‍Staple:

1 tablespoon avocado oil

2 tablespoons apple cider vinegar

1 teaspoon Magic Mushroom Powder (from Nom Nom Paleo, available in shop) or sub paprika

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 Tomato Soup:

Fresh:

1 small yellow onion, chopped

2 garlic cloves, minced

Fresh basil

Large pinch of saffron threads

1 (28-ounce) can crushed tomatoes, preferably San Marzano

1 cup bone broth

Parmesan cheese (for topping)

Staple:

2 tablespoons olive oil

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

2 teaspoons freshly ground black pepper (to taste)

Red pepper flakes (for topping)

For the Grilled Cheese:

Fresh:

Bunch of spinach

8 slices Ezekiel bread or whole grain bread

4 slices raw cheddar cheese

Staple:

2 teaspoons grass-fed butter or olive oil (for grilling)

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

For Lettuce Wraps:

Fresh:

1 pound grass-fed ground beef

3 garlic cloves, minced

1 small onion, diced

1 cup shredded carrots

1 cup finely chopped mushrooms

1 cup diced water chestnuts

1/2 cup finely chopped broccoli florets

1 teaspoon freshly grated ginger

1 head butter lettuce or romaine, leaves separated

Juice of one lime

Green onions, for garnish

Staple:

2 tablespoons avocado oil

2 tablespoons tamari

1 teaspoon sesame oil

1 tablespoon homemade hoisin sauce = mix equal parts coconut aminos, almond butter, and rice vinegar (teaspoon of each)

1/4 teaspoon red pepper flakes (optional)

1 teaspoon salt (using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper

For Edamame:

Fresh:

1 package frozen shelled edamame

2 garlic cloves, minced

Staple:

1 tablespoon sesame oil

1 tablespoon tamari

1/4 teaspoon salt (using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper

Sesame seeds, for garnish

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

‍

Fresh:

1 pound ground pork 

3 large red, orange or yellow bell peppers 

1/2 cup celery, finely chopped

1 cup mushrooms, chopped

1 red onion, diced

2 cups spinach

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

1/2 cup Parmesan cheese, grated 

2 cups mozzarella cheese, shredded

1/4 cup tomato sauce or marinara sauce (Rao's recommended)

1/4 cup bone broth (chicken or beef)

‍Staple:

3 tablespoons avocado oil

1 tablespoon tamari or soy sauce

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

2 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 the Lamb:

Fresh:

1 lb ground lamb (grass-fed preferred)

3 garlic cloves, minced

½ yellow onion, grated or finely minced

Juice of ½ lemon

2 tablespoons fresh parsley or mint, chopped

Staple:

1 tablespoon olive oil

1 tablespoon white wine vinegar (or sub with red wine vinegar)

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon sea salt (Redmond Real Salt recommended)

½ teaspoon black pepper

For the Yogurt Sauce (Tzatziki-style):

Fresh:

¾ cup full-fat plain Greek yogurt

½ cup cucumber, grated

2 tablespoons fresh dill or parsley, chopped

1 garlic clove, finely grated

Juice of ½ lemon

Staple:

1 tablespoon olive oil

1 teaspoon white wine vinegar

Pinch of sea salt

Toppings (optional but delicious):

Romaine or butter lettuce leaves (for wraps or bowl base)

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

Simple Mills Veggie Pita Crackers (for crunch)

Feta cheese crumbles (or sub dairy-free version)

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

Fresh:

2 halibut fillets (sub mahi mahi on Amazon Fresh)

4 medium leeks, white and pale green parts sliced into 3-inch segments, tough outer layers removed

‍Staple:

2 tablespoons butter

2 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar or rice wine vinegar

2 teaspoon raw, unfiltered honey

1 teaspoon smoked chipotle pepper seasoning or paprika 

3 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}