Recipes

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}

For Fish:

Fresh:

2 fresh Yellowfin (Ahi) tuna fillets (1/2 pound) (Ahi Tuna not available on Amazon Fresh, button will link to Whole Foods) (follow counter order instructions from FAQ)

  * Ahi is “sushi grade”, smells sweet and not fishy, and has been frozen

‍Staple:

1 tablespoon ghee or butter

1 tablespoon black sesame seeds

3 tablespoons white sesame seeds

1 teaspoon garlic powder

1 teaspoon onion powder 

1 teaspoon Italian seasoning

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

1 teaspoon freshly ground black pepper (to taste)

For Salad:

Fresh:

4 cups lettuce mix (kale and spinach), shredded

2 tablespoons micro greens

2 tablespoons dandelion greens, chopped

¼ cup carrots, shredded

½ red bell pepper, diced

1 green onion, chopped

Primal Kitchen Sesame Ginger Vinaigrette & Marinade Salad Dressing (linked in products below if unavailable)

For Sauce:

Fresh:

1-2 garlic cloves, minced

1/4-inch piece of ginger, grated 

Juice on ½ a lemon

‍Staple:

1/4 cup avocado oil-based mayonnaise  

1 tablespoon coconut aminos

1 teaspoon sesame oil

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

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

For Fajitas:

Fresh:

1-pound large shrimp, peeled and deveined 

1 yellow bell pepper, sliced

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 red onion, sliced

1 jalapeno or serrano pepper, diced

Juice from 1 lime

8 almond flour tortillas (Siete almond flour tortillas recommended) or lettuce wraps

1 avocado, sliced (for topping)

3 tablespoons fresh cilantro, chopped (for topping)

Salsa (for topping)

Greek yogurt (for topping)

‍Staple:

2 tablespoons avocado oil

1 teaspoon cumin

2 teaspoons chili powder

1 teaspoon oregano

2 teaspoons smoked paprika

1/2 tablespoon garlic powder

1 teaspoon onion powder

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

1 teaspoon freshly ground black pepper (to taste)

Pinch of cayenne pepper

For Broccoli:

Fresh:

1 large head of broccoli, cut into pieces

‍Staple:

1 tablespoon avocado oil

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)

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

For Shrimp:

Fresh:

1-pound large shrimp, peeled and deveined 

1 cup Primal Kitchen No-Soy Teriyaki Sauce (not available on Amazon Fresh, available in shop and below in "products used")

2 orange slices

‍Staple:

1 teaspoon sesame oil

For Cauliflower Fried Rice:

Fresh:

2 eggs

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

1 cup carrots, chopped

2 tablespoons green onions, chopped; plus more for topping

3-4 garlic cloves, minced 

1/4-inch piece of ginger, grated 

3 tablespoons fresh cilantro, chopped 

‍Staple:

1 tablespoon avocado oil

1 teaspoon sesame oil

1 tablespoon dried onion

2 tablespoons coconut aminos

Sriracha (for topping)

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

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}

For the Avocado Chimichurri:

Fresh:

1 cup packed cilantro leaves

1 cup packed parsley leaves

4 garlic cloves

Zest and juice of 1/2 lemon

4–5 fresh basil leaves, chopped (or 1 teaspoon dried basil)

1 medium avocado, diced (about 1 cup)

Staple:

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

1 teaspoon ground cumin

1 teaspoon red pepper flakes

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

For the Skirt Steak:

Fresh:

1 lb skirt steak, grass-fed

Staple:

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

1 teaspoon freshly ground black pepper (to taste)

2 tablespoons olive oil

For the Salad:

Fresh:

2 cups chopped tomatoes (cut into 1/2-inch pieces)

1 cup diced cucumber

1/4 small red onion, thinly sliced

1/4 cup minced cilantro (or parsley)

Juice of 1/2 lemon

Staple:

2 tablespoons extra virgin olive oil

1/2 teaspoon red pepper flakes

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 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}