Recipes

Fresh:

1 large potato, chopped into chunks

1/2 yellow onion, roughly chopped

2 large garlic cloves, smashed

2 cups fresh baby spinach leaves, tightly packed (or two large handfuls)

3 cups bone broth

Cilantro, for garnish

Zest of 1 lemon, for garnish

Parmesan cheese, for garnish

Staple:

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

1 teaspoon freshly ground black pepper (to taste)

OPTIONAL: ½ to 1 cup full-fat canned coconut milk or whole cream (for added creaminess)_‍

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

For Beef:

Fresh:

1.5 pound beef sirloin, cubed

6 cloves garlic, minced

Juice from 1 lemon

‍Staple:

1 tablespoon avocado oil

1 tablespoon tamari sauce

1/2 tablespoon Worcestershire sauce 

2 teaspoons hot sauce (Frank's RedHot recommended)

1 teaspoon onion powder

2 teaspoons dried basil

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

1 teaspoon freshly ground black pepper (to taste)

For Kabobs:

Fresh:

2 red onions, cut into pieces 

1 green bell pepper, cut into pieces

16 oz whole mushrooms

1 zucchini, sliced

‍Staple:

Avocado oil cooking spray

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

1 teaspoon freshly ground black pepper (to taste)

4 metal skewers 

Cucumber Salad:

Fresh:

1 cucumber, sliced

3 radishes, sliced

2 tablespoons fresh cilantro, chopped

Juice from 1 lime

‍Staple:

1 tablespoon extra-virgin olive oil

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}

For Steak:

Fresh:

1-pound grass-fed hanger steak or skirt steak

‍Staple:

2 tablespoons avocado oil

1 tablespoon grass-fed butter

1 tablespoon coconut aminos 

1/2 tablespoon Worcestershire sauce 

2 teaspoon garlic powder

1 teaspoon onion powder

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

1 teaspoon freshly ground black pepper (to taste)

For Salad:

Fresh:

3 cups fresh spinach

1/4 cup micro greens  (sub parsley on Amazon Fresh)

1 cup red cabbage, shredded

1 tablespoon fresh cilantro, chopped

2 tablespoons pumpkin seeds

1 teaspoon anchovy paste  (sub 1 tsp Worcestershire sauce [staple] on Amazon Fresh)

2 tablespoons raw feta cheese

‍Staple:

1/4 cup extra−virgin olive oil

2 tablespoons aged balsamic vinegar

2 teaspoons brown mustard (Primal Kitchen recommended)

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}

For Trout:

Fresh:

2 (4-6 ounce) steelhead trout fillets, skin on (sub salmon if unavailable)

2-3 garlic cloves, minced

Zest from ½ a lemon 

2 teaspoons fresh thyme 

2 teaspoons dill

‍Staple:

1 tablespoon avocado oil

1 teaspoon paprika

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

1 teaspoon freshly ground black pepper (to taste)

For Greens:

Fresh:

1/2 cup chicken bone broth

3-4 cups collard greens, chopped

1 shallot, chopped

1 clove garlic, minced

‍Staple:

1 tablespoon grass-fed ghee 

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

1 teaspoon freshly ground black pepper (to taste)

1⁄4 teaspoon red pepper flakes

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

Fresh:

1 cup full-fat canned coconut milk

1-pound large shrimp, peeled and deveined 

1 red onion, sliced

3 cups fresh spinach 

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

1/2 cup sun-dried tomatoes, diced

3-4 garlic cloves, minced

1/2 cup bone broth, chicken or beef

Parmesan cheese (for topping)

Fresh parsley, chopped (for topping)

‍Staple:

3 tablespoons coconut oil

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

2 teaspoons freshly ground black pepper (to taste)

Red pepper flakes (for topping)

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

Fresh:

12 oz andouille sausage (any sausage will do)

2 sweet potato, diced 

1 bunch kale, chopped

1 large white onion, diced

6 cloves garlic, minced

5 cups bone broth (Fond recommended)

1 (13.5-ounce) can full-fat coconut milk

5 leaves of fresh sage

1 sprig fresh rosemary

Pumpkin seeds (for topping)

Parmesan cheese (for topping)

‍Staple:

2 tablespoons avocado oil 

1 teaspoon of apple cider vinegar 

1 teaspoon ground turmeric root

2 teaspoons smoked paprika

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

1 teaspoon freshly ground black pepper (to taste)

Red pepper flakes (for topping)

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

For Bison and Veggies:

Fresh:

1 lb ground bison or grass-fed ground beef

1 white onion, diced

1 bell pepper, diced (any color)

1 jalapeño, minced (remove seeds for less heat)

1 cup mushrooms, sliced

1 cup zucchini, diced

2 garlic cloves, minced

Fresh cilantro leaves (for topping)

Salsa or pico de gallo (for topping)

Greek yogurt (for topping)

Guacamole or sliced avocado (for topping)

Staple:

2 tablespoons extra-virgin olive oil

2 tablespoons hot sauce (Frank’s RedHot recommended)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

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

1 teaspoon freshly ground black pepper (to taste)

For Crust:

Fresh:

6 eggs

1 cup shredded raw cheddar cheese (for non-dairy, omit cheese and add an extra ½ cup almond flour)

Staple:

½ cup almond flour

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 beef

1 head lettuce, torn 

1 cup pico de gallo

1 avocado, sliced 

1 lime, sliced

Salsa (for topping)

Pickled jalapenos (for topping) (Jeff’s Garden recommended)

Greek yogurt (for topping)

Cheddar cheese (for topping)

‍Staple:

2 tablespoons avocado oil

2 tablespoons extra-virgin olive oil

2 teaspoons hot sauce (Frank’s RedHot recommended)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

Pinch of cayenne pepper

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 cup uncooked organic quinoa, soaked & rinsed 

1 can full-fat coconut milk

1 onion, chopped

1 bell pepper, chopped

1 zucchini, chopped

8 ounces mushrooms (organic), sliced

2 carrots, diced

4 okra, diced 

1 jalapeno or serrano pepper, diced

2.5 cups beef or chicken bone broth

2-inch piece fresh turmeric, grated

1-inch piece fresh ginger, grated

3-4 garlic cloves, minced

Juice from 1 lime

1 tablespoon sunflower seeds (for topping)

Green onion, diced (for topping)

Fresh cilantro, chopped (for topping)

‍Staple

3 tablespoons coconut oill

1 tablespoon coconut aminos

1 tablespoon curry powder

2 teaspoons ground coriander

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

1 teaspoon freshly ground black pepper (to taste)

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