Weekly Recipes

Fresh:

2 medium heads of broccoli, chopped

1 cup raw cashews

1 leek, chopped

3-4 garlic cloves, chopped

4 cups bone broth (Fond recommended)

2 cups water

2 teaspoons ground fennel seeds

1/4 cup fresh dill 

Staple:

1 tablespoon grass-fed butter

2 tablespoon extra-virgin olive oil

1 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}

Fresh:

4 boneless, skinless chicken breasts

1 pint cherry tomatoes, halved

1 cup fresh baby spinach leaves

1 cup chopped red onion

1-2 cups shredded mozzarella cheese

½ cup chopped fresh basil

‍Staple:

2 tablespoons melted coconut oil

1 tablespoon extra-virgin olive oil

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

2 teaspoons freshly ground black pepper (to taste)

1 teaspoon dried basil

2 teaspoons dried oregano

1 tablespoon smoked paprika

2 teaspoons garlic powder

1 tablespoon balsamic vinegar

Red pepper flakes (for topping)

Balsamic glaze (for topping)

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

Fresh:

2 cups ham, chopped

1 egg, fried

1 medium sweet potato, shredded

1 pound Brussel sprouts, shredded

1 onion, diced

3-4 garlic cloves, minced

Green onions, chopped (for topping)

‍Staple:

Avocado oil cooking spray

3 tablespoon avocado oil

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 Shrimp:

Fresh:

1 pound large shrimp, peeled and deveined

4 bacon slices, cut into thirds

2 garlic cloves, minced

‍Staple:

3 tablespoons avocado oil

1 tablespoon Dijon mustard

1 teaspoon honey

½ tablespoon chipotle powder

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

1 teaspoon freshly ground black pepper (to taste)

Wooden toothpicks (soaked in water for 30 minutes)

For Collard Greens:

Fresh:

1 bunch organic collard greens, washed and chopped

½ medium sweet onion, thinly sliced

2 garlic cloves, minced

‍Staple:

2 tablespoons avocado oil

½ teaspoon red pepper flakes (adjust to taste)

1 tablespoon apple cider 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}

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