Weekly Recipes

For Chicken:

Fresh:

4 chicken drumsticks

4 bone-in chicken thighs

6 cloves garlic, minced

1 small onion, thinly sliced

1/2 cup bone broth

1 bunch kale, chopped

Chopped green onions (for garnish)

Staple:

3 tablespoons olive oil (or avocado oil)

1/3 cup coconut aminos

1/3 cup unseasoned rice vinegar (apple cider vinegar alsoworks)

1 teaspoon whole black peppercorns (or 1/2 teaspoon freshlycracked black pepper)

5 bay leaves

2 teaspoons blackstrap molasses (linked in items used below and shop) or honey (linked in ingredients)

For Rice:

Fresh:

1.5 cups beef or chicken bone broth

Staple:

1 tablespoon grass-fed butter

1 cup white or basmati rice

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

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

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}

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 Pork Chops:

Fresh:

2 (4-6 ounce) pork chops, bone in

2 tablespoons fresh parsley, chopped

‍Staple:

2 tablespoons butter

2 teaspoon cumin 

1 teaspoon onion powder

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

1 teaspoon freshly ground black pepper (to taste)

For Cauliflower Rice:

Fresh:

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

1 tablespoon truffle oil

Pinch of truffle salt

‍Staple:

1 tablespoon avocado oil

1/3 teaspoon salt (to taste; using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

For Avocado Sauce:

Fresh:

1 avocado

Juice from 1 lemon

2 tablespoons scallions, chopped

‍Staple:

1 tablespoon extra-virgin olive oil

Dash of hot sauce

1 tablespoon brown mustard (Primal Kitchen recommended)

1 teaspoon Italian seasoning

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

1 teaspoon freshly ground black pepper (to taste)

1 tablespoon water

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