Recipes

Fresh:

2 medium acorn squash, halved and seeds removed

1 lb pasture-raised ground sausage (Italian-style pork or chicken)

1 small shallot, finely chopped

4 cloves garlic, minced (divided use)

1 bunch kale, stems removed and chopped (about 4 cups)

8 oz mushrooms, chopped

½ lemon, juiced

1 apple, diced (any variety)

¼ cup bone broth

¼ cup chopped parsley

2 tablespoons grated Parmesan (for topping; optional)

¼ cup chopped walnuts (for topping)

2 tablespoons crushed pork rinds (optional for extra crunch)

Staple:

2 tablespoons olive oil or tallow (divided)

½ teaspoon smoked paprika

¼ teaspoon red pepper flakes (optional)

2 teaspoons sea salt (Redmond Real Salt recommended; divided)

1 teaspoon black pepper (divided)

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

For the Soup Base (Fish and Broth):

Fresh:

4 (3-4 oz) firm, white-fleshed fish fillets (such as snapper, cod, mahi mahi, or branzino)

1 fennel bulb, thinly sliced

1 shallot, minced

1 pint cherry tomatoes, halved

12 fresh parsley stems (for poaching)

3 tablespoons chopped fresh parsley (for finishing)

1 cup bone broth

3 cloves garlic, thinly sliced

Staple:

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

1 teaspoon freshly ground black pepper (to taste)

4 tablespoons extra-virgin olive oil

1/4 teaspoon red pepper flakes

1/2 cup water

For the Potatoes:

Fresh:

1 lb baby or new potatoes, thinly sliced (about 1/4 inch thick)

Staple:

2 tablespoons olive oil

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

1 teaspoon freshly ground black pepper (to taste)

1 teaspoon garlic powder

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

For Fish:

Fresh:

2 fish fillets (6–8 oz each; choose from flounder, cod,halibut, salmon, or snapper)

Zest of 1 lemon

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

1 cup sliced almonds, chopped (or substitute 1/2 cup almondflour)

1/2 cup grated Parmesan cheese

Staple:

2 tablespoons brown mustard

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)

2 tablespoons olive oil

For Veggies:

Fresh:

2 medium beets, cut into 1/2-inch cubes

1 lb Brussels sprouts, trimmed and halved

Staple:

3 tablespoons olive oil (for the vegetables)

1 teaspoon salt (for the vegetables, to taste)

1 teaspoon freshly ground black pepper (for the vegetables,to taste)

1 teaspoon dried thyme (or rosemary)

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

Fresh:

8 oz lump crab meat (from refrigerated jar or pouch) (unavailable on Amazon Fresh - Sub imitation crab)

8 sheets toasted nori, halved crosswise (makes 16half-sheets)

3 scallions, thinly sliced

1 large ripe avocado, sliced

3 small radishes, thinly sliced

1 small carrot, julienned

½ cucumber, julienned

Juice of 1 lime

2 tablespoons fresh basil, finely chopped

2 tablespoons fresh cilantro, finely chopped

Staple:

2 tablespoons avocado oil mayo

1 teaspoon brown mustard

1 tablespoon rice vinegar

1 teaspoon raw honey

½ teaspoon tamari

Pinch of sea salt and black pepper (to taste; using RedmondReal Salt)

½ teaspoon cayenne pepper (optional)

2 tablespoons sesame seeds

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

For the Chicken:

Fresh:

4 boneless, skinless chicken thighs

8 slices pasture-raised bacon

3 cloves garlic, minced

Staple:

2 tablespoons Dijon mustard

1 tablespoon pure maple syrup

1 teaspoon apple cider vinegar

1 teaspoon smoked paprika

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

1 teaspoon freshly ground black pepper

For the Warm Brussels-Apple Slaw:

Fresh:

1 lb Brussels sprouts, thinly sliced

1 crisp organic apple (like Honeycrisp), julienned or chopped

1/2 red onion, thinly sliced

1 garlic clove, minced

Juice of ½ lemon

2 tablespoons fresh parsley, chopped (optional)

⅓ cup chopped walnuts, toasted

Staple:

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 teaspoon apple cider vinegar

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

1 teaspoon freshly ground black pepper

_{Free-range 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}

‍

For the Fish & Slaw

Fresh:

1 lb white fish fillets (like haddock, cod, mahi mahi, or halibut) or4 small fillets

1 bag coleslaw mix or 2 cups shredded green or purple cabbage

2 large carrots, shredded

1 cup cherry tomatoes, halved

¼ cup fresh cilantro, chopped (divided)

¼ cup plain Greek yogurt or dairy-free alternative

Juice from 1 lime, divided

1 small jalapeño, thinly sliced (optional)

Staple:

2 tablespoons avocado oil

1½ teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

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

1 teaspoon freshly ground black pepper

2 tablespoons avocado oil mayo

2 tablespoons hot sauce (like Cholula or Siete)

1 teaspoon honey or maple syrup (optional, for balance)

For the Coconut Rice

Fresh:

1 cup full-fat canned coconut milk

Staple:

1 cup jasmine or basmati rice

½ cup water

½ teaspoon salt (to taste; using Natural Redmond Real Salt)

1 teaspoon coconut oil (optional, for extra richness)

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

For the Balsamic Chicken:

Fresh:

2 boneless, skinless chicken breasts

3 cloves garlic, minced

1 shallot, chopped

1 bunch asparagus, ends trimmed

‍Staple:

2 tablespoons grass-fed butter

¼ cup balsamic vinegar

2 tablespoons raw honey

1 tablespoon Dijon mustard

1 teaspoon dried oregano

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

½ teaspoon freshly ground black pepper

For the Watercress-Tomato Salad:

Fresh:

2 cups watercress (or arugula)

½ cup cherry tomatoes, halved

¼ small red onion, thinly sliced

¼ cup fresh basil, chopped

Staple:

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon honey

½ teaspoon salt

¼ teaspoon freshly ground black pepper

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

For Chicken:

Fresh:

4 chicken thighs, bone-in, skin-on

4-6 garlic cloves, minced

‍Staple:

2 tablespoons avocado oil

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

1 teaspoon freshly ground black pepper (to taste)

1 teaspoon Italian seasoning

For Kale:

Fresh:

3 to 5 ounces pancetta, diced (or substitute uncured bacon)

1 shallot, thinly sliced

2 bunches kale, cut into pieces

1/4 cup full-fat canned coconut milk

3 garlic cloves, minced

‍Staple:

1 tablespoon coconut oil

1/2 teaspoon red pepper flakes

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