Recipes

For the Bowl

Fresh:

2 wild-caught salmon fillets (about 6 oz each), skin-on or skin-off

1 tablespoon white miso paste

2 garlic cloves, minced

2 cups shredded purple cabbage or baby arugula

1 package frozen shelled edamame

1 avocado, diced (for topping)

3 radishes, thinly sliced (for topping)

Pickled ginger (for topping)

1 small jalapeño, thinly sliced (optional, for topping)

½ cup dry super grains (quinoa, millet, and buckwheat blend)

Staple:

3 tablespoons olive oil, divided

2 tablespoons honey (or maple syrup)

For the Sesame-Lime Dressing

Fresh:

1 tablespoon fresh lime juice

1–2 teaspoons pickled ginger juice (from the jar) or rice vinegar

Staple:

1½ tablespoons coconut aminos

1 tablespoon toasted sesame oil

Pinch of sea salt and black pepper

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

For Beef:

Fresh:

1 pound steak, sliced

2 large heads of broccoli, cut into pieces

2 scallions, chopped

2 garlic cloves, minced

‍Staple:

6 tablespoons avocado oil

2 tablespoons rice vinegar

1 tablespoon coconut aminos

1 teaspoon onion powder

2 teaspoons garlic powder

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

2 teaspoons freshly ground black pepper (adjust to taste)

Sesame seeds for topping

For Sauce:

Fresh:

1/2-inch piece of ginger, grated

2 garlic cloves, minced

‍Staple:

1 tablespoon tahini

1/4 cup organic, no-sugar peanut butter

3 tablespoons coconut aminos

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

1 tablespoon warm water (15 ml)

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

For the Bulgogi Beef

Fresh:

1 lb grass-fed ribeye or flank steak, thinly sliced against the grain

4 cloves garlic, minced

1-inch knob fresh ginger, grated

½ cup fresh pineapple juice (for natural sweetness +tenderizing enzymes)

***Note: If marinating overnight, sub pineapple juice with 1 small grated pear, apple, or kiwi to prevent the beef from getting mushy.

Staple:

3 tablespoons coconut aminos

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

1 teaspoon fish sauce

1 tablespoon raw honey or maple syrup

1 teaspoon sea salt (to taste; using Natural Redmond RealSalt)

½ teaspoon freshly ground black pepper

1 tablespoon beef tallow (or avocado oil for searing)

For the Marinated Cucumber Salad

Fresh:

1 English cucumber, thinly sliced

Staple:

1 tablespoon rice vinegar

1 tablespoon coconut aminos

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

For Serving

Fresh:

12 large green leaf lettuce leaves (or butter lettuce)

½ cup kimchi

1 tablespoon chopped cashews

2 green onions, thinly sliced

Cilantro leaves

Staple:

2 tablespoons sesame seeds

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

For the Beef:

Fresh:

1 pound beef sirloin or tenderloin, thinly sliced

1 large onion, diced

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 tablespoon tomato paste

Fresh parsley, chopped (for garnish)

Staple:

3 tablespoons olive oil (divided)

1 teaspoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon ground cloves

2 tablespoons red wine vinegar

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

1 teaspoon freshly ground black pepper (to taste)

For the Veggies:

Fresh:

16 ounces of organic frozen mixed vegetables

(e.g., a mix of carrots, cauliflower, and broccoli)

Juice from 1 lemon

Staple:

1 tablespoon grass-fed butter (or ghee)

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

1 teaspoon freshly ground black pepper (to taste)

1 teaspoon garlic powder

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

Fresh:

2.5 pounds beef stew meat, cut into 2-inch cubes (For Whole Foods, follow counter order instructions from FAQ)

1 large yellow onion, diced

2 celery stalks, diced

1 carrot, diced

12 oz zoodles (sub zucchini to do your own zoodling!)

16 ounces mini portobella mushrooms (organic), sliced

1 teaspoon lemon juice

1 cup beef or chicken bone broth

½ cup heavy whipping cream (use dairy-free cream if needed)

4 cloves garlic, minced

‍Staple:

1 tablespoon ghee

3 tablespoons coconut aminos

2 teaspoons dried thyme

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

1 teaspoon freshly ground black pepper (to taste)

1 tablespoon arrowroot powder (sub tapioca flour on Amazon Fresh)

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

For the Black Bean Patties

Fresh:

1 can black beans, drained and rinsed

½ red bell pepper, finely diced

½ small red onion, finely diced

3 cloves garlic, minced

¼ cup chopped fresh parsley

1 pasture-raised egg (or flax egg: 1 tbsp ground flax + 2.5tbsp water)

Juice of ½ lime

Staple:

1 cup almond flour

½ tablespoon coconut aminos

½ tablespoon tamari

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon sea salt (to taste; using Natural Redmond RealSalt)

½ teaspoon black pepper

2 tablespoons avocado oil (for cooking)

For Serving

Fresh:

4 slices raw cheddar cheese (optional)

1 head romaine lettuce (for wraps)

1 tomato, sliced

Pickles, sliced (fermented recommended)

For the Sauce

Staple:

¼ cup avocado mayonnaise

2 tablespoons brown mustard

1 tablespoon ketchup

For the Salad

Fresh:

1 cup strawberries, sliced

1 cup blackberries, sliced

1 pear, thinly sliced

1–2 tablespoons fresh mint, finely chopped

Juice of ½ lime

Staple (Optional):

½ teaspoon raw honey or maple syrup for added sweetness

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

Fresh:

1 can (15 oz) black beans, drained and rinsed

1/2 cup bone broth

4 Siete almond flour tortillas or corn tortillas

1/2 cup plain Greek yogurt or dairy-free alternative

1 garlic clove, minced

Juice of 1 lime (divided between beans and crema)

1 avocado, sliced (for topping)

½ cup cherry tomatoes, halved (for topping)

¼ cup fresh cilantro, chopped (for topping)

1 small jalapeño, thinly sliced (optional topping)

Staple:

1 tablespoon olive oil

1 tablespoon dried onion

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

1 tablespoon Siete Taco Seasoning (Unavailable on Amazon Fresh)

— or homemade taco seasoning:

     ½ teaspoon ground cumin

     ½ teaspoon smoked paprika

      ½ teaspoon garlic powder

     ½ teaspoon salt

     ½ teaspoon black pepper

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

For the Chicken:

Fresh:

1 lb pasture-raised boneless, skinless chicken breasts

2 tablespoons homemade buffalo sauce (see below) (or use a clean brand like Primal Kitchen)

Staple:

2 tablespoons coconut aminos (or 1 tablespoon soy sauce + 1 tablespoon water)

Pinch of sea salt and freshly ground black pepper

1 tablespoon tallow (or avocado oil)

For the Salad:

Fresh:

8 cups chopped romaine lettuce

2 carrots, peeled and diced (~1 cup)

2 celery stalks, diced (~1 cup)

½ cup finely diced red onion

½ cup blue cheese crumbles

½ cup roasted chickpeas (optional; like Biena Sea Salt)

1 avocado, diced

For the Homemade Buffalo Sauce:

Staple:

¼ cup grass-fed butter

¼ cup Frank’s RedHot (or clean hot sauce of choice)

½ teaspoon garlic powder

For the Buffalo Ranch Dressing:

Fresh:

½ cup Good Culture cottage cheese

¼ cup milk or buttermilk

1 tablespoon fresh parsley, chopped

2 tablespoons homemade buffalo sauce (or more to taste) (or use a clean brand like Primal Kitchen)

Staple:

1 teaspoon dried dill

1 teaspoon garlic powder

Pinch of sea salt and black pepper

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

For the Butter Chicken

Fresh:

1 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 small yellow onion, finely chopped

1 red bell pepper

4 cloves garlic, minced

1-inch piece fresh ginger, grated

1/2 cup bone broth

1 cup full-fat coconut milk (or sub grass-fed heavy cream if tolerated)

3 tablespoons tomato paste

Juice of ½ lemon

¼ cup chopped fresh cilantro (for garnish)

Staple:

4 tablespoon grass-fed salted butter (or ghee)

1 tablespoon coconut aminos (for depth)

1 tablespoon garam masala

1 teaspoon turmeric

1-2 teaspoon cayenne powder (optional for heat)

1½ teaspoons sea salt (to taste; using Natural Redmond RealSalt)

½ teaspoon freshly ground black pepper

For the Coconut-Cauliflower Rice

Fresh:

1 medium head cauliflower, riced (or 1 bag pre-riced cauliflower)

¼ cup full-fat coconut milk

Staple:

1 tablespoon coconut oil

1 tablespoon curry powder

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

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