Recipes

For Chicken:

Fresh:

1 pound chicken tenderloins

1 cup fresh orange juice

Zest of 1 orange

1 clove garlic, minced

1 teaspoon fresh ginger, grated

Green onions, chopped, for garnish

Staple:

1 tablespoon grass-fed beef tallow or other cooking fat (Sub ghee on amazon fresh)

3 - 4 tablespoons arrowroot powder (for coating). Plus 1–2 teaspoons arrowroot powder mixed with equal parts water (for slurry) (Sub tapioca flour on amazon fresh)

1 tablespoon tamari

1 tablespoon coconut aminos

1 tablespoon honey or maple syrup

½ teaspoon red pepper flakes (optional, for heat)

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

2 teaspoons freshly ground black pepper (to taste)

For Snap Peas:

Fresh:

1 pound fresh snap peas, trimmed

2 cloves garlic, minced

Staple:

1 tablespoon olive oil

1 tablespoon tamari

1 teaspoon sesame seeds

¼ teaspoon red pepper flakes (optional, for heat)

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

1 teaspoon freshly ground black pepper, to taste

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

For Paella:

Fresh:

1 lb wild-caught shrimp, peeled and deveined

12 oz pasture-raised pork or beef sausage, sliced into ½-inch rounds

1 red bell pepper, diced

1 cup cherry tomatoes, quartered

1 small yellow onion, diced

4 cloves garlic, minced

2 cups green beans, trimmed and halved

Juice of ½ lemon

1 (14 oz) can fire-roasted diced tomatoes

1¾ cups bone broth

2 tablespoons fresh basil, chopped

Staple:

1 cup organic white or basmati rice (rinsed)

1 tablespoon extra virgin olive oil

¼ teaspoon saffron threads, soaked in 2 tablespoons warm water (Not available on Whole Foods; Linked in items below/shop)

1½ teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon turmeric

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

½ teaspoon freshly ground black pepper

For the Lemon-Basil Aioli:

Fresh:

Juice and zest of ½ lemon

1 tablespoon chopped fresh basil

Staple:

3 tablespoons avocado oil mayo

Pinch of sea salt

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

For the Cheesesteak Filling

Fresh:

1 lb grass-fed ribeye, flank steak, or sirloin, thinly sliced (shaved against the grain)

8 oz mushrooms (cremini, baby bella, or shiitake), sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 yellow onion, thinly sliced

1 block raw cheddar or provolone cheese, sliced or shredded

Staple:

3 tablespoons avocado oil (divided)

1 tablespoon coconut aminos

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

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon onion powder

For the Savory Cabbage Slaw

Fresh:

2 cups shredded green or purple cabbage

1 small shallot or ½ red onion, thinly sliced

1 tablespoon chopped fresh parsley

Staple:

1½ tablespoons avocado oil

1 tablespoon apple cider vinegar or red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon coconut aminos

½ teaspoon garlic powder

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

½ teaspoon freshly ground black pepper

‍_{Grass-fed organic meat and 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}

Fresh:

2 (4-6 ounce) salmon fillets, skin on

1 bunch asparagus, trimmed and chopped

1 cup pork rinds, crushed (Epic pork rinds recommended)

2-3 tablespoons pesto

‍Staple:

2 tablespoons avocado oil

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}

Fresh:

1 pound pork tenderloin

1 pound baby potatoes, quartered

1 pound green beans, trimmed

1 medium yellow onion, sliced

2 tablespoons fresh parsley, chopped (for garnish)

Staple:

2 tablespoons olive oil, divided

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

2 teaspoons black pepper (to taste)

2 tablespoons Italian seasoning

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

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

For the Potato Layer:

Fresh:

3 medium gold or yellow potatoes, grated

2 large pasture-raised eggs

2½ cups raw mozzarella cheese, shredded (divided)

1 tablespoon fresh parsley, chopped

Staple:

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

1 teaspoon freshly ground black pepper (to taste)

For the Beef Filling:

Fresh:

½ lb grass-fed ground beef

1 large yellow onion, finely chopped

1 garlic clove, minced

2 large tomato, diced

1 tablespoon tomato paste (no additives)

½ cup tomato sauce (like Rao’s or homemade)

Staple:

1 teaspoon smoked paprika

¼ teaspoon crushed red pepper flakes (optional)

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

1 teaspoon freshly ground black pepper (to taste)

1 tablespoon olive oil

For the Cucumber-Radish Salad:

Fresh:

1 large cucumber, thinly sliced

4 radishes, thinly sliced

½ cup plain Greek yogurt or coconut yogurt

2 tablespoons chopped chives, dill, or parsley

1 tablespoon lemon juice

Staple:

1 teaspoon garlic powder

1 tablespoon extra virgin olive oil

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

¼ teaspoon freshly ground black pepper

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

Fresh:

1 medium eggplant, halved lengthwise and thinly sliced into half-moons

1 medium zucchini, thinly sliced

2 large heirloom tomatoes, thinly sliced

1 red bell pepper, diced

1 yellow onion, diced

4 garlic cloves, minced

2 tablespoons fresh basil, chopped, plus more for garnish

2 teaspoons fresh thyme leaves (or1 teaspoon dried)

2 tablespoons bone broth

1 cup pork rind breadcrumbs (or crushed pork rinds)

¼ cup grated Parmesan cheese

‍

Staple:

5 tablespoons olive oil (divided:3 tbsp for vegetables, 2 tbsp for topping)

1 teaspoon salt (to taste)

1 teaspoon freshly ground black pepper (to taste)

1 teaspoon dried oregano

2 tablespoons tomato paste

1 tablespoon balsamic vinegar(optional)

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

For the Bacon & Brussels:

Fresh:

5 strips no-sugar bacon, cut into bite-sized pieces

½ pound Brussels sprouts, shredded and halved (or sliced)

Staple:

2 tablespoons olive oil

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

Freshly ground black pepper (to taste)

For the Pasta & Sauce:

Fresh:

1 package Organic Red Lentil Gluten Free Spaghetti

4 garlic cloves, minced

3 cups bone broth (add more if needed)

½ cup heavy cream (or full-fat canned coconut milk)

Italian parsley, chopped (for garnish)

Staple:

2 tablespoons butter

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

½ teaspoon black pepper (or to taste)

¼ cup grated Parmesan cheese (or nutritional yeast)

1 teaspoon arrowroot powder + 1 tablespoon water (for slurry)

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