Recipes

Fresh:

1 yellow onion, chopped

4 cloves of garlic, minced

16 oz butternut squash, fresh or frozen (or 2 lbs whole butternut squash, peeled, halved, seeded, and cut into 1-inch cubes)

3 sprigs of fresh thyme (or 2 tablespoons dried)

1 1/2 cups bone broth

1 cup water (or enough to cover vegetables, adjust for desired soup thickness)

Pumpkin seeds, sprouted (for topping)

Staple:

1 tablespoon grass-fed butter (or ghee)

1/2 tablespoon fish sauce (Red Boat recommended) (or substitute tamari, or soy sauce)

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

1 teaspoon freshly ground black pepper (to taste)

**Optional: Add bacon or leftover protein if desired

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

For Rice:

Fresh:

1.5 cup beef or chicken bone broth

‍Staple:

2 tablespoons grass-fed butter

1 cup white or basmati rice

2 teaspoons garlic powder

For Sauce:

Fresh:

1/2 cup Primal Kitchen No Soy Teriyaki Sauce & Marinade (Unavailable on Amazon Fresh, available in shop and below in "products used")

‍Staple:

1/4 cup tamari

2 tablespoons apple cider vinegar 

1 tablespoon real maple syrup

2 tablespoons sriracha

1 teaspoon freshly ground black pepper (to taste)

Red Pepper Flakes to taste

For Chicken:

Fresh:

1.5 pounds ground chicken

1.5 cups broccoli

4 cloves garlic, minced

1/3 cup pickled ginger

1 tablespoon fresh ginger, chopped

4 green onions, chopped

1 cup cashews

‍Staple:

3 tablespoons grass-fed butter

3 tablespoons sesame oil

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

1 teaspoon paprika

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

1 teaspoon freshly ground black pepper (to taste)

Sesame seeds

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

For Salsa:

Fresh:

1 shallot, minced

½ Jalapeno, minced

½ bunch of cilantro, finely chopped

2 tomatoes, diced

½ lime juiced

‍Staple:

½ teaspoon cumin

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

For Nachos:

Fresh:

1 large head of cauliflower, cut into even pieces

Cilantro for topping

Fresh lime juice for topping

Jalapenos thinly sliced for topping

‍Staple:

3 teaspoon avocado oil

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

1 teaspoon freshly ground black pepper (to taste)

1 teaspoon smoked paprika 

For Avocado Sauce:

Fresh:

1 avocado

1 tablespoon fresh lime juice

‍Staple:

1 tablespoon extra-virgin olive oil

1 teaspoon dried onion

1 teaspoon hot sauce

2 teaspoon brown mustard (Primal Kitchen recommended)

1 teaspoon Italian seasoning

¼ cup water

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

Fresh:

1 lb lean ground beef or Italian sausage (or a mix of both)

1 red onion, diced

6 cloves garlic, minced

2 tablespoons fresh basil (or 1 teaspoon dried), plus more for topping

1 large egg

15 oz ricotta cheese (part-skim preferred)

½ cup grated Parmesan cheese

3 cups shredded mozzarella cheese

1 cup chopped spinach (optional)

1 (28 oz) can crushed tomatoes

1 (15 oz) can marinara sauce (Rao's recommended)

2 large celery roots (celeriac), peeled

Optional substitution: thinly sliced potatoes (add 10–15 minutes to bake time or cover with foil to ensure tenderness) (subbed on Amazon Fresh)

Staple:

3 tablespoons olive oil (divided)

1 teaspoon dried oregano

2 teaspoons sea salt (Redmond Real Salt preferred)

1 teaspoon black pepper

½ teaspoon crushed red pepper flakes (optional)

1 teaspoon honey

¼ teaspoon nutmeg

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

For Casserole:

Fresh:

1 pound grass-fed ground beef

1 white onion, finely diced

2/3 cup raw cheddar cheese, shredded

2 tablespoons tomato paste

3-4 garlic cloves, minced

‍Staple:

2 tablespoons avocado oil

1 tablespoons coconut aminos

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

1 teaspoon freshly ground black pepper (to taste)

For serving:

Fresh:

2-3 cups butter lettuce, shredded 

½ red onion, diced

1 tomato, chopped

Pickles, sliced (fermented pickles recommended)

Jalapeño pepper

‍Staple:

Yellow mustard

Ketchup (Primal Kitchen recommended)

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

Fresh:

4 boneless, skinless chicken thighs, cut into 1-inch pieces

1 pound Brussels sprouts, cut into bite-sized pieces

3 slices of bacon, cut into small pieces

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

1 large shallot, thinly sliced

¼ cup grated Parmesan cheese

‍Staple:

3 tablespoons melted unsalted butter or ghee

2 teaspoons Magic Mushroom Powder (from Nom Nom Paleo spice blends, available in shop and below in "products used") or sub paprika

1 tablespoon aged balsamic vinegar

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 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}

Fresh:

1 can full fat coconut milk

Shredded meat from 1 rotisserie chicken (or 2 baked and shredded chicken breasts)

2 medium zucchinis, sliced

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

1 white onion, finely diced

8 ounces organic mushrooms, sliced

3-4 garlic cloves, minced

2 tablespoons fresh basil, finely chopped

Staple:

1 tablespoon coconut oil

1 tablespoon avocado oil

1 tablespoon curry powder

½ - 1 teaspoon ground turmeric root

2 tablespoons coconut aminos

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

2 teaspoons freshly ground black pepper (to taste)

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

For Chicken:

Fresh:

4 boneless, skinless chicken breasts

8 slices thinly sliced ham

4 slices Swiss cheese

‍Staple:

Avocado oil spray

2 cups super-fine natural almond flour

1 tablespoon avocado oil mayonnaise (Primal Kitchen recommended)

2 tablespoons brown or Dijon mustard (Primal Kitchen recommended)

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

1 teaspoon freshly ground black pepper (to taste)

For Asparagus:

Fresh:

1 pound asparagus 

‍Staple:

1 tablespoon avocado oil

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

½ teaspoon freshly ground black pepper (to taste)

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