Recipes

For the Enchiladas:

Fresh:

2 cups cooked, shredded pasture-raised chicken (rotisserie or poached)

1 small yellow onion, finely chopped

4 cloves garlic, minced

1 cup fresh baby spinach, chopped

¼ cup fresh cilantro, chopped (plus more for garnish)

1 poblano pepper, diced

1 jalapeno pepper, diced

1 green bell pepper, diced

1 ½ cups salsa verde (clean-ingredient brand or homemade)

½ cup full-fat Greek yogurt

6–8 grain-free tortillas (like Siete brand)

1 cup raw cheese, shredded (or omit for dairy-free)

3 tablespoons cottage cheese

1 avocado, sliced (for topping)

Staple:

1 tablespoon ghee

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon smoked paprika

½ teaspoon garlic powder

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

¼ teaspoon black pepper

For the Black Beans:

Fresh:

1 garlic clove, minced

Juice of ½ lime

2 tablespoons chopped fresh cilantro (plus more for garnish)

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

Staple:

1 tablespoon ghee

½ teaspoon ground cumin

¼ teaspoon smoked paprika

¼ teaspoon garlic powder

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

¼ teaspoon black pepper

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

For the Chicken Meatballs

Fresh:

1 lb ground chicken (or grass-fed ground beef)

½ small onion, finely chopped

Staple:

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

2 teaspoons Italian seasoning

1 teaspoon freshly ground black pepper (to taste)

For the Soup

Fresh:

½ onion, chopped

2 medium zucchinis, chopped

3–4 carrots, chopped

5–6 garlic cloves, minced

1 medium potato, diced

1 inch turmeric root, grated (or 1/2 tsp ground turmeric)

4 cups bone broth (chicken or beef)

4 cups water

6 pasture-raised eggs, beaten

Staple:

2–4 tablespoons pasture-raised pork lard (Only available in "items used" and shop; sub ghee or coconut oil for delivery)

2–3 bay leaves

2 teaspoons ground cumin

2 teaspoons ground coriander

1 tablespoon salt (to taste; using Natural Redmond RealSalt)

1 teaspoon freshly ground black pepper (to taste)

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

For Chicken Meatballs:

Fresh:

1 pound ground chicken

1 egg

1 cup frozen spinach, thawed and drained

6 ounces raw feta cheese, finely crumbled

Zest of 1 lemon

Green onions, for topping

‍Staple:

¼ cup avocado oil

1 teaspoon coconut aminos

1 teaspoon garlic powder

1 teaspoon oregano 

2 teaspoons lemon pepper (Natural Redmond Real Salt Lemon Pepper recommended, linked in store)

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

For Potatoes:

Fresh:

10-12 baby potatoes, quantity may vary based on the size

‍Staple:

2 tablespoons melted ghee

1 teaspoons garlic powder

1 teaspoon dried oregano 

2 teaspoons lemon pepper (Natural Redmond Real Salt Lemon Pepper recommended, linked in store)

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

For Yogurt Dip:

Fresh:

1 cup whole milk yogurt

Handful of fresh chives, finely chopped

‍Staple:

1 teaspoon garlic powder

2 teaspoon onion powder

½ teaspoon onion flakes

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}

Fresh:

2 pounds bone-in chicken thighs (about 8 thighs)

3 carrots, sliced into rounds

3 celery stalks, sliced into half-moons

1 onion, chopped

4 garlic cloves, diced

1 teaspoon turmeric, grated

6 cups bone broth

2 packages shirataki angel hair noodles

Chopped fresh parsley (for garnish)

Staple:

2 tablespoons grass-fed butter

2 bay leaf

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

1 teaspoon freshly ground black pepper(to taste)

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

Fresh:

2 skinless, boneless free-range organic chicken breasts (cutinto bite-sized cubes)

1 small yellow onion, sliced

3 cloves garlic, minced

1 cup grape tomatoes, whole

2 cups fresh spinach

1/2 cup pesto (e.g., Seggiano's Pesto)

1 (17-oz) package refrigerated gnocchi (Cappello’s Almond Flour Gnocchi recommended [linked in products used if unavailable])

1/2 cup chicken bone broth

Fresh basil leaves (for topping)

Parmesan cheese, grated (for topping)

Pine nuts (for topping)

‍Staple:

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

1 teaspoon freshly ground black pepper (to taste)

1 teaspoon onion powder

1 teaspoon garlic powder

3 tablespoons avocado oil, divided

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

For Chicken:

Fresh:

4 chicken thighs, skin on if possible (about 1.25 pounds)

1 cup jarred artichoke hearts

1/4 cup capers, rinsed and drained

Juice from half a lemon

1/2 lemon, sliced into rounds

1 cup chicken bone broth

1/4 cup organic white wine

2 teaspoons fresh thyme, finely chopped

‍Staple:

3 tablespoons butter

2 teaspoons Dijon mustard (Primal Kitchen recommended)

4 tablespoons arrowroot powder (sub tapioca flour on Amazon Fresh)

1-2 teaspoons garlic powder

1 teaspoon dried oregano

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

1 teaspoon freshly ground black pepper (to taste)

For Salad:

Fresh:

5 ounces baby arugula (available on Amazon Fresh but only by search, link is below in products used)

1 shallot, finely minced

Parmesan Cheese (for topping)

‍Staple:

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon honey

1 teaspoon Dijon mustard (Primal Kitchen recommended)

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

1 teaspoon freshly ground black pepper (to taste)

1/4 cup pine nuts (for topping)

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

Fresh:

1½ to 2 cups shredded cooked chicken (rotisserie or leftover works great)

2 green onions, thinly sliced

2 tablespoons cream cheese, mascarpone, or cottage cheese

1 (4 oz) can mild diced green chiles

1 (15 oz) can Siete Refried Pinto Beans; divided (1 cup for filling, 1 cup for side dish)

2 tablespoons bone broth or water

1 package Siete Almond Flour Tortillas (10–12 count)

Pico de gallo, for topping

Juice of ½ lime

¼ cup plain full-fat Greek yogurt (for dipping sauce)

1 avocado (optional, for topping or blending into sauce)

Primal Kitchen Avocado Lime Dipping Sauce (optional)

Staples:

1 teaspoon cumin

½ teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon sea salt (Redmond Real Salt preferred)

Black pepper, to taste

1–2 tablespoons olive oil (for brushing)

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

For the Chicken Tenders:

Fresh:

1 lb chicken tenderloins (or chicken breast cut into strips)

2 large eggs, lightly beaten

Staple:

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 cup almond flour

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

1 teaspoon freshly ground black pepper (to taste)

Cooking spray or a light drizzle of olive oil

(Optional: Ziplock bag for coating the chicken

For Sweet Potato Fries:

Fresh:

2 medium sweet potatoes, cut into fries or wedges

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 smoked paprika

1 teaspoon garlic powder

1 tablespoon tapioca flour

For Honey Mustard:

Fresh:

1/3 cup plain Greek yogurt

1/2 teaspoon lemon juice

Staple:

2 tablespoons brown mustard

2 tablespoons honey

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:

1 pound boneless, skinless chicken thighs

1 tablespoon fresh ginger, grated

3 garlic cloves, finely minced

1 small lemon, juiced

½ cup canned full-fat coconut milk

Staple:

2 teaspoons garam masala (or substitute with cumin andcinnamon)

1 teaspoon turmeric powder

½ teaspoon cayenne pepper (optional)

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

1 teaspoon freshly ground black pepper (to taste)

For Sauce:

Fresh:

1–2 serrano or jalapeño peppers, minced (or substitute withbell pepper)

1 small onion, finely diced

3 garlic cloves, minced

1-inch piece fresh ginger, grated

1 cup diced tomatoes

1 cup pureed tomatoes

½ cup canned full-fat coconut milk

Fresh cilantro, chopped, for garnish

Staple:

2 tablespoons coconut oil

1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon smoked paprika

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

1 teaspoon freshly ground black pepper (to taste)

For Cauliflower:

Fresh:

1 medium head of cauliflower, cut into bite-sized florets

Fresh cilantro, chopped, for garnish

Staple:

2 tablespoons coconut oil

1 teaspoon ground turmeric

2 teaspoons garam masala

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper (optional)

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}