Recipes

Fresh:

1 lb boneless, skinless chicken thighs or breasts

1 small red onion, diced

6 cloves garlic, minced

1 jalapeño, seeded and minced (optional, for heat)

1 red bell pepper, diced

3 carrots, diced

4 radishes, diced

1 (14 oz) can fire-roasted diced tomatoes

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

4 cups chicken bone broth

1 cup salsa verde

Juice of 2 limes

¼ cup chopped fresh cilantro (plus more for topping)

1 avocado, diced (for topping)

Greek yogurt (for topping)

Raw cheddar cheese (for topping)

Tortilla chips or crispy tortilla strips (e.g. SIETE Maíz or Masa Chips)

Staple:

2 tablespoons olive oil

1 teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon chili powder

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

1 teaspoon black pepper

½ teaspoon chipotle pepper powder

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

Fresh:

1 pound ground chicken sausage

1 onion, diced

12 ounces cauliflower florets, chopped

8 ounces mini portobella mushrooms (organic), sliced

5 ounces baby spinach

¾ cup beef or chicken bone broth

Shredded parmesan cheese for topping

‍Staple:

1 tablespoons olive oil

1 teaspoon garlic powder

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:

4 boneless, skinless chicken breasts

1 pint cherry tomatoes, halved

1 cup fresh baby spinach leaves

1 cup chopped red onion

1-2 cups shredded mozzarella cheese

½ cup chopped fresh basil

‍Staple:

2 tablespoons melted coconut oil

1 tablespoon extra-virgin olive oil

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

2 teaspoons freshly ground black pepper (to taste)

1 teaspoon dried basil

2 teaspoons dried oregano

1 tablespoon smoked paprika

2 teaspoons garlic powder

1 tablespoon balsamic vinegar

Red pepper flakes (for topping)

Balsamic glaze (for topping)

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

Fresh:

For the Cobb Salad:

4 cups chopped romaine lettuce

1 cup cherry tomatoes, halved

1 avocado, sliced or diced

4 pasture-raised eggs

4 slices pasture-raised bacon

½ cup crumbled gorgonzola or feta

1/2 small red onion, thinly sliced

¼ cup fresh basil, chopped (for garnish)

Staple:

For the Dressing:

6 tablespoons extra virgin olive oil

1 tablespoon spicy brown mustard

¼ cup red wine vinegar (or apple cider vinegar)

2 tablespoons maple syrup or honey

½ teaspoon garlic powder

½ teaspoon dried oregano

1 teaspoon sea salt (Natural 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 sweet onion, diced      

2 shallots, finely chopped

4 garlic cloves, minced

1-pound mushrooms (shiitake, cremini, button, or baby bella), sliced

3 cups bone broth (add extra water if needed)

½ cup raw cashews

1 tablespoon white miso (limited availability on Amazon Fresh, linked in shop/items used below)

2 cups spinach, roughly chopped

Chopped fresh parsley (for topping)

Staple:

1 tablespoon olive oil (or avocado oil)

1 tablespoon butter (optional, or use additional olive oil)

1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)

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

1 teaspoon freshly ground black pepper (to taste)

Optional Thickening Agent:

1 tablespoon arrowroot powder mixed with 1 tablespoon water(if needed to thicken)

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

Fresh:

2 medium heads of broccoli, chopped

1 cup raw cashews

1 leek, chopped

3-4 garlic cloves, chopped

4 cups bone broth (Fond recommended)

2 cups water

2 teaspoons ground fennel seeds

1/4 cup fresh dill 

Staple:

1 tablespoon grass-fed butter

2 tablespoon extra-virgin olive oil

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

1 teaspoon freshly ground black pepper (to taste)

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

Fresh:

1 pound ground pork

1 14-ounce bag coleslaw mix

1 8-ounce can water chestnuts, chopped

6 green onions, sliced (separate green and white parts)

1/2 cup white onion, diced

4-5 garlic cloves, minced

1-inch piece of fresh ginger, grated

‍Staple:

2 tablespoons coconut oil

3 tablespoons coconut aminos

1 tablespoon rice wine vinegar

1/4 cup avocado oil-based mayonnaise (Primal Kitchen recommended)

2-3 tablespoons sriracha or hot sauce

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

1 teaspoon freshly ground black pepper (to taste)

Black sesame seeds (for topping)

Sesame oil (for topping)

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

Fresh:

2 eggs

1 cup pork rinds, ground 

1 large eggplant, sliced into rounds

1 large jar of marinara sauce (Rao’s recommended)

1 cup parmesan cheese, grated (for recipe and topping)

3 cups whole-milk mozzarella cheese, shredded

1 tablespoon water

Fresh basil, chopped (for topping)

‍Staple:

Avocado oil cooking spray

1 cup super-fine natural almond flour

2 teaspoons garlic powder

1 teaspoon dried oregano

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

1 teaspoon freshly ground black pepper (to taste)

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

For the Filet & Crab

Fresh:

2 grass-fed filet mignon steaks (6–8 oz each)

4 oz wild-caught lump crab meat

Staple:

1 tablespoon ghee or avocado oil

1/2 teaspoon salt (to taste; using Natural Redmond RealSalt)

1/4 teaspoon freshly ground black pepper (to taste)

For the Caprese Asparagus

Fresh:

1 bunch asparagus, ends trimmed

1 cup cherry tomatoes, halved

1/2 cup cubed fresh mozzarella

1 tablespoon fresh basil, torn or sliced

Staple:

1 tablespoon extra virgin olive oil

Balsamic glaze (for drizzling)

1/2 teaspoon salt (to taste)

1/4 teaspoon black pepper (to taste)

For the Quick Béarnaise Sauce

Fresh:

1 tablespoon minced shallot

2 teaspoons fresh tarragon (or 1 teaspoon dried)

2 large egg yolks

Juice of 1/2 lemon

Staple:

2 tablespoons white wine vinegar

1 tablespoon water

1/2 cup melted ghee or unsalted butter

1 teaspoon Dijon mustard

1/2 teaspoon salt (to taste)

1/4 teaspoon black pepper (to taste)

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