Recipes

Fish Sticks:

Fresh:

1 lb white fish fillets (like cod or halibut), cut into1-inch wide strips

¼ cup Primal Kitchen ranch mixed with ¼ cup water (or 2 eggs, beaten)

Juice of ½ lemon

1½ cups crushed pork rinds

Staple:

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

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

1 teaspoon freshly ground black pepper

Avocado oil spray

Cocktail Sauce:

Fresh:

Juice of ½ lemon

1 tablespoon horseradish (unavailable on Amazon Fresh; Linked in items below and available in shop)

Staple:

¼ cup no-sugar-added ketchup (Primal Kitchen recommended)

Salt and black pepper, to taste

Roasted Carrot Fries:

Fresh:

4–5 large heirloom carrots, cut into matchsticks

1 tablespoon fresh dill, chopped or 1 teaspoon dried dill

Staple:

1½ tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

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

1 teaspoon black pepper

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

Fresh:

2 (4-6-ounce) white fish fillets

1/3 cup chopped leeks

3/4 cup fresh basil

1/2 cup fresh cilantro, plus extra for topping

3-4 fresh mint leaves

2-3 garlic cloves, minced

Zest and juice from 1 lime

1 cup Brussels sprouts, chopped

1 bell pepper, sliced

3 cherry tomatoes, halved (for topping)

‍Staple:

3 tablespoons avocado oil

1 teaspoon red pepper flakes

2 tablespoons fish sauce (Red Boat recommended)

1 teaspoon real maple syrup

2 teaspoons 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}

For the Shrimp & Asparagus

Fresh:

1 lb large wild caught shrimp, peeled and deveined

1 bunch asparagus, trimmed and cut into 2-inch pieces

3 garlic cloves, minced

1 lemon, juiced

Staple:

3 tablespoons olive oil

1 teaspoon paprika

1 teaspoon red pepper flakes (optional)

3 tablespoons grass-fed butter

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

2 teaspoons freshly ground black pepper (to taste)

For the Roasted Garlic Mashed Potatoes:

Fresh:

2 lbs small yellow potatoes, cut into chunks (skins on)

3 garlic cloves, smashed (for roasting)

1 tablespoon fresh rosemary

½ cup bone broth

Staple:

1 tablespoon olive oil

2 tablespoons grass-fed butter

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}

For Steak:

Fresh:

1 pound beef sirloin or tenderloin, cut into 1-inch cubes

4 cloves garlic, minced

1 teaspoon fresh parsley, chopped (for topping)

Staple:

3 tablespoons unsalted butter

1 tablespoon grass-fed, organic tallow (Sub Ghee on Amazon Fresh)

1 teaspoon Worcestershire sauce

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

1 teaspoon freshly ground black pepper, to taste

For Potatoes and Asparagus:

Fresh:

1½ pounds baby potatoes, halved

1 bunch asparagus, trimmed and cut into 2-inch pieces

3 cloves garlic, minced

¼ cup grated Parmesan cheese (for topping)

Staple:

2 tablespoons grass-fed, organic tallow (Sub Ghee on Amazon Fresh)

2 tablespoons avocado oil

1 teaspoon dried thyme

2 teaspoons dried rosemary

2 teaspoons salt (to taste; using Natural Redmond RealSalt)

2 teaspoons freshly ground black pepper, to taste

‍

(Fond Beef Tallow Available in Shop and below in items used)

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

Fresh:

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

1 yellow onion, diced

1 head cauliflower, cut into pieces

40 cloves garlic, peeled and crushed

16 ounces organic mushrooms, sliced

6 cups chicken bone broth 

Juice and zest of 1 lemon

1 tablespoon fresh thyme 

Pine nuts (for topping)

‍Staple:

1 tablespoon ghee 

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

1 teaspoon freshly ground black pepper (to taste)

Extra-virgin olive oil (for topping)

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

For Wings:

Fresh:

1 pound chicken wings

1 cup Noble Made Garlic Parmesan Sauce (¼ cup for wings, ¾ cup for dipping cauliflower)

Lemon zest

½ cup grated parmesan cheese

‍Staple:

1 tablespoon baking powder

2 teaspoon garlic powder

1 teaspoon dried parsley

1 teaspoon smoked paprika 

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

1 teaspoon freshly ground black pepper (to taste)

For Cauliflower:

Fresh:

1 large head of cauliflower, cut into even pieces

‍Staple:

2 tablespoon avocado oil

1 cup super-fine natural almond flour

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon hot sauce

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 the Gazpacho:

Fresh:

3 ripe tomatoes, chopped

1 English cucumber,

1 red bell pepper, diced

1 small red onion, diced

2 stalks celery, diced

1 serrano pepper, minced (remove seeds for less heat)

Juice of ½ lemon

2 garlic cloves

1.75 cups chicken or beef bone broth (or 1 jar FOND Lemon & Garlic Bone Broth)    

½ cup marcona almonds

Staple:

1 cup extra virgin olive oil

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

1 teaspoon freshly ground black pepper (to taste)

For the Avocado Cream Sauce:

Fresh:

1 ripe avocado

Juice of 1 lime

1 small garlic clove

2 tablespoons fresh cilantro

Staple:

¼ cup filtered water (more to thin if needed)

2 tablespoons olive oil

1 teaspoon sea salt

1 teaspoon black pepper

Optional Shrimp:

Fresh:

12 oz wild-caught shrimp, peeled and deveined

Staple:

1 tablespoon olive oil

½ teaspoon garlic powder

1 teaspoon sea salt

1 teaspoon black pepper

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

For Moussaka:

Fresh:

1 pound grass-fed ground beef

2 large eggplants, sliced ¼-inch thick (rounds orlengthwise, skinned if desired)

1 medium onion, chopped

3 cloves garlic, minced

1 cup whole milk Greek yogurt

1 large egg

1 can (14 ounces) diced tomatoes

Staple:

1 tablespoon olive oil

½ cup grated Parmesan cheese

1 teaspoon cinnamon

1 teaspoon dried oregano

Salt to taste (e.g., Natural Redmond Real Salt)

Freshly ground black pepper to taste

Avocado oil spray

For the Green Beans:

Fresh:

1 pound fresh green beans, trimmed

3 garlic cloves, minced

Staple:

1 tablespoon olive oil

Salt to taste (e.g., Natural Redmond Real Salt)

Freshly ground black pepper to taste

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

For Salmon:

Fresh:

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

1 lemon, sliced 

1/2 red onion, sliced

1/2 cup Kalamata olives, pitted

3 cups cherry tomatoes, cut in half

1 tablespoon capers

3-5 garlic cloves, minced

1 tablespoon fresh rosemary 

1/2 tablespoon fresh thyme 

‍Staple:

3 tablespoon avocado oil

1 tablespoon Dijon mustard (Primal Kitchen recommended)

1/2 tablespoon oregano 

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

2 teaspoon freshly ground black pepper (to taste)

For Brussel Sprouts:

Fresh:

2 bacon slices, diced

1 pound brussels sprouts, ends trimmed and cut in half 

2 tablespoons Primal Kitchen Balsamic Vinaigrette

‍Staple:

1 tablespoon avocado oil

2 tablespoons apple cider vinegar

1 teaspoon Magic Mushroom Powder (from Nom Nom Paleo, available in shop) or sub paprika

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}