Recipes

For the Tacos:

Fresh:

1 pound wild-caught shrimp, peeled and deveined

2 scallions, thinly sliced

1 avocado, sliced

1½ cups shredded red cabbage

¼ cup fresh cilantro, chopped

Juice of ½ lime (plus wedges for serving)

6 grain-free or organic corn tortillas

Staple:

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

2 tablespoons grass-fed butter or ghee, slightly melted

2 tablespoons raw honey

1 teaspoon chili powder

1 teaspoon cayenne pepper

For the Bang Bang Sauce:

Fresh:

1 garlic clove, grated

Staple:

½ cup avocado oil mayo

1½ tablespoons clean ketchup (no additives)

1 tablespoon rice vinegar

½ tablespoon coconut aminos

1–2 teaspoons hot sauce or sriracha (to taste)

Pinch of sea salt

For Cilantro Lime Rice:

Fresh:

1 ¾ cups beef or chicken bone broth

Juice and zest of 1/2 lime

½ cup fresh cilantro, finely chopped

Staple:

1 tablespoon grass-fed butter or ghee

1 cup jasmine or basmati rice, rinsed well

½ teaspoon sea salt

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

Fresh:

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1/2 pound raw shrimp, peeled and deveined

1 smoked sausage, sliced into thin rounds(or smoked sausage)

1 yellow bell pepper, diced

1 red bell pepper, diced

3 stalks celery, diced

1 large onion, chopped

1 cup cherry tomatoes, halved

1/2 cup bone broth

1 (10 oz) package frozen cauliflower rice

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Staple:

2 tablespoons coconut oil

1 tablespoon olive oil

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

2.5 teaspoons freshly ground black pepper (to taste)

1 tablespoon garlic powder

1 tablespoon smoked paprika

2 teaspoons onion powder

2 teaspoons dried oregano

1 teaspoon cayenne pepper (optional)

1 teaspoon hot sauce (optional)

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

Fresh:

1 large bunch Tuscan kale (about 10 oz), ribs removed, chopped

3 green onions, thinly sliced

4 garlic cloves, minced

Juice and zest of ½ lemon

5 oz feta cheese (preferably sheep’s milk), crumbled

1 cup Castelvetrano olives, pitted and halved

1½ cups dry green lentils

½ cup raw sliced almonds

Staple:

½ cup extra virgin olive oil (divided)

1 tablespoon cumin seeds (or 2 teaspoons ground cumin)

½ teaspoon crushed red pepper flakes

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

½ teaspoon freshly ground black pepper

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

For Lamb:

Fresh:

4 lamb chops

½ cup bone broth (chicken or beef)

Juice from one lemon

1 shallot, roughly chopped

6-7 garlic cloves, roughly chopped

3 tablespoons parsley, roughly chopped

1 tablespoon fresh thyme, roughly chopped

2 rosemary sprigs, roughly chopped

6 mint leaves, roughly chopped

2 sprigs dill, roughly chopped

‍Staple:

1 tablespoon avocado oil

2-3 tablespoons of ghee

2-3 tablespoons grass-fed butter

1 teaspoon allspice

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

1 teaspoon freshly ground black pepper (to taste)

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

For Carrots:

Fresh:

1 bunch whole carrots, about 1 pound 

‍Staple:

1 tablespoon avocado oil

1 teaspoon raw, unfiltered honey 

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

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

1 teaspoon freshly ground black pepper (to taste)

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

Fresh:

1 pound chicken tenders

6 garlic cloves, minced

8 fresh sage leaves

Zest and juice of 1 lemon

3 medium zucchinis, sliced into half-moons

2 tablespoons fresh parsley, chopped

1 cup unsweetened coconut cream (or heavy cream)

Staple:

3 tablespoons avocado oil

1 tablespoon unsalted butter

1 cinnamon stick

1 teaspoon thyme

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 (4 to 6-ounce) Mahi Mahi fillets, skin on (sub halibut on Whole Foods)

6-7 cups fresh spinach

3-4 garlic cloves, minced

Juice from 1 lemon

½ cup bone broth (chicken or beef)

‍Staple:

3-4 tablespoons avocado oil

2-3 tablespoons grass-fed butter

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

2 teaspoons freshly ground black pepper (to taste)

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

For Mango Sauce:

Fresh:

1 mango, peeled and chopped

3 cloves garlic, minced

Staple:

2 tablespoons olive oil

1.5 tablespoons rice vinegar

2 teaspoons honey

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

Water (as needed to thin the sauce)

For Chicken:

Fresh:

1 pound boneless, skinless chicken breasts, cut into cubes

Staple:

1 tablespoon avocado oil

1 tablespoon fish sauce (or substitute tamari, or soy sauce)

1 tablespoon chili paste (Trader Joe’s Crunchy Chili Onion Sauce, or substitute with garlic powder and paprika, or garlic chili paste)

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

1 teaspoon freshly ground black pepper (to taste)

For Topping:

Fresh:

1 cucumber, diced

1 serrano or jalapeño pepper, seeded and diced

1/2 cup fresh cilantro, chopped

1.5 cups red cabbage, shredded

1 avocado, cubed

Juice from 1 lime

3 tablespoons pumpkin seeds

For Rice:

Fresh:

1.5 cup beef or chicken bone broth

Staple:

1 tablespoon grass-fed butter

1 cup basmati rice

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

‍

For the Meatza:

Fresh:

1.5 lb grass-fed ground beef

1 egg

1/2 small red onion, finely chopped

1/2 cup crushed pork rinds (Pork King linked in items below/shop)

1 cup cherry tomatoes, thinly sliced

1 cup mushrooms, sliced

1 cup fresh spinach, torn

½ cup marinated artichokes, chopped if large

1 cup fresh mozzarella, sliced or shredded

Fresh basil, chopped (for topping)

Staple:

1 tablespoon olive oil

1½ tablespoons Italian seasoning

1½ teaspoons sea salt (Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

1 teaspoon crushed red pepper (for topping)

For the Dipping Sauce:

Fresh:

Juice of 1 lime

Staple:

2 tablespoons avocado mayo

2 tablespoons balsamic vinegar

½ teaspoon garlic powder

½ teaspoon sea salt (Redmond Real Salt)

¼ teaspoon freshly ground black pepper (to taste)

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

Fresh:

1 lb grass-fed flank or sirloin steak

2 cups cherry tomatoes, halved

½ cucumber, diced

½ red onion, thinly sliced

½ yellow bell pepper, diced

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

½ cup plain full-fat Greek yogurt

1 garlic clove, minced

Juice of 1/2 lemon

Feta (for topping)

Hummus (for topping)

Kalamata olives (for topping)

Chopped almonds or nuts of choice (optional, for garnish)

Staple:

2 tablespoons olive oil

½ teaspoon smoked paprika

¼ teaspoon ground cumin

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

1 teaspoon freshly ground black pepper (to taste)

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