Recipes

Fresh:

1 can full-fat canned coconut milk

4 boneless, skinless chicken thighs 

1 white onion, finely diced

8 ounces organic mushrooms, sliced

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

3-4 garlic cloves, minced

2-inch piece of fresh ginger, grated

Green onions, chopped (for topping)

‍Staple:

4 tablespoon coconut oil

3 tablespoon tamari (or soy sauce)

2 tablespoon apple cider vinegar

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

1 teaspoon red pepper flakes

1 teaspoon garlic powder

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

2 teaspoon freshly ground black pepper (to taste)

Sesame seeds (for topping)

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

Fresh:

4 ounces button mushrooms, chopped

4 ounces shiitake mushrooms, chopped

1 14.5-ounce can cannellini beans, rinsed and drained

1 bunch kale, leaves torn

Fresh lime juice from 1 lime

3-5 garlic cloves, minced

1 shallot, chopped

6 ounces raw feta cheese, finely crumbled (for topping)

1 cup cilantro, chopped (for topping)

‍Staple:

6 tablespoons avocado oil

1 tablespoon black sesame seeds

Water

3 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:

16 ounces organic mushrooms, sliced

3 asparagus stalks, diced

1 carrot, diced

2 radishes, diced

½ cup cherry tomatoes, diced

Juice from 1 lime

2 tablespoons fresh cilantro, chopped

4 almond flour tortillas (Siete almond flour tortillas recommended) or lettuce wraps

Full-fat Greek yogurt (for topping)

‍Staple:

1 tablespoon avocado oil 

1 tablespoon dried oregano

1 teaspoon onion powder

1 tablespoon garlic powder

1 teaspoon ground cumin

1 tablespoon coconut aminos

Pinch of cayenne pepper

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

1 teaspoon freshly ground black pepper (to taste)

Hot sauce (for topping)

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

Fresh:

4 pasture-raised chicken thighs (or 2 chicken breasts – see note below)

1 medium sweet potato, scrubbed and cut into 1-inch chunks

1 head broccoli, chopped into florets

2 tablespoons chopped fresh parsley (for garnish)

1/3 cup tomato paste

Staple:

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon raw honey or maple syrup

1 tablespoon coconut aminos

1 tablespoon blackstrap molasses

1½ teaspoons smoked paprika (divided)

1 teaspoon garlic powder

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

1½ teaspoons freshly ground black pepper

2 tablespoons olive oil (divided)

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

Fresh:

1 lb grass-fed ground beef

1 medium onion, diced

3 cloves garlic, minced

1 medium bell pepper, diced (any color)

1 tablespoon fresh lime juice

1 can (14.5 oz) fire-roasted diced tomatoes, with juice

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

2 tablespoons tomato paste

1 cup bone broth (beef or chicken)

Fresh cilantro (for topping)

Green onions, chopped (for topping)

Greek yogurt (for topping)

Raw cheese (for topping)

Staple:

2 tablespoons tallow, lard, or olive oil (Sub Epic rendered duck fat on Amazon Fresh)

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce (Preferred brand sourced in items used/shop below)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder (adjust for spice preference)

1 teaspoon cayenne pepper (optional, for heat)

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

1 teaspoon freshly ground black pepper (adjust to taste)

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

Fresh:

1/2 lb wild-caught shrimp, peeled and deveined

1 smoked andouille sausage (or smoked sausage of choice),sliced

1 medium onion, diced

1 bell pepper (red, yellow, or green), diced

2 celery stalks, diced

3 cloves garlic, minced

1 bag okra, sliced (fresh or frozen)

4 cups beef bone broth

1 (15 oz) can fire-roasted diced tomatoes, drained

3 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Staple:

1 tablespoon grass-fed butter

1 ½ cups water (for rice)

1 cup white or basmati rice

1 tablespoon ghee

2 bay leaves

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

2 teaspoons freshly ground black pepper (to taste)

2 tablespoons Cajun seasoning

2.5 tablespoons arrowroot powder (divided) (sub tapiaco flour on Amazon Fresh)

1 teaspoon hot sauce (optional)

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

For Chicken:

Fresh:

1 pound chicken tenderloins

1 cup fresh orange juice

Zest of 1 orange

1 clove garlic, minced

1 teaspoon fresh ginger, grated

Green onions, chopped, for garnish

Staple:

1 tablespoon grass-fed beef tallow or other cooking fat (Sub ghee on amazon fresh)

3 - 4 tablespoons arrowroot powder (for coating). Plus 1–2 teaspoons arrowroot powder mixed with equal parts water (for slurry) (Sub tapioca flour on amazon fresh)

1 tablespoon tamari

1 tablespoon coconut aminos

1 tablespoon honey or maple syrup

½ teaspoon red pepper flakes (optional, for heat)

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

2 teaspoons freshly ground black pepper (to taste)

For Snap Peas:

Fresh:

1 pound fresh snap peas, trimmed

2 cloves garlic, minced

Staple:

1 tablespoon olive oil

1 tablespoon tamari

1 teaspoon sesame seeds

¼ teaspoon red pepper flakes (optional, for heat)

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 Paella:

Fresh:

1 lb wild-caught shrimp, peeled and deveined

12 oz pasture-raised pork or beef sausage, sliced into ½-inch rounds

1 red bell pepper, diced

1 cup cherry tomatoes, quartered

1 small yellow onion, diced

4 cloves garlic, minced

2 cups green beans, trimmed and halved

Juice of ½ lemon

1 (14 oz) can fire-roasted diced tomatoes

1¾ cups bone broth

2 tablespoons fresh basil, chopped

Staple:

1 cup organic white or basmati rice (rinsed)

1 tablespoon extra virgin olive oil

¼ teaspoon saffron threads, soaked in 2 tablespoons warm water (Not available on Whole Foods; Linked in items below/shop)

1½ teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon turmeric

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

½ teaspoon freshly ground black pepper

For the Lemon-Basil Aioli:

Fresh:

Juice and zest of ½ lemon

1 tablespoon chopped fresh basil

Staple:

3 tablespoons avocado oil mayo

Pinch of sea salt

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

For the Cheesesteak Filling

Fresh:

1 lb grass-fed ribeye, flank steak, or sirloin, thinly sliced (shaved against the grain)

8 oz mushrooms (cremini, baby bella, or shiitake), sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 yellow onion, thinly sliced

1 block raw cheddar or provolone cheese, sliced or shredded

Staple:

3 tablespoons avocado oil (divided)

1 tablespoon coconut aminos

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

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon onion powder

For the Savory Cabbage Slaw

Fresh:

2 cups shredded green or purple cabbage

1 small shallot or ½ red onion, thinly sliced

1 tablespoon chopped fresh parsley

Staple:

1½ tablespoons avocado oil

1 tablespoon apple cider vinegar or red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon coconut aminos

½ teaspoon garlic powder

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

½ teaspoon freshly ground black pepper

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