Recipes

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}

Fresh:

4 oz pancetta (optional, for richness and protein)

1/2 small yellow onion, finely diced

2 stalks celery, finely chopped

2 carrots, diced

2 cups Tuscan kale or baby spinach, chopped

4 cloves garlic, minced

1 sprig fresh rosemary (or 1 tsp dried)

1 tablespoon fresh thyme leaves (or 1 tsp dried)

Juice of 1 lemon

4 cups chicken bone broth or vegetable broth

1 (15 oz) can cannellini beans, drained & rinsed

1 (28 oz) can crushed tomatoes, preferably San Marzano

2 tablespoons tomato paste

1 cup small gluten-free pasta (e.g., Jovial cassava elbows, brown rice pasta)

2 tablespoons fresh parsley, chopped (for topping)

Parmesan cheese (for topping)

Staple:

2 tablespoons olive oil

1 tablespoon balsamic vinegar or apple cider vinegar

½ teaspoon crushed red pepper flakes (optional)

1 bay leaf

2 teaspoons sea salt (Redmond Real Salt recommended)

1 teaspoon black pepper

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

Fresh:

1 lb grass-fed flank steak or sirloin, thinly sliced against the grain

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 small yellow onion, diced

3 cloves garlic, minced

1 inch fresh ginger, grated

2–3 scallions, sliced (plus more for garnish)

1–2 cakes Lotus Foods Millet & Brown Rice Ramen (or use rice noodles) (may need to use search function on whole foods)

1 tablespoon lime juice (for finishing)

6 tablespoons cilantro, finely chopped (for finishing)

1½ cups bone broth (chicken, veggie, or beef)

Staple:

2 tablespoons tallow, avocado oil, or olive oil (sub ghee on Amazon Fresh)

2 tablespoons tamari (or coconut aminos for soy-free)

1 tablespoon fish sauce (like Red Boat)

1 tablespoon rice vinegar

1 tablespoon arrowroot flour (sub tapioca flour on amazon fresh)

1 tablespoon coconut sugar

½ teaspoon red pepper flakes (optional)

½ teaspoon black pepper

½ teaspoon sea salt (Redmond Real Salt recommended)

‍_{Grass-fed organic meat 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}

For Pork Chops:

Fresh:

2 (4-6 ounce) pork chops, bone in

2 tablespoons fresh parsley, chopped

‍Staple:

2 tablespoons butter

2 teaspoon cumin 

1 teaspoon onion powder

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

1 teaspoon freshly ground black pepper (to taste)

For Cauliflower Rice:

Fresh:

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

1 tablespoon truffle oil

Pinch of truffle salt

‍Staple:

1 tablespoon avocado oil

1/3 teaspoon salt (to taste; using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

For Avocado Sauce:

Fresh:

1 avocado

Juice from 1 lemon

2 tablespoons scallions, chopped

‍Staple:

1 tablespoon extra-virgin olive oil

Dash of hot sauce

1 tablespoon brown mustard (Primal Kitchen recommended)

1 teaspoon Italian seasoning

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

1 teaspoon freshly ground black pepper (to taste)

1 tablespoon water

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

Fresh:

2 (4-6 ounce) salmon fillets, skin on

1 bunch asparagus, trimmed and chopped

1 cup pork rinds, crushed (Epic pork rinds recommended)

2-3 tablespoons pesto

‍Staple:

2 tablespoons avocado oil

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}

Fresh:

1 pound pork tenderloin

1 pound baby potatoes, quartered

1 pound green beans, trimmed

1 medium yellow onion, sliced

2 tablespoons fresh parsley, chopped (for garnish)

Staple:

2 tablespoons olive oil, divided

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

2 teaspoons black pepper (to taste)

2 tablespoons Italian seasoning

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

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