Recipes

For the Potato Layer:

Fresh:

3 medium gold or yellow potatoes, grated

2 large pasture-raised eggs

2½ cups raw mozzarella cheese, shredded (divided)

1 tablespoon fresh parsley, chopped

Staple:

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

1 teaspoon freshly ground black pepper (to taste)

For the Beef Filling:

Fresh:

½ lb grass-fed ground beef

1 large yellow onion, finely chopped

1 garlic clove, minced

2 large tomato, diced

1 tablespoon tomato paste (no additives)

½ cup tomato sauce (like Rao’s or homemade)

Staple:

1 teaspoon smoked paprika

¼ teaspoon crushed red pepper flakes (optional)

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

1 teaspoon freshly ground black pepper (to taste)

1 tablespoon olive oil

For the Cucumber-Radish Salad:

Fresh:

1 large cucumber, thinly sliced

4 radishes, thinly sliced

½ cup plain Greek yogurt or coconut yogurt

2 tablespoons chopped chives, dill, or parsley

1 tablespoon lemon juice

Staple:

1 teaspoon garlic powder

1 tablespoon extra virgin olive oil

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

¼ teaspoon freshly ground black pepper

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

Fresh:

2 pounds gold potatoes, sliced

1 large yellow onion, diced

5 cloves garlic, minced

1 small carrot, diced

2 stalks celery, diced

1 cup grass-fed heavy cream

4 cups bone broth (plus filtered water if needed to thin) (may need 2 to get 4 cups)

Juice of ½ lemon

2 tablespoons fresh chives or parsley, chopped (for topping)

4 strips pasture-raised bacon (for topping)

Shredded raw cheddar cheese (for topping)

Pickled jalapeño peppers (optional, for topping)

Staple:

2 teaspoons sea salt (Redmond Real Salt recommended), plus more to taste

1 teaspoon black pepper

2 tablespoons grass-fed butter

1 teaspoon thyme (dried or fresh)

¼ teaspoon smoked paprika

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

Fresh:

1 medium eggplant, halved lengthwise and thinly sliced into half-moons

1 medium zucchini, thinly sliced

2 large heirloom tomatoes, thinly sliced

1 red bell pepper, diced

1 yellow onion, diced

4 garlic cloves, minced

2 tablespoons fresh basil, chopped, plus more for garnish

2 teaspoons fresh thyme leaves (or1 teaspoon dried)

2 tablespoons bone broth

1 cup pork rind breadcrumbs (or crushed pork rinds)

¼ cup grated Parmesan cheese

‍

Staple:

5 tablespoons olive oil (divided:3 tbsp for vegetables, 2 tbsp for topping)

1 teaspoon salt (to taste)

1 teaspoon freshly ground black pepper (to taste)

1 teaspoon dried oregano

2 tablespoons tomato paste

1 tablespoon balsamic vinegar(optional)

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

For the Bacon & Brussels:

Fresh:

5 strips no-sugar bacon, cut into bite-sized pieces

½ pound Brussels sprouts, shredded and halved (or sliced)

Staple:

2 tablespoons olive oil

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

Freshly ground black pepper (to taste)

For the Pasta & Sauce:

Fresh:

1 package Organic Red Lentil Gluten Free Spaghetti

4 garlic cloves, minced

3 cups bone broth (add more if needed)

½ cup heavy cream (or full-fat canned coconut milk)

Italian parsley, chopped (for garnish)

Staple:

2 tablespoons butter

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

½ teaspoon black pepper (or to taste)

¼ cup grated Parmesan cheese (or nutritional yeast)

1 teaspoon arrowroot powder + 1 tablespoon water (for slurry)

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

Fresh:

4 large poblano peppers

1 small onion, diced

3 garlic cloves, minced

1 medium zucchini, diced

1 medium carrot, diced

1 medium potato, sliced

3 cups bone broth (Fond recommended)

1/2 cup unsweetened full fat coconut milk (or regular milk for creaminess)

Fresh cilantro (for topping)

Lime wedges (for topping)

Green onions (for topping)

Staple:

Avocado oil spray

1 tablespoon butter

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (optional, adds heat)

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

2 teaspoon freshly ground black pepper (to taste)

Hot sauce, to taste (for topping)

Tortilla chips or crispy tortilla strips (recommend SIETE Maiz Tortilla Chips) (for topping)

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

Fresh:

1 large sweet potato, diced

1 cup Brussels sprouts, halved

2 whole carrots, sliced into coins

1 small zucchini, diced

2 cups shredded red cabbage

1 red bell pepper, sliced

5 cloves garlic

1 small jalapeño or Fresno chili, sliced

1 cup fresh cilantro

1 cup fresh parsley

Juice of 1 lime

4 cups mixed greens (baby kale, arugula, or spinach)

1 avocado

2 tablespoons hemp seeds

Staple:

4 tablespoons avocado oil, divided

2 teaspoons curry powder

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

2 teaspoons freshly ground black pepper (to taste)

2 teaspoons garlic powder

2 teaspoons onion powder

3 tablespoons maple syrup or raw honey

3 tablespoons water (plus more to thin sauce)

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

Fresh:

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

1 small bunch asparagus, trimmed and chopped

3-4 cups lettuce, shredded 

½ cup cherry tomatoes, diced

½ red onion, diced

½ cup heart of palms, chopped

1 cucumber, sliced

2 radishes, diced

1 avocado, sliced

1 lemon, sliced

2 tablespoons sunflower seeds

½ cup grated parmesan cheese

Fresh herbs like dill, parsley, basil, cilantro 

Primal Kitchen Caesar Dressing (for topping)

‍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}

For Salmon:

Fresh:

2 cans (14.75 ounces each) wild Alaskan pink salmon, drained with large bones removed

1 large sweet potato (about 10 ounces), cooked and mashed

1/3 cup parsley, finely chopped

2 tablespoons green onion, finely chopped

2 large eggs

Juice from one lemon

Staples:

2/3 cup almond flour

1 teaspoon hot sauce (lFrank’s Red Hot recommended)

1 teaspoon cumin

1 teaspoon smoked paprika

½ tablespoon salt (to taste; Natural Redmond Real Salt recommended)

1 teaspoon freshly ground black pepper (to taste)

2 tablespoons ghee or organic coconut oil (for frying)

For Coleslaw and Sauce:

Fresh:

12 ounces shredded organic coleslaw mix

2 green onions, chopped

⅓ cup roasted, sprouted sunflower seeds (Linked in items used/shop below)

1.5 cup plain full fat Greek yogurt

1/3 cup parsley, finely chopped

Staple:

2 tablespoons avocado oil

2 tablespoons rice vinegar

1 tablespoon pure maple syrup or honey

2 teaspoons garlic powder

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

1 teaspoon freshly ground black pepper (to taste)

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

Fresh:

1½ lbs wild-caught salmon fillet, skin removed and cut into chunks

1 medium shallot, finely diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 medium carrots, thinly sliced

1 red bell pepper, thinly sliced

8 oz mixed mushrooms (shiitake, oyster, maitake, etc.)

2 cups baby spinach (or kale)

Zest + juice of 2 limes (or substitute 8 makrut lime leaves)

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

1 Thai or serrano chili, thinly sliced (optional)

3 cups bone broth (or filtered water)

Staple:

2 tablespoons coconut oil

1 (13.5 oz) can full-fat coconut milk or coconut cream

1 tablespoon honey

2 tablespoons fish sauce

1 teaspoon sea salt (Redmond Real Salt recommended)

¼ teaspoon black pepper

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