Recipes

For Steak:

Fresh:

1-pound grass-fed skirt steak

‍Staple:

1 tablespoon ghee

1 teaspoon garlic powder

1/2 teaspoon onion powder

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

1 teaspoon freshly ground black pepper (to taste)

For Salad:

Fresh:

1 bunch curly kale, chopped 

1 bunch Lacinato kale, chopped 

 ½ cucumber, sliced 

1 15-oz can cannellini beans, drained and rinsed 

1 avocado, sliced

1 tablespoon pepitas (pumpkin seeds) (for topping)

1 tablespoon raw feta cheese (for topping)

1 tablespoon pork rinds, crumbled (Epic pork rinds recommended) (for topping)

‍Staple:

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

For Dressing:

Fresh:

Zest of ¼ of a lemon

Juice of ½ lemon

‍Staple:

¼ cup extra-virgin olive oil

1 tablespoon honey

1 tablespoon brown mustard (Primal Kitchen recommended)

1 teaspoon freshly ground black pepper (to taste)

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

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

For the Avocado Chimichurri:

Fresh:

1 cup packed cilantro leaves

1 cup packed parsley leaves

4 garlic cloves

Zest and juice of 1/2 lemon

4–5 fresh basil leaves, chopped (or 1 teaspoon dried basil)

1 medium avocado, diced (about 1 cup)

Staple:

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

1 teaspoon ground cumin

1 teaspoon red pepper flakes

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

For the Skirt Steak:

Fresh:

1 lb skirt steak, grass-fed

Staple:

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

1 teaspoon freshly ground black pepper (to taste)

2 tablespoons olive oil

For the Salad:

Fresh:

2 cups chopped tomatoes (cut into 1/2-inch pieces)

1 cup diced cucumber

1/4 small red onion, thinly sliced

1/4 cup minced cilantro (or parsley)

Juice of 1/2 lemon

Staple:

2 tablespoons extra virgin olive oil

1/2 teaspoon red pepper flakes

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 grass-fed ground beef

1 large yellow onion, diced

8 ounces mushrooms (organic), diced

1 cup cherry tomatoes, diced

2 cups kale, chopped 

1 large jar of marinara sauce (Rao’s recommended)

1 package of Miracle noodles (shirataki noodles)

2 tablespoons fresh basil, chopped (for recipe and topping)

2 tablespoons fresh thyme, chopped

Parmesan cheese, grated (for topping)

‍Staple:

2 tablespoons grass-fed butter

2 teaspoons garlic powder

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:

2 cups cherry tomatoes, halved

4 cloves garlic, thinly sliced

1 small shallot, finely diced

2–3 cups baby spinach (or baby arugula for a peppery kick)

¼ cup fresh parsley, chopped

Zest and juice of 1 lemon

8 oz red lentil spaghetti (or chickpea spaghetti)

2 cans wild-caught tuna in olive oil, lightly drained

Staple:

3 tablespoons extra virgin olive oil (plus extra for roasting)

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

½ teaspoon freshly ground black pepper

1 teaspoon crushed red pepper flakes (optional for heat)

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

Fresh:

1 large potato, chopped into chunks

1/2 yellow onion, roughly chopped

2 large garlic cloves, smashed

2 cups fresh baby spinach leaves, tightly packed (or two large handfuls)

3 cups bone broth

Cilantro, for garnish

Zest of 1 lemon, for garnish

Parmesan cheese, for garnish

Staple:

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

1 teaspoon freshly ground black pepper (to taste)

OPTIONAL: ½ to 1 cup full-fat canned coconut milk or whole cream (for added creaminess)_‍

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

For Beef:

Fresh:

1.5 pound beef sirloin, cubed

6 cloves garlic, minced

Juice from 1 lemon

‍Staple:

1 tablespoon avocado oil

1 tablespoon tamari sauce

1/2 tablespoon Worcestershire sauce 

2 teaspoons hot sauce (Frank's RedHot recommended)

1 teaspoon onion powder

2 teaspoons dried basil

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

1 teaspoon freshly ground black pepper (to taste)

For Kabobs:

Fresh:

2 red onions, cut into pieces 

1 green bell pepper, cut into pieces

16 oz whole mushrooms

1 zucchini, sliced

‍Staple:

Avocado oil cooking spray

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

1 teaspoon freshly ground black pepper (to taste)

4 metal skewers 

Cucumber Salad:

Fresh:

1 cucumber, sliced

3 radishes, sliced

2 tablespoons fresh cilantro, chopped

Juice from 1 lime

‍Staple:

1 tablespoon extra-virgin olive oil

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}

For Steak:

Fresh:

1-pound grass-fed hanger steak or skirt steak

‍Staple:

2 tablespoons avocado oil

1 tablespoon grass-fed butter

1 tablespoon coconut aminos 

1/2 tablespoon Worcestershire sauce 

2 teaspoon garlic powder

1 teaspoon onion powder

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

1 teaspoon freshly ground black pepper (to taste)

For Salad:

Fresh:

3 cups fresh spinach

1/4 cup micro greens  (sub parsley on Amazon Fresh)

1 cup red cabbage, shredded

1 tablespoon fresh cilantro, chopped

2 tablespoons pumpkin seeds

1 teaspoon anchovy paste  (sub 1 tsp Worcestershire sauce [staple] on Amazon Fresh)

2 tablespoons raw feta cheese

‍Staple:

1/4 cup extra−virgin olive oil

2 tablespoons aged balsamic vinegar

2 teaspoons brown mustard (Primal Kitchen recommended)

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}

For Trout:

Fresh:

2 (4-6 ounce) steelhead trout fillets, skin on (sub salmon if unavailable)

2-3 garlic cloves, minced

Zest from ½ a lemon 

2 teaspoons fresh thyme 

2 teaspoons dill

‍Staple:

1 tablespoon avocado oil

1 teaspoon paprika

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

1 teaspoon freshly ground black pepper (to taste)

For Greens:

Fresh:

1/2 cup chicken bone broth

3-4 cups collard greens, chopped

1 shallot, chopped

1 clove garlic, minced

‍Staple:

1 tablespoon grass-fed ghee 

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

1 teaspoon freshly ground black pepper (to taste)

1⁄4 teaspoon red pepper flakes

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

Fresh:

10 large portobello mushroom caps (Comes in packs of 2; will need to increase amount in cart to desired number)

½ cup pitted kalamata olives, chopped

½ cup fresh parsley, chopped

¼ cup pine nuts

3 cloves garlic, minced (divided)

Zest and juice of 1 lemon

1 small shallot or ½ small onion, finely diced

1 cup cherry tomatoes, quartered

4 cups baby arugula

Staple:

½ cup olive oil (or avocado oil), divided

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

2 teaspoons black pepper (to taste)

½ teaspoon red pepper flakes

2 tablespoons nutritional yeast

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