Recipes

Fresh:

1 large head broccoli (about 8 oz), cut into 1-inch florets

1 lb Brussels sprouts, trimmed and quartered

1 can (15 oz) chickpeas, drained and rinsed

1/2 lemon, zested and juiced

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

2 teaspoon Calabrian chili paste (or substitute with crushed red pepper), divided
(cleanest version available in shop)

1/4 cup sliced almonds, chopped

1/4 cup Parmesan cheese, cut into 1/2-inch pieces (or use nutritional yeast for a vegan option)

1/4 cup dates, pitted and chopped

Staple:

5 tablespoons olive oil, divided

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

3 teaspoons freshly ground black pepper (divided), divided

1 teaspoon dried thyme (or rosemary)

1 teaspoon garlic powder

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

Fresh:

1-pound grass-fed ground beef

12 oz zoodles (sub zucchini to do your own zoodling!)

1/2 onion, chopped

1/2 a jicama, peeled and chopped (sub water chestnuts on Amazon Fresh)

1 (14.5-ounce) can organic diced tomatoes

1 (14.5-ounce) can organic black beans, rinsed and drained

Cheddar cheese, grated (for topping)

2 scallions, chopped (for topping)

 Staple:

2 tablespoons avocado oil

1 tablespoon chili powder

2 teaspoons garlic powder

1 teaspoon onion powder

2 teaspoons ground cumin

Pinch of cayenne pepper

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}