Recipes

Fresh:

1-pound large shrimp, peeled and deveined 

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

1 onion, diced 

4-5 garlic cloves, minced 

1 cup marinara sauce (Rao’s recommended)

1 tablespoon capers

Fresh basil (for topping)

Fresh parsley, chopped (for topping)

Parmesan cheese, grated (for topping)

‍Staple:

2 tablespoons avocado oil

1 teaspoon red pepper flakes

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 the Cauliflower Mash

Fresh:

1 large head cauliflower, cut into florets

1/4 cup canned coconut cream

1 tablespoon nutritional yeast (or sub with grated cheese) (Only available at Whole Foods [linked in products used])

‍Staple:

2 tablespoons ghee (or butter, if preferred)

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

1 teaspoon freshly ground black pepper (to taste)

For the Shrimp

Fresh:

1 pound shrimp, peeled and deveined

4 cloves garlic, minced

1 cup cherry tomatoes, halved

2 green onions, thinly sliced

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

‍Staple:

2 tablespoons avocado oil

1 teaspoon smoked paprika

1 teaspoon Italian seasoning

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust to taste)

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 the Shrimp & Sauce:

Fresh:

1 lb wild-caught shrimp, peeled and deveined

2 cloves garlic, minced

1-inch piece fresh ginger, grated

2 green onions, sliced (whites and greens separated)

2 free range eggs, beaten

1 cup frozen peas and carrots

1½ cups bone broth

Staple:

1 tablespoon olive oil

1 tablespoon coconut aminos

1 teaspoon fish sauce

1 teaspoon tamari

½ teaspoon Redmond Real Salt (or to taste)

½ teaspoon freshly ground black pepper

2 tablespoons arrowroot powder (Sub tapioca flour on Amazon Fresh) + 2 tablespoons water (for slurry)

Sesame seeds, for garnish

For the Garlic Bok Choy:

Fresh:

2 baby bok choy, chopped

2 clove garlic, minced

½-inch piece fresh ginger, grated

Staple:

1 tablespoon olive oil

½ tablespoon coconut aminos

Pinch of salt (to taste, using Redmond Real Salt)

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

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 lb grass-fed ground beef or ground turkey

2 large sweet potatoes, cut into ¼-inch rounds

½ yellow onion, finely chopped

1 small red bell pepper, finely chopped

1 small carrot, grated (optional, for natural sweetness andveggie boost)

2 garlic cloves, minced

Pickles, sliced (fermented recommended, for topping)

Avocado (for topping)

Lettuce (for topping)

Pickled red onions (for topping) (Available in Shop/Items Used Below)

Staple:

1 tablespoon olive oil

1 tablespoon butter or more olive oil

1 tablespoon apple cider vinegar

¼ cup bone broth or filtered water (to thin the sauce)

3 tablespoons ketchup (no added sugar)

1 tablespoon tamari (or coconut aminos)

1 tablespoon Worcestershire sauce

1 tablespoon maple syrup

1 tablespoon brown or dijon mustard

1 teaspoon nutritional yeast

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon chili powder

2 teaspoons sea salt (Redmond Real Salt recommended)

1 teaspoon black pepper

‍_{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:

2 cups baby spinach, roughly chopped

1 (14 oz) can artichoke hearts, drained and chopped (or use thawed frozen hearts)

4 cloves garlic, minced

1 small yellow onion, finely diced

½ cup shredded parmesan or 2 tablespoons nutritional yeast

Juice of ½ lemon

2 tablespoons chopped fresh basil or parsley (for garnish)

8 oz red lentil pasta (penne or rotini)

¾ cup full-fat coconut milk (from a can)

1½ cups chicken bone broth

Staple:

1 tablespoon olive oil or ghee

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

1 teaspoon freshly ground black pepper (to taste)

¼ teaspoon red pepper flakes (optional)

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