Recipes

Fresh:

2 wild-caught halibut fillets (5–6 oz each) (sub mahi mahi or cod on Amazon Fresh)

1 cup cherry tomatoes, halved

1 cup baby spinach or chopped Swiss chard

2 scallions, thinly sliced

1 tablespoon fresh grated ginger

3 garlic cloves, minced

Juice and zest of 1 lime (divided)

2 tablespoons fresh cilantro or Thai basil, chopped

Staple:

½ cup couscous (or sub quinoa for gluten-free)

3/4 cup full-fat canned coconut milk

¼ cup water

2 tablespoons fish sauce (divided)

1 tablespoon rice vinegar

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

½ teaspoon black pepper

1 tablespoon extra virgin olive oil

Optional: pinch of crushed red pepper flakes

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

Fresh:

2 cups ham, chopped

1 egg, fried

1 medium sweet potato, shredded

1 pound Brussel sprouts, shredded

1 onion, diced

3-4 garlic cloves, minced

Green onions, chopped (for topping)

‍Staple:

Avocado oil cooking spray

3 tablespoon avocado oil

2 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 Chicken Wings:

Fresh:

1 pound chicken wings 

Zest from 1 lime 

Cilantro, chopped (for topping)

Green onions, chopped (for topping)

‍Staple:

1 tablespoon avocado oil

2 tablespoons honey 

2 teaspoons coconut aminos

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon ginger powder

2 teaspoons garlic powder

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

1 teaspoon freshly ground black pepper (to taste)

For Cucumber Tomato Salad:

Fresh:

1 cucumber, chopped

2 tomatoes, chopped

1/2 cup green olives, pitted and chopped 

6 fresh mint leaves, shredded

Juice from 1 lime

‍Staple:

1 tablespoon extra-virgin olive oil 

2 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}

Fresh:

4 bone-in, skin-on chicken thighs

1 whole artichoke

1 lime, juiced

Green onions, chopped (for topping)

‍Staple:

2 tablespoons avocado oil

1 tablespoons raw, unfiltered honey

1 tablespoon coconut aminos  

1/4 cup avocado oil-based mayonnaise (Primal Kitchen recommended)

2 tablespoon aged balsamic vinegar

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

½ pound green beans 

4 red potatoes, sliced

‍Staple:

3 tablespoons avocado oil

2 tablespoons grass-fed butter, melted

2 tablespoons raw, unfiltered honey 

1.5 tablespoons brown mustard (Primal Kitchen recommended)

1/2 tablespoon apple cider vinegar 

1 teaspoon paprika

1 teaspoon celery seed powder

Pinch of cayenne pepper

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 Tacos:

Fresh:

1 pound wild-caught shrimp, peeled and deveined

2 scallions, thinly sliced

1 avocado, sliced

1½ cups shredded red cabbage

¼ cup fresh cilantro, chopped

Juice of ½ lime (plus wedges for serving)

6 grain-free or organic corn tortillas

Staple:

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

2 tablespoons grass-fed butter or ghee, slightly melted

2 tablespoons raw honey

1 teaspoon chili powder

1 teaspoon cayenne pepper

For the Bang Bang Sauce:

Fresh:

1 garlic clove, grated

Staple:

½ cup avocado oil mayo

1½ tablespoons clean ketchup (no additives)

1 tablespoon rice vinegar

½ tablespoon coconut aminos

1–2 teaspoons hot sauce or sriracha (to taste)

Pinch of sea salt

For Cilantro Lime Rice:

Fresh:

1 ¾ cups beef or chicken bone broth

Juice and zest of 1/2 lime

½ cup fresh cilantro, finely chopped

Staple:

1 tablespoon grass-fed butter or ghee

1 cup jasmine or basmati rice, rinsed well

½ teaspoon sea salt

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

Fresh:

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1/2 pound raw shrimp, peeled and deveined

1 smoked sausage, sliced into thin rounds(or smoked sausage)

1 yellow bell pepper, diced

1 red bell pepper, diced

3 stalks celery, diced

1 large onion, chopped

1 cup cherry tomatoes, halved

1/2 cup bone broth

1 (10 oz) package frozen cauliflower rice

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Staple:

2 tablespoons coconut oil

1 tablespoon olive oil

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

2.5 teaspoons freshly ground black pepper (to taste)

1 tablespoon garlic powder

1 tablespoon smoked paprika

2 teaspoons onion powder

2 teaspoons dried oregano

1 teaspoon cayenne pepper (optional)

1 teaspoon hot sauce (optional)

_{Free-range organic meat and organic non-gmo veggies are linked where available}

Fresh:

1 large bunch Tuscan kale (about 10 oz), ribs removed, chopped

3 green onions, thinly sliced

4 garlic cloves, minced

Juice and zest of ½ lemon

5 oz feta cheese (preferably sheep’s milk), crumbled

1 cup Castelvetrano olives, pitted and halved

1½ cups dry green lentils

½ cup raw sliced almonds

Staple:

½ cup extra virgin olive oil (divided)

1 tablespoon cumin seeds (or 2 teaspoons ground cumin)

½ teaspoon crushed red pepper flakes

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

½ teaspoon freshly ground black pepper

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

For Lamb:

Fresh:

4 lamb chops

½ cup bone broth (chicken or beef)

Juice from one lemon

1 shallot, roughly chopped

6-7 garlic cloves, roughly chopped

3 tablespoons parsley, roughly chopped

1 tablespoon fresh thyme, roughly chopped

2 rosemary sprigs, roughly chopped

6 mint leaves, roughly chopped

2 sprigs dill, roughly chopped

‍Staple:

1 tablespoon avocado oil

2-3 tablespoons of ghee

2-3 tablespoons grass-fed butter

1 teaspoon allspice

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

1 teaspoon freshly ground black pepper (to taste)

1 tablespoon arrowroot powder (sub tapioca flour on Amazon Fresh)

For Carrots:

Fresh:

1 bunch whole carrots, about 1 pound 

‍Staple:

1 tablespoon avocado oil

1 teaspoon raw, unfiltered honey 

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

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}