Recipes

Fresh

4 cod fillets, 4 ounces each

2 heads of baby bok choy, quartered

10 ounces of shiitake mushrooms

3 cloves of garlic, minced

1 tablespoon of freshly grated ginger

4 tablespoons of red or white miso paste

Black sesame seeds, for garnish

Staple

2 tablespoons of extra-virgin olive oil

3 tablespoons of filtered water (add if necessary)

3 tablespoons of grass-fed butter

1 tablespoon of sriracha

1 teaspoon of raw, unfiltered honey

2 tablespoons tamari

1 tablespoon of rice vinegar

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}

Fresh:

12 oz andouille sausage (any sausage will do)

2 sweet potato, diced 

1 bunch kale, chopped

1 large white onion, diced

6 cloves garlic, minced

5 cups bone broth (Fond recommended)

1 (13.5-ounce) can full-fat coconut milk

5 leaves of fresh sage

1 sprig fresh rosemary

Pumpkin seeds (for topping)

Parmesan cheese (for topping)

‍Staple:

2 tablespoons avocado oil 

1 teaspoon of apple cider vinegar 

1 teaspoon ground turmeric root

2 teaspoons smoked paprika

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

1 teaspoon freshly ground black pepper (to taste)

Red pepper flakes (for topping)

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

For Bison and Veggies:

Fresh:

1 lb ground bison or grass-fed ground beef

1 white onion, diced

1 bell pepper, diced (any color)

1 jalapeño, minced (remove seeds for less heat)

1 cup mushrooms, sliced

1 cup zucchini, diced

2 garlic cloves, minced

Fresh cilantro leaves (for topping)

Salsa or pico de gallo (for topping)

Greek yogurt (for topping)

Guacamole or sliced avocado (for topping)

Staple:

2 tablespoons extra-virgin olive oil

2 tablespoons hot sauce (Frank’s RedHot recommended)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

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

1 teaspoon freshly ground black pepper (to taste)

For Crust:

Fresh:

6 eggs

1 cup shredded raw cheddar cheese (for non-dairy, omit cheese and add an extra ½ cup almond flour)

Staple:

½ cup almond flour

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 beef

1 head lettuce, torn 

1 cup pico de gallo

1 avocado, sliced 

1 lime, sliced

Salsa (for topping)

Pickled jalapenos (for topping) (Jeff’s Garden recommended)

Greek yogurt (for topping)

Cheddar cheese (for topping)

‍Staple:

2 tablespoons avocado oil

2 tablespoons extra-virgin olive oil

2 teaspoons hot sauce (Frank’s RedHot recommended)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

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}

Fresh:

2 leeks, trimmed, chopped, and rinsed

1 red bell pepper, chopped

3 cloves garlic, minced

1 pound butternut squash (small to medium), peeled, seeded, and cut into 1-inch cubes

1 pound lean ground turkey or turkey cutlets, cut into1/2-by-2-inch strips

1 cup organic frozen corn kernels

2 cups fresh spinach or kale, roughly chopped

2 tablespoons lime juice

4 cups bone broth

Staple:

2 tablespoons olive oil

2 tablespoons minced fresh thyme (or 2 teaspoons dried thyme)

2 teaspoons ground cumin

1 teaspoon crushed red pepper

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

2 teaspoons freshly ground black pepper (to taste)

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

Fresh:

1 small head of green cabbage, core removed and chopped

1 cup carrots, grated

1 lb ground beef or pork (grass-fed preferred)

1 small onion, diced

3 cloves garlic, minced

1 (10 oz) package frozen cauliflower rice

½ cup bone broth (or water)

1 jar (24 oz) Rao’s Marinara Sauce

Chopped fresh parsley (for garnish)

Staple:

2 tablespoons olive oil

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

1 teaspoon freshly ground black pepper (to taste)

1 tablespoon dried dill

1 teaspoon smoked paprika

½ teaspoon crushed red pepper flakes (optional)

1 teaspoon Worcestershire sauce

2 tablespoons maple syrup or honey

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

Fresh:

1 cup uncooked organic quinoa, soaked & rinsed 

1 can full-fat coconut milk

1 onion, chopped

1 bell pepper, chopped

1 zucchini, chopped

8 ounces mushrooms (organic), sliced

2 carrots, diced

4 okra, diced 

1 jalapeno or serrano pepper, diced

2.5 cups beef or chicken bone broth

2-inch piece fresh turmeric, grated

1-inch piece fresh ginger, grated

3-4 garlic cloves, minced

Juice from 1 lime

1 tablespoon sunflower seeds (for topping)

Green onion, diced (for topping)

Fresh cilantro, chopped (for topping)

‍Staple

3 tablespoons coconut oill

1 tablespoon coconut aminos

1 tablespoon curry powder

2 teaspoons ground coriander

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

1 teaspoon freshly ground black pepper (to taste)

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

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}