Recipes

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}

Fresh:

8 large tomatoes (firm but ripe — heirloom or beefsteak)

1 lb ground pork

1/2 cup dry super grains (quinoa, millet, buckwheat mix)

1 small yellow onion, finely chopped

1 cup baby spinach, chopped

2 cloves garlic, minced

2 tablespoons fresh basil, chopped

1/4 cup parmesan cheese, grated

Staple:

2 tablespoons olive oil (plus more for drizzling)

1 tablespoon Herbes de Provence

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

1/2 teaspoon freshly ground black pepper

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

Fresh:

1 cup full-fat canned coconut milk

1-pound large shrimp, peeled and deveined 

1 red onion, sliced

3 cups fresh spinach 

1 package cauliflower rice (or 1 head of cauliflower, riced)

1/2 cup sun-dried tomatoes, diced

3-4 garlic cloves, minced

1/2 cup bone broth, chicken or beef

Parmesan cheese (for topping)

Fresh parsley, chopped (for topping)

‍Staple:

3 tablespoons coconut oil

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

2 teaspoons freshly ground black pepper (to taste)

Red pepper flakes (for topping)

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

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}