Recipes

For Rice:

Fresh:

1.5 cup beef or chicken bone broth

Staple:

1 tablespoon grass-fed butter

1 cup white or basmati rice

Pinch of salt (to taste; using Natural Redmond Real Salt)

For Salmon:

Fresh:

1 pound salmon (or substitute canned salmon if desired)

½ cup whole milk cream cheese

3 green onions, chopped

Juice from 1 lime

2 tablespoons furikake seasoning (Included in Shop and in items used below)

Serve with:

Roasted seaweed

½ Cucumber, sliced

Avocado, sliced

Staple:

3 tablespoons coconut aminos

1.5 tablespoons toasted sesame oil

2 tablespoons avocado mayonnaise

1 tablespoon sriracha, plus more for topping

1 tablespoon 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}

For Salmon:

Fresh:

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

4 almond flour tortillas (Siete almond flour tortillas recommended) or lettuce wraps

‍Staple:

1 tablespoon avocado oil

1 teaspoon chili powder

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

1 teaspoon freshly ground black pepper (to taste)

Hot sauce (for topping)

For Slaw:

Fresh:

½ red onion, diced

¼ jicama, peeled and diced (sub water chestnuts on Amazon Fresh)

2 radishes, diced

3 leaves of collard greens, stemmed and sliced

Zest and juice from 1 lime

2 tablespoons cilantro, chopped finely

‍Staple:

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

1 teaspoon freshly ground black pepper (to taste)

For Sauce:

Fresh:

1/2 avocado

1 tablespoon full fat Greek yogurt

Juice from ½ a lime

1-2 garlic cloves

½ Jalapeño

2 tablespoons cilantro

‍Staple:

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

1 teaspoon freshly ground black pepper (to taste)

2 tablespoons water

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

Fresh:

1 pound fresh dry sea scallops, patted dry

2 cups cauliflower rice

1/2 can artichoke hearts, chopped (4 oz)

1 shallot, minced

2 cloves garlic, minced

Juice and zest from half a lemon

2 teaspoons fresh parsley, chopped

1/2 cup chicken bone broth

1/2 cup Parmesan cheese, freshly grated

Staple:

2 tablespoons olive oil

1 teaspoon smoked paprika

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

2 teaspoons black pepper, freshly ground (to taste)

2 tablespoons grass-fed butter

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

For the Chilean Sea Bass:

Fresh:

2 Chilean Sea Bass fillets (about 5–6 oz each)

Zest of 1 lemon

Juice of ½ lemon (about 1 tablespoon)

2 cloves garlic, minced

Basil (for topping)

Staple:

1 tablespoon olive oil, divided

1 teaspoon dried thyme

1 teaspoon dried rosemary

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

1 teaspoon freshly ground black pepper (to taste)

For the Roasted Vegetables:

Fresh:

1 bunch broccolini, trimmed (cut into florets if desired)

Staple:

1 tablespoon olive oil

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

1 teaspoon freshly ground black pepper (to taste)

For the Lemony Quinoa:

Fresh:

½ cup uncooked organic quinoa

1 cup bone broth

Juice of ½ lemon (about 1 tablespoon)

Staple:

1 tablespoon coconut oil

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 Fish:

Fresh:

2 fresh Yellowfin (Ahi) tuna fillets (1/2 pound) (Ahi Tuna not available on Amazon Fresh, button will link to Whole Foods) (follow counter order instructions from FAQ)

  * Ahi is “sushi grade”, smells sweet and not fishy, and has been frozen

‍Staple:

1 tablespoon ghee or butter

1 tablespoon black sesame seeds

3 tablespoons white sesame seeds

1 teaspoon garlic powder

1 teaspoon onion powder 

1 teaspoon Italian seasoning

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

1 teaspoon freshly ground black pepper (to taste)

For Salad:

Fresh:

4 cups lettuce mix (kale and spinach), shredded

2 tablespoons micro greens

2 tablespoons dandelion greens, chopped

¼ cup carrots, shredded

½ red bell pepper, diced

1 green onion, chopped

Primal Kitchen Sesame Ginger Vinaigrette & Marinade Salad Dressing (linked in products below if unavailable)

For Sauce:

Fresh:

1-2 garlic cloves, minced

1/4-inch piece of ginger, grated 

Juice on ½ a lemon

‍Staple:

1/4 cup avocado oil-based mayonnaise  

1 tablespoon coconut aminos

1 teaspoon sesame oil

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

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

For the Chicken & Broccoli

Fresh:

4–6 pasture-raised chicken thighs (bone-in, skin-on for best flavor)

6 garlic cloves, minced (divided)

Juice of ½ lemon

1 bunch broccoli

Staple:

3 tablespoons olive oil (divided)

2 tablespoons tomato paste

1 tablespoon smoked paprika

1 tablespoon dried oregano

¼ teaspoon cayenne pepper (optional)

1½ teaspoons sea salt (Redmond Real Salt)

½ teaspoon freshly ground black pepper

For the Smashed Potatoes

Fresh:

1½ pounds baby potatoes (any small waxy variety)

Staple:

2 tablespoons olive oil

½ teaspoon garlic powder

1 teaspoon sea salt

½ teaspoon black pepper

For the Herby Yogurt Sauce

Fresh:

3 tablespoons full-fat Greek yogurt or labneh

1 jalapeño, seeded (optional, for mild heat)

2 scallions, chopped

3 tablespoons fresh parsley

Juice of ½ lemon

Staple:

1 tablespoon olive oil

Sea salt and black pepper, to taste

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

Fresh:

1 lb ground lamb or grass-fed ground beef

1 small yellow onion, diced

3 cloves garlic, minced

2 cups frozen peas and carrots

1 cup frozen green beans

1 head cauliflower, cut into florets

6 oz tomato paste (from a jar or can)

1/2 cup bone broth

2 pastured eggs, beaten

1 tablespoon chopped fresh parsley (for garnish)

Staple:

4 tablespoons ghee (divided)

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

2 teaspoons freshly ground black pepper (to taste)

1 tablespoon coconut aminos

1 teaspoon tamari

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 tablespoon olive oil (for drizzling)

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

For Fajitas:

Fresh:

1-pound large shrimp, peeled and deveined 

1 yellow bell pepper, sliced

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 red onion, sliced

1 jalapeno or serrano pepper, diced

Juice from 1 lime

8 almond flour tortillas (Siete almond flour tortillas recommended) or lettuce wraps

1 avocado, sliced (for topping)

3 tablespoons fresh cilantro, chopped (for topping)

Salsa (for topping)

Greek yogurt (for topping)

‍Staple:

2 tablespoons avocado oil

1 teaspoon cumin

2 teaspoons chili powder

1 teaspoon oregano

2 teaspoons smoked paprika

1/2 tablespoon garlic powder

1 teaspoon onion powder

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

1 teaspoon freshly ground black pepper (to taste)

Pinch of cayenne pepper

For Broccoli:

Fresh:

1 large head of broccoli, cut into pieces

‍Staple:

1 tablespoon avocado oil

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)

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

For Shrimp:

Fresh:

1-pound large shrimp, peeled and deveined 

1 cup Primal Kitchen No-Soy Teriyaki Sauce (not available on Amazon Fresh, available in shop and below in "products used")

2 orange slices

‍Staple:

1 teaspoon sesame oil

For Cauliflower Fried Rice:

Fresh:

2 eggs

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

1 cup carrots, chopped

2 tablespoons green onions, chopped; plus more for topping

3-4 garlic cloves, minced 

1/4-inch piece of ginger, grated 

3 tablespoons fresh cilantro, chopped 

‍Staple:

1 tablespoon avocado oil

1 teaspoon sesame oil

1 tablespoon dried onion

2 tablespoons coconut aminos

Sriracha (for topping)

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