Recipes

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:

1 lb boneless skinless chicken thighs or breasts, diced

2 large zucchinis, spiralized or julienned (3–4 cups)

1 yellow bell pepper, thinly sliced

1 yellow onion, diced

1 clove garlic, minced

1 cup broccoli florets

3 large pasture-raised eggs

2–3 tablespoons full-fat coconut milk

1 Thai red chili, thinly sliced (optional, for extra heat)

¼ cup fresh basil leaves

Zest and juice from ½ a lime

Staple:

Avocado oil spray

1 tablespoon sesame oil or olive oil

2 tablespoons fish sauce

2 tablespoons Sriracha

3 tablespoons tamari + 1 tablespoon molasses or coconut sugar

Pinch of ground ginger

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

1 teaspoon freshly ground black pepper

2–3 tablespoons arrowroot (for thickening) (sub tapioca flour on Amazon Fresh)

Sesame seeds, for garnish (optional)

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

Fresh:

2 cans (5–6 oz each) wild-caught tuna in water or olive oil, drained (Safe Catch linked in store and items used below)

1 small yellow onion, diced

2 garlic cloves, minced

1 cup sliced mushrooms (optional but adds umami)

1 cup frozen peas and carrots

1½ cups cauliflower florets or riced cauliflower

Zest and juice of ½ lemon

¼ cup fresh parsley or chives, chopped

1 cup shredded raw cheddar or gruyère cheese (optional) or 1 tablespoon nutritional yeast (for cheesy flavor without dairy)

Topping: crushed pork rinds (or crushed grain-free crackers, optional)

8 oz Jovial cassava pasta (linked in store and items used below), einkorn pasta, or lentil pasta (elbow or fusilli)

Staple:

1 tablespoon olive oil or avocado oil

2-3 tablespoons arrowroot or cassava flour (for thickening)

1½ cups bone broth

½ cup unsweetened coconut cream

1 teaspoon Dijon mustard

1 tablespoon hot sauce (like Frank’s)

2 teaspoons sea salt (to taste; Redmond Real Salt recommended)

1 teaspoon black pepper

¼ teaspoon smoked paprika

¼ teaspoon dried thyme or Italian seasoning

‍_{Wild-caught organic seafood 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:

2 medium zucchinis, shredded (about 1 lb)

2 scallions, chopped (reserve green tops for garnish)

1 tablespoon chopped chives (plus more for serving)

½ cup corn kernels (fresh or thawed frozen) optional

2 tablespoons fresh basil, chopped

1 large pasture-raised egg, whisked

1 cup full-fat Greek yogurt

1–2 tablespoons lemon juice (to taste)

½ cup shredded aged cheddar

½ cup finely grated Parmesan

Staple:

½ cup Jovial Einkorn All-Purpose Flour (or cassava flour for gluten-free) (unavailable on amazon fresh)

½ teaspoon Otto's baking powder (only available in shop/items used)

1 teaspoon sea salt (Redmond Real Salt preferred)

½ teaspoon black pepper

5 tablespoons ghee (for frying)

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