Free Recipes

Fresh:

1 yellow onion, chopped

4 cloves of garlic, minced

16 oz butternut squash, fresh or frozen (or 2 lbs whole butternut squash, peeled, halved, seeded, and cut into 1-inch cubes)

3 sprigs of fresh thyme (or 2 tablespoons dried)

1 1/2 cups bone broth

1 cup water (or enough to cover vegetables, adjust for desired soup thickness)

Pumpkin seeds, sprouted (for topping)

Staple:

1 tablespoon grass-fed butter (or ghee)

1/2 tablespoon fish sauce (Red Boat recommended) (or substitute tamari, or soy sauce)

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

1 teaspoon freshly ground black pepper (to taste)

**Optional: Add bacon or leftover protein if desired

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

For Casserole:

Fresh:

1 pound grass-fed ground beef

1 white onion, finely diced

2/3 cup raw cheddar cheese, shredded

2 tablespoons tomato paste

3-4 garlic cloves, minced

‍Staple:

2 tablespoons avocado oil

1 tablespoons coconut aminos

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

1 teaspoon freshly ground black pepper (to taste)

For serving:

Fresh:

2-3 cups butter lettuce, shredded 

½ red onion, diced

1 tomato, chopped

Pickles, sliced (fermented pickles recommended)

Jalapeño pepper

‍Staple:

Yellow mustard

Ketchup (Primal Kitchen recommended)

‍_{Grass-fed organic meat and 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}