Weekly Recipes

Fresh:

1 medium sweet onion, diced      

2 shallots, finely chopped

4 garlic cloves, minced

1-pound mushrooms (shiitake, cremini, button, or baby bella), sliced

3 cups bone broth (add extra water if needed)

½ cup raw cashews

1 tablespoon white miso (limited availability on Amazon Fresh, linked in shop/items used below)

2 cups spinach, roughly chopped

Chopped fresh parsley (for topping)

Staple:

1 tablespoon olive oil (or avocado oil)

1 tablespoon butter (optional, or use additional olive oil)

1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)

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

1 teaspoon freshly ground black pepper (to taste)

Optional Thickening Agent:

1 tablespoon arrowroot powder mixed with 1 tablespoon water(if needed to thicken)

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

For the Chicken:

Fresh:

4 boneless, skinless chicken thighs

8 slices pasture-raised bacon

3 cloves garlic, minced

Staple:

2 tablespoons Dijon mustard

1 tablespoon pure maple syrup

1 teaspoon apple cider vinegar

1 teaspoon smoked paprika

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

1 teaspoon freshly ground black pepper

For the Warm Brussels-Apple Slaw:

Fresh:

1 lb Brussels sprouts, thinly sliced

1 crisp organic apple (like Honeycrisp), julienned or chopped

1/2 red onion, thinly sliced

1 garlic clove, minced

Juice of ½ lemon

2 tablespoons fresh parsley, chopped (optional)

⅓ cup chopped walnuts, toasted

Staple:

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 teaspoon apple cider vinegar

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

1 teaspoon freshly ground black pepper

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

Fresh:

1 pound ground pork 

3 large red, orange or yellow bell peppers 

1/2 cup celery, finely chopped

1 cup mushrooms, chopped

1 red onion, diced

2 cups spinach

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

1/2 cup Parmesan cheese, grated 

2 cups mozzarella cheese, shredded

1/4 cup tomato sauce or marinara sauce (Rao's recommended)

1/4 cup bone broth (chicken or beef)

‍Staple:

3 tablespoons avocado oil

1 tablespoon tamari or soy sauce

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

2 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 the Salmon:

Fresh:

2 wild-caught salmon fillets (5–6 oz each), skin on

1 orange, zested and juiced

1 garlic clove, grated

1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)

1 tablespoon fresh parsley, chopped (for garnish)

Staple:

2 tablespoons maple syrup

1 tablespoon Dijon mustard

1 tablespoon tamari or coconut aminos

½ teaspoon smoked paprika

1 tablespoon olive oil

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

1 teaspoon freshly ground black pepper (to taste)

For the Cauliflower Rice:

Fresh:

2½ cups cauliflower rice (fresh or thawed frozen)

1 garlic clove, minced

1 scallion, thinly sliced

Zest and juice of ½ lime

2 tablespoons macadamia nuts, chopped

1 tablespoon fresh cilantro, chopped

Staple:

1 tablespoon olive 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}