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:

2 (4-6 ounce) wild cod fillets

4 baby bok choy, sliced

½ red bell pepper, sliced

4 cups bone broth, chicken, or beef

1 tablespoon miso paste

1 shallot, chopped

3 garlic cloves, minced

2 tablespoons ginger, grated

1 piece kombu (not available on Amazon Fresh, available in shop)

Juice of 1 lime

2 tablespoons green onions (for topping)

1 tablespoon cilantro (for topping)

‍Staple:

2 tablespoons avocado oil

1 tablespoon toasted sesame oil

Sesame seeds (for topping)

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

For the Lamb:

Fresh:

1 lb ground lamb (grass-fed preferred)

3 garlic cloves, minced

½ yellow onion, grated or finely minced

Juice of ½ lemon

2 tablespoons fresh parsley or mint, chopped

Staple:

1 tablespoon olive oil

1 tablespoon white wine vinegar (or sub with red wine vinegar)

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon sea salt (Redmond Real Salt recommended)

½ teaspoon black pepper

For the Yogurt Sauce (Tzatziki-style):

Fresh:

¾ cup full-fat plain Greek yogurt

½ cup cucumber, grated

2 tablespoons fresh dill or parsley, chopped

1 garlic clove, finely grated

Juice of ½ lemon

Staple:

1 tablespoon olive oil

1 teaspoon white wine vinegar

Pinch of sea salt

Toppings (optional but delicious):

Romaine or butter lettuce leaves (for wraps or bowl base)

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

Simple Mills Veggie Pita Crackers (for crunch)

Feta cheese crumbles (or sub dairy-free version)

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