Weekly Recipes

For Paella:

Fresh:

1 lb wild-caught shrimp, peeled and deveined

12 oz pasture-raised pork or beef sausage, sliced into ½-inch rounds

1 red bell pepper, diced

1 cup cherry tomatoes, quartered

1 small yellow onion, diced

4 cloves garlic, minced

2 cups green beans, trimmed and halved

Juice of ½ lemon

1 (14 oz) can fire-roasted diced tomatoes

1¾ cups bone broth

2 tablespoons fresh basil, chopped

Staple:

1 cup organic white or basmati rice (rinsed)

1 tablespoon extra virgin olive oil

¼ teaspoon saffron threads, soaked in 2 tablespoons warm water (Not available on Whole Foods; Linked in items below/shop)

1½ teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon turmeric

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

½ teaspoon freshly ground black pepper

For the Lemon-Basil Aioli:

Fresh:

Juice and zest of ½ lemon

1 tablespoon chopped fresh basil

Staple:

3 tablespoons avocado oil mayo

Pinch of sea salt

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

For the Meatza:

Fresh:

1.5 lb grass-fed ground beef

1 egg

1/2 small red onion, finely chopped

1/2 cup crushed pork rinds (Pork King linked in items below/shop)

1 cup cherry tomatoes, thinly sliced

1 cup mushrooms, sliced

1 cup fresh spinach, torn

½ cup marinated artichokes, chopped if large

1 cup fresh mozzarella, sliced or shredded

Fresh basil, chopped (for topping)

Staple:

1 tablespoon olive oil

1½ tablespoons Italian seasoning

1½ teaspoons sea salt (Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

1 teaspoon crushed red pepper (for topping)

For the Dipping Sauce:

Fresh:

Juice of 1 lime

Staple:

2 tablespoons avocado mayo

2 tablespoons balsamic vinegar

½ teaspoon garlic powder

½ teaspoon sea salt (Redmond Real Salt)

¼ teaspoon freshly ground black pepper (to taste)

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

For Chicken:

Fresh:

4 boneless, skinless chicken breasts

8 slices thinly sliced ham

4 slices Swiss cheese

‍Staple:

Avocado oil spray

2 cups super-fine natural almond flour

1 tablespoon avocado oil mayonnaise (Primal Kitchen recommended)

2 tablespoons brown or Dijon mustard (Primal Kitchen recommended)

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

1 teaspoon freshly ground black pepper (to taste)

For Asparagus:

Fresh:

1 pound asparagus 

‍Staple:

1 tablespoon avocado oil

½ teaspoon salt (to taste; using Natural Redmond Real Salt)

½ teaspoon freshly ground black pepper (to taste)

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

Fresh:

2 eggs

1 cup pork rinds, ground 

1 large eggplant, sliced into rounds

1 large jar of marinara sauce (Rao’s recommended)

1 cup parmesan cheese, grated (for recipe and topping)

3 cups whole-milk mozzarella cheese, shredded

1 tablespoon water

Fresh basil, chopped (for topping)

‍Staple:

Avocado oil cooking spray

1 cup super-fine natural almond flour

2 teaspoons garlic powder

1 teaspoon dried oregano

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

1 teaspoon freshly ground black pepper (to taste)

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