Weekly Recipes

For Salmon:

Fresh:

2 (4-6 ounce) salmon fillets, skin on

4 almond flour tortillas (Siete almond flour tortillas recommended) or lettuce wraps

‍Staple:

1 tablespoon avocado oil

1 teaspoon chili powder

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

1 teaspoon freshly ground black pepper (to taste)

Hot sauce (for topping)

For Slaw:

Fresh:

½ red onion, diced

¼ jicama, peeled and diced (sub water chestnuts on Amazon Fresh)

2 radishes, diced

3 leaves of collard greens, stemmed and sliced

Zest and juice from 1 lime

2 tablespoons cilantro, chopped finely

‍Staple:

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

1 teaspoon freshly ground black pepper (to taste)

For Sauce:

Fresh:

1/2 avocado

1 tablespoon full fat Greek yogurt

Juice from ½ a lime

1-2 garlic cloves

½ Jalapeño

2 tablespoons cilantro

‍Staple:

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

1 teaspoon freshly ground black pepper (to taste)

2 tablespoons water

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

For Steak:

Fresh:

1-pound grass-fed skirt steak

‍Staple:

1 tablespoon ghee

1 teaspoon garlic powder

1/2 teaspoon onion powder

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

1 teaspoon freshly ground black pepper (to taste)

For Salad:

Fresh:

1 bunch curly kale, chopped 

1 bunch Lacinato kale, chopped 

 ½ cucumber, sliced 

1 15-oz can cannellini beans, drained and rinsed 

1 avocado, sliced

1 tablespoon pepitas (pumpkin seeds) (for topping)

1 tablespoon raw feta cheese (for topping)

1 tablespoon pork rinds, crumbled (Epic pork rinds recommended) (for topping)

‍Staple:

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

For Dressing:

Fresh:

Zest of ¼ of a lemon

Juice of ½ lemon

‍Staple:

¼ cup extra-virgin olive oil

1 tablespoon honey

1 tablespoon brown mustard (Primal Kitchen recommended)

1 teaspoon freshly ground black pepper (to taste)

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

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

For Chicken:

Fresh:

4 chicken drumsticks

4 bone-in chicken thighs

6 cloves garlic, minced

1 small onion, thinly sliced

1/2 cup bone broth

1 bunch kale, chopped

Chopped green onions (for garnish)

Staple:

3 tablespoons olive oil (or avocado oil)

1/3 cup coconut aminos

1/3 cup unseasoned rice vinegar (apple cider vinegar alsoworks)

1 teaspoon whole black peppercorns (or 1/2 teaspoon freshlycracked black pepper)

5 bay leaves

2 teaspoons blackstrap molasses (linked in items used below and shop) or honey (linked in ingredients)

For Rice:

Fresh:

1.5 cups beef or chicken bone broth

Staple:

1 tablespoon grass-fed butter

1 cup white or basmati rice

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

_{Free-range organic meat and 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}