Weekly Recipes

Fresh:

1 can full-fat canned coconut milk

4 boneless, skinless chicken thighs 

1 white onion, finely diced

8 ounces organic mushrooms, sliced

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

3-4 garlic cloves, minced

2-inch piece of fresh ginger, grated

Green onions, chopped (for topping)

‍Staple:

4 tablespoon coconut oil

3 tablespoon tamari (or soy sauce)

2 tablespoon apple cider vinegar

1 tablespoon arrowroot powder (sub tapioca flour on Amazon Fresh)

1 teaspoon red pepper flakes

1 teaspoon garlic powder

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

2 teaspoon freshly ground black pepper (to taste)

Sesame seeds (for topping)

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

Fresh:

1 medium spaghetti squash, sliced into rings or halved, seeds removed

1 lb chicken breast, cubed

2 cloves garlic, minced

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 small red onion, thinly sliced

1–2 inch knob of ginger, peeled & grated

2 pasture-raised eggs

1 lime, cut into wedges (for serving)

2 tablespoons green onions, chopped (for garnish)

1 handful fresh cilantro, chopped  (for garnish)

1 cup water chestnuts (optional, for topping)

Staple:

2 tablespoons olive oil, avocado oil, or ghee

¼ cup almond butter (or cashew butter)

2 tablespoons tamari

1 tablespoon fish sauce

1 tablespoon lime juice

1 teaspoon rice vinegar

½ teaspoon sriracha or chili garlic sauce (optional)

Sea salt & black pepper, to taste

Splash of warm water (to thin sauce, if needed)

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

For Rice:

Fresh:

1.5 cup beef or chicken bone broth

Staple:

1 tablespoon grass-fed butter

1 cup white or basmati rice

Pinch of salt (to taste; using Natural Redmond Real Salt)

For Salmon:

Fresh:

1 pound salmon (or substitute canned salmon if desired)

½ cup whole milk cream cheese

3 green onions, chopped

Juice from 1 lime

2 tablespoons furikake seasoning (Included in Shop and in items used below)

Serve with:

Roasted seaweed

½ Cucumber, sliced

Avocado, sliced

Staple:

3 tablespoons coconut aminos

1.5 tablespoons toasted sesame oil

2 tablespoons avocado mayonnaise

1 tablespoon sriracha, plus more for topping

1 tablespoon rice vinegar

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}

Fresh:

2 medium acorn squash, halved and seeds removed

1 lb pasture-raised ground sausage (Italian-style pork or chicken)

1 small shallot, finely chopped

4 cloves garlic, minced (divided use)

1 bunch kale, stems removed and chopped (about 4 cups)

8 oz mushrooms, chopped

½ lemon, juiced

1 apple, diced (any variety)

¼ cup bone broth

¼ cup chopped parsley

2 tablespoons grated Parmesan (for topping; optional)

¼ cup chopped walnuts (for topping)

2 tablespoons crushed pork rinds (optional for extra crunch)

Staple:

2 tablespoons olive oil or tallow (divided)

½ teaspoon smoked paprika

¼ teaspoon red pepper flakes (optional)

2 teaspoons sea salt (Redmond Real Salt recommended; divided)

1 teaspoon black pepper (divided)

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