Weekly Recipes

For the Filet & Crab

Fresh:

2 grass-fed filet mignon steaks (6–8 oz each)

4 oz wild-caught lump crab meat

Staple:

1 tablespoon ghee or avocado oil

1/2 teaspoon salt (to taste; using Natural Redmond RealSalt)

1/4 teaspoon freshly ground black pepper (to taste)

For the Caprese Asparagus

Fresh:

1 bunch asparagus, ends trimmed

1 cup cherry tomatoes, halved

1/2 cup cubed fresh mozzarella

1 tablespoon fresh basil, torn or sliced

Staple:

1 tablespoon extra virgin olive oil

Balsamic glaze (for drizzling)

1/2 teaspoon salt (to taste)

1/4 teaspoon black pepper (to taste)

For the Quick Béarnaise Sauce

Fresh:

1 tablespoon minced shallot

2 teaspoons fresh tarragon (or 1 teaspoon dried)

2 large egg yolks

Juice of 1/2 lemon

Staple:

2 tablespoons white wine vinegar

1 tablespoon water

1/2 cup melted ghee or unsalted butter

1 teaspoon Dijon mustard

1/2 teaspoon salt (to taste)

1/4 teaspoon black pepper (to taste)

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

Fresh:

2 (4-6-ounce) white fish fillets

1/3 cup chopped leeks

3/4 cup fresh basil

1/2 cup fresh cilantro, plus extra for topping

3-4 fresh mint leaves

2-3 garlic cloves, minced

Zest and juice from 1 lime

1 cup Brussels sprouts, chopped

1 bell pepper, sliced

3 cherry tomatoes, halved (for topping)

‍Staple:

3 tablespoons avocado oil

1 teaspoon red pepper flakes

2 tablespoons fish sauce (Red Boat recommended)

1 teaspoon real maple syrup

2 teaspoons 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}

For the Gazpacho:

Fresh:

3 ripe tomatoes, chopped

1 English cucumber,

1 red bell pepper, diced

1 small red onion, diced

2 stalks celery, diced

1 serrano pepper, minced (remove seeds for less heat)

Juice of ½ lemon

2 garlic cloves

1.75 cups chicken or beef bone broth (or 1 jar FOND Lemon & Garlic Bone Broth)    

½ cup marcona almonds

Staple:

1 cup extra virgin olive oil

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

1 teaspoon freshly ground black pepper (to taste)

For the Avocado Cream Sauce:

Fresh:

1 ripe avocado

Juice of 1 lime

1 small garlic clove

2 tablespoons fresh cilantro

Staple:

¼ cup filtered water (more to thin if needed)

2 tablespoons olive oil

1 teaspoon sea salt

1 teaspoon black pepper

Optional Shrimp:

Fresh:

12 oz wild-caught shrimp, peeled and deveined

Staple:

1 tablespoon olive oil

½ teaspoon garlic powder

1 teaspoon sea salt

1 teaspoon black pepper

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

For the Chicken:

Fresh:

1 lb pasture-raised boneless, skinless chicken breasts

2 tablespoons homemade buffalo sauce (see below) (or use a clean brand like Primal Kitchen)

Staple:

2 tablespoons coconut aminos (or 1 tablespoon soy sauce + 1 tablespoon water)

Pinch of sea salt and freshly ground black pepper

1 tablespoon tallow (or avocado oil)

For the Salad:

Fresh:

8 cups chopped romaine lettuce

2 carrots, peeled and diced (~1 cup)

2 celery stalks, diced (~1 cup)

½ cup finely diced red onion

½ cup blue cheese crumbles

½ cup roasted chickpeas (optional; like Biena Sea Salt)

1 avocado, diced

For the Homemade Buffalo Sauce:

Staple:

¼ cup grass-fed butter

¼ cup Frank’s RedHot (or clean hot sauce of choice)

½ teaspoon garlic powder

For the Buffalo Ranch Dressing:

Fresh:

½ cup Good Culture cottage cheese

¼ cup milk or buttermilk

1 tablespoon fresh parsley, chopped

2 tablespoons homemade buffalo sauce (or more to taste) (or use a clean brand like Primal Kitchen)

Staple:

1 teaspoon dried dill

1 teaspoon garlic powder

Pinch of sea salt and black pepper

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