Weekly Recipes

Fresh:

16 ounces organic mushrooms, sliced

3 asparagus stalks, diced

1 carrot, diced

2 radishes, diced

½ cup cherry tomatoes, diced

Juice from 1 lime

2 tablespoons fresh cilantro, chopped

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

Full-fat Greek yogurt (for topping)

‍Staple:

1 tablespoon avocado oil 

1 tablespoon dried oregano

1 teaspoon onion powder

1 tablespoon garlic powder

1 teaspoon ground cumin

1 tablespoon coconut aminos

Pinch of cayenne pepper

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

1 teaspoon freshly ground black pepper (to taste)

Hot sauce (for topping)

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

Fresh:

1 pound pork tenderloin

1 pound baby potatoes, quartered

1 pound green beans, trimmed

1 medium yellow onion, sliced

2 tablespoons fresh parsley, chopped (for garnish)

Staple:

2 tablespoons olive oil, divided

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

2 teaspoons black pepper (to taste)

2 tablespoons Italian seasoning

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

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

For the Shrimp & Sauce:

Fresh:

1 lb wild-caught shrimp, peeled and deveined

2 cloves garlic, minced

1-inch piece fresh ginger, grated

2 green onions, sliced (whites and greens separated)

2 free range eggs, beaten

1 cup frozen peas and carrots

1½ cups bone broth

Staple:

1 tablespoon olive oil

1 tablespoon coconut aminos

1 teaspoon fish sauce

1 teaspoon tamari

½ teaspoon Redmond Real Salt (or to taste)

½ teaspoon freshly ground black pepper

2 tablespoons arrowroot powder (Sub tapioca flour on Amazon Fresh) + 2 tablespoons water (for slurry)

Sesame seeds, for garnish

For the Garlic Bok Choy:

Fresh:

2 baby bok choy, chopped

2 clove garlic, minced

½-inch piece fresh ginger, grated

Staple:

1 tablespoon olive oil

½ tablespoon coconut aminos

Pinch of salt (to taste, using Redmond Real Salt)

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

Fresh:

Shredded meat from 1 rotisserie chicken (or 2 baked and shredded chicken breasts)

1 yellow onion, diced

1 head cauliflower, cut into pieces

40 cloves garlic, peeled and crushed

16 ounces organic mushrooms, sliced

6 cups chicken bone broth 

Juice and zest of 1 lemon

1 tablespoon fresh thyme 

Pine nuts (for topping)

‍Staple:

1 tablespoon ghee 

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

1 teaspoon freshly ground black pepper (to taste)

Extra-virgin olive oil (for topping)

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