Weekly Recipes

For the Cheesesteak Filling

Fresh:

1 lb grass-fed ribeye, flank steak, or sirloin, thinly sliced (shaved against the grain)

8 oz mushrooms (cremini, baby bella, or shiitake), sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 yellow onion, thinly sliced

1 block raw cheddar or provolone cheese, sliced or shredded

Staple:

3 tablespoons avocado oil (divided)

1 tablespoon coconut aminos

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

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon onion powder

For the Savory Cabbage Slaw

Fresh:

2 cups shredded green or purple cabbage

1 small shallot or ½ red onion, thinly sliced

1 tablespoon chopped fresh parsley

Staple:

1½ tablespoons avocado oil

1 tablespoon apple cider vinegar or red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon coconut aminos

½ teaspoon garlic powder

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

½ teaspoon freshly ground black pepper

‍_{Grass-fed 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}

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}

For the Chicken:

Fresh:

1 lbs pasture-raised chicken breasts or thighs

4 cloves garlic, grated

½ cup raw pecans, finely chopped or pulsed in a food processor

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

Staple:

2 tablespoons Dijon mustard

2 tablespoons maple syrup

¼ cup almond flour (or Jovial Einkorn flour)

1 teaspoon sea salt

½ teaspoon black pepper

For the Roasted Carrot & Farro Salad:

Fresh:

4–5 medium carrots, cut into thin wedges

½ small red onion, thinly sliced

Juice of ½ lemon

1 cup farro (or quinoa for gluten-free), rinsed

3 cups bone broth or water

Staple:

2 tablespoons olive oil

1 teaspoon maple syrup

2 teaspoons sea salt (divided)

Black pepper, to taste

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