Weekly Recipes

For Steak:

Fresh:

1-pound grass-fed hanger steak or skirt steak

‍Staple:

2 tablespoons avocado oil

1 tablespoon grass-fed butter

1 tablespoon coconut aminos 

1/2 tablespoon Worcestershire sauce 

2 teaspoon garlic powder

1 teaspoon onion powder

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

1 teaspoon freshly ground black pepper (to taste)

For Salad:

Fresh:

3 cups fresh spinach

1/4 cup micro greens  (sub parsley on Amazon Fresh)

1 cup red cabbage, shredded

1 tablespoon fresh cilantro, chopped

2 tablespoons pumpkin seeds

1 teaspoon anchovy paste  (sub 1 tsp Worcestershire sauce [staple] on Amazon Fresh)

2 tablespoons raw feta cheese

‍Staple:

1/4 cup extra−virgin olive oil

2 tablespoons aged balsamic vinegar

2 teaspoons brown mustard (Primal Kitchen recommended)

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

1 teaspoon freshly ground black pepper (to taste)

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

Fresh:

10 large portobello mushroom caps (Comes in packs of 2; will need to increase amount in cart to desired number)

½ cup pitted kalamata olives, chopped

½ cup fresh parsley, chopped

¼ cup pine nuts

3 cloves garlic, minced (divided)

Zest and juice of 1 lemon

1 small shallot or ½ small onion, finely diced

1 cup cherry tomatoes, quartered

4 cups baby arugula

Staple:

½ cup olive oil (or avocado oil), divided

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

2 teaspoons black pepper (to taste)

½ teaspoon red pepper flakes

2 tablespoons nutritional yeast

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

Fresh:

1 pound chicken tenders

6 garlic cloves, minced

8 fresh sage leaves

Zest and juice of 1 lemon

3 medium zucchinis, sliced into half-moons

2 tablespoons fresh parsley, chopped

1 cup unsweetened coconut cream (or heavy cream)

Staple:

3 tablespoons avocado oil

1 tablespoon unsalted butter

1 cinnamon stick

1 teaspoon thyme

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

1 teaspoon freshly ground black pepper (to taste)

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

Fresh:

1 lb wild-caught shrimp, peeled & deveined

8 cloves garlic, thinly sliced or minced

1 small shallot, finely diced

1 large lemon, juiced

1 cup cherry tomatoes

2 medium zucchinis, spiralized

¼ cup fresh parsley, chopped

Optional: ¼ cup bottled clam juice (for deeper flavor)

Staple:

3 tablespoons olive oil or ghee (or a mix)

4 tablespoons butter, cut into small pieces

¼ cup chicken bone broth (plus more as needed)

1 teaspoon dried thyme

2 teaspoons sea salt (Redmond Real Salt recommended) —divided use

½ teaspoon freshly ground black pepper — divided use

¼ teaspoon red pepper flakes (or more to taste)

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