Recipes

Fresh:

4 large poblano peppers

1 small onion, diced

3 garlic cloves, minced

1 medium zucchini, diced

1 medium carrot, diced

1 medium potato, sliced

3 cups bone broth (Fond recommended)

1/2 cup unsweetened full fat coconut milk (or regular milk for creaminess)

Fresh cilantro (for topping)

Lime wedges (for topping)

Green onions (for topping)

Staple:

Avocado oil spray

1 tablespoon butter

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (optional, adds heat)

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

2 teaspoon freshly ground black pepper (to taste)

Hot sauce, to taste (for topping)

Tortilla chips or crispy tortilla strips (recommend SIETE Maiz Tortilla Chips) (for topping)

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

Fresh:

1 large sweet potato, diced

1 cup Brussels sprouts, halved

2 whole carrots, sliced into coins

1 small zucchini, diced

2 cups shredded red cabbage

1 red bell pepper, sliced

5 cloves garlic

1 small jalapeño or Fresno chili, sliced

1 cup fresh cilantro

1 cup fresh parsley

Juice of 1 lime

4 cups mixed greens (baby kale, arugula, or spinach)

1 avocado

2 tablespoons hemp seeds

Staple:

4 tablespoons avocado oil, divided

2 teaspoons curry powder

2 teaspoons salt (to taste; using Natural Redmond RealSalt)

2 teaspoons freshly ground black pepper (to taste)

2 teaspoons garlic powder

2 teaspoons onion powder

3 tablespoons maple syrup or raw honey

3 tablespoons water (plus more to thin sauce)

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

Fresh:

2 (4-6 ounce) salmon fillets, skin on

1 small bunch asparagus, trimmed and chopped

3-4 cups lettuce, shredded 

½ cup cherry tomatoes, diced

½ red onion, diced

½ cup heart of palms, chopped

1 cucumber, sliced

2 radishes, diced

1 avocado, sliced

1 lemon, sliced

2 tablespoons sunflower seeds

½ cup grated parmesan cheese

Fresh herbs like dill, parsley, basil, cilantro 

Primal Kitchen Caesar Dressing (for topping)

‍Staple:

2 tablespoons avocado oil

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}

For Salmon:

Fresh:

2 cans (14.75 ounces each) wild Alaskan pink salmon, drained with large bones removed

1 large sweet potato (about 10 ounces), cooked and mashed

1/3 cup parsley, finely chopped

2 tablespoons green onion, finely chopped

2 large eggs

Juice from one lemon

Staples:

2/3 cup almond flour

1 teaspoon hot sauce (lFrank’s Red Hot recommended)

1 teaspoon cumin

1 teaspoon smoked paprika

½ tablespoon salt (to taste; Natural Redmond Real Salt recommended)

1 teaspoon freshly ground black pepper (to taste)

2 tablespoons ghee or organic coconut oil (for frying)

For Coleslaw and Sauce:

Fresh:

12 ounces shredded organic coleslaw mix

2 green onions, chopped

⅓ cup roasted, sprouted sunflower seeds (Linked in items used/shop below)

1.5 cup plain full fat Greek yogurt

1/3 cup parsley, finely chopped

Staple:

2 tablespoons avocado oil

2 tablespoons rice vinegar

1 tablespoon pure maple syrup or honey

2 teaspoons garlic powder

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

1 teaspoon freshly ground black pepper (to taste)

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

Fresh:

1½ lbs wild-caught salmon fillet, skin removed and cut into chunks

1 medium shallot, finely diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 medium carrots, thinly sliced

1 red bell pepper, thinly sliced

8 oz mixed mushrooms (shiitake, oyster, maitake, etc.)

2 cups baby spinach (or kale)

Zest + juice of 2 limes (or substitute 8 makrut lime leaves)

¼ cup fresh cilantro, chopped (plus more for garnish)

1 Thai or serrano chili, thinly sliced (optional)

3 cups bone broth (or filtered water)

Staple:

2 tablespoons coconut oil

1 (13.5 oz) can full-fat coconut milk or coconut cream

1 tablespoon honey

2 tablespoons fish sauce

1 teaspoon sea salt (Redmond Real Salt recommended)

¼ teaspoon black pepper

_{Wild-caught organic seafood 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}

For Salmon:

Fresh:

2 (4-6 ounce) salmon fillets, skin on

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

‍Staple:

1 tablespoon avocado oil

1 teaspoon chili powder

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

1 teaspoon freshly ground black pepper (to taste)

Hot sauce (for topping)

For Slaw:

Fresh:

½ red onion, diced

¼ jicama, peeled and diced (sub water chestnuts on Amazon Fresh)

2 radishes, diced

3 leaves of collard greens, stemmed and sliced

Zest and juice from 1 lime

2 tablespoons cilantro, chopped finely

‍Staple:

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

1 teaspoon freshly ground black pepper (to taste)

For Sauce:

Fresh:

1/2 avocado

1 tablespoon full fat Greek yogurt

Juice from ½ a lime

1-2 garlic cloves

½ Jalapeño

2 tablespoons cilantro

‍Staple:

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

1 teaspoon freshly ground black pepper (to taste)

2 tablespoons water

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

Fresh:

1 pound fresh dry sea scallops, patted dry

2 cups cauliflower rice

1/2 can artichoke hearts, chopped (4 oz)

1 shallot, minced

2 cloves garlic, minced

Juice and zest from half a lemon

2 teaspoons fresh parsley, chopped

1/2 cup chicken bone broth

1/2 cup Parmesan cheese, freshly grated

Staple:

2 tablespoons olive oil

1 teaspoon smoked paprika

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

2 teaspoons black pepper, freshly ground (to taste)

2 tablespoons grass-fed butter

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

For the Chilean Sea Bass:

Fresh:

2 Chilean Sea Bass fillets (about 5–6 oz each)

Zest of 1 lemon

Juice of ½ lemon (about 1 tablespoon)

2 cloves garlic, minced

Basil (for topping)

Staple:

1 tablespoon olive oil, divided

1 teaspoon dried thyme

1 teaspoon dried rosemary

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

1 teaspoon freshly ground black pepper (to taste)

For the Roasted Vegetables:

Fresh:

1 bunch broccolini, trimmed (cut into florets if desired)

Staple:

1 tablespoon olive oil

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

1 teaspoon freshly ground black pepper (to taste)

For the Lemony Quinoa:

Fresh:

½ cup uncooked organic quinoa

1 cup bone broth

Juice of ½ lemon (about 1 tablespoon)

Staple:

1 tablespoon coconut oil

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}