Recipes

For the Lamb:

Fresh:

1 lb ground lamb (grass-fed preferred)

3 garlic cloves, minced

½ yellow onion, grated or finely minced

Juice of ½ lemon

2 tablespoons fresh parsley or mint, chopped

Staple:

1 tablespoon olive oil

1 tablespoon white wine vinegar (or sub with red wine vinegar)

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon sea salt (Redmond Real Salt recommended)

½ teaspoon black pepper

For the Yogurt Sauce (Tzatziki-style):

Fresh:

¾ cup full-fat plain Greek yogurt

½ cup cucumber, grated

2 tablespoons fresh dill or parsley, chopped

1 garlic clove, finely grated

Juice of ½ lemon

Staple:

1 tablespoon olive oil

1 teaspoon white wine vinegar

Pinch of sea salt

Toppings (optional but delicious):

Romaine or butter lettuce leaves (for wraps or bowl base)

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

Simple Mills Veggie Pita Crackers (for crunch)

Feta cheese crumbles (or sub dairy-free version)

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

Fresh:

2 halibut fillets (sub mahi mahi on Amazon Fresh)

4 medium leeks, white and pale green parts sliced into 3-inch segments, tough outer layers removed

‍Staple:

2 tablespoons butter

2 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar or rice wine vinegar

2 teaspoon raw, unfiltered honey

1 teaspoon smoked chipotle pepper seasoning or paprika 

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

2 teaspoons freshly ground black pepper (to taste)

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

Fresh:

2 wild-caught halibut fillets (5–6 oz each) (sub mahi mahi or cod on Amazon Fresh)

1 cup cherry tomatoes, halved

1 cup baby spinach or chopped Swiss chard

2 scallions, thinly sliced

1 tablespoon fresh grated ginger

3 garlic cloves, minced

Juice and zest of 1 lime (divided)

2 tablespoons fresh cilantro or Thai basil, chopped

Staple:

½ cup couscous (or sub quinoa for gluten-free)

3/4 cup full-fat canned coconut milk

¼ cup water

2 tablespoons fish sauce (divided)

1 tablespoon rice vinegar

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

½ teaspoon black pepper

1 tablespoon extra virgin olive oil

Optional: pinch of crushed red pepper flakes

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

Fresh:

2 cups ham, chopped

1 egg, fried

1 medium sweet potato, shredded

1 pound Brussel sprouts, shredded

1 onion, diced

3-4 garlic cloves, minced

Green onions, chopped (for topping)

‍Staple:

Avocado oil cooking spray

3 tablespoon avocado oil

2 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}

For the Salmon

Fresh:

4 wild-caught salmon fillets (4–6 oz each)

6 garlic cloves, minced

1 tablespoon grated fresh ginger

3 tablespoons raw honey

1 tablespoon green onions, thinly sliced (for garnish)

Staple:

2 tablespoons grass-fed butter (or olive oil for dairy-free)

3 tablespoons tamari (or coconut aminos)

1 teaspoon Dijon mustard or sriracha (for heat)

1 teaspoon rice vinegar

½ teaspoon smoked paprika

½ teaspoon sea salt (Redmond Real Salt recommended)

¼ teaspoon black pepper

For the Charred Zucchini & Bok Choy

Fresh:

2 medium zucchini, sliced into long thin strips

2 cups bok choy, ends trimmed and chopped (baby bok choy works great)

2 cloves garlic, minced

¼ cup packed fresh basil leaves

Juice of 1 lemon

Staple:

2 tablespoons olive oil or avocado oil (divided)

Sea salt and pepper, to taste

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

For Chicken Wings:

Fresh:

1 pound chicken wings 

Zest from 1 lime 

Cilantro, chopped (for topping)

Green onions, chopped (for topping)

‍Staple:

1 tablespoon avocado oil

2 tablespoons honey 

2 teaspoons coconut aminos

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon ginger powder

2 teaspoons garlic powder

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

1 teaspoon freshly ground black pepper (to taste)

For Cucumber Tomato Salad:

Fresh:

1 cucumber, chopped

2 tomatoes, chopped

1/2 cup green olives, pitted and chopped 

6 fresh mint leaves, shredded

Juice from 1 lime

‍Staple:

1 tablespoon extra-virgin olive oil 

2 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:

4 bone-in, skin-on chicken thighs

1 whole artichoke

1 lime, juiced

Green onions, chopped (for topping)

‍Staple:

2 tablespoons avocado oil

1 tablespoons raw, unfiltered honey

1 tablespoon coconut aminos  

1/4 cup avocado oil-based mayonnaise (Primal Kitchen recommended)

2 tablespoon aged balsamic vinegar

2 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:

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

½ pound green beans 

4 red potatoes, sliced

‍Staple:

3 tablespoons avocado oil

2 tablespoons grass-fed butter, melted

2 tablespoons raw, unfiltered honey 

1.5 tablespoons brown mustard (Primal Kitchen recommended)

1/2 tablespoon apple cider vinegar 

1 teaspoon paprika

1 teaspoon celery seed powder

Pinch of cayenne pepper

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 the Tacos:

Fresh:

1 pound wild-caught shrimp, peeled and deveined

2 scallions, thinly sliced

1 avocado, sliced

1½ cups shredded red cabbage

¼ cup fresh cilantro, chopped

Juice of ½ lime (plus wedges for serving)

6 grain-free or organic corn tortillas

Staple:

½ teaspoon sea salt (to taste; using Redmond Real Salt)

2 tablespoons grass-fed butter or ghee, slightly melted

2 tablespoons raw honey

1 teaspoon chili powder

1 teaspoon cayenne pepper

For the Bang Bang Sauce:

Fresh:

1 garlic clove, grated

Staple:

½ cup avocado oil mayo

1½ tablespoons clean ketchup (no additives)

1 tablespoon rice vinegar

½ tablespoon coconut aminos

1–2 teaspoons hot sauce or sriracha (to taste)

Pinch of sea salt

For Cilantro Lime Rice:

Fresh:

1 ¾ cups beef or chicken bone broth

Juice and zest of 1/2 lime

½ cup fresh cilantro, finely chopped

Staple:

1 tablespoon grass-fed butter or ghee

1 cup jasmine or basmati rice, rinsed well

½ teaspoon sea salt

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