Weekly Recipes

Fresh:

1-pound grass-fed ground beef

12 oz zoodles (sub zucchini to do your own zoodling!)

1/2 onion, chopped

1/2 a jicama, peeled and chopped (sub water chestnuts on Amazon Fresh)

1 (14.5-ounce) can organic diced tomatoes

1 (14.5-ounce) can organic black beans, rinsed and drained

Cheddar cheese, grated (for topping)

2 scallions, chopped (for topping)

 Staple:

2 tablespoons avocado oil

1 tablespoon chili powder

2 teaspoons garlic powder

1 teaspoon onion powder

2 teaspoons ground cumin

Pinch of cayenne pepper

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}

For the Chicken Meatballs

Fresh:

1 lb ground chicken (or grass-fed ground beef)

½ small onion, finely chopped

Staple:

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

2 teaspoons Italian seasoning

1 teaspoon freshly ground black pepper (to taste)

For the Soup

Fresh:

½ onion, chopped

2 medium zucchinis, chopped

3–4 carrots, chopped

5–6 garlic cloves, minced

1 medium potato, diced

1 inch turmeric root, grated (or 1/2 tsp ground turmeric)

4 cups bone broth (chicken or beef)

4 cups water

6 pasture-raised eggs, beaten

Staple:

2–4 tablespoons pasture-raised pork lard (Only available in "items used" and shop; sub ghee or coconut oil for delivery)

2–3 bay leaves

2 teaspoons ground cumin

2 teaspoons ground coriander

1 tablespoon salt (to taste; using Natural Redmond RealSalt)

1 teaspoon freshly ground black pepper (to taste)

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

Fresh:

1 medium eggplant, halved lengthwise and thinly sliced into half-moons

1 medium zucchini, thinly sliced

2 large heirloom tomatoes, thinly sliced

1 red bell pepper, diced

1 yellow onion, diced

4 garlic cloves, minced

2 tablespoons fresh basil, chopped, plus more for garnish

2 teaspoons fresh thyme leaves (or1 teaspoon dried)

2 tablespoons bone broth

1 cup pork rind breadcrumbs (or crushed pork rinds)

¼ cup grated Parmesan cheese

‍

Staple:

5 tablespoons olive oil (divided:3 tbsp for vegetables, 2 tbsp for topping)

1 teaspoon salt (to taste)

1 teaspoon freshly ground black pepper (to taste)

1 teaspoon dried oregano

2 tablespoons tomato paste

1 tablespoon balsamic vinegar(optional)

_{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}