Weekly Recipes

Fresh:

1 can (15 oz) black beans, drained and rinsed

1/2 cup bone broth

4 Siete almond flour tortillas or corn tortillas

1/2 cup plain Greek yogurt or dairy-free alternative

1 garlic clove, minced

Juice of 1 lime (divided between beans and crema)

1 avocado, sliced (for topping)

½ cup cherry tomatoes, halved (for topping)

¼ cup fresh cilantro, chopped (for topping)

1 small jalapeño, thinly sliced (optional topping)

Staple:

1 tablespoon olive oil

1 tablespoon dried onion

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

1 tablespoon Siete Taco Seasoning (Unavailable on Amazon Fresh)

— or homemade taco seasoning:

     ½ teaspoon ground cumin

     ½ teaspoon smoked paprika

      ½ teaspoon garlic powder

     ½ teaspoon salt

     ½ teaspoon black pepper

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

Fresh:

1 lb grass-fed ground beef

1 medium onion, diced

3 cloves garlic, minced

1 medium bell pepper, diced (any color)

1 tablespoon fresh lime juice

1 can (14.5 oz) fire-roasted diced tomatoes, with juice

1 can (15 oz) black beans, rinsed and drained

2 tablespoons tomato paste

1 cup bone broth (beef or chicken)

Fresh cilantro (for topping)

Green onions, chopped (for topping)

Greek yogurt (for topping)

Raw cheese (for topping)

Staple:

2 tablespoons tallow, lard, or olive oil (Sub Epic rendered duck fat on Amazon Fresh)

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce (Preferred brand sourced in items used/shop below)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder (adjust for spice preference)

1 teaspoon cayenne pepper (optional, for heat)

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

1 teaspoon freshly ground black pepper (adjust to taste)

‍_{Grass-fed organic meat 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 Chicken:

Fresh:

1 pound chicken tenderloins

1 cup fresh orange juice

Zest of 1 orange

1 clove garlic, minced

1 teaspoon fresh ginger, grated

Green onions, chopped, for garnish

Staple:

1 tablespoon grass-fed beef tallow or other cooking fat (Sub ghee on amazon fresh)

3 - 4 tablespoons arrowroot powder (for coating). Plus 1–2 teaspoons arrowroot powder mixed with equal parts water (for slurry) (Sub tapioca flour on amazon fresh)

1 tablespoon tamari

1 tablespoon coconut aminos

1 tablespoon honey or maple syrup

½ teaspoon red pepper flakes (optional, for heat)

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

2 teaspoons freshly ground black pepper (to taste)

For Snap Peas:

Fresh:

1 pound fresh snap peas, trimmed

2 cloves garlic, minced

Staple:

1 tablespoon olive oil

1 tablespoon tamari

1 teaspoon sesame seeds

¼ teaspoon red pepper flakes (optional, for heat)

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}