Weekly Recipes

Fresh

4 cod fillets, 4 ounces each

2 heads of baby bok choy, quartered

10 ounces of shiitake mushrooms

3 cloves of garlic, minced

1 tablespoon of freshly grated ginger

4 tablespoons of red or white miso paste

Black sesame seeds, for garnish

Staple

2 tablespoons of extra-virgin olive oil

3 tablespoons of filtered water (add if necessary)

3 tablespoons of grass-fed butter

1 tablespoon of sriracha

1 teaspoon of raw, unfiltered honey

2 tablespoons tamari

1 tablespoon of 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 Chicken:

Fresh:

4 chicken drumsticks

4 bone-in chicken thighs

6 cloves garlic, minced

1 small onion, thinly sliced

1/2 cup bone broth

1 bunch kale, chopped

Chopped green onions (for garnish)

Staple:

3 tablespoons olive oil (or avocado oil)

1/3 cup coconut aminos

1/3 cup unseasoned rice vinegar (apple cider vinegar alsoworks)

1 teaspoon whole black peppercorns (or 1/2 teaspoon freshlycracked black pepper)

5 bay leaves

2 teaspoons blackstrap molasses (linked in items used below and shop) or honey (linked in ingredients)

For Rice:

Fresh:

1.5 cups beef or chicken bone broth

Staple:

1 tablespoon grass-fed butter

1 cup white or basmati rice

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

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

Fresh:

8 large tomatoes (firm but ripe — heirloom or beefsteak)

1 lb ground pork

1/2 cup dry super grains (quinoa, millet, buckwheat mix)

1 small yellow onion, finely chopped

1 cup baby spinach, chopped

2 cloves garlic, minced

2 tablespoons fresh basil, chopped

1/4 cup parmesan cheese, grated

Staple:

2 tablespoons olive oil (plus more for drizzling)

1 tablespoon Herbes de Provence

1 teaspoon sea salt (to taste; using Natural Redmond RealSalt)

1/2 teaspoon freshly ground black pepper

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

For the Meatballs:

Fresh:

1 lb pasture-raised ground pork (or beef)

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 egg

2 tablespoons crushed pork rinds (or almond flour)

Staple:

1 tablespoon fish sauce

1/2 teaspoon sea salt (to taste; using Natural Redmond RealSalt)

¼ teaspoon black pepper

For the Coconut Broth & Bok Choy:

Fresh:

1 small carrot, thinly sliced

4 baby bok choy, halved or quartered (or sub spinach)

½ white onion, thinly sliced

1 tablespoon fresh ginger, grated

2 garlic cloves, minced

Juice of 1 lime

2 cups chicken bone broth

1 (13.5 oz) can full-fat coconut milk

Fresh cilantro (for garnish)

Sliced green onion (for garnish)

Staple:

1 tablespoon olive oil or avocado oil

1 tablespoon fish sauce

1 tablespoon coconut sugar or honey

1 teaspoon ground turmeric

For the Bone Broth Rice:

Fresh:

1.5 cup beef or chicken bone broth

1 cup white or basmati rice

‍Staple:

1 tablespoon grass fed butter

½ teaspoon sea salt

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