Pan Fried Oysters

Pan Fried Oysters

Ingredients:

3 cups clean-sourced oysters

1/2 cup tapioca flour

1/4 cup coconut flour

1/2 tsp Redmond real salt or celtic sea salt

1/4 tsp garlic powder

1 tsp smoked paprika (optional)

2 free-range eggs

1/4 - 1/2 cup UP standard olive oil or avocado oil to create about 1/2 - 1” of oil in the pan

1/2 lemon cut into wedges

Directions:

Rinse the shucked oysters and set aside

In a medium bowl, combine the tapioca flour, coconut flour, salt, and spices

In a small bowl, whisk the eggs

Add the oil to a saute pan over medium heat

Dip the oysters in the egg mixture, then coat well in the flour mixture

Place the coated oysters in the preheated oil. Avoid crowding the pan

Cook until golden, then flip and cook until the outside is crisp and slightly brown

Serve immediately with freshly squeezed lemon

Fall Maple Tahini Nourish Bowl

Fall Maple Tahini Nourish Bowl

Ingredients:

For The Bowl:

1 small sweet potato, peeled and chopped

1 cup cauliflower, chopped

1 cup broccoli, chopped

1 cup brussels sprouts, trimmed and halved

1 medium carrot, grated

1 medium beet, grated

1 Tbsp extra-virgin olive oil

sea salt or rock salt, to taste

1 cup leftover pasture-raised meat of choice, shredded or sliced or ground

For The Dressing:

1/3 cup tahini

3 Tbsp filtered water

2 Tbsp pure maple syrup

1 Tbsp raw apple cider vinegar

1/8 tsp cinnamon

dash of all spice

dash of cayenne pepper

Directions:

For The Bowl:

Preheat oven to 375°F and line a baking sheet with a silicon liner or parchment paper

Place the chopped sweet potato, cauliflower, broccoli, and brussels sprouts onto the baking sheet

Drizzle with olive oil and toss until coated. Sprinkle with sea salt or rock salt

Roast in the oven for 25-30 minutes, until the veggies are soft and slightly browned

Plate the roasted veggies, then top with grated carrots, beets, and leftover meat

For The Dressing:

Combine all ingredients in a high powered blender or food processor and blend until creamy, or whisk all ingredients together in a medium bowl

Drizzle dressing over veggies and meat

Serve and enjoy

Winter Ginger Sriracha Nourish Bowl

Winter Ginger Sriracha Nourish Bowl

Ingredients:

For The Bowl:

1 medium carrot, peeled and chopped

1 small rutabaga, peeled and chopped

1/2 a medium squash such as winter, butternut, kabocha, or acorn, peeled de-seeded and chopped

1 small onion, peeled and chopped

1 Tbsp extra-virgin olive oil

sea salt or rock salt, to taste

1 cup leafy greens such as kale or chard, chopped then lightly steamed

1 cup leftover pasture-raised meat of choice, shredded or sliced or ground

For The Dressing:

3 Tbsp tahini

2 Tbsp filtered water

3 tsp sriracha

2 tsp pure maple syrup

1/2 tsp ground ginger

1/2 tsp onion powder

1/4 tsp garlic powder

pinch of sea salt and pepper

Juice of half a lime

Directions:

For The Bowl:

Preheat oven to 375°F and line a baking sheet with a silicon liner or parchment paper

Place the chopped carrot, rutabaga, onion and squash onto a baking sheet

Drizzle with olive oil and toss until coated. Sprinkle with sea salt or rock salt

Roast in the oven for 30 minutes, until the veggies are soft and slightly browned

Plate the roasted veggies, then top with steamed greens and leftover meat

For The Dressing:

Whisk all the dressing ingredients together until smooth. Adjust consistency as desired

Drizzle the dressing over the roasted veggies, greens, and meat

Serve and enjoy

Salmon Soba Bowl

Salmon Soba Bowl

Ingredients:

1 package of buckwheat soba noodles

2 wild salmon filets

Redmond rock salt

2 tsp extra-virgin olive oil

1 Tbsp grated ginger

2 Tbsp raw honey

1/3 cup coconut aminos

1/4 tsp fish sauce

4 Tbsp toasted sesame oil

2 tsp sesame seeds + more for garnish

1 Tbsp freshly squeezed lime juice

1 tsp lime zest

1/8 tsp chili flakes

2 cups snap peas

2 bunches baby bok choy, chopped

1/2 tsp minced garlic

1 avocado, diced

1 Tbsp chopped chives

Directions:

Preheat oven to 400F

Bring a medium pot of water to a boil. Cook the buckwheat soba noodles for 5 minutes, or until tender. Drain and rinse with cold water. Place the noddles in a large bowl and set aside

Place the salmon on a lined baking sheet and season with a pinch of salt and 1 tsp extra-virgin olive oil. Bake for 10 minutes, or until medium rare. Remove and let cool, then break into pieces

In a medium bowl, whisk together 1/2 Tbsp of the ginger, the honey, coconut aminos, fish sauce, sesame oil, sesame seeds, lime juice and zest, chili flakes, and 1 Tbsp filtered water until well combined. Pour over the noodles and toss to combine

In a medium skillet, heat the remaining 1 tsp olive oil. Add the snap peas, bok choy, garlic, the remaining 1/2 Tbsp ginger, and a pinch of salt. Saute for 5 minutes, or until the vegetables are tender. Place over the noodles, add the avocado, and toss to combine

Serve the noodle and veggie mixture in bowls and top with pieces of salmon. Garnish with sesame seeds and chives

Shepherd's Pie

Shepherd's Pie

Ingredients:

5 cups garlic mashed potatoes

1 Tbsp grass-fed ghee

1 large onion, diced

1 cup diced carrots

1 lb pasture-raised ground beef or bison

1 cup frozen peas

2 Tbsp cassava flour

1 tsp Redmond real salt or Celtic sea salt

2 tsp italian seasoning

1/4 cup red wine or red wine vinegar

1/4 cup bone broth

Parmigiano Reggiano, optional for topping

Directions:

Heat ghee in a large pan on medium heat

Add diced onion and cook until soft

Add diced carrots and cook for another 5 minutes, stirring occasionally

Add beef and stir to break up the meat

Add peas, flour, salt, seasoning, red wine, and broth and stir to combine

Simmer on low while oven preheats to 400F

Once preheated, layer filling into a casserole dish and spread the mashed potatoes on top

Option to top with a thin layer of freshly grated Parmigiano Reggiano

Bake for 20-25 minutes until top is slightly golden

Seared Honey Garlic Beef Heart

Seared Honey Garlic Beef Heart

Ingredients:

1 lb pasture-raised beef heart, cleaned and thinly sliced

1/3 cup coconut aminos

1 Tbsp raw honey

2 garlic cloves, minced

2 Tbsp grass-fed ghee

Directions:

Place the beef heart slices in a shallow dish

In a small bow, mix together the coconut aminos, honey, and garlic

Pour the marinade over the heart and mix well to coat

Cover and place in the fridge overnight

The next day, remove the heart slices from the marinade

Preheat a large skillet over medium high heat

Heat the ghee in the hot skillet, then add the heart slices

Sear quickly so they’re browned on the outside but still pink on the inside, about 3 minutes

Add more ghee between batches if needed

Serve and enjoy

Grilled Heart Skewers

Grilled Heart Skewers

Ingredients:

12 oz pasture-raised beef heart

5 skewers

1/3 cup extra-virgin olive oil

3 Tbsp raw apple cider vinegar

1/2 tsp Redmond real salt or Celtic sea salt

1/2 tsp ground cumin

1/4 tsp black pepper

1/8 tsp ground cayenne

Lime wedges, for serving

Directions:

Clean the beef heart by trimming the hard white exterior fat and any visible membranes with a sharp knife. Cut out any visible ventricles from the top of the heart, then rinse with cold water

Cut the cleaned heart into 1 inch cubes

Place the heart cubes in a medium mixing bowl

Add all ingredients for the marinade and mix well to combine

Cover and place in the fridge overnight

The next day, preheat grill to high heat

Skewer the meat with roughly 5 cubes per skewer

Grill until slightly charred on the surface and medium-rare inside, about 5 minutes, turning the skewers over midway

Serve immediately, topped with a sprinkle of salt and squeeze of lime juice

Crispy Chicken Liver Poppers

Crispy Chicken Liver Poppers

Ingredients:

1 lb pasture-raised chicken livers   

1⁄3 cup cassava flour or coconut flour   

1 tsp paprika

1 tsp garlic powder

3/4 tsp cumin

3⁄4 tsp Redmond real salt or Celtic sea salt

1⁄4 tsp black pepper

1/4 tsp cloves

2 Tbsp extra-virgin olive oil (I recommend robust UP standard such as Sunshine Coast Olive Oil)

Optional Garnish: Fresh squeezed lemon and chopped cilantro

Directions:

Cut chicken livers into 2-inch pieces and pat dry

In a small bowl, mix flour, paprika, garlic powder, cumin, salt, pepper, and cloves with a fork until blended. Pour the seasoned flour into a large ziplock bag, add the chicken livers, and shake gently until coated evenly. Option to mix the chicken liver pieces directly in the bowl until coated evenly.

In a large saute pan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add about half the chicken livers in a single layer — try to arrange them so they don’t touch. Allow the bottom to brown well and form a crisp crust, about 3-5 minutes.

Using tongs, flip the livers, and brown the other side. Set aside to drain on paper towels while you cook the second batch. You may need to add more oil to the pan.

Place the livers on a serving plate and garnish with a squeeze of fresh lemon juice and a sprinkle of chopped fresh cilantro.

KMB Stew

KMB Stew

Ingredients:

2 cups sprouted mung beans

1.5 cups bone broth, heated

1.5 cups filtered water, boiled

1/4 cup avocado oil or coconut oil

1 medium onion, diced

3 cloves garlic, minced

2 Tbsp ginger, finely grated

2 sweet potatoes, chopped into small cubes

2 stalks celery, finely chopped

2 carrots, finely chopped

1 bunch kale, de-stemmed and roughly chopped

1 tsp turmeric powder

Cayenne pepper, to taste

Redmond real salt or Celtic sea salt, to taste

Directions:

Put the beans in a medium saucepan and add just enough water to cover the beans.

Place on stove and bring to a boil. If you get some white foam on the top, scoop that off.

Once boiling, let simmer on low-medium heat for 15 minutes, or until the water has evaporated and the beans become soft.

While the beans are cooking, in a large saucepan add the oil, onion, garlic and ginger. Cook until the onion is translucent.

Add in the sweet potatoes, carrots, celery, turmeric powder, cayenne pepper, and cook for 5 minutes, occasionally stirring.

Add the mung beans and cook for another 5 minutes to incorporate everything.

Pour in the bone broth and boiled water.

Add the kale, stirring for a minute or two.

Add salt to taste and simmer for 10-15 minutes, until the veggies are soft.

Cauliflower Crust Pizza

Cauliflower Crust Pizza

Ingredients:

1 medium cauliflower

1 pasture-raised egg, beaten

1/3 cup soft goat cheese

1 tsp dried oregano

pinch of Redmond real salt or Celtic sea salt

Directions:

Preheat your oven to 400F.

To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor or a high speed blender, until a rice-like texture is achieved.

Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.

Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out. It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.

In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. Don’t be afraid to use your hands. You want it very well mixed.

Press the dough out onto a baking sheet lined with parchment paper. It’s important that it’s lined with parchment paper, or it will stick. Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.

Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.

Now it's time to add all of your favourites – organic pizza sauce, and any other toppings you like.

Ideas for toppings: Spinach, basil, artichokes, sundried tomato, olives, broccoli, zucchini, mushroom

Return the pizza to the 400F oven, and bake an additional 8-10 minutes

Slice and serve immediately

Lemon Dill Salmon

Lemon Dill Salmon

Ingredients:

1.5 lb wild sockeye salmon

1 Tbsp lemon zest

2 Tbsp grass-fed ghee or grass-fed butter

1 Tbsp fresh dill, chopped

1 lemon

Redmond real salt or Celtic sea salt, to taste

Directions:

Preheat oven to 400 degrees

Coat the bottom of a 9 x 13 baking dish with grass-fed ghee

Rinse the salmon and pat dry with paper towels. Sprinkle with salt and pepper and place in the prepared dish.

Mix together the ghee (room temperature), lemon zest and dill.

Place about half the mixture on top of the seasoned salmon. You can spread the lemon dill mixture or leave it in dollops

Bake for about 10-15 minutes. The salmon will continue cooking even after you take it out of the oven. You will want to check on it after about 10 minutes because the time will vary based on the thickness of the salmon.

Add the remaining ghee/dill/lemon zest mixture on top, add a squeeze of lemon juice and serve with lemon slices and dill for garnish.

Veggie Loaded Meatloaf

Veggie Loaded Meatloaf

Ingredients:

1 leek, chopped small

1 bok choy or bunch of spinach

3 carrots, chopped small

2 pasture-raised eggs

1 lb ground pasture-raised beef, bison, or lamb

1 tsp raw apple cider vinegar

1 Tbsp ground cumin

1 tsp cumin seed

1 Tbsp dried oregano

1 tsp Redmond real salt or Celtic sea salt

Directions:

Saute the leek, carrot, and bok choy on medium heat in a large pan for 10 minutes until the veggies are very tender. Stir often to avoid browning.

Remove from heat and set aside to cool

Preheat the oven to 350 degrees

Mix the cooked veggies with the eggs, meat, and seasonings

Put the mixture into a loaf pan lined with parchment paper

Bake for 30-40 minutes or until cooked through

Let the loaf rest for 5-10 minutes before serving

Simple Fish Tacos

Simple Fish Tacos

Ingredients:

1 lb fresh cod, bones and skins removed

1/4 cup lime juice

Organic sprouted corn tortillas or cassava tortillas

Taco Seasoning:

1 Tbsp chili powder

1.5 tsp cumin

1 tsp Redmond real salt or Celtic sea salt

1/2 tsp paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper flakes

1/4 tsp oregano

Toppings:

Organic salsa, guacamole, fresh cilantro, shredded green or purple cabbage, and green onion

Directions:

Marinate the fish in the lime juice and taco seasoning for 6-8 hours

Remove the fish from the marinade and slice it into pieces 4 inches long and about 1 inch wide

Heat a skillet over medium heat with a Tbsp of coconut oil

Add the fish and stir frequently until the fish begins to flake

Spread the guacamole on the corn tortillas, then layer with fish, shredded cabbage, salsa, cilantro, and green onion.

Lemon Artichoke Pesto Pasta

Lemon Artichoke Pesto Pasta

Ingredients:

1 lb pasture-raised chicken breasts or thighs, cubed

1 large spaghetti squash, cut in half lengthwise

12 artichoke hearts, cut in half

1/2 cup soaked walnuts

4 cups fresh spinach

4 Tbsp extra virgin olive oil

4 Tbsp bone broth

2 garlic cloves, minced

1/2 cup fresh parsley

1/2 cup fresh basil

1 lemon, juiced

Redmond real salt or Celtic sea salt, to taste

Directions:

Preheat oven to 400 degrees

Cut the squash in half lengthwise, place cut side down on a baking sheet and bake for 30-35 minutes or until squash gives when you poke the outside of it.

Use a spoon to remove the excess seeds then a fork to thread the strings from the squash to make spaghetti.

While the squash is baking, make the pesto and chicken.

Place a large pan over medium heat, add a splash of oil and 1 minced garlic clove. As soon as the garlic becomes fragrant, add the halved artichokes and let cook until slightly tender on all sides.

Once artichokes are cooked, add them to a food processor along with the walnuts, olive oil, bone broth, and second garlic clove. Puree until smooth.

Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth. Taste and add more lemon and salt and pepper to your preference.

Once pesto is done pureeing, add the chicken to the same pan that you sautéed the artichokes in.

Cook chicken over medium heat until browned on all sides. Sprinkle with a bit of salt and pepper.

Once chicken is cooked through, add in about ¼ of a cup of the pesto to the chicken along with the spinach, in the pan and mix well to coat. Cover and let cook for 2-4 minutes or until spinach is soft.

Then add the threads of spaghetti squash to the pan (or a large mixing bowl if you need more room). Mix spaghetti squash, pesto, and chicken together.

Serve with some fresh basil on top.