Sweet Squash Soup

Ingredients:

2 Tbsp coconut oil

1 medium onion, diced

1 medium butternut squash, peeled, seeded and diced into 2 inch cubes

2 apples, peeled, cored and sliced

1 sweet potato

4-6 carrots or parsnips

1 tsp ceylon cinnamon

4 cups bone broth

2 garlic cloves

1 tsp turmeric

2 tsp curry powder

1⁄2 cup coconut milk

pumpkin seeds and hemp seeds to garnish

Directions:

In a large pot warm coconut oil

Carmelize onion and garlic, sautéing 10-15 minutes until golden brown

Add squash cubes, apple slices and cinnamon and cook for 10 minutes

Pour broth into pot and bring mixture to a boil

Reduce heat and simmer for 30 minutes

In a high powered blender, puree soup in small batches, or use an immersion blender

Serve hot and enjoy!

Mexican Chicken Soup

Ingredients:

For The Chicken:

2.5 lbs of pasture-raised chicken breasts or chicken thighs

1 Tbsp cumin

2 tsp cayenne pepper

2 tsp garlic powder

1 Tbsp coconut oil

Redmond real salt or Celtic sea salt, to taste

For The Soup:

2 Tbsp coconut oil

2 garlic cloves, minced

1 yellow onion, diced

1 red bell pepper, diced

1 poblano pepper, diced

1 jalapeño, finely diced

4oz diced green chiles

1 14oz can of fire roasted tomatoes

2 tsp cumin

1 tsp chili powder

1 tsp garlic powder

32oz chicken bone broth

2 limes, juiced

1 handful of chopped cilantro to garnish

sliced avocado to garnish

Directions:

Preheat oven to 375 degrees.

Place chicken on a parchment lined baking sheet. Rub with coconut oil and then sprinkle with cumin, cayenne pepper, garlic powder, and salt and pepper.

Bake for 20-30 minutes (depending on the thickness of the chicken). Once your chicken is done baking, use two fork to shred the chicken.

While your chicken is baking, get your soup ready.

Heat 2 Tbsp of coconut oil in a large pot over medium heat then add your minced garlic.

Add onions, red bell pepper, jalapeño pepper, and poblano pepper. Mix around to help coat.

Once your onions begin to become translucent, pour in your green chiles and diced fire roasted tomatoes, along with the rest of your spices. Mix together.

Then add your shredded chicken and chicken stock to the pot.

Simmer on low heat for 30 minutes.

When your soup has simmered, add in your lime juice and a bit more salt and pepper.

Add your soup to a bowl and garnish with avocado slices and cilantro

Gorgeous Green Soup

Ingredients:

2 Tbsp coconut oil

1 large leek, diced

2 medium sweet potato, cubed

3 cups filtered water

3 Tbsp fresh sage leaves chopped

1 bunch kale

1 bunch green chard

1 head of broccoli

8 cloves garlic

3 cups bone broth

Redmond real salt or Celtic sea salt, to taste

Directions:

Heat coconut oil in large pot over medium/low heat.

Mince garlic and allow it to sit for 5-10 minutes to bring out all the health benefits of it.

Add leek to pot and let simmer for 5 minutes then add garlic in.

Add sweet potatoes and 1 cup of broth and cook for about 10 minutes until potatoes are soft.

Add the remainder of the liquids, the greens, broccoli, and spices.

Bring to a boil then let simmer for 10 minutes before pureeing with a hand blender.

Serve with sprinkled nuts/seeds and avocado slices on top.

Broccoli Leek Soup

Ingredients:

4 sweet potatoes, peeled and cubed

1 head of broccoli, cut into florets

1 bunch of fresh spinach

1 leek, diced

2 small onions, finely chopped

4 cloves garlic, finely chopped

2 Tbsp coconut oil, melted

2 tsp cumin

1 tsp coriander

1 tsp turmeric

1 tsp raw apple cider vinegar

4 to 5 cups bone broth

Redmond real salt or Celtic sea salt, to taste

Directions:

Warm coconut oil in pot. Add leeks, onion, and garlic and heat until softened. Add potatoes, broccoli, spices and broth.

Simmer until potatoes are soft, approximately 20 minutes.

Remove from heat and puree with hand blender.

Serve topped with avocado slices and enjoy!

Roasted Sweet Potato And Apple Mash

Ingredients:

4 medium sweet potatoes, peeled and cubed

2 granny smith apples, roughly chopped into evenly sized pieces

1⁄2 tsp ceylon cinnamon

Cayenne pepper, to taste

Redmond real salt or Celtic sea salt, to taste

2⁄3 cup coconut milk

1⁄4 cup pure maple syrup

Directions:

Steam sweet potatoes and apple

Once tender, toss in a food processor or high speed blender with remaining ingredients and puree until smooth

Acorn Cinnamon Pear Squash

Ingredients:

1 small acorn squash for every 2 people

1 firm pear per squash

1 Tbsp grass-fed ghee or grass-fed butter for each squash half

A sprinkle of ceylon cinnamon for each squash half

Directions:

With a large, sharp knife, cut each squash in half lengthwise. If they roll a bit on the cutting board once cut, slice a small amount off the bottom to stabilize it.

Scoop out the seeds and membrane and discard

Thinly slice pears and arrange 4-8 slices inside each cavity, depending on the size of the squash

Place the squash in a baking dish and place a tablespoon of butter or ghee on each one.

Sprinkle with cinnamon and place in the oven.

After about 20 minutes, remove the baking dish and baste the squash with the butter that is melted inside. (You’ll have to ease a brush gently between the pears)

Roast until the squash is tender, about 50-75 minutes depending on the size.

Butternut Squash Hash

Ingredients:

1 small butternut squash, cut into 1/2 inch cubes

1 Tbsp coconut oil and an additional 2 Tbsp for sautéing

1 medium red onion, diced

3 green onions, diced

2 garlic cloves, finely chopped

2 Tbsp fresh parsley, minced

2 tsp paprika

Redmond real salt or Celtic sea salt, to taste

Directions:

Preheat oven to 400 degrees

Peel butternut squash, and cut in half crosswise, where the long neck meets the wider bulb. Cut each half in half lengthwise. Start with the seedless half, cutting into ½ inch matchsticks, then into ½ inch cubes. Scoop the seeds out of the bottom half with a spoon, and repeat.

Put all cubes in a large bowl, and toss with a touch of oil, just to coat. Lay squash out in a single layer on a baking sheet.

Bake for 20 minutes, flip, and bake an additional 20 minutes, until lightly browned.

Meanwhile, dice red onion and green onion.

Mince garlic and parsley.

About 10 minutes before the squash is done, heat a large frying pan over medium low heat. Add just enough oil to cover the bottom of the pan, and once glossy, add onions and garlic.

Cook for about 5 minutes, until translucent, but not brown, reduce heat to low, add parsley, and continue to cook until squash is ready.

Transfer squash to fry pan and mix everything together.

Season with salt, pepper, and paprika before serving.

Cauliflower Rice

Ingredients:

1 large head of cauliflower

Directions:

Wash and thoroughly dry cauliflower, then remove all greens and cut into 4 even sections

Use a food processor with the grater attachment, a hand grater with the medium-sized holes, or a vitamix with the plunger to grate up the cauliflower into the size of rice grains. Leave any large, tough stems behind.

Once you have your cauliflower rice, steam in a steamer basket (if the holes are small enough) or sauté in a large skillet over medium heat in 1 Tbsp of coconut oil. Cover with a lid so the cauliflower steams and becomes more tender

Cook for a total of 5-8 minutes, then season as desired. (Such as with coconut aminos or salt and pepper)

Use cauliflower rice in any recipe that calls for rice

Easy Roasted Vegetables

Easy Roasted Vegetables

Ingredients:

10 brussels sprouts, halved

6 red beets, peeled and cubed

1 sweet potato

1 medium zucchini or kohlrabi

2 Tbsp rosemary

1 Tbsp oregano

Redmond real salt or Celtic sea salt and cayenne pepper, to taste

Directions:

Preheat oven to 350 degrees

Grease a baking sheet with coconut oil

Place vegetables on baking sheet and drizzle coconut oil over the veggies evenly

Sprinkle with rosemary, salt and pepper

Cover with foil and bake for 30 minutes. Remove foil, stir, and bake for another 10 minutes

Lemon Garlic Greens

Lemon Garlic Greens

Ingredients:

1 bunch of dark leafy greens - kale, spinach, collards, chard, mustard greens, bok choy

3 garlic cloves, finely chopped

1 Tbsp coconut or avocado oil

1/2 cup bone broth

1 lemon, juiced and zested

1 handful of parsley, chopped

Redmond real salt or Celtic sea salt, to taste

Directions:

Heat the oil, garlic, and lemon zest in a sauté pan for about 2 minutes

Add the greens and sizzle for a couple more minutes until the greens are ultra bright green

Add the broth and cover

Let steam for 3-5 more minutes

Season with salt, pepper, and a squeeze of lemon

Toss in parsley just before serving

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.

Brussels Sprouts and Spinach Frittata

Brussels Sprouts and Spinach Frittata

Ingredients:

8 pasture-raised eggs

2 cups brussels sprouts, cut in fourths

5 cups fresh spinach

3 Tbsp coconut oil

2 tsp UP standard extra-virgin olive oil or truffle oil

2 garlic cloves, minced

1 tsp garlic powder

1/2 tsp paprika

Redmond real salt or Celtic sea salt, to taste

1 avocado to garnish

Chopped parsley to garnish

Directions:

Preheat oven to 375 degrees

Place a large skillet over medium heat and add 3 Tbsp of coconut oil. Once pan is hot, add minced garlic, brussels sprouts and a bit of salt and pepper. Let cook until browned on one side, then use a spatula or flip of the wrist to move the sprouts around.

After about 5-6 minutes, add the spinach, cover to help steam and cook for about 3 more minutes until spinach is cooked down and soft.

While spinach is finishing cooking, whisk your eggs in a large bowl, then add the truffle oil, garlic powder, paprika, and salt about pepper, along with the cooked spinach and brussels sprouts. Mix well.

Pour into a cast iron skillet.

Place in oven and cook for 15-18 minutes depending on the size of the skillet. You’ll know when the frittata is done cooking when you press on the middle and it pushes back a bit.

Top frittata with a dribble more of truffle oil, avocado, and parsley.