Shopping List

1 1lb chicken thighs
1 can coconut milk
3 tablespoons freshly grated ginger
1 package shittake mushrooms, sliced
1 package crimini mushrooms, sliced
21 garlic cloves, minced
1/2 sweet onion, thinly chopped
10 5/8 teaspoon garlic powder
2 teaspoon onion powder
14 salt and pepper, to taste
1 1-2 tablespoons fat of choice
1 pound peeled, uncooked shrimp
1 teaspoon sea salt
2 tablespoons butter (or coconut oil, etc.)
1 very large zucchini (or 3 medium) spiraled or julienne sliced
1 zest of 1/2 a lime
2 juice of 1 lime
1 zest of 1/2 a lemon
1 juice of 1 lemon
0.58 cup olive oil
3 clementines, peeled and separated
1/4 cup basil leaves, roughly chopped
3 pinch of black pepper
1 medium spaghetti squash (about 21⁄2 pounds)
4 tablespoons butter, ghee, or coconut oil, divided
2 cloves garlic, minced
1 medium carrot, diced
2 stalks celery, diced
1 1⁄2 medium yellow onion, minced
1 small red bell pepper, diced
1 pound ground chicken
1 teaspoon fine sea salt
1 1⁄4 teaspoon black pepper
1 cup hot sauce (I prefer Tessemae's or Frank's RedHot)
1 1⁄4 cup Super Simple Mayonnaise (page 274 in my new book) or store-bought Primal Kitchen mayo
3 large eggs, whisked chopped scallions, for garnish
1 sliced avocado, for garnish
1 cup raw cashew butter (8 ounces)
1 1/3 cup unsweetened shredded coconut
8 pitted dates
6 tablespoons maple syrup
2 tablespoons vanilla protein powder
2 tablespoons flaxseed meal
2 tablespoons ground chia seeds
2 tablespoons lemon juice
1 tablespoons lemon zest
10 1/2 teaspoon vanilla extract
1 1/2 tablespoons poppyseeds
4 tablespoons maple sugar
1 teaspoon coconut flour
1 teaspoon lemon zest
2 bananas, peeled
16 eggs
7 tablespoons coconut flour
1 vanilla bean pod
2 7/8 teaspoon baking soda
3 sprinkle of cinnamon
19 pinch of salt
1 cup frozen mixed berries
1 1-2 tablespoons honey
3 pound gold potatoes, thinly sliced
1 stick of unsalted butter or 8 tablespoons of ghee
1 heaping tablespoon minced sage
1 heaping tablespoon minced rosemary
1 heaping tablespoon minced thyme (plus extra thyme for garnishing)
1 flaked salt
1 cup Enjoy Life Chocolate Chips
1 cup coconut butter
1 1/4 cup pumpkin puree
1/2 cup raw honey
31 eggs, whisked
1 5/8 teaspoon baking powder
4 7/8 teaspoon cinnamon
5/8 teaspoon nutmeg
2 coconut oil, for greasing baking dish
3 tablespoons pumpkin puree
2 tablespoons coconut milk
2 (14 ounce) cans of coconut milk
1 1/4 cup almond butter
4 tablespoons cinnamon
2 bananas, peeled and sliced
2 tablespoons coconut butter
1 sprinkle of maple sugar or coconut sugar
4 center cut pork chops, trimmed of excess fat
1 1-2 large beets, peeled
1 1-2 apples, cored and cut into 1/4 inch slices
3 tablespoons balsamic vinegar (for soaking the apples and beets)
2 tablespoons apple cider vinegar
1/2 cup balsamic vinegar (for the reduction)
1 gallon sized ziploc bag
1/2 pound bacon
6 tablespoons maple or coconut sugar
9 beets (3 red, 3 golden, 3 chioggia), peeled and thinly sliced
2 tablespoons ghee, melted
1 tablespoon garlic salt (I used Hepp's Roasted Garlic Salt)
1 bundle kale, ribs removed and leaves thinly sliced (the thinner sliced, the better)
1 cup sliced almonds
1 2-4 ounces herb goat cheese (optional)
1 juice of 1 1/2 lemons
1 zest of 1/2 lemon
1 teaspoon dijon mustard
1 pinch of salt and black pepper
1 (14-ounce/415-mL) can full-fat coconut milk
1 cup (150 grams) blueberries
4 tablespoons raw honey
1 teaspoon minced rosemary
1 teaspoon lemon extract
5 egg yolks
1/4 cup of Sir Kensington's Chipotle Mayo
1/8 teaspoon salt (depending how salty the mayo is to you)
1 handful of cilantro, roughly chopped
1 batch Salted Raspberry Caramel Sauce
10 ounces dark chocolate
1 coarse sea salt, for garnishing
2 tablespoons ghee
3 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 pound grass-fed ground beef
1 tablespoon + 2 teaspoons smoked paprika
1 tablespoon + 2 teaspoons chili powder
1 tablespoon garlic powder
2 teaspoons cumin
1 1/8 teaspoon cayenne pepper
1 (14 ounce) can of fire roasted tomatoes
1 (8 ounce) can of tomato sauce
2 cups Nuts.com Paleo Baking Flour
2 medium eggs
1/3 cup melted ghee
1/4 cup honey
1 1/4 cup unsweetened almond milk
1 almond milk greek yogurt
1 lime juice, to taste
1 cilantro, for garnish
1 green onions, for garnish
1 3/4 cup almond milk
1/3 cup sunflower seed butter
4/2 cup maple syrup
1/4 cup chia seeds
1/2 cup raspberry jam (I used this recipe but only used raspberries or you can use store bought)
1 cup raspberries
12 medjool dates, pits removed
1/2 cup Raw Honey
1/4 cup Unsweetended Shredded Coconut
1/2 cup Coconut Cream Concentrate
5 apples, cored and thinly sliced
5 tablespoons Gold Label Virgin Coconut Oil
1/2 cup walnuts, roughly chopped
2 tablespoons Coconut Cream Concentrate
1 pinch of cinnamon
1 tsp. ghee
2 small celery ribs, finely diced (heaping 1/cup)
1/2 small onion, finely diced onion (heaping cup)
1 1/2 lbs. ground chicken or turkey
10.08 cup almond flour
2 Tbsp. Frank's Hot Sauce
3/4 cup chicken broth
1 Homemade Ranch – optional but highly recommend 🙂
1 Garnish with green onions and/or parsley – optional
1/2 cup Frank's Hot Sauce (add 1/4- tsp. cayenne for more kick)
3 Tbsp. ghee
2 Tbsp. coconut aminos
1 tsp. garlic powder
1/4 tsp. black pepper
2 tsp. tapioca or arrowroot starch
1 1.5-2lbs beef stew meat
1 package sliced button mushrooms
1 package whole shiitake mushrooms
1 package baby portobello mushrooms
1 sweet potato, chopped
4 garlic cloves, peeled and smashed (use the flat part of a knife. be smart here people)
1 cup pearl onions, placed in warm water for 5 minutes then peeled
1 cup chicken or beef broth (or water if you don't have that on hand)
1/3 cup balsamic vinegar
2 tablespoons red wine vinegar
1 bay leaf
2 tablespoons onion powder
1 tablespoon dried rosemary
1 teaspoon dried sage
2 teaspoon dried parsley
3/4 cup coconut flour
1/2 cup tapioca flour
1/2 cup mapleor coconut sugar
1/2 tablespoon Primal Palate Apple Pie spice
1 apple, cored and diced (I used a pink lady apple)
1/3 cup applesauce
1 teaspoon lemon juice
1 tablespoon tapioca flour
4 tablespoons almond flour
2 tablespoons Tin Star Brown Butter ghee
1 Apple Cider Caramel
1 2.5 lbs ground beef
1 sweet potato, shredded
1 sweet yellow onion, finely chopped
1 1lb uncured bacon
1 cup almond meal
1/4 cup raisins
1/4 cup golden raisins
1/2 tablespoon cinnamon
1 spaghetti squash, cut in half lengthwise, seeds removed
1 larger delicata squash, cut in half lengthwise, seeds removed
1/2 chicken tenders
1 4-6 slices bacon, diced
3/4 cup canned coconut milk
1 teaspoon dried basil
2 1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup pumpkin seeds (pepitas)
1/2 cup pecans, chopped
1 8-10 dried dates, pits removed, then chopped
1/3 cup coconut oil, melted
1 tablespoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 cup coconut aminos
2 tablespoons sriracha
2 teaspoon sesame oil
1 teaspoon rice wine vinegar (or coconut vinegar for strict paleo)
1 tuna steak or sushi grade tuna (I used a tuna steak for this)
2 tablespoons high heat avocado oil
1 batch cauliflower rice
1 cucumber, diced
2 1/2 avocado, diced
1 green onions, sliced
1 pickled ginger
1 pinch of black sesame seeds
1 pinch of white sesame seeds
1 pound breakfast pork sausage (or italian sausage)
1 small sweet potato, diced
2 cups fresh spinach
1 garlic clove, minced
1/8 teaspoon ground paprika
2 tablespoons bacon fat (or other kind of fat)
3 chicken breasts, butterflied
1 3/4 teaspoon salt
2 teaspoon chili powder
1/2 teaspoon smoke paprika
3/4 teaspoon cumin
1 jalapeno, chopped
3 garlic cloves, sliced
6 tablespoons olive oil
1 zest of 1 lime
1 juice of 2 limes
6 tablespoons honey
1/4 cup fresh cilantro, minced
1 ounce silver agave tequila
1 1-2 tablespoons ghee
2 red bell peppers, chopped
1 1-2 tablespoon chopped cilantro
1 tablespoon lime juice
1 salt, to taste
1 2lbs TX Bar Organics Grass Fed Ground Beef
1 1lb ground chicken
1 yam (or a sweet potato if you call it that...because I do), diced
1/4 cup hot sauce (I love Frank's but whatever you like)
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano
2 teaspoons garlic powder
2 teaspoons onion powder
2 cups raw macadamia nuts
1 teaspoon maple extract (optional)
2 medium bananas, sliced and frozen
1 tablespoon vanilla almond butter (recommendation: Justin's)
2 teaspoons chia seeds
1/2 cup sliced strawberries
1/2 cup blueberries
1 tablespoon chopped almonds (I used sliced since it was what I had on hand)
2 cups brussels sprouts, cut in fourths
1 5-6 cups fresh spinach
3 tablespoons bacon fat
2 teaspoons truffle oil
1/2 teaspoon paprika
1 avocado, to garnish
1 chopped parsley, to garnish
2 tablespoon coconut oil
1 teaspoon fresh ginger, grated
1 tablespoon Steve's Paleo Chef Sriracha
1/2 teaspoon fish sauce
2 tablespoons arrowroot powder, divided
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 yellow onion, thinly sliced
1 cup sliced button mushrooms
1 pound flank steak, thinly sliced against the grain
1 chopped green onions, to garnish
1/2 cup Vanilla Primal Fuel
1 tablespoon coconut sugar
2 tablespoons coconut butter, melted
1 heaping tablespoons almond butter
2 tablespoons almond milk (or coconut milk or water)
1 2-3 tablespoons Enjoy Life Mini Chocolate Chips
15 ounces pumpkin puree
1 cup canned coconut milk*
1/2 cup coconut sugar or maple sugar
2 teaspoons pumpkin pie spice
1 cup paleo toasted pecan cookies
1 cup pecans
4 tablespoons cold grass-fed butter or ghee or coconut oil
2 tablespoons coconut sugar or maple sugar
3 sweet potatoes, sliced thin lengthwise with a mandoline
1 1lb grass fed ground beef
1 (4oz) can diced green chiles
1/4 teaspoon black pepper
1 3-4 tablespoons Gold Label Virgin Coconut Oil
1 (14oz) can tomato sauce
1/4 yellow onion, minced
1/3 cup vegetable broth
1 tablespoon Gold Label Virgin Coconut Oil
1/2 teaspoon oregano
1 salt and black pepper, to taste
3 tablespoons Tin Star Ghee Brown Butter
1/3 cup maple or coconut sugar*
3 pears, halved and sliced
1/2 teaspoon cardamom
2 cups almond flour
1/2 cups tapioca flour
1/4 teaspoon powdered ginger
2 eggs at room temperature, whisked
3 tablespoons Tin Star Ghee Brown Butter, melted
3 brown bananas, mashed
1/2 cup almond butter (or other nut/seed butter)
4 tablespoons (1/cup) grass fed butter, at room temperature (or coconut oil)
2 tablespoons coconut sugar
1/4 cup pecans, crushed
2 tablespoons coconut oil
2 tablespoons almond butter
2 tablespoons canned coconut milk
3 tablespoons walnuts, chopped
2 tablespoons raisins
2 tablespoons golden raisins
1 tablespoon almond flour
1 pinch of sea salt
1 pound breakfast sausage(or any other kind of ground meat)
1 medium leek, thinly sliced (only the white part)
1 6-8 stalks of asparagus, chopped
1/4 cup heavy cream (or coconut milk or almond milk to make strict paleo)
1 tablespoon minced fresh dill
1 butter or coconut oil, for greasing the dish
2 tablespoons melted ghee
1 bundle of asparagus, end cut off
4 cups spinach
1 tablespoon ghee
4 salmon filets (1-1 1/2 pounds)
1 tablespoon lemon juice
1 medium shallot, sliced
1 dash of black pepper
1/2 cup melted butter or ghee
1 tablespoon finely chopped fresh tarragon
1 small head of hearts of romaine, shredded
1 1-2 cups cold leftover enchilada chicken
1 mango, peeled and diced
1 sprinkle of salt and pepper
1 1lb chorizo
1 (14 oz) can diced fire roasted tomatoes
1 sweet potato, diced
1 6-8 eggs
1 tablespoon fat of choice (I used bacon fat)
1 teaspoon smoked paprika
1 head of cauliflower, cut into florets
1/3 cup broth or water
1 handful of fresh cilantro, roughly chopped
1/2 pound pork chorizo
1/2 pound ground beef
1/2 white onion, diced
1 salsa of choice
1 pound cooked, shredded chicken (I used a rotisserie chicken)
1 (14 ounce) can El Pato enchilada sauce
1 (6 ounce) can of diced green chiles
1 orange bell pepper, seeded and diced (or any color you like)
1/4 red onion, diced
1 cilantro, to garnish
1 goat cheese, to garnish (optional)
1 package Cappello's Fettuccine
1/2 pound bacon, diced
1 pound scallops
1 shallot, minced
1 zest of 1 lemon
1 juice of 2 lemons
1/2 teaspoon red pepper flakes
1 small handful basil, roughly chopped
1/2 cup pureed pumpkin
1/2 cup shredded unsweetened coconut
2 tablespoon maple syrup
1 tablespoon vanilla extract
1/4 teaspoon ginger