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
9 garlic cloves, minced
1/2 sweet onion, thinly chopped
3 1/8 teaspoon garlic powder
1 teaspoon onion powder
4 salt and pepper, to taste
1 1-2 tablespoons fat of choice
1 pound peeled, uncooked shrimp
3/4 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
1 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
2 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 cup unsweetened shredded coconut
8 pitted dates
2 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
6 teaspoon vanilla extract
1 1/2 tablespoons poppyseeds
4 tablespoons maple sugar
1 teaspoon coconut flour
1 teaspoon lemon zest
2 bananas, peeled
9 eggs
3 tablespoons coconut flour
1 vanilla bean pod
1 3/4 teaspoon baking soda
2 sprinkle of cinnamon
9 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
3/4 cup pumpkin puree
1/2 cup raw honey
6 eggs, whisked
1 teaspoon baking powder
1 7/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 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
2 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
3 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)
1/2 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
2 tablespoons raw honey
1 teaspoon minced rosemary
1 teaspoon lemon extract
2 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
1 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 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
3/4 cup unsweetened almond milk
1 almond milk greek yogurt
1 lime juice, to taste
1 cilantro, for garnish
1 green onions, for garnish
1 1/4 cup almond milk
1/3 cup sunflower seed butter
1/4 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
3 apples, cored and thinly sliced
3 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
1/3 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
1 teaspoon dried parsley
1/2 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
2 tablespoons almond flour
2 tablespoons Tin Star Brown Butter ghee
1 Apple Cider Caramel