The Archive

Ingredients

For the Spicy Chicken:
1 lb boneless, skinless chicken thighs or breasts
1½ tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
½ tsp garlic powder
½ tsp onion powder
¼ tsp chili flakes (optional for extra heat)
Salt & black pepper, to taste
1½ Tbsp butter (for searing)

For the Salad Base:
4 cups chopped romaine or mixed lettuce
1 medium tomato, diced or sliced
½ cucumber, sliced or chopped
¼ red onion, thinly sliced
Optional: sliced avocado or olives for extra fat

Optional Creamy Dressing (Keto Ranch-style):
¼ cup sour cream or full-fat Greek yogurt
1 Tbsp olive oil
1 tsp lemon juice
½ tsp garlic powder
½ tsp onion powder
Salt & pepper, to taste
Optional: chopped dill, parsley, or chives

Macronutrients
(per serving, makes 2)

Protein: 36g
Fat: 32g
Carbs: 7g

Ingredients

1 lb sirloin or ribeye steak, thinly sliced against the grain
Salt & pepper, to taste
1 tsp garlic powder
1 Tbsp butter (for searing)

For the Sauce:
1 Tbsp butter
2 cloves garlic, minced
½ cup heavy cream
1½ Tbsp prepared horseradish (sugar-free)
1 tsp Dijon mustard (optional)
1 tsp fresh thyme or ½ tsp dried
Salt & black pepper, to taste

Optional Add-ons:
2 Tbsp chopped parsley (for garnish)
1 tsp olive oil (for finishing — off heat only)
Serve over: cauliflower mash, sautéed spinach, or roasted radishes

Macronutrients
(per serving, makes 3)

Protein: 40g
Fat: 38g
Carbs: 3g

Ingredients

For the Chicken & Vegetable Skillet:
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 small eggplant, diced (salted and drained*)
1 small yellow onion, thinly sliced
1 cup cherry tomatoes, halved (or ¾ cup canned crushed tomatoes, no sugar)
3 cloves garlic, minced
2 Tbsp butter (for cooking)
½ tsp dried oregano
½ tsp smoked paprika
Salt & pepper, to taste
Optional: 1–2 Tbsp chopped fresh basil or parsley

For the Zoodles:
2–3 medium zucchini, spiralized into noodles
1 Tbsp butter
Salt, to taste

Optional Finishing:
1 tsp olive oil (for finishing, off heat only)
Grated parmesan or feta cheese (optional)

Macronutrients
(per serving, makes 4)

Protein: 31g
Fat: 27g
Carbs: 7g

Ingredients

1 lb ribeye or sirloin steak, very thinly sliced (freeze slightly for easier slicing)
2 Tbsp butter (for cooking)
½ large yellow onion, thinly sliced
½ green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
2 cloves garlic, minced
1 tsp Worcestershire sauce (optional, check for sugar-free)
1 tsp paprika
Salt & black pepper, to taste
4 oz provolone cheese, sliced or shredded
Optional: 1 tsp olive oil (for finishing), chopped parsley for garnish

Macronutrients
(per serving, makes 2)

Protein: 48g
Fat: 45g
Carbs: 7g

Ingredients

6 oz boneless, skin-on chicken thighs or breasts
1½ Tbsp butter or tallow (for cooking)
½ cup cherry tomatoes, finely diced
1 small clove garlic, minced
1 Tbsp shallot or red onion, finely minced
1 Tbsp fresh basil, chopped
1 tsp balsamic vinegar (optional, for tang)
Salt and pepper, to taste
1 tsp olive oil (for finishing)
Optional: freshly grated Parmesan for garnish

Macronutrients
(makes 1 serving)

Protein: 42g
Fat: 39g
Carbs: 5g

Ingredients

1 lb ground beef (80/20 preferred)
1 small head cauliflower, cut into small florets (about 4 cups)
1 small onion, diced
2 cloves garlic, minced
1–2 jalapeños, sliced (seeds removed for less heat)
1 tsp smoked paprika
½ tsp cumin
Salt & pepper, to taste
2 cups shredded cheddar cheese
¼ cup heavy cream
1 Tbsp butter (for cooking)
2 Tbsp chopped fresh cilantro (plus more for garnish)

Macronutrients
(per serving, makes 4)

Protein: 38g
Fat: 45g
Carbs: 8g

Ingredients

For the Chicken Drumsticks:
6 chicken drumsticks (skin-on)
1½ Tbsp ghee, melted
1 tsp dried thyme
1 tsp dried oregano
½ tsp garlic powder
½ tsp smoked paprika
Salt & black pepper, to taste

For the Zucchini Wedges:
2 medium zucchini, cut into thick wedges
1½ Tbsp ghee, melted
½ tsp dried basil or Italian seasoning
Salt & pepper, to taste

Optional Finishing:
1 tsp olive oil (off heat drizzle)
Fresh parsley or lemon wedges (optional garnish)

Macronutrients
(per serving, makes 3)

Protein: 42g
Fat: 35g
Carbs: 4g

Ingredients

10 oz flank or sirloin steak, thinly sliced against the grain
1 Tbsp butter or tallow
1 garlic clove, minced
1 tsp fresh ginger, grated
½ tsp red pepper flakes (optional)
½ cup full-fat canned coconut milk (unsweetened)
1 tsp fish sauce (or coconut aminos for less intensity)
1 tsp fresh lime juice
1 tsp lime zest
2 cups spinach or chopped kale
2 scallions, chopped
Salt & black pepper, to taste
1 tsp olive oil (optional, for finishing only)

Macronutrients
(per serving, makes 2)

Protein: 40g
Fat: 35g
Carbs: 5g

Ingredients

6 oz ground pork
1½ Tbsp butter or tallow (for cooking)
1 cup eggplant, diced into 1-inch cubes
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tsp coconut aminos (optional, for added umami)
Salt and pepper, to taste
1 tsp olive oil (for finishing)
Optional garnish: chopped scallions or sesame seeds

Macronutrients
(makes 1 serving)

Protein: 40g
Fat: 45g
Carbs: 7g

Ingredients

6 oz ground beef
1 Tbsp butter or tallow (for cooking)
½ tsp chili powder
¼ tsp garlic powder
¼ tsp cumin
Salt and pepper, to taste

For the Crunchwrap Filling:
¼ cup shredded cheddar cheese
2 Tbsp sour cream
1 Tbsp salsa or chopped tomatoes
1 Tbsp chopped pickled jalapeños (optional, for kick)
1 large iceberg lettuce leaf (or use 2 overlapping leaves for durability)

To Finish:
1 tsp olive oil (for finishing)
Optional: chopped cilantro or green onions for garnish

Macronutrients
(makes 1 serving)

Protein: 42g
Fat: 45g
Carbs: 4g