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Ingredients

1½ Tbsp butter or tallow (for sautéing)
¾ lb raw shrimp, peeled and deveined
Salt and pepper, to taste
½ tsp garlic powder
2 cloves garlic, minced
1 Tbsp lemon juice
½ tsp lemon zest
¼ cup chicken broth (no sugar added)
¼ tsp red pepper flakes (optional)
1 Tbsp chopped fresh parsley
Optional: 1 tsp olive oil (cold drizzle for finishing)
¾ cup sautéed zucchini noodles (cooked in butter)

Macronutrients
(per serving, makes 2)

Protein: 32g
Fat: 20g
Carbs: 4g

Ingredients

For the Chicken Skewers:
1 lb chicken thighs, cut into 1½-inch chunks
1 Tbsp coconut aminos
1 Tbsp lime juice
1 tsp fish sauce (no sugar added)
1 tsp grated ginger
1 clove garlic, minced
½ tsp ground coriander
¼ tsp chili flakes (optional)
Salt, to taste
1 Tbsp melted ghee or butter (for grilling)
Bamboo skewers, soaked if grilling

For the "Peanut" Sauce:
2 Tbsp almond butter (or natural peanut butter if not paleo)
1 Tbsp coconut aminos
1 tsp lime juice
½ tsp grated ginger
½ clove garlic, finely minced
1½ Tbsp warm water (to thin)
Pinch of salt
Optional: ¼ tsp chili flakes or hot sauce for heat

Macronutrients
(per serving, makes 2)

Protein: 46g
Fat: 34g
Carbs: 5g

Ingredients

For the Curry Beef:
6 oz beef sirloin or chuck, thinly sliced
1 Tbsp ghee or butter
¼ cup onion, thinly sliced
¼ cup zucchini or daikon radish, diced (instead of potato)
¼ cup carrot, finely chopped (optional, minimal carb impact)
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tsp curry powder (Japanese style or mild madras)
½ tsp turmeric
1 cup beef broth (no sugar added)
1 tsp coconut aminos
Salt and pepper, to taste

For the Cauliflower Rice:
1 cup cauliflower rice
1 Tbsp butter
Salt, to taste

Optional Garnish:
Sliced scallions or pickled ginger

Macronutrients

Protein: 42g
Fat: 40g
Carbs: 10g

Ingredients

For the Chicken:
6 oz chicken breast, butterflied
1 Tbsp butter (for cooking)
½ tsp dried oregano
½ tsp garlic powder
¼ tsp black pepper
Salt, to taste

For the Greek Salad:
½ cup cucumber, diced
¼ cup cherry tomatoes, halved
¼ cup red bell pepper, chopped
2 Tbsp red onion, thinly sliced
¼ cup Kalamata olives, halved
¼ cup feta cheese, crumbled

For the Lemon-Herb Dressing:
2 Tbsp olive oil (for finishing)
1 Tbsp lemon juice
½ tsp dried oregano
¼ tsp dried thyme
¼ tsp garlic powder
Salt and black pepper, to taste

Macronutrients

Protein: 44g
Fat: 50g
Carbs: 8g

Ingredients

For the Cod & Sauce:
4 cod fillets (6 oz each, skinless)
2 Tbsp butter or beef tallow (for searing)
3 cloves garlic, minced
½ cup chicken broth (unsalted)
1 cup heavy cream
½ cup grated Parmesan cheese
½ tsp smoked paprika
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste

For the Spinach:
3 cups fresh spinach
1 Tbsp butter

Optional Garnish:
Fresh parsley, chopped
Lemon wedges

Macronutrients
(per serving, serves 4)

Protein: 37g
Fat: 23g
Carbs: 4g

Ingredients

For the Hash:
1 lb fresh chorizo (casings removed if in links)
2 Tbsp butter or tallow
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 medium head cauliflower, riced (about 4 cups)
1 tsp smoked paprika
½ tsp cumin
Salt and black pepper, to taste

Optional Garnish & Add-ons:
Fresh cilantro, chopped
Avocado slices
Fried or poached eggs on top
Hot sauce or salsa

Macronutrients
(per serving, serves 4)

Protein: 25g
Fat: 28g
Carbs: 8g

Ingredients

For the Salmon:
4 salmon fillets (6 oz each, skin-on or skinless)
2 Tbsp butter, melted
3 Tbsp everything bagel seasoning (store-bought or homemade mix of sesame seeds, poppy seeds, dried garlic, dried onion, and sea salt)
½ tsp smoked paprika (optional, for depth)
Salt and black pepper, to taste

For the Sauce:
½ cup sour cream or Greek yogurt
1 Tbsp lemon juice
1 tsp Dijon mustard
1 Tbsp fresh dill or chives, chopped
Salt and pepper, to taste

Optional Garnish:
Lemon wedges
Extra fresh dill

Macronutrients
(per serving, serves 4)

Protein: 42g
Fat: 29g
Carbs: 3g

Ingredients

For the Chicken:
2 lbs chicken drumsticks (about 8–10 pieces)
2 Tbsp butter or tallow (melted, for roasting)
Salt and black pepper, to taste

For the Marinade:
¼ cup olive oil
2 Tbsp lemon juice (freshly squeezed)
1 Tbsp lemon zest
3 cloves garlic, minced
2 tsp fresh thyme (or 1 tsp dried)
2 tsp fresh rosemary, chopped (or 1 tsp dried)
2 tsp fresh parsley, chopped
½ tsp paprika
½ tsp chili flakes (optional, for heat)

Optional Garnish:
Fresh parsley or dill, chopped
Extra lemon wedges

Macronutrients
(per serving, serves 4)

Protein: 32g
Fat: 17g
Carbs: 2g

Ingredients

For the Lamb Chops:
8 lamb rib chops (about 1 inch thick)
2 Tbsp butter or tallow
2 cloves garlic, minced
1 tsp fresh rosemary, chopped (or ½ tsp dried)
1 tsp fresh thyme, chopped (or ½ tsp dried)
Salt and black pepper, to taste

For the Dijon Cream Sauce:
2 Tbsp butter
2 shallots, finely minced
2 cloves garlic, minced
½ cup dry white wine (or chicken broth)
1 cup heavy cream
2 Tbsp Dijon mustard
1 tsp whole-grain mustard (optional, for texture)
Salt and black pepper, to taste

Optional Garnish:
Fresh parsley, chopped
Lemon wedges

Macronutrients
(per serving, serves 4)

Protein: 43g
Fat: 49g
Carbs: 5g

Ingredients

For the Beef:
1 ½ lbs flank steak or sirloin, sliced thin against the grain
2 Tbsp butter or tallow
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp soy sauce or coconut aminos
Salt and black pepper, to taste

For the Krispy Kale Salad:
8 cups kale, stems removed, torn into bite-sized pieces
2 Tbsp olive oil (or avocado oil)
½ tsp sea salt
½ cup shaved Parmesan cheese
¼ cup sliced almonds (or walnuts)

For the Dressing:
3 Tbsp olive oil
1 Tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste

Optional Garnish:
Extra Parmesan
Fresh cracked black pepper

Macronutrients
(per serving, serves 4)

Protein: 45g
Fat: 34g
Carbs: 7g