The Archive

Ingredients

1 medium spaghetti squash (about 3 lbs)
2 Tbsp butter or tallow (divided)
1 lb cooked chicken breast, shredded or diced
1½ cups cherry tomatoes, halved
2 cloves garlic, minced
¼ cup grated Parmesan cheese
1 Tbsp lemon juice
2 Tbsp extra virgin olive oil (for finishing)
Salt and black pepper, to taste
Fresh basil or parsley, chopped (for garnish)

Macronutrients
(per serving, makes 4)

Protein: 38g
Fat: 25g
Carbs: 10g

Ingredients

1 lb beef stew meat, cut into bite-sized cubes
2 Tbsp butter or tallow
1 small onion, diced
2 cloves garlic, minced
1 cup beef broth
½ cup diced tomatoes (canned or fresh)
1 tsp chili flakes or hot paprika
½ tsp smoked paprika
Salt and black pepper, to taste

Macronutrients
(per serving, makes 4)

Protein: 25g
Fat: 22g
Carbs: 5g

Ingredients

For the Scallops:
12 large sea scallops (about 1 lb)
6 slices bacon, cut in half
2 Tbsp butter or tallow (melted, for brushing)
1 clove garlic, minced
½ tsp smoked paprika
Salt and black pepper, to taste
Toothpicks (for securing bacon)

For the Green Beans:
1 lb fresh green beans, trimmed
1 Tbsp butter or tallow
2 cloves garlic, minced
1 tsp lemon zest
Salt and black pepper, to taste

Optional Garnish:
Fresh parsley, chopped
Lemon wedges

Macronutrients
(per serving, makes 4)

Protein: 29g
Fat: 15g
Carbs: 12g

Ingredients

For the Soup:
2 lbs boneless, skin-on chicken thighs (or bone-in for extra flavor)
2 Tbsp butter or tallow (for searing)
1 medium onion, diced
4 cloves garlic, minced
2 Tbsp fresh ginger, grated or finely minced
2 medium tomatoes, diced (or 1 can 14 oz no-sugar-added diced tomatoes)
6 cups chicken broth (unsalted)
1 Tbsp soy sauce or coconut aminos
1 tsp fish sauce (optional, for depth)
1 tsp turmeric powder (optional, for color and warmth)
Salt and black pepper, to taste

For Finishing:
½ cup coconut cream or heavy cream (optional, for richness)
Juice of ½ lemon or lime
Fresh cilantro or scallions, chopped

Macronutrients
(per serving, makes 6)

Protein: 28g
Fat: 32g
Carbs: 8g

Ingredients

For the Pork Chops:
4 thick-cut pork chops (bone-in or boneless, about 1 ½ inches thick)
2 Tbsp butter or tallow (for searing)
Salt and black pepper, to taste

For the Stuffing:
1 Tbsp butter
1 cup mushrooms, finely diced
2 cups fresh spinach, chopped
2 cloves garlic, minced
½ cup cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tsp fresh thyme (or ½ tsp dried)
½ tsp smoked paprika
Salt and pepper, to taste

Optional Garnish:
Fresh parsley, chopped
Extra Parmesan

Macronutrients
(per serving, serves 4)

Protein: 47g
Fat: 38g
Carbs: 4g

Ingredients

For the Soup:
2 Tbsp butter or tallow
1 small onion, diced
3 cloves garlic, minced
2 medium carrots, sliced thin
2 celery stalks, sliced
6 cups chicken broth (unsalted)
2 cups cooked chicken, shredded (breast or thigh)
2 tsp fresh thyme (or 1 tsp dried)
1 tsp dried oregano
1 bay leaf
Salt and black pepper, to taste

For the Zoodles:
3 medium zucchini, spiralized into noodles
1 Tbsp olive oil or butter (optional, for sautéing zoodles separately)

Optional Garnish:
Fresh parsley, chopped
Lemon wedges

Macronutrients
(per serving, makes 6)

Protein: 25g
Fat: 10g
Carbs: 7g

Ingredients

For the Beef:
1 ½ lb ground beef (80/20 for higher fat)
2 Tbsp butter or beef tallow (for cooking)
2 cloves garlic, minced
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
½ tsp oregano
½ tsp onion powder
½ tsp cayenne (optional)
Salt and black pepper, to taste

For the Salad Base:
6 cups chopped romaine or iceberg lettuce
1 cup cherry tomatoes, halved
1 cup shredded cheddar or Mexican blend cheese
1 avocado, diced
½ cup sour cream
½ cup salsa (no sugar added)
¼ cup pickled jalapeños or fresh slices (optional)

Optional Toppings:
Fresh cilantro, chopped
Crushed pork rinds (as a crunchy tortilla chip substitute)
Extra lime wedges

Macronutrients
(per serving, serves 4)

Protein: 42g
Fat: 45g
Carbs: 11g

Ingredients

For the Chowder:
2 Tbsp butter or tallow
1 lb shrimp, peeled and deveined (tails removed)
4 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 small celery stalk, diced
2 cups corn kernels (fresh, frozen, or grilled for smoky flavor)
3 cups chicken or seafood broth (unsalted)
1 cup heavy cream
½ cup cream cheese, softened
1 tsp smoked paprika
½ tsp cayenne pepper (optional, for heat)
Salt and black pepper, to taste

Optional Garnish:
Chopped chives or green onions
Extra bacon crumbles
Fresh parsley
Shredded cheese

Macronutrients
(per serving, makes 6)

Protein: 28g
Fat: 27g
Carbs: 15g

Ingredients

For the Stew:
2 lbs turkey breast or thighs, cut into bite-sized chunks
2 Tbsp butter or tallow
1 medium onion, diced
3 cloves garlic, minced
3 cups mushrooms, sliced (cremini, button, or mixed)
2 celery stalks, diced
2 cups chicken or turkey broth (unsalted)
½ cup heavy cream
¼ cup dry white wine (optional, can sub with extra broth)
2 tsp fresh thyme (or 1 tsp dried)
1 tsp smoked paprika
Salt and black pepper, to taste

Optional Garnish:
Fresh parsley, chopped
Grated Parmesan

Macronutrients
(per serving, makes 6)

Protein: 35g
Fat: 15g
Carbs: 5g

Ingredients

For the Chicken:
4 bone-in, skin-on chicken thighs
2 Tbsp butter or tallow (for searing)
2 cloves garlic, smashed
1 sprig fresh rosemary or thyme (optional)
Salt and black pepper, to taste

For the Ratatouille:
2 Tbsp olive oil
1 small eggplant, diced
1 medium zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small onion, chopped
3 cloves garlic, minced
2 cups crushed tomatoes (or tomato puree)
1 tsp fresh thyme (or ½ tsp dried)
1 tsp oregano
½ tsp smoked paprika
Salt and black pepper, to taste

Optional Garnish:
Fresh basil or parsley, chopped
Extra drizzle of olive oil

Macronutrients
(per serving, makes 4)

Protein: 38g
Fat: 30g
Carbs: 12g