The Archive

Ingredients

For the Base:
2 medium eggplants, sliced into ½-inch thick rounds
3 Tbsp butter or beef tallow (melted, for brushing)
Salt and black pepper, to taste

For the Toppings:
½ cup low-carb marinara sauce (no sugar added)
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
½ tsp dried oregano
½ tsp garlic powder

Protein Options (choose one or mix):
½ cup cooked Italian sausage, crumbled
½ cup diced pepperoni or salami
½ cup cooked shredded chicken

Optional Garnish:
Fresh basil leaves
Crushed red pepper flakes
Extra Parmesan

Macronutrients
(per serving, with sausage, serves 4)

Protein: 22g
Fat: 29g
Carbs: 12g

Ingredients

2 salmon fillets (6 oz each, skin-on preferred)
1 Tbsp white or yellow miso paste (check for clean, sugar-free ingredients)
2 Tbsp butter or ghee
2 tsp lemon juice
1 tsp grated ginger
2 scallions, sliced (separate white and green parts)
Salt and pepper, to taste

Optional garnish:

sesame seeds
chili flakes

Macronutrients
(makes 2 servings)

Protein: 39g
Fat: 34g
Carbs: 3g

Ingredients

6 large eggs
3 slices sugar-free bacon, cooked and crumbled
2 Tbsp mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
Salt and pepper, to taste
2 cherry tomatoes, finely diced (or 2 Tbsp)
2 Tbsp finely chopped romaine lettuce
Optional: pinch of smoked paprika or cayenne
Optional: 1 tsp olive oil (cold drizzle)
Optional garnish: extra bacon crumbles or chopped parsley

Macronutrients
(makes 2 servings)

Protein: 22g
Fat: 30g
Carbs: 2g

Ingredients 

For the chicken:
1 ½ lbs chicken breast or tenderloins, cut into strips
2 cups pork rinds (crushed into fine crumbs)
2 tsp lemongrass paste (or 1 fresh stalk, minced very finely)
1 ½ tsp lemon pepper seasoning
½ tsp garlic powder
½ tsp smoked paprika (optional, for depth)
½ tsp sea salt
2 large eggs 
2 tbsp heavy cream

For the Sauce:
½ cup sour cream (or full-fat Greek yogurt for tang)
2 tbsp mayonnaise (avocado oil-based, no seed oils)
1 tsp lemongrass paste
1 tsp lemon zest
1 tbsp fresh lemon juice
Pinch of sea salt & black pepper

Macronutrients
(makes 4 servings)

Protein: 52g
Fat: 25g
Carbs: 2g

Ingredients

1 lb ground bison
1 egg
1 clove garlic, minced
1 Tbsp grated onion (or ½ tsp onion powder)
½ tsp Dijon mustard
½ tsp sea salt
¼ tsp black pepper
½ tsp dried thyme or parsley (optional)
1 Tbsp butter or tallow (for searing)
2 Tbsp butter, softened
1 clove garlic, finely minced
1 tsp fresh parsley or chives, chopped
Pinch of salt
Lettuce leaves
Sliced tomato, avocado, or red onion
1 tsp olive oil (cold drizzle, optional)

Macronutrients
(per serving, makes 3)

Protein: 33g
Fat: 25g
Carbs: 1g

Ingredients

4 bone-in, skin-on chicken thighs
Salt and pepper, to taste
1 Tbsp butter or tallow (for searing)
1 Tbsp butter or tallow
2 cloves garlic, minced
1 tsp ginger, minced
1 Tbsp soy sauce or coconut aminos
1 tsp rice vinegar
1 tsp sesame oil (optional, not used over heat)
½ tsp Szechuan peppercorns, crushed (or substitute with a mix of black pepper and chili flakes)
½ tsp chili paste (adjust to heat preference)
2 Tbsp water
1 Tbsp butter or tallow
4 cups baby bok choy, halved
1 clove garlic, minced
Salt, to taste
Sliced green onion
Toasted sesame seeds
1 tsp olive oil (cold drizzle)

Macronutrients
(per serving, makes 4)

Protein: 30g
Fat: 28g
Carbs: 4g

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