The Archive

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 cooked chicken breast or thigh, shredded or chopped
½ tsp ground turmeric
Salt and pepper, to taste
1 tsp butter (for warming chicken)
1 stalk celery, diced
1 shallot, diced
1 cup baby greens or chopped romaine
1 Tbsp chopped fresh cilantro (optional)

For the Curry Dressing:
2 Tbsp mayonnaise
1 tsp Dijon mustard
½ tsp curry powder
¼ tsp garlic powder
½ tsp lemon juice
1 tsp olive oil

Macronutrients

Protein: 38g
Fat: 35g
Carbs: 3g

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 Chili:
2 Tbsp butter or beef tallow
1 ½ lb boneless, skinless chicken thighs (cubed or shredded after cooking)
1 medium onion, diced
3 cloves garlic, minced
2 cups chicken broth (unsalted)
1 cup heavy cream
4 oz cream cheese, softened
2 cans (4 oz each) diced green chiles
1 cup diced zucchini (as a bean substitute for texture)
1 jalapeño, seeded and minced (optional, for heat)
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and black pepper, to taste

For Topping:
½ cup shredded Monterey Jack or Pepper Jack cheese
¼ cup sour cream
1 avocado, diced
Fresh cilantro, chopped
Lime wedges

Macronutrients
(per serving, makes 6)

Protein: 35g
Fat: 38g
Carbs: 7g

Ingredients

2 tbsp butter (for cooking)
8 oz ground beef
½ cup tomato sauce (sugar-free / low-carb)
1 tsp salt (or to taste)
½ tsp black pepper
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
½ tsp crushed red pepper flakes (optional)
½ cup ricotta cheese
1 clove garlic, minced (or ½ tsp garlic powder)
2 tbsp grated parmesan
½ cup shredded mozzarella (for topping)
2 eggs
1 tsp olive oil (to drizzle at the end)
Fresh parsley (optional, for garnish)

Macronutrients
(per serving, makes 2)

Protein: 48g
Fat: 48g
Carbs: 8g

Ingredients

For the Chicken:
2 chicken breasts (6 oz each)
1 Tbsp butter (for searing)
½ tsp smoked paprika
½ tsp cayenne pepper (adjust to spice preference)
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried thyme
¼ tsp black pepper
¼ tsp salt

For the Cauliflower Mash:
2 cups cauliflower florets
1 Tbsp butter
2 cloves garlic, roasted (see prep)
2 Tbsp heavy cream (or full-fat coconut cream)
Salt and pepper, to taste

Optional Garnish:
1 tsp olive oil (drizzle)
1 Tbsp chopped fresh parsley

Macronutrients
(per serving, serves 2)

Protein: 48g
Fat: 30g
Carbs: 6g

Ingredients

6 oz ribeye or sirloin steak
½ cup butternut squash, cubed
¼ cup yellow onion, thinly sliced
2 cups mixed salad greens, arugula, spinach, or your choice
2 Tbsp olive oil, divided
3 Tbsp butter
1 Tbsp balsamic vinegar, optional
1 Tbsp fresh rosemary, chopped
2 Tbsp crumbled blue cheese, optional
Salt and pepper to taste

Macronutrients

Protein: 35g
Fat: 50g
Carbohydrates: 12g

Ingredients

For the Chicken:
2 lbs bone-in, skin-on chicken thighs (or drumsticks)
2 Tbsp butter or tallow (for searing)
Salt and black pepper, to taste

For the Sauce:
2 Tbsp butter
1 medium onion, diced
3 cloves garlic, minced
2 Tbsp sweet paprika
1 tsp smoked paprika
½ tsp cayenne (optional, for heat)
1 cup chicken broth (unsalted)
1 cup heavy cream
½ cup sour cream
1 Tbsp tomato paste
1 tsp dried thyme (or 2 tsp fresh)
Salt and pepper, to taste

Optional Garnish:
Fresh parsley, chopped
Extra dollop of sour cream

Macronutrients
(per serving, serves 4)

Protein: 30g
Fat: 67g
Carbs: 9g

Ingredients

For the Deviled Eggs:
3 large eggs, hard-boiled
1 large avocado, peeled and pitted
2 Tbsp avocado oil mayo (optional for extra creaminess)
2 cloves garlic, minced
1 Tbsp fresh lime juice
½ tsp dried minced onion
¼ tsp sea salt
Pinch of cayenne pepper
2 strips thick-cut bacon, cooked crispy and crumbled
Fresh ground pepper, to taste

For the Ground Beef Base:
6 oz ground beef
⅓ cup diced tomatoes (fresh or canned, drained if using canned)
2 Tbsp finely chopped white onion
1 Tbsp chopped fresh cilantro (plus more for garnish)
½ tsp cumin
½ tsp smoked paprika
Salt and pepper, to taste
1 tsp avocado oil or butter (for cooking)

Macronutrients

Protein: 38g
Fat: 55g
Carbs: 7g

Ingredients

2 skin-on, bone-in chicken thighs
2 Tbsp butter (for cooking)
1 Tbsp lemon juice
1 tsp lemon zest
1 clove garlic, minced
½ tsp dried oregano
Salt and pepper, to taste
1 cup arugula
¼ cup fennel bulb, thinly shaved
2 Tbsp red onion, thinly sliced
4 Tbsp crumbled feta cheese
2 Tbsp olive oil (for dressing)
1 Tbsp lemon juice (for dressing)
½ tsp Dijon mustard (for dressing)
Salt and pepper, to taste (for dressing)

Macronutrients

Protein: 45g
Fat: 65g
Carbs: 7g