The Archive

Ingredients

6 oz chicken breast, thinly sliced
1 Tbsp butter
1½ tsp smoked paprika
½ tsp garlic powder
¼ tsp cayenne pepper (adjust to spice preference)
Salt and pepper, to taste
1½ Tbsp hot sauce (Frank’s or similar, no sugar)
4 large romaine or butter lettuce leaves
¼ avocado, thinly sliced
1 Tbsp celery, finely chopped
1 Tbsp green onion, finely chopped
2 Tbsp full-fat sour cream
1 tsp lemon juice
1 tsp chopped fresh dill
½ clove garlic, finely grated
Salt and pepper, to taste

Macronutrients

Protein: 53g
Fat: 25g
Carbs: 5g

Ingredients

For the Pork:
8 oz pork shoulder or pork belly, cut into bite-sized pieces
1 Tbsp ghee or butter
1 clove garlic, minced
¼ cup onion, diced
½ tsp smoked paprika
¼ tsp cumin
¼ tsp oregano
¼ tsp chili flakes (optional)
¾ cup beef or chicken broth
Salt and pepper, to taste

For the Cauliflower Rice:
1 cup cauliflower rice
1 clove garlic, minced
1 Tbsp butter or ghee
Salt, to taste

For the Greens:
½ cup collard greens or kale, finely chopped
1 tsp olive oil (finishing only)
Salt and pepper, to taste

Optional Toppings:
Lime wedge
Chopped parsley or cilantro
Fried egg (for extra richness)

Macronutrients
(makes 2 servings)

Protein: 30g
Fat: 38g
Carbs: 4g

Ingredients

2 mackerel fillets (~5–6 oz each), skin on
Salt and pepper, to taste
1 Tbsp butter or tallow (for searing)
2 Tbsp butter, softened
1 clove garlic, finely minced
1 tsp fresh parsley, chopped
½ tsp fresh dill or thyme (optional)
½ tsp lemon zest
Pinch of salt
Lemon wedges
1 tsp olive oil (cold drizzle)
Extra chopped herbs for garnish

Macronutrients
(makes 2 servings)

Protein: 30g
Fat: 40g
Carbs: 1g

Ingredients

1 medium eggplant, sliced into ¼-inch rounds
Salt, for sweating
2 eggs, beaten
1¼ cups crushed pork rinds
½ tsp garlic powder
½ tsp Italian seasoning
1½ Tbsp butter or tallow (for frying)
1 cup sugar-free marinara sauce
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Optional: 1 tsp olive oil (cold drizzle)
Optional garnish: chopped basil or parsley

Macronutrients
(makes 4 servings)

Protein: 20g
Fat: 17g
Carbs: 4g

Ingredients

For the Broth (Tonkotsu-style):
2 lbs pork neck bones or pork femur bones
1 onion, halved
4 garlic cloves, smashed
1-inch knob ginger, sliced
1 Tbsp apple cider vinegar (to extract minerals)
10 cups water
Salt, to taste

For the Toppings:
6 oz pork belly, sliced
2 eggs (soft-boiled)
½ cup bok choy, halved
¼ cup shiitake mushrooms, sliced
1 green onion, chopped
1 tsp toasted sesame oil (for finishing)
1 tsp coconut aminos or tamari (optional, for salt & depth)
Optional: chili oil or crushed red pepper

Macronutrients
(makes 4 servings)

Protein: 30g
Fat: 26g
Carbs: 2g

Ingredients

1 can (5 oz) wild-caught tuna, drained
2 Tbsp mayonnaise
1 tsp sriracha (or to taste, no sugar added)
½ tsp lemon juice
½ tsp sesame oil (optional, for flavor)
1 green onion, finely chopped
1 small celery stalk, finely chopped
Salt and pepper, to taste
6 large butter lettuce leaves (or romaine)
½ avocado, sliced
Optional garnish: sesame seeds, extra green onion, cilantro
Optional: 1 tsp olive oil (cold drizzle)

Macronutrients

Protein: 31g
Fat: 42g
Carbs: 5g

Ingredients

6 oz flank or sirloin steak
2 large eggs
1 Tbsp butter (for eggs)
1 Tbsp ghee or butter (for steak)
¼ cup spinach, chopped
¼ cup red bell pepper, diced
1 Tbsp red onion, finely chopped
Salt and pepper, to taste
Optional: 1 tsp olive oil (finishing) or hot sauce

Macronutrients

Protein: 54g
Fat: 38g
Carbs: 4g

Ingredients

2 small Asian eggplants (or 1 large), cut into ½-inch thick wedges
¾ lb boneless, skinless chicken thighs, cut into bite-sized strips
Salt and pepper, to taste
2½ Tbsp ghee or unsalted butter (for cooking)
1 clove garlic, minced
1 tsp fresh ginger, grated
2 Tbsp coconut aminos
1 tsp rice vinegar (optional)
1 tsp toasted sesame oil (finishing only)
1 scallion, sliced
Optional: ½ tsp red pepper flakes or sliced fresh chili for heat

Macronutrients
(makes 2 servings)

Protein: 29g
Fat: 27g
Carbs: 8g

Ingredients

2 ripe avocados, halved and pitted
4 oz lump crab meat (drained and shell-free)
2 Tbsp mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
½ tsp lemon zest
1 Tbsp chopped celery
1 Tbsp finely chopped red onion
1 Tbsp chopped fresh parsley
Salt and pepper, to taste
Optional: 1 tsp olive oil (cold drizzle)
Optional garnish: extra parsley, paprika, or a lemon wedge

Macronutrients
(per avo, makes 2)

Protein: 28g
Fat: 48g
Carbs: 6g

Ingredients

Pork Rind Stuffing

Ingredients

6 Tbsp butter or ghee
½ medium onion, diced
3 stalks celery, diced
3.5–4 oz pork rinds, broken into crouton-sized pieces
1 large egg, beaten
1 egg yolk
½ cup chicken bone broth
¼ cup heavy cream
½ tsp rubbed sage or poultry seasoning
½ tsp dried thyme
Salt and pepper, to taste
Optional: 2 Tbsp melted butter for drizzling before baking

Macronutrients
(per serving, makes 2)

Protein: 10g
Fat: 50g
Carbs: 3g

Bacon Chive Rolls

Ingredients

3 oz cream cheese, softened
1 cup shredded cheddar cheese
2 eggs
1 cup heavy cream powder
1.5 tsp baking powder
¼ tsp salt
¼ cup heavy cream (liquid) or 2–3 tbsp water if the dough becomes too thick
1 tbsp melted butter
1 cup cooked chopped bacon
2 tbsp chopped chives

Macronutrients
(per serving, makes 6)

Protein: 12g
Fat: 33g
Carbs: 2g

Mini Pumpkin Pies

Ingredients

Pork Rind Crust + Lattice:
3 cups finely crushed pork rinds
⅓ cup melted butter
2 eggs(1 for crust, 1 for lattice)
Optional:* 1–2 tbsp sweetener for a slightly sweet crust

Pumpkin Pie Filling:
1 cup pumpkin puree (not pumpkin pie filling)
2 eggs
½ cup heavy cream
¼–½ cup allulose or monk fruit
1 tsp vanilla
1–1½ tsp pumpkin pie spice
(Or use 1 tsp cinnamon + ¼ tsp nutmeg + ⅛ tsp ginger + ⅛ tsp cloves)
Pinch salt

Macronutrients
(per serving, makes 6)

Protein: 13g
Fat: 26g
Carbs: 3g