The Archive

Ingredients

1 lb beef stew meat, cut into cubes
2 tsp butter
½ onion, diced
2 cloves garlic, minced
1 cup mushrooms, sliced
½ cup carrots, diced
½ cup celery, diced
½ cup red wine (optional, for richer flavor)
1 ½ cups beef broth
¼ cup diced tomatoes (canned or fresh)
1 Tbsp tomato paste
½ tsp dried rosemary
½ tsp smoked paprika
1 bay leaf
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Macronutrients

Protein: 99g
Fat: 72g
Carbohydrates: 28g

Ingredients

8 oz ground turkey
⅓ cup whole milk ricotta cheese
1 egg
3 Tbsp grated Parmesan
¼ cup almond flour
1 Tbsp heavy cream
½ tsp garlic powder
½ tsp dried basil
¼ tsp salt
2 Tbsp tallow (1 Tbsp for meatballs, 1 Tbsp for zucchini)
1 cup zucchini ribbons or spiralized zucchini
2 Tbsp butter (for zucchini)
Salt and pepper, to taste

For the Garlic Herb Marinara:
½ cup tomato sauce
1 clove garlic, minced
2–3 fresh basil leaves, torn
½ tsp dried oregano
2 Tbsp olive oil (1 Tbsp stirred into sauce, 1 Tbsp for drizzling on top)
2 Tbsp heavy cream (to enrich the sauce)

Macronutrients

Protein: 52g
Fat: 60g
Carbs: 9g

Ingredients

1½ lbs beef short ribs (bone-in)
Salt and pepper, to taste
1 Tbsp butter or ghee (for searing)
¼ cup red onion, chopped
2 cloves garlic, minced
1 cup dry red wine (no added sugar)
1½ cups beef bone broth (homemade or no additive store-bought)
1 sprig fresh rosemary
2 sprigs fresh thyme
½ tsp smoked paprika
1 Tbsp apple cider vinegar (optional, for balance)
1 Tbsp fresh parsley, chopped
Drizzle of olive oil (finishing only)

Macronutrients

Protein: 145g
Fat: 145g
Carbs: 8g

Ingredients

For the Buffalo Cauliflower:
1 medium head cauliflower, cut into bite-sized florets
2 Tbsp butter or tallow (for roasting)
½ cup hot sauce (such as Frank’s RedHot)
½ tsp garlic powder
½ tsp smoked paprika
Salt and black pepper, to taste

For the Chicken:
2 chicken breasts (about 1 lb total), cooked and shredded or diced
1 Tbsp butter or tallow (for reheating or searing)
Pinch of salt and pepper
1–2 Tbsp buffalo sauce (from above mixture)

For the Wraps:
4 large low-carb wraps or large lettuce leaves (romaine or butter lettuce)
½ cup shredded cheddar or mozzarella cheese
½ cup shredded cabbage or coleslaw mix
¼ cup diced celery
¼ cup diced cucumber

For the Creamy Dressing:
¼ cup sour cream or Greek yogurt
1 Tbsp mayonnaise
1 Tbsp lemon juice
1 Tbsp chopped fresh chives or parsley
Salt and pepper, to taste
Optional Garnish
Extra hot sauce for drizzling
Crumbled blue cheese
Fresh herbs

Ingredients

For the Beef Rolls:
2 lbs flank steak or top round, sliced thin into 6–8 cutlets
4 oz prosciutto or pancetta, thinly sliced
1 cup shredded provolone or mozzarella cheese
½ cup grated Parmesan cheese
3 cloves garlic, minced
2 Tbsp fresh parsley, chopped
2 Tbsp olive oil
Salt and black pepper, to taste
Butcher’s twine or toothpicks (for securing rolls)

For the Sauce:
2 Tbsp butter or tallow
1 medium onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes (no sugar added)
1 cup beef broth
½ cup dry red wine
2 tsp dried oregano
1 tsp red pepper flakes (optional)
Salt and pepper, to taste

Optional Garnish:
Extra Parmesan cheese
Fresh basil or parsley

Macronutrients
(per serving, serves 6)

Protein: 48g
Fat: 32g
Carbs: 9g

Ingredients

1.5 lbs boneless, skinless chicken thighs
1 Tbsp butter (for searing)
Salt & pepper, to taste
1 tsp paprika
1 garlic clove, minced
½ cup chicken broth (no sugar or additives)
¼ cup tahini (pure sesame paste)
1 Tbsp lemon juice
1 tsp lemon zest
¼ tsp cumin
2 Tbsp fresh parsley or cilantro, chopped
1 tsp olive oil (for finishing only – optional)

Macronutrients
(per serving, makes 4)

Protein: 32g
Fat: 28g
Carbs: 4g

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

For the Chicken & Vegetable Skillet:
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 small eggplant, diced (salted and drained*)
1 small yellow onion, thinly sliced
1 cup cherry tomatoes, halved (or ¾ cup canned crushed tomatoes, no sugar)
3 cloves garlic, minced
2 Tbsp butter (for cooking)
½ tsp dried oregano
½ tsp smoked paprika
Salt & pepper, to taste
Optional: 1–2 Tbsp chopped fresh basil or parsley

For the Zoodles:
2–3 medium zucchini, spiralized into noodles
1 Tbsp butter
Salt, to taste

Optional Finishing:
1 tsp olive oil (for finishing, off heat only)
Grated parmesan or feta cheese (optional)

Macronutrients
(per serving, makes 4)

Protein: 31g
Fat: 27g
Carbs: 7g

Ingredients

For the Steak:
1 ½ lbs hanger steak, trimmed
2 Tbsp butter or tallow
4 cloves garlic, smashed
4 sprigs fresh thyme (or 1 tsp dried thyme)
3 Tbsp butter
Salt and black pepper, to taste

Optional Garnish:
Fresh thyme leaves
Flaky sea salt
Lemon wedges

Macronutrients
(per serving, serves 4)

Protein: 35g
Fat: 26g
Carbs: 1g

Ingredients

For the Meatballs:
1 lb ground chicken (dark meat preferred for juiciness)
1 egg
¼ cup grated Parmesan cheese
2 Tbsp almond flour (or finely ground pork rinds)
2 cloves garlic, minced
2 Tbsp fresh parsley, chopped
½ tsp onion powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the Soup:
1 Tbsp butter (for sautéing)
½ cup onion, finely diced
½ cup celery, sliced
½ cup zucchini, diced
6 cups chicken bone broth
1 bay leaf
½ tsp dried thyme
Salt and pepper, to taste

Optional Garnish:
Fresh parsley or dill
Extra Parmesan

Macronutrients
(per serving, serves 4)

Protein: 34g
Fat: 16g
Carbs: 5g