The Archive

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 Whipped Feta:
8 oz feta cheese (block, not pre-crumbled)
½ cup full-fat Greek yogurt
2 Tbsp olive oil
2 Tbsp lemon juice
1 tsp lemon zest
1 small garlic clove, minced
1 Tbsp fresh dill or parsley, chopped
Salt and black pepper, to taste

For the Roasted Vegetables:
1 small zucchini, sliced into half-moons
1 red bell pepper, chopped into chunks
1 small red onion, cut into wedges
1 cup cherry tomatoes
2 Tbsp olive oil or melted butter
1 tsp smoked paprika
1 tsp dried oregano
Salt and black pepper, to taste

Optional Garnish:
Extra lemon zest
Fresh dill or parsley
Crushed red pepper flakes

Macronutrients
(per serving, serves 4)

Protein: 11g
Fat: 25g
Carbs: 10g

Ingredients

For the Chicken:
4 boneless, skinless chicken breasts (6 oz each)
½ cup almond flour (for dredging)
½ cup grated Parmesan cheese
Salt and black pepper, to taste
3 Tbsp butter or beef tallow (for searing)

For the Sauce:
2 Tbsp butter or beef tallow
2 cups cremini or button mushrooms, sliced
2 cloves garlic, minced
1 cup dry Marsala wine (unsweetened, no added sugar)
1 cup chicken broth (unsalted)
½ cup heavy cream
1 tsp fresh thyme (or ½ tsp dried)
Salt and black pepper, to taste

Optional Garnish & Serving:
Fresh parsley, chopped
Extra Parmesan
Cauliflower mash or sautéed spinach (as a keto side)

Macronutrients
(per serving, serves 4)

Protein: 49g
Fat: 39g
Carbs: 8g

Ingredients

For the Salmon:
4 salmon fillets (6 oz each, skin-on or skinless)
2 Tbsp butter or beef tallow (for searing/roasting)
2 tsp lemon pepper seasoning (no sugar added)
Zest of 1 lemon
Salt, to taste

For the Cabbage:
1 small green cabbage, cut into thick wedges
2 Tbsp soy sauce or coconut aminos (unsweetened)
2 Tbsp olive oil or melted butter
Juice of ½ lemon
Salt, to taste

Optional Garnish:
Fresh parsley or dill
Lemon wedges

Macronutrients
(per serving, makes 4)

Protein: 44g
Fat: 36g
Carbs: 7g

Ingredients

For the Chicken
4 boneless, skinless chicken breasts (6 oz each)
1 cup grated Parmesan cheese
½ cup almond flour
2 large eggs, beaten
3 Tbsp butter or beef tallow (for frying)
Salt and black pepper, to taste

For the Sauce
3 slices thick-cut bacon, diced
2 Tbsp butter or beef tallow
2 cups mushrooms, sliced
1 can (14 oz) artichoke hearts, drained and quartered
3 cloves garlic, minced
½ cup chicken broth (unsalted)
½ cup heavy cream
2 oz cream cheese
½ tsp dried thyme (or 1 tsp fresh)
Salt and black pepper, to taste

Optional Garnish
Fresh parsley, chopped
Extra Parmesan

Macronutrients
(per serving, makes 4)

Protein: 55g
Fat: 50g
Carbs: 9g

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