The Archive

Ingredients

6 oz shrimp, peeled and deveined
Salt and pepper, to taste
1 Tbsp butter (for cooking shrimp)
2 medium zucchini, spiralized
1 Tbsp butter (for zucchini spirals)

For the Alfredo Sauce:
2 Tbsp butter
2 cloves garlic, minced
⅓ cup heavy cream
¼ cup grated Parmesan cheese
Salt and pepper, to taste
Pinch of nutmeg (optional)

Macronutrients

Protein: 32g
Fat: 41g
Carbs: 6g

Ingredients

3 cups pork rinds
1 lb ground beef
2 Tbsp butter (for cooking beef)
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper, to taste
¾ cup shredded cheddar cheese
¾ cup shredded Monterey Jack cheese
¼ cup sour cream
¼ cup guacamole or sliced avocado
2 Tbsp sliced jalapeños
2 Tbsp chopped red onion
2 Tbsp chopped cilantro
2 Tbsp olive oil (for drizzling)

For the Fresh Salsa:
2 medium Roma tomatoes, diced (about 1 cup)
¼ cup finely chopped red onion
1 Tbsp chopped cilantro
1 Tbsp diced jalapeño (optional, for heat)
1 Tbsp lime juice
Salt, to taste

Macronutrients

Protein: 88g
Fat: 125g
Carbs: 21g

Ingredients

1 medium zucchini, sliced lengthwise into thin strips
2 oz turkey breast, thinly sliced
2 slices bacon, cooked and crumbled
2 Tbsp Parmesan cheese, finely grated
2 Tbsp cream cheese, softened
1 Tbsp fresh parsley, chopped
1 Tbsp fresh dill, chopped
2 slices tomato, thinly sliced
¼ cup baby lettuce or arugula, chopped
1 Tbsp butter, melted (for brushing)
Salt and pepper, to taste

Macronutrients

Protein: 24g
Fat: 30g
Carbs: 5g

Ingredients

1.5 lbs beef stew meat, cut into cubes
1 Tbsp butter or beef tallow (for cooking)
1 large onion, chopped
3 cloves garlic, minced
1 cup canned diced tomatoes (no added sugar)
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ginger paste
½ tsp coarse sea salt
½ tsp cracked black pepper
2 cups cauliflower florets (for couscous)
1 Tbsp extra virgin olive oil (for finishing)
Fresh cilantro or parsley, chopped (for garnish)

Macronutrients

(makes several servings)
Protein: 97g
Fat: 60g
Carbs: 20g

Ingredients

2 large eggs
1 Tbsp heavy cream
Salt and pepper, to taste
1 Tbsp butter (for cooking)
¼ cup ground beef
½ tsp onion powder
½ tsp garlic powder
¼ tsp mustard powder
2 Tbsp shredded cheddar cheese
¼ cup shredded lettuce
½ small tomato, chopped
1 Tbsp diced pickles (optional)

Macronutrients

Protein: 26g
Fat: 26g
Carbs: 6g

Ingredients

4 oz smoked salmon slices
2 Tbsp cream cheese, softened
1 Tbsp sour cream
1 tsp lemon juice
½ tsp lemon zest
1 Tbsp fresh dill, chopped
Salt and pepper, to taste
1 Tbsp butter, melted (for brushing, optional)
1 cup baby spinach or arugula

Macronutrients

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

Ingredients

3 Tbsp butter (for roux and sautéing)
½ cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced (plus 1 clove minced for sauce)
½ tsp smoked paprika
1 tsp Cajun seasoning (no added sugar)
½ tsp dried thyme
Salt and pepper, to taste
1½ cups chicken broth
1 Tbsp apple cider vinegar
1 Tbsp soy sauce
1 tsp ginger paste
1 tsp ground mustard
2 Tbsp water
Pinch cinnamon
½ tsp onion powder
1 bay leaf
½ cup diced cooked chicken (thigh or breast)
6 medium raw shrimp, peeled and deveined
2 Tbsp heavy cream
Fresh parsley or scallions, for garnish

Macronutrients

Protein: 28g
Fat: 32g
Carbs: 9g

Ingredients

For the Swordfish:
6 oz swordfish steak, about 1 inch thick
1 Tbsp butter (for searing)
Salt and black pepper, to taste
1 Tbsp olive oil (for finishing)

For the Roasted Pepper-Basil Relish:
¼ cup roasted red bell pepper, finely diced
¼ cup cherry tomatoes, finely diced
2 Tbsp Kalamata olives, pitted and finely chopped
1 Tbsp fresh basil, finely chopped
1 Tbsp red onion, finely minced
1 tsp capers, drained
1 Tbsp olive oil
1 tsp lemon juice
¼ tsp dried oregano
¼ tsp black pepper

Macronutrients

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

Ingredients

8 oz ribeye steak
1 Tbsp butter (for initial searing)
2 Tbsp butter (for basting)
1 clove garlic, crushed
1 tsp fresh thyme leaves (optional)

For the Seasoning:
1 tsp coarse sea salt
1 tsp cracked black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp crushed red pepper flakes
¼ tsp coriander seeds, lightly crushed
¼ tsp dill seeds or dried dill
¼ tsp mustard powder

For the Garlic Parmesan Vegetables:
½ cup zucchini, sliced into half moons
¼ cup asparagus tips
1 Tbsp butter (for vegetables)
½ tsp garlic powder
Salt and pepper, to taste
2 Tbsp Parmesan cheese, finely grated

Macronutrients

Protein: 58g
Fat: 68g
Carbs: 5g

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