The Archive

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

Ingredients

For the Egg Wraps:
6 large eggs
2 Tbsp heavy cream
1 Tbsp butter
Pinch salt

For the Filling:
6 oz breakfast sausage
4 large eggs
1 Tbsp butter
½ cup cheddar cheese, shredded
2 Tbsp green onions, sliced
Salt & pepper

For the Green Chili Cream Sauce:
½ cup full-fat sour cream
¼ cup diced green chiles
¼ cup chicken broth
¼ tsp garlic powder
1 Tbsp olive oil
Salt, to taste

Macronutrients
(per serving, makes 3)

Protein: 31g
Fat: 50g
Carbs: 5g

Ingredients

8 oz full-fat cream cheese, softened
½ cup full-fat Greek yogurt or sour cream
2 Tbsp mayonnaise (no seed oils)
1½ Tbsp everything bagel seasoning
½ tsp garlic powder
1 Tbsp fresh chives, finely chopped
1 tsp lemon juice
1 tsp olive oil (for finishing drizzle)
Salt, to taste

Macronutrients
(per serving, serves 4)

Protein: 9g
Fat: 24g
Carbs: 4g

Ingredients

For the Egg Tortillas:
3 large eggs
1 Tbsp heavy cream
1 Tbsp butter
Pinch salt

For the Filling:
4 oz breakfast sausage (no sugar added)
2 large eggs
1 Tbsp butter
¼ avocado, sliced
2 Tbsp cheddar cheese, shredded
1 Tbsp green onions, sliced
Salt & pepper

For the Fresh Tomato Salsa:
2 Tbsp diced tomato
1 Tbsp red onion, finely chopped
1 tsp lime juice
1 tsp olive oil
Pinch salt

Macronutrients
(per taco, makes 2)

Protein: 30g
Fat: 50g
Carbs: 6g

Ingredients

For the Cod:
6 oz cod fillet
½ cup full-fat coconut milk
1 Tbsp fresh lime juice
½ tsp lime zest
1 garlic clove, minced
Salt & pepper

For the Toppings:
1 Tbsp chili oil (no seed oils preferred)
2 Tbsp green onions, thinly sliced
¼ cup pork rinds, crushed
1 tsp olive oil (for finishing drizzle)

Macronutrients
(per serving, makes 2)

Protein: 24g
Fat: 27g
Carbs: 4g

Ingredients

For the Salad:
6 oz chicken breast
2 cups Brussels sprouts, trimmed and halved
2 Tbsp parmesan cheese, finely grated
1 Tbsp butter (for cooking chicken)
Salt & pepper

For the Miso Caesar Dressing:
1 tsp white miso paste
1 Tbsp anchovy paste (or 2 anchovy fillets, mashed)
1 garlic clove, minced
1 Tbsp lemon juice
3 Tbsp olive oil (for dressing)

Macronutrients
(per serving, makes 2)

Protein: 27g
Fat: 30g
Carbs: 10g