The Archive

Ingredients

For the Filling:
1 lb cooked chicken breast, shredded
2 Tbsp butter or tallow
2 cloves garlic, minced
¼ small onion, finely diced
2 oz cream cheese
¼ cup heavy cream
¼ cup grated Parmesan cheese
2 Tbsp chopped parsley
Salt and black pepper, to taste

For the Cups:
1 ½ cups almond flour
½ cup shredded mozzarella cheese
2 large eggs
1 Tbsp melted butter
Pinch of salt

Macronutrients
(per serving, makes 6)

Protein: 26g
Fat: 28g
Carbs: 5g

Ingredients

4 salmon fillets (about 6 oz each)
2 Tbsp butter or tallow (for searing)
2 Tbsp butter (for sauce)
2 cloves garlic, minced
2 Tbsp lemon juice (freshly squeezed)
1 Tbsp capers, drained
Salt and black pepper, to taste
Lemon wedges and chopped parsley (for garnish)

Macronutrients
(per serving, serves 4)

Protein: 39g
Fat: 34g
Carbs: 2g

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 Cups:
1 ½ cups shredded Swiss
½ cup shredded mozzarella cheese
1 cup almond flour
1 large egg
1 Tbsp butter (melted)
Pinch of salt

For the Fondue Filling:
1 Tbsp butter
1 clove garlic, minced
½ cup heavy cream
¾ cup shredded Swiss
2 Tbsp grated Parmesan cheese
1 tsp Dijon mustard
Salt and black pepper, to taste
Fresh chives or parsley, chopped (for garnish)

Macronutrients
(per serving, makes 6)

Protein: 20g
Fat: 33g
Carbs: 5g

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
6 oz swordfish steak
¼ cup olives, chopped
1 tsp capers
1 tsp olive oil
1 cup asparagus
1 Tbsp butter
1 tsp lemon juice
Salt, pepper

Macronutrients
(makes 1 serving)

Protein: 40g
Fat: 30g
Carbs: 5g

Ingredients

6 large eggs
¼ cup heavy cream
1 cup shredded smoked Gouda
½ tsp garlic powder
Salt & pepper, to taste
6 asparagus spears, trimmed
3 slices bacon, halved lengthwise (to make 6 strips)
1 Tbsp butter (for greasing and cooking)
Optional: fresh chives or parsley for garnish

Macronutrients
(per slice, serves 4)

Protein: 24g
Fat: 32g
Carbs: 2g

Ingredients

6 large eggs
2 Tbsp butter or tallow (for cooking)
4 oz cooked salmon (flaked; grilled, poached, or seared)
1 sheet nori (seaweed), cut into thin strips
1 Tbsp heavy cream (optional, for extra creaminess)
½ tsp coconut aminos or tamari (optional, for umami)
Salt and black pepper, to taste
1 tsp sesame seeds (optional garnish)
1 Tbsp chopped chives or green onions (for garnish)

Macronutrients
(per serving, serves 2)

Protein: 32g
Fat: 32g
Carbs: 3g

Ingredients

For the Dough:
2 cups almond flour
1 cup shredded mozzarella cheese
2 Tbsp butter (melted)
1 large egg
½ tsp turmeric (for color)
½ tsp salt

For the Filling:
1 lb ground beef
2 Tbsp butter or tallow
½ small onion, finely diced
2 cloves garlic, minced
1 tsp curry powder
½ tsp allspice
½ tsp thyme
½ tsp smoked paprika
¼ tsp cayenne (optional, for heat)
Salt and black pepper, to taste
2 Tbsp beef stock
1 Tbsp coconut cream or heavy cream

Macronutrients
(per serving, makes 6 patties)

Protein: 25g
Fat: 38g
Carbs: 6g

Ingredients

8 oz Mexican chorizo (or spicy sausage, casings removed)
1 cup shredded Oaxaca or mozzarella cheese
½ cup shredded Monterey Jack or cheddar cheese
1 small onion, finely diced
1 clove garlic, minced
1 Tbsp butter or tallow (for cooking)
1 Tbsp tequila or mezcal (optional, for flambéing)
Fresh cilantro, chopped (for garnish)

Macronutrients
(per serving, serves 2)

Protein: 36g
Fat: 50g
Carbs: 4g