The Archive

Ingredients

1 flank steak, thinly sliced (6 oz)
3 asparagus spears, cut into 1-inch pieces
¼ red bell pepper, sliced
½ carrot, sliced
¼ small zucchini, sliced
2 tsp coconut oil
1 tsp white sesame seeds
2 Tbsp soy sauce
1 Tbsp white vinegar
½ Tbsp ginger, peeled, minced
1 garlic clove, minced
¼ tsp red pepper flakes
Salt and pepper to taste

Macronutrients

Protein: 41g
Fat: 20g
Carbs: 13g

Ingredients

For the Salad:
6 oz grilled chicken breast, sliced
2 cups mixed salad greens (romaine, arugula, or spinach)
¼ cup cherry tomatoes, halved
¼ cup marinated artichoke hearts, chopped
¼ cup cucumber, sliced
¼ cup Kalamata olives
2 oz fresh mozzarella (pearls or sliced)
1 Tbsp red onion, thinly sliced

For the Creamy Italian Dressing:
3 Tbsp olive oil
1 Tbsp red wine vinegar
1 Tbsp mayonnaise
½ tsp dried oregano
½ tsp garlic powder
½ tsp Dijon mustard
Salt and pepper, to taste

Optional Garnish:
Fresh basil leaves, torn

Macronutrients
(makes 2 servings)

Protein: 35g
Fat: 38g
Carbs: 8g

Ingredients

6 oz ground beef
1 Tbsp butter
½ tsp chipotle powder
¼ tsp of ground cumin
¼ tsp of smoked paprika
¼ yellow onion, diced
2 Tbsp red bell pepper, diced
3 Tbsp avocado
1 ½ oz lime juice, divided
¼ red onion, diced
2 cloves garlic, minced
1 oz cilantro, chopped, divided
¼ large tomato, diced
1 ½ tsp of jalapeno, sliced
Salt and pepper to taste

Macronutrients

Protein: 46g
Fat: 46g
Carbs: 21 g

Ingredients

1 Tbsp butter
½ cup chopped onion (optional)
2 cloves garlic, minced
1 cup cauliflower florets, chopped small
1 cup shredded cooked chicken (skin on, if possible)
½ cup chopped spinach or kale
2 cups chicken broth
½ cup heavy cream
2 oz cream cheese, cubed
2 Tbsp grated Parmesan, plus extra for garnish
2 slices bacon, cooked crisp and crumbled (optional)
½ tsp dried thyme
½ tsp dried oregano
½ tsp paprika
Salt and freshly ground pepper, to taste

Macronutrients

Protein: 70g
Fat: 90g
Carbs: 20g

Ingredients

4 oz flank steak, sliced thin
1 Tbsp red onion, diced
1 cup romaine lettuce, chopped
¼ avocado, sliced
¼ Tbsp ground cumin
4 cherry tomatoes, halved
¼ cup cucumber, sliced
1 Tbsp butter
¼ tsp smoked paprika
1 Tbsp parsley, chopped
1 Tbsp olive oil
¼ tsp cayenne pepper
¼ cup celery, sliced
Salt and pepper to taste
1 lemon wedge

Macronutrients

Protein: 24g
Fat: 27g
Carbs: 8g

Ingredients

6 oz boneless, skin-on chicken thighs or breasts
1½ Tbsp butter or tallow (for cooking)
½ cup cherry tomatoes, finely diced
1 small clove garlic, minced
1 Tbsp shallot or red onion, finely minced
1 Tbsp fresh basil, chopped
1 tsp balsamic vinegar (optional, for tang)
Salt and pepper, to taste
1 tsp olive oil (for finishing)
Optional: freshly grated Parmesan for garnish

Macronutrients
(makes 1 serving)

Protein: 42g
Fat: 39g
Carbs: 5g

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