The Archive

Ingredients

For the Chili:
1 ½ lbs ground beef (80–85% lean)
2 Tbsp butter or tallow (for cooking)
½ small onion, diced
2 cloves garlic, minced
1 small green bell pepper, diced
1 ½ Tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp oregano
½ tsp cayenne (optional, for heat)
Salt and black pepper, to taste
1 cup crushed tomatoes (no sugar added)
½ cup beef broth
2 Tbsp tomato paste
¼ cup chopped jalapeños (optional)

For the Toppings:
½ cup shredded cheddar cheese
¼ cup sour cream
½ avocado, diced
2 Tbsp chopped green onions or cilantro

Macronutrients
(per serving, serves 4)

Protein: 40g
Fat: 40g
Carbs: 9g

Ingredients

4 large eggs
2 Tbsp butter or tallow (for cooking)
2 Tbsp heavy cream
2 Tbsp chopped fresh chives
Salt and black pepper, to taste
1 Tbsp additional butter (for serving, optional)

Macronutrients
(per serving, serves 2)

Protein: 15g
Fat: 29g
Carbs: 2g

Ingredients

For the Shrimp Meatballs:
1 lb raw shrimp, peeled and deveined
1 large egg
1 small tomato, quartered
¼ cup fresh cilantro leaves
1 clove garlic, peeled
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste

For the Soup Base:
1 Tbsp butter or tallow
4 cups chicken or seafood broth
1 small onion, diced
1 small tomato, diced
2 dried guajillo chiles, stems and seeds removed
1 chipotle pepper in adobo (or 1 tsp chipotle paste)
1 clove garlic
1 cup zucchini, chopped into small cubes
1 cup celery, chopped
¼ cup fresh cilantro (for garnish)
Salt and black pepper, to taste

Macronutrients
(per serving, makes 4)

Protein: 30g
Fat: 10g
Carbs: 7g

Ingredients

For the Turkey Burgers:
1 lb ground turkey (preferably 93% lean)
1 clove garlic, minced
½ small onion, finely grated
1 tsp smoked paprika
½ tsp garlic powder
½ tsp sea salt
¼ tsp black pepper
1 Tbsp butter or tallow (for cooking)

For the Toppings:
4 slices smoked Gouda cheese
4 slices bacon, cooked until crisp
1 small onion, thinly sliced (for caramelizing)
1 Tbsp butter or tallow (for caramelizing onions)
1 cup fresh spinach leaves
4 large lettuce leaves (romaine or butter lettuce for wrapping)

For the Chipotle Mayo:
¼ cup mayonnaise
1 tsp chipotle chili powder or 1 Tbsp chipotle in adobo, finely minced
1 tsp lime juice
Salt to taste

Optional Garnish:
Extra spinach leaves
Lime wedges

Macronutrients
(per serving, serves 4)

Protein: 35g
Fat: 33g
Carbs: 4g

Ingredients

1 lb large shrimp, peeled and deveined
2 Tbsp butter or tallow
3 dried guajillo chiles, stems and seeds removed
2 dried arbol chiles (optional, for extra heat)
1 chipotle pepper in adobo (or 1 tsp chipotle paste)
2 Roma tomatoes, quartered
2 cloves garlic, peeled
¼ small onion, roughly chopped
½ cup water or chicken stock (for blending)
1 Tbsp lime juice
Salt and black pepper, to taste
Fresh cilantro, chopped (for garnish)

Macronutrients
(per serving, makes 2)

Protein: 48g
Fat: 22g
Carbs: 12g

Ingredients

1 lb boneless, skinless, chicken thighs, cut into bite-sized pieces
2 Tbsp butter or tallow
2 cloves garlic, minced
1 cup canned artichoke hearts, quartered
3 cups fresh spinach
1 cup chicken broth
½ cup heavy cream
¼ cup grated Parmesan cheese
Salt and black pepper, to taste

Macronutrients
(per serving, makes 4)

Protein: 30g
Fat: 32g
Carbs: 6g

Ingredients

For the Almond Biscuits:
2 cups almond flour
2 tsp baking powder
½ tsp salt
2 large eggs
¼ cup melted butter
¼ cup sour cream

For the Sausage Gravy:
½ lb ground breakfast sausage (no sugar added)
2 Tbsp butter or tallow
¾ cup heavy cream
¼ cup chicken broth (or more to thin)
1 Tbsp cream cheese (optional, for extra creaminess)
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste

Macronutrients
(per 2-biscuit serving, makes 3)

Protein: 38g
Fat: 70g
Carbs: 13g

Ingredients

For the Chili:
2 Tbsp butter or beef tallow
1 ½ lb boneless, skinless chicken thighs (cubed or shredded after cooking)
1 medium onion, diced
3 cloves garlic, minced
2 cups chicken broth (unsalted)
1 cup heavy cream
4 oz cream cheese, softened
2 cans (4 oz each) diced green chiles
1 cup diced zucchini (as a bean substitute for texture)
1 jalapeño, seeded and minced (optional, for heat)
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and black pepper, to taste

For Topping:
½ cup shredded Monterey Jack or Pepper Jack cheese
¼ cup sour cream
1 avocado, diced
Fresh cilantro, chopped
Lime wedges

Macronutrients
(per serving, makes 6)

Protein: 35g
Fat: 38g
Carbs: 7g

Ingredients

For the Base:
4 cups cauliflower rice (fresh or frozen)
2 Tbsp rice vinegar (or apple cider vinegar)
1 Tbsp sesame oil
1 tsp salt

For the Topping:
8 oz cooked salmon, flaked
8 oz imitation crab or real crab, shredded
½ cup mayonnaise
2 Tbsp cream cheese, softened
1 Tbsp sriracha (optional for spice)
2 green onions, thinly sliced
1 Tbsp soy sauce or coconut aminos

For Baking & Garnish:
1 Tbsp butter or tallow (for greasing dish)
2 Tbsp furikake seasoning (or sesame seeds + nori flakes)
Extra green onions, chopped
Sliced avocado or cucumber (optional)
Nori sheets, for serving

Macronutrients
(per serving, makes 6)

Protein: 25g
Fat: 23g
Carbs: 6g

Ingredients

1 medium spaghetti squash (about 3 lbs)
2 Tbsp butter or tallow (divided)
1 lb cooked chicken breast, shredded or diced
1½ cups cherry tomatoes, halved
2 cloves garlic, minced
¼ cup grated Parmesan cheese
1 Tbsp lemon juice
2 Tbsp extra virgin olive oil (for finishing)
Salt and black pepper, to taste
Fresh basil or parsley, chopped (for garnish)

Macronutrients
(per serving, makes 4)

Protein: 38g
Fat: 25g
Carbs: 10g