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Ingredients

1½ Tbsp butter or tallow (for basting and greasing)
2 (6 oz) wild-caught salmon fillets, skin removed
Salt and pepper, to taste
½ tsp garlic powder
½ tsp smoked paprika
4 slices sugar-free bacon (thin-cut works best for wrapping)
1 tsp lemon juice
½ tsp dried thyme or rosemary
1 clove garlic, minced
Optional: 1 tsp olive oil (cold drizzle for finishing)
Optional garnish: chopped parsley or lemon zest

Macronutrients
(makes 2 per servings)

Protein: 38g
Fat: 30g
Carbs: 1g

Ingredients

For the Salmon & Zucchini:
4 salmon fillets (6 oz each)
2 medium zucchini, sliced into half-moons
2 Tbsp butter or tallow, melted
1 Tbsp olive oil (for zucchini)
½ tsp garlic powder
½ tsp smoked paprika
Salt and black pepper, to taste

For the Dill Cream Sauce:
½ cup sour cream (or Greek yogurt)
¼ cup mayonnaise
1 Tbsp lemon juice
2 tsp Dijon mustard
2 Tbsp fresh dill, chopped (or 1 tsp dried dill)
1 small garlic clove, minced
Salt and black pepper, to taste

Optional Garnish:
Lemon wedges
Extra fresh dill

Macronutrients
(per serving, makes 4)

Protein: 36g
Fat: 42g
Carbs: 3g

Ingredients

For the Protein:
1 ½ lb ground pork, ground chicken, or ground turkey
2 Tbsp butter, beef tallow, or avocado oil
2 cloves garlic, minced
1 Tbsp fish sauce
1 Tbsp soy sauce or coconut aminos (unsweetened)
1 tsp grated ginger
1 tsp chili flakes or sriracha (optional for heat)
Salt and black pepper, to taste

For the Pickled Veggies:
1 cup daikon radish, julienned
1 cup cucumber, thinly sliced
½ cup shredded carrot (optional, adds ~2–3g net carbs per serving)
½ cup rice vinegar
2 Tbsp water
1 Tbsp soy sauce or coconut aminos
½ tsp salt

For the Base:
4 cups cauliflower rice (fresh or frozen)
2 Tbsp butter or tallow (for sautéing)
Salt, to taste

For the Sauce:
½ cup mayonnaise
1 Tbsp sriracha (or chili paste of choice)
1 tsp lime juice

Optional Garnish:
Fresh cilantro leaves
Sliced jalapeños
Extra lime wedges

Macronutrients
(per serving, serves 4)

Protein: 29g
Fat: 50g
Carbs: 9g

Ingredients

For the Curry:
1 ½ lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 Tbsp butter, beef tallow, or coconut oil
3 Tbsp green curry paste (no sugar added)
1 can (14 oz) full-fat coconut milk
1 cup chicken broth (unsalted)
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
2 tsp fish sauce
1 tsp lime zest
1 Tbsp fresh lime juice
Salt and black pepper, to taste

For the Vegetables:
1 cup zucchini, sliced into half-moons
1 cup bell pepper, sliced
½ cup mushrooms, sliced
1 cup fresh spinach or Thai basil leaves

Optional Garnish & Serving:
Fresh cilantro
Extra lime wedges
Cauliflower rice

Macronutrients
(per serving, serves 4)

Protein: 30g
Fat: 33g
Carbs: 6g

Ingredients

For the Stir-Fry:
8 oz ground pork (or ground chicken/turkey)
1 Tbsp butter (for cooking)
2 cups shredded green cabbage (or coleslaw mix)
½ cup shredded carrots (optional, for slight sweetness)
2 green onions, sliced
2 cloves garlic, minced
1 tsp ginger, grated
1 Tbsp coconut aminos (or tamari)
½ tsp sesame oil (optional, for finishing)
Salt and black pepper, to taste

Optional Garnish:
1 tsp sesame seeds
Extra green onions

Macronutrients 

Protein: 41g
Fat: 40g
Carbs: 9g

Ingredients

For the Chicken & Glaze:
1 ½ lb boneless, skinless chicken thighs (or breasts, if preferred)
2 Tbsp butter or beef tallow (for searing)
3 Tbsp balsamic vinegar (no added sugar)
2 Tbsp olive oil
2 cloves garlic, minced
1 tsp Dijon mustard
½ tsp dried thyme (or 1 tsp fresh)
Salt and black pepper, to taste

For the Brussels Sprouts:
1 lb Brussels sprouts, halved
2 Tbsp olive oil or melted butter
Salt and pepper, to taste

For Topping:
4 slices thick-cut bacon, cooked crisp and crumbled
¼ cup sliced almonds, lightly toasted in a dry skillet

Optional Garnish:
Fresh parsley, chopped

Macronutrients
(per serving, serves 4)

Protein: 40g
Fat: 40g
Carbs: 10g

Ingredients

For the Brisket:
4–5 lbs beef brisket, trimmed
3 Tbsp olive oil or tallow
2 Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp chili powder
2 tsp ground cumin
1 tsp cayenne pepper (optional, for heat)
1 Tbsp salt
2 tsp black pepper

For Basting:
4 Tbsp butter, melted
½ cup beef broth (unsalted)

For the BBQ Glaze:
½ cup sugar-free ketchup
2 Tbsp apple cider vinegar
2 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1 tsp smoked paprika
½ tsp garlic powder
Salt and pepper, to taste

Optional Garnish:
Fresh parsley, chopped
Extra BBQ glaze on the side

Macronutrients
(per serving, serves 8)

Protein: 46g
Fat: 42g
Carbs: 3g

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

For the Stir-Fry:
8 oz shrimp, peeled and deveined
1 Tbsp butter (for cooking)
1 cup zucchini, sliced into half-moons
½ cup red bell pepper, thinly sliced
½ cup broccoli florets
1 Tbsp scallions, chopped
2 cloves garlic, minced
1 tsp ginger, grated
1 tsp coconut aminos (or tamari, optional)
Salt and pepper, to taste

Optional Garnish:
1 tsp sesame seeds
1 tsp olive oil (for drizzling)

Macronutrients

Protein: 50g
Fat: 20g
Carbs: 9g

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