The Archive

Ingredients

For the Mahi-Mahi:
6 oz mahi-mahi fillet
1 Tbsp butter (for grilling)
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp sea salt
¼ tsp black pepper
1 Tbsp olive oil (for finishing)

For the Avocado Lime Slaw:
1 cup shredded green cabbage
½ small ripe avocado, diced
2 Tbsp fresh cilantro, chopped
1 Tbsp olive oil
1 Tbsp lime juice
½ tsp lime zest
¼ tsp sea salt
¼ tsp black pepper

Macronutrients

Protein: 44g
Fat: 35g
Carbs: 4g

Ingredients

For the Skillet:
8 oz ground beef (80/20)
1 medium eggplant, sliced into ¼-inch rounds
2 Tbsp butter (for cooking)
¼ cup red onion, finely diced
2 cloves garlic, finely minced
1 tsp dried oregano
½ tsp ground cinnamon
½ tsp paprika
½ tsp sea salt
¼ tsp black pepper
1 Tbsp olive oil (for finishing)

For the Creamy Topping:
1 large pasture-raised egg
¼ cup full-fat Greek yogurt
2 Tbsp grated Parmesan cheese
⅛ tsp nutmeg
Pinch of sea salt

Macronutrients

Protein: 44g
Fat: 60g
Carbs: 7g

Ingredients

For the Pork & Green Beans:
6 oz pork loin or pork chop, boneless, pounded to ½" thickness
1 cup green beans, trimmed
1½ Tbsp butter (divided)
½ tsp garlic powder
Salt and pepper, to taste

For the Garlic Butter Sauce:
1 Tbsp butter
1 clove garlic, minced
1 tsp lemon juice
½ tsp Dijon mustard (optional for depth)
2 tsp fresh parsley, chopped
Salt, to taste

Macronutrients

Protein: 45g
Fat: 38g
Carbs: 6g

Ingredients

6 oz chicken breast, thinly sliced
1 Tbsp butter (for chicken)
1 cup spinach, chopped
1 Tbsp butter (for spinach)
½ cup heavy cream
1 oz Parmesan cheese, grated (optional for richer sauce)
Salt and pepper, to taste

For the Garlic Chili Cauliflower:
1 cup cauliflower florets
1 Tbsp butter (for cauliflower)
1 clove garlic, minced
¼ tsp crushed red pepper flakes
Salt and pepper, to taste

Macronutrients

Protein: 48g
Fat: 54g
Carbs: 6g

Ingredients

For the Beef Burgers:
8 oz ground beef (80/20)
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp ground cumin
¼ tsp chili powder
½ tsp sea salt
¼ tsp black pepper
1 Tbsp butter (for searing)

For the Garlic Aioli Slaw:
1½ cups shredded green cabbage
¼ cup shredded carrot
2 Tbsp avocado oil mayonnaise
1 Tbsp olive oil
1 clove garlic, finely minced
1 tsp apple cider vinegar
½ tsp Dijon mustard
¼ tsp sea salt
¼ tsp black pepper

For Finishing:
1 Tbsp olive oil (for drizzling)
1 Tbsp fresh parsley, chopped (optional)

Macronutrients

Protein: 45g
Fat: 80g
Carbs: 5g

Ingredients

For the Skewers:
8 oz shrimp, peeled and deveined
¼ red bell pepper, cut into chunks
¼ yellow bell pepper, cut into chunks
¼ green bell pepper, cut into chunks
1 Tbsp butter (for grilling)
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper, to taste

For the Cilantro Peanut Sauce:
2 Tbsp unsweetened peanut butter
1 Tbsp lime juice
1 clove garlic, minced
2 Tbsp fresh cilantro, chopped
1 tsp coconut aminos
2 Tbsp warm water (to thin)
Pinch of red pepper flakes (optional)
Salt, to taste

Macronutrients

Protein: 46g
Fat: 32g
Carbs: 8g

Ingredients

6 oz ground beef
½ small zucchini, julienned or thinly sliced
¼ cup carrot, julienned or shredded
1 Tbsp white vinegar
1 Tbsp soy sauce or coconut aminos
1 Tbsp butter (for cooking)
1 egg
Salt and pepper, to taste

For the Sriracha Sauce:
2 Tbsp avocado oil mayonnaise
1 tsp hot sauce
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp apple cider vinegar

Macronutrients

Protein: 40g
Fat: 48g
Carbs: 5g

Ingredients

4 bone-in, skin-on chicken thighs (about 1½ lbs)
2 Tbsp butter, melted (for searing)
1 Tbsp fresh rosemary, finely chopped
2 cloves garlic, finely minced
½ tsp sea salt
¼ tsp black pepper
¼ tsp smoked paprika
1 Tbsp olive oil (for finishing)

Macronutrients

Protein: 100g
Fat: 95g
Carbs: 1g

Ingredients

8 oz ribeye steak
1 Tbsp butter (for searing)
1 Tbsp butter (for finishing)

For the Montreal Seasoning
1 tsp coarse sea salt
1 tsp cracked black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp crushed red pepper flakes
¼ tsp coriander seeds, lightly crushed
¼ tsp dill seeds or dried dill
¼ tsp mustard powder

Macronutrients

Protein: 52g
Fat: 58g
Carbs: 2g

Ingredients

For the Scallops
6 large sea scallops, patted dry
1 Tbsp butter (for searing)
½ tsp sea salt
¼ tsp black pepper
1 Tbsp olive oil (for finishing)

For the Cauliflower Purée
1½ cups cauliflower florets
2 Tbsp butter
2 Tbsp full-fat sour cream
½ tsp sea salt
¼ tsp black pepper

For the Chive Oil
2 Tbsp fresh chives, finely chopped
2 Tbsp olive oil
Pinch of sea salt

Macronutrients

Protein: 30g
Fat: 70g
Carbs: 9g