The Archive

Ingredients

For the Pork Discs:
8 oz ground pork (preferably 80/20)
¼ cup yellow onion, finely diced
1 clove garlic, finely minced
½ cup finely crushed pork rinds
1 egg (for binding)
½ tsp smoked paprika
½ tsp sea salt
¼ tsp black pepper
2 Tbsp butter (for sautéing onion and garlic)

For the Egg Centers:
4 small pasture-raised eggs (one for each disc)

For the Topping and Sauce:
2 Tbsp grated Parmesan cheese
2 Tbsp butter (for the sauce)
1 Tbsp fresh parsley, chopped
1 tsp lemon juice
Pinch of sea salt

Macronutrients

Protein: 84g
Fat: 120g
Carbs: 5g

Ingredients

1 Tbsp butter or beef tallow (for cooking)
1 small onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 (14 oz) can diced tomatoes (no sugar added)
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chili powder or cayenne (optional)
½ tsp coarse sea salt
½ tsp cracked black pepper
4 large eggs
¼ cup crumbled feta cheese (optional)
Fresh parsley or cilantro, chopped (for garnish)
1 Tbsp extra virgin olive oil (for finishing)

Macronutrients

Protein: 37g
Fat: 54g
Carbs: 18g

Ingredients

4 bone-in lamb chops (about 6 oz each)
3 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil (for marinade, finishing only)
3 cloves garlic, minced
1 Tbsp fresh oregano, chopped (or 1 tsp dried oregano)
½ tsp coarse sea salt
½ tsp cracked black pepper
1 Tbsp butter or beef tallow (for cooking)
6 cups fresh spinach
1 clove garlic, minced (for spinach)
Salt and pepper, to taste

Macronutrients
(per serving, yields 4 servings)

Protein: 24g
Fat: 26g
Carbs: 3g

Ingredients

6 oz ground turkey
1 tsp grated fresh ginger
1 clove garlic, minced
¼ tsp red pepper flakes (adjust to taste)
1 tsp soy sauce or coconut aminos
1 Tbsp butter (for turkey)
Salt and pepper, to taste
1 cup cauliflower rice
1 Tbsp butter (for cauliflower rice)
1 tsp lime juice (optional)
1 Tbsp chopped green onion or cilantro, for garnish

For the Spicy Drizzle:
2 Tbsp mayonnaise
½ tsp sriracha (or any sugar-free hot sauce)
½ tsp avocado oil (optional)
½ tsp white vinegar

Macronutrients

Protein: 35g
Fat: 50g
Carbs: 6g

Ingredients

4 cups beef broth
8 oz thinly sliced beef (such as sirloin or flank)
2 cups cauliflower rice
1 Tbsp butter or beef tallow (for cooking)
1 small onion, sliced
2 cloves garlic, smashed
1-inch piece fresh ginger, sliced
2 star anise pods
1 cinnamon stick
2 whole cloves
½ tsp coarse sea salt
½ tsp cracked black pepper
1 cup fresh Thai basil leaves
1 lime, cut into wedges
1 Tbsp extra virgin olive oil (for finishing)

Macronutrients
(per serving, yields 2 servings)

Protein: 42g
Fat: 28g
Carbs: 6g

Ingredients

1½ lbs pork spare ribs or baby back ribs
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp ground cumin
1 Tbsp butter (for searing)
1 lb tomatillos, husked and rinsed
1–2 jalapeños or serrano peppers (seeded for less heat)
2 cloves garlic, peeled
¼ cup chopped white onion
¼ cup fresh cilantro
1 Tbsp lime juice
½ tsp salt
1 Tbsp butter (optional, for richness)

Optional Garnish:
Fresh chopped cilantro
Lime wedges

Macronutrients:

Protein: 140g
Fat: 160g
Carbs: 24g

Ingredients

6 oz cooked chicken breast or thighs, shredded
2 cups chicken bone broth
¼ cup celery, diced
¼ cup zucchini, diced
2 Tbsp butter
¼ cup Parmesan cheese, finely grated
1 Tbsp olive oil (for finishing)
1 Tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
Salt and pepper, to taste

Macronutrients

Protein: 30g
Fat: 49g
Carbs: 5g

Ingredients

1½ Tbsp tallow or butter (for cooking)
¾ lb pork shoulder or loin, thinly sliced into strips
Salt and pepper, to taste
½ tsp garlic powder
½ cup chopped bell pepper (red or green)
½ cup sliced zucchini
2 cloves garlic, minced
1 tsp ginger paste
1½ Tbsp soy sauce (or coconut aminos)
1 tsp rice vinegar
¼ tsp red pepper flakes (optional)
¼ cup chicken broth (no sugar added)
1 tsp sesame oil (for flavor, not cooking)
Optional: 1 tsp olive oil (cold drizzle for finishing)
1 Tbsp chopped scallions or cilantro (for garnish)

Macronutrients

Protein: 70g
Fat: 54g
Carbs: 10g

Ingredients

6 oz chicken thighs, boneless & skinless
1 Tbsp butter or ghee
1 cup mushrooms, sliced (cremini or button)
1 clove garlic, minced
¼ cup chicken bone broth
¼ cup coconut cream (scooped from top of a chilled can)
½ tsp dried thyme
¼ tsp black pepper
Salt, to taste
1 tsp olive oil (for finishing)
1 Tbsp fresh parsley, chopped (optional)

Macronutrients

Protein: 43g
Fat: 32g
Carbs: 4g

Ingredients

2 Tbsp butter (for sautéing)
½ cup chopped onion
2 cloves garlic, minced
½ cup chopped celery
½ cup chopped fennel (optional)
1 Tbsp tomato paste
1½ cups crushed tomatoes (no sugar added)
½ cup dry white wine (or chicken broth for alcohol-free)
1½ cups seafood or chicken broth
½ tsp dried oregano
½ tsp dried thyme
¼ tsp red pepper flakes (optional, for heat)
Salt and pepper, to taste
6 oz firm white fish (e.g., cod or halibut), cut into chunks
6 medium shrimp, peeled and deveined
6 sea scallops
6 mussels or clams, cleaned and scrubbed
2 Tbsp butter (to finish)
2 Tbsp heavy cream
1 Tbsp olive oil (for drizzling)
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving

Macronutrients

Protein: 65 g
Fat: 70 g
Carbs: 40 g