📝 Ingredients

• 2 salmon fillets (≈200 g each)
• 3 tbsp butter
• 2 garlic cloves, minced
• 1 lemon (zest & juice)
• 2 tbsp chopped fresh herbs (thyme, dill, parsley)
• Sea salt & black pepper
• Extra‑virgin olive oil

👨‍🍳 Directions

1. Preheat oven to 200°C / 400°F.
2. Season salmon with salt, pepper, and lemon zest.
3. Melt butter in an oven‑safe skillet over medium heat.
4. Add garlic; sauté 1 minute.
5. Place salmon skin‑side down in skillet.
6. Add lemon juice and scatter herbs on top.
7. Bake 12–15 minutes until just cooked and juicy.
8. Finish with a drizzle of olive oil and serve.

📝 Ingredients

• 600 g chicken breast, cubed
• 3 tbsp ghee
• 1 large onion, diced
• 3 garlic cloves, crushed
• 2 cm fresh ginger, grated
• 2 tbsp curry powder
• 1 can coconut milk (400 ml)
• 2 tomatoes, chopped
• Salt, pepper & fresh cilantro

👨‍🍳 Directions

1. Warm ghee in a large pot over medium heat.
2. Sauté onion until golden (≈5 min).
3. Add garlic and ginger; cook 2 min.
4. Stir in curry powder; cook 1 min.
5. Add chicken; brown on all sides.
6. Add tomatoes; cook 5 min.
7. Pour in coconut milk; season.
8. Simmer gently 25–30 min. Finish with cilantro.

📝 Ingredients

• 1 ripe avocado
• 2 eggs (soft‑boiled, poached or scrambled)
• 1 cup leafy greens (arugula, spinach)
• 1/2 cup cherry tomatoes, halved
• 1/4 cucumber, sliced
• 2 tbsp extra‑virgin olive oil
• Juice of 1/2 lemon
• Salt, pepper & toasted sesame seeds

👨‍🍳 Directions

1. Cook eggs as you like.
2. Slice avocado.
3. Arrange greens in a bowl.
4. Add avocado, eggs, tomatoes and cucumber.
5. Dress with olive oil and lemon.
6. Season and sprinkle sesame seeds. Serve.

📝 Ingredients

• 2 medium sweet potatoes, cubed
• 2 carrots, sliced
• 1 zucchini, cubed
• 1 red bell pepper, diced
• 1 large onion, diced
• 2 garlic cloves
• 400 ml coconut cream
• 2 cups vegetable broth
• 2 tbsp coconut oil
• Curry, cumin, salt & pepper

👨‍🍳 Directions

1. Warm coconut oil in a large pot.
2. Sweat onion and garlic until soft.
3. Stir in curry and cumin for 1 min.
4. Add sweet potato and carrot; cook 5 min.
5. Pour in broth; bring to a boil.
6. Lower heat; cook 15 min.
7. Add zucchini and bell pepper; cook 5 min.
8. Stir in coconut cream; adjust seasoning and serve.

📝 Ingredients

• 500 g shrimp, peeled & deveined
• 4 tbsp butter
• 4 garlic cloves, minced
• Juice of 1 lemon
• 2 tbsp white wine (optional)
• Chopped parsley
• Salt, black pepper, chili flakes
• Olive oil

👨‍🍳 Directions

1. Season shrimp with salt, pepper and lemon juice.
2. Heat a large skillet over medium‑high.
3. Melt half the butter with a drizzle of oil.
4. Cook shrimp 2 min per side; remove.
5. Add remaining butter and garlic; sauté 1 min.
6. Deglaze with wine (optional) and reduce.
7. Return shrimp; toss to coat. Finish with parsley and serve.

📝 Ingredients

• 2 grass‑fed strip steaks (≈250 g each)
• 2 tbsp beef tallow
• 3 tbsp butter
• 4 garlic cloves, smashed
• 2 rosemary sprigs
• Kosher salt & freshly ground pepper
• Fresh thyme (optional)

👨‍🍳 Directions

1. Let steaks sit at room temp 30 min.
2. Season generously with salt and pepper.
3. Heat cast‑iron skillet over high heat.
4. Add tallow; once shimmering, add steaks.
5. Sear 3–4 min; flip. Add butter, garlic, rosemary.
6. Baste constantly 3–4 min (rare to medium).
7. Rest 5 min. Spoon butter over to serve.