📝 Ingredients:

• 2 salmon fillets (approximately 200g each)
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 lemon (juice and zest)
• 2 tablespoons fresh herbs, chopped (thyme, dill, parsley)
• Salt and black pepper to taste
• Extra virgin olive oil

👨‍🍳 Instructions:

1. Preheat oven to 200°C (400°F)
2. Season salmon fillets with salt, pepper, and lemon zest
3. In an oven-safe skillet, melt butter over medium heat
4. Add garlic and sauté for 1 minute
5. Place salmon fillets in skillet, skin-side down
6. Drizzle with lemon juice and sprinkle fresh herbs
7. Transfer to oven and bake for 12-15 minutes until salmon is cooked but moist
8. Finish with a drizzle of olive oil and serve immediately

📝 Ingredients:

• 600g chicken breast, cut into cubes
• 3 tablespoons ghee (clarified butter)
• 1 large onion, chopped
• 3 cloves garlic, crushed
• 1 piece ginger, grated (2cm)
• 2 tablespoons curry powder
• 1 can coconut milk (400ml)
• 2 tomatoes, chopped
• Salt, fresh cilantro, and pepper to taste

👨‍🍳 Instructions:

1. Heat ghee in a large pot over medium heat
2. Sauté onion until golden (5 minutes)
3. Add garlic and ginger, sauté for 2 minutes
4. Add curry powder and stir for 1 minute
5. Add chicken cubes and brown on all sides
6. Add chopped tomatoes and cook for 5 minutes
7. Pour in coconut milk, season with salt and pepper
8. Simmer over low heat for 25-30 minutes
9. Finish with fresh chopped cilantro and serve with rice

📝 Ingredients:

• 1 ripe avocado
• 2 free-range eggs
• 1 cup leafy greens (arugula, spinach)
• 1/2 cup cherry tomatoes, halved
• 1/4 cucumber, sliced
• 2 tablespoons extra virgin olive oil
• Juice of 1/2 lemon
• Salt, pepper, and sesame seeds

👨‍🍳 Instructions:

1. Prepare eggs to your preference (boiled, poached, or scrambled)
2. Cut avocado in half, remove pit, and slice
3. In a bowl, arrange leafy greens as base
4. Arrange avocado, eggs, tomatoes, and cucumber harmoniously
5. Drizzle with olive oil and lemon juice
6. Season with salt and black pepper
7. Finish with toasted sesame seeds
8. Serve immediately

📝 Ingredients:

• 2 medium sweet potatoes, cubed
• 2 carrots, sliced
• 1 zucchini, cubed
• 1 red bell pepper, chopped
• 1 large onion, chopped
• 2 cloves garlic
• 400ml coconut cream
• 2 cups vegetable broth
• 2 tablespoons coconut oil
• Curry, cumin, salt, and pepper to taste

👨‍🍳 Instructions:

1. Heat coconut oil in a large pot
2. Sauté onion and garlic until soft
3. Add spices (curry and cumin) and stir for 1 minute
4. Add sweet potato and carrot, sauté for 5 minutes
5. Add vegetable broth and bring to a boil
6. Reduce heat and cook for 15 minutes
7. Add zucchini and bell pepper, cook for 5 more minutes
8. Pour in coconut cream and mix well
9. Adjust seasoning and serve hot

📝 Ingredients:

• 500g shrimp, cleaned and shelled
• 4 tablespoons butter
• 4 cloves garlic, minced
• Juice of 1 lemon
• 2 tablespoons white wine (optional)
• Fresh parsley, chopped
• Salt, black pepper, and red pepper flakes
• Olive oil

👨‍🍳 Instructions:

1. Season shrimp with salt, pepper, and lemon juice
2. Heat a large skillet over medium-high heat
3. Melt half the butter with a drizzle of olive oil
4. Add shrimp and cook for 2 minutes on each side
5. Remove shrimp and set aside
6. In the same skillet, add remaining butter and garlic
7. Sauté garlic for 1 minute until lightly golden
8. Add white wine (if using) and let reduce
9. Return shrimp to skillet and mix
10. Finish with fresh parsley and serve immediately

📝 Ingredients:

• 2 grass-fed sirloin steaks (250g each)
• 2 tablespoons beef tallow
• 3 tablespoons butter
• 4 cloves garlic, crushed
• 2 sprigs fresh rosemary
• Coarse salt and freshly ground black pepper
• Fresh thyme (optional)

👨‍🍳 Instructions:

1. Remove steaks from refrigerator 30 minutes before cooking
2. Season generously with coarse salt and pepper
3. Heat a cast-iron skillet over high heat
4. Add beef tallow and let it melt
5. Place steaks and sear for 3-4 minutes without moving
6. Flip steaks and add butter, garlic, and rosemary
7. Baste steaks with aromatic butter using a spoon
8. Cook for 3-4 more minutes (rare to medium)
9. Remove and let rest for 5 minutes before serving
10. Serve with aromatic butter on top