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<5g
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🍗

Garlic Butter Chicken

Dinner · Easy

$4.68

2 servings

1020

Cal

84g

Protein

72g

Fat

4g

Net carbs

SkilletOvenAir Fryer
35 min Chicken
Ingredient swaps

Amounts shown for 2 servings. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 2 servings

OriginalWith swaps
cal10201020
protein84g84g
fat72g72g
fiber4g4g
net carbs8g8g

No swaps applied yet.

Swap history

Saved on this device · ⌘/Ctrl+Z undo · ⌘/Ctrl+Shift+Z redo

LegendApplied — macros shown nowActive match — the match you are navigatingMatch — contains your search textNot applied yet — after the applied step

Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

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  • 12 oz Chicken →
    +100 cal0g protein+10g fat0g fiber0g net carbs
    +128 cal-4g protein+14g fat0g fiber0g net carbs
    -244 cal-4g protein-28g fat0g fiber+2g net carbs
    -80 cal+8g protein-14g fat0g fiber0g net carbs
    +170 cal+4g protein+16g fat0g fiber0g net carbs
  • 2 tbsp Butter →
    +36 cal0g protein+5g fat0g fiber0g net carbs
    +36 cal0g protein+5g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
  • 4 tbsp Heavy Cream →
    -72 cal0g protein-8g fat0g fiber0g net carbs
    -204 cal-2g protein-22g fat0g fiber-2g net carbs
    -6 cal+2g protein-2g fat0g fiber0g net carbs
    -204 cal-2g protein-22g fat0g fiber-2g net carbs
Instructions

Ingredients (2 servings)

  • 12 oz Chicken thighs
  • 2 tbsp Butter
  • 4 cloves Garlic
  • 4 tbsp Heavy cream
  • 1 tsp Parsley
  • 1 tsp Sea salt

Method

  1. Prep (10 min): trim and portion the chicken thighs, then measure out butter, garlic, heavy cream, parsley.
  2. Season the chicken and sear it in the butter over medium-high, 4–5 minutes per side, then set it aside.
  3. Deglaze the pan with broth, scraping up the browned bits, then stir in the cream and cheese and simmer until thickened.
  4. Return the chicken with its juices and simmer 13 minutes until 165°F.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 510 cal · 42g protein · 36g fat · 4g net carbs. Leftovers keep 3–4 days refrigerated.
🥓

Bacon & Egg Cups

Breakfast · Easy

$2.24

2 servings

560

Cal

36g

Protein

44g

Fat

1g

Net carbs

OvenAir Fryer
26 min Eggs
Ingredient swaps

Amounts shown for 2 servings. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 2 servings

OriginalWith swaps
cal560560
protein36g36g
fat44g44g
fiber0g0g
net carbs2g2g

No swaps applied yet.

Swap history

Saved on this device · ⌘/Ctrl+Z undo · ⌘/Ctrl+Shift+Z redo

LegendApplied — macros shown nowActive match — the match you are navigatingMatch — contains your search textNot applied yet — after the applied step

Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

This is the active search match. It is outlined in the timeline and its merge panel. Use Alt plus Arrow Down or Arrow Up to jump between matches.

Applied means the recipe currently shows the macros as of this step.

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Not applied yet means this step comes after the applied step. Activate it to redo forward to this point.

  • 4 slices Bacon →
    -52 cal+4g protein-8g fat0g fiber0g net carbs
    0 cal0g protein0g fat0g fiber0g net carbs
    -52 cal+4g protein-8g fat0g fiber0g net carbs
  • 2 oz Cheddar →
    -220 cal-14g protein-18g fat0g fiber-2g net carbs
    -70 cal-6g protein-6g fat0g fiber0g net carbs
    -220 cal-14g protein-18g fat0g fiber-2g net carbs
Instructions

Ingredients (2 servings)

  • 4 Eggs
  • 4 slices Bacon
  • 2 oz Cheddar
  • 1 tsp Chives
  • 1 tsp Black pepper

Method

  1. Prep (8 min): bring to room temperature and weigh out the eggs, then measure out bacon, cheddar, chives, black pepper.
  2. Beat the cream cheese until completely smooth before adding anything else — lumps never disappear later.
  3. Add the sweetener, vanilla and cream and beat to a thick, pipeable filling.
  4. Press the almond-flour base into lined cups, spoon the filling over and bake at 325°F (163°C) for 18 minutes until barely set.
  5. Chill at least 2 hours (or freeze 30 minutes) before serving.
  6. Taste before it fully sets and adjust the sweetener — cold dulls sweetness.
  7. Serves 1 at 280 cal · 18g protein · 22g fat · 1g net carbs. Leftovers keep 3–4 days refrigerated.
🐟

Creamy Tuscan Salmon

Dinner · Medium

$9.30

2 servings

1240

Cal

90g

Protein

94g

Fat

5g

Net carbs

Skillet
30 min Seafood
Ingredient swaps

Amounts shown for 2 servings. Tap a swap to apply it — totals update live. Use + to add it to your grocery list.

Nutrition preview · 2 servings

OriginalWith swaps
cal12401240
protein90g90g
fat94g94g
fiber4g4g
net carbs10g10g

No swaps applied yet.

Swap history

Saved on this device · ⌘/Ctrl+Z undo · ⌘/Ctrl+Shift+Z redo

LegendApplied — macros shown nowActive match — the match you are navigatingMatch — contains your search textNot applied yet — after the applied step

Ordered list of ingredient swap steps, oldest first. Step 0 of 0 is currently applied. 1 step shown. Activate a step to apply the recipe as it was at that point. Tab moves into the list once; use the arrow keys, or Home and End, to move between steps, press Enter or Space to apply the focused step, then Tab to leave the list. The merge panel lists work the same way.

This is the active search match. It is outlined in the timeline and its merge panel. Use Alt plus Arrow Down or Arrow Up to jump between matches.

Applied means the recipe currently shows the macros as of this step.

Match means this step contains your search text, but it is not the active match yet.

Not applied yet means this step comes after the applied step. Activate it to redo forward to this point.

  • 12 oz Salmon →
    -398 cal0g protein-42g fat0g fiber0g net carbs
    -128 cal+4g protein-14g fat0g fiber0g net carbs
    -372 cal0g protein-42g fat0g fiber+2g net carbs
  • 4 tbsp Heavy Cream →
    -72 cal0g protein-8g fat0g fiber0g net carbs
    -6 cal+2g protein-2g fat0g fiber0g net carbs
Instructions

Ingredients (2 servings)

  • 12 oz Salmon fillets
  • 4 tbsp Heavy cream
  • 2 cup Spinach
  • 2 Sun-dried tomato
  • 4 cloves Garlic

Method

  1. Prep (10 min): trim and portion the salmon fillets, then measure out heavy cream, spinach, sun-dried tomato, garlic.
  2. Pat the fillets dry, brush with the butter or oil and season.
  3. Bake at 400°F (205°C) for 20 minutes on a lined tray.
  4. Pull at 125–130°F in the thickest part — the flesh should flake but stay translucent in the centre.
  5. Check for doneness, then plate and finish with flaky salt or a knob of butter.
  6. Serves 1 at 620 cal · 45g protein · 47g fat · 5g net carbs. Leftovers keep 3–4 days refrigerated.

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