Protein

Mahi mahi fillets seasoned simply and baked at 375°F. Add avocado, jalapeño, cilantro, and lime. Keep it as tacos or build a bowl with greens or grains.

Chicken thighs are the most forgiving cut on the bone — hard to overcook, easy to get right. A quick spice rub, a drizzle of avocado oil, and 425°F does the rest. No marinade, no mess.

Salmon is one of the most reliable things you can put in the oven. Season it, bake it, squeeze lemon over the top. That’s the whole recipe.

One rack, a simple spice rub, and a low oven for a few hours. That’s it. BBQ sauce is optional — these don’t need it.

Press it, cube it, season it. Tofu doesn’t need to be crispy to be good — it needs to be dry before it hits the pan and seasoned while it’s still hot. Everything else is flexible.

Chicken breasts get a bad reputation because most people overcook them. 425°F, a quick spice rub, and a proper rest after baking is all it takes. No marinade, no fancy technique.

Trout is underrated. It’s mild, cooks fast, and takes to butter and lemon the way most fish only dream about. A hot pan, a quick sear, and you’re done.

Ground beef, a simple binder, aromatics, and a quick glaze. Skip the breadcrumbs — almond flour or crushed pork rinds do the same job without the filler. Make it as a loaf when you want something to slice, or press into a muffin tin for portions you can grab all week.

Use beef, pork, or a mix — whatever you have. The spices do the heavy lifting. Make a full batch and eat it all week.

Filet is the most forgiving cut on the grill — and the least forgiving in the pan if you rush it. Let the steak come to room temp, get the pan screaming hot, and don’t touch it while it sears. The rest is easy.