Nutrition Plan

NOTE: Chicken is weighed out COOKED

1. Cook chicken (grill/bake/airfry/skillet) with taco seasoning as the flavoring. (Use Cooking Spray or light olive oil)

2. In a large saucepan, mix beans, corn, salsa and remaining tablespoon of taco seasoning. Heat over medium heat until warm.

3. Shred romaine lettuce, slice onions and tomato, and add to large salad bowl.

4. Top salad with chicken breast and dress with the bean and corn mixture.

Roast cubed sweet potatoes at 425°F for 25–30 minutes with olive oil, salt, and pepper.

Season chicken with salt, pepper, paprika, and garlic powder, then pan-sear or air-fry until cooked and slice.

Roast or sauté your veggies with simple seasoning in olive oil.

Greek Yogurt Sauce: Mix Greek yogurt, lemon juice, garlic powder, salt, pepper, and olive oil.

Assemble the bowl with sweet potato, chicken, veggies, and drizzle with the yogurt sauce.

Seasonings: Salt (Dash) (2 dash), Black Pepper (Dash) (2 dash), Lemon Juice (5 g), Paprika (Ground) (1 tsp), Garlic Powder (1 tsp).

1. Preheat oven to 400°F.

2. Toss purple potatoes and baby carrots with olive oil, salt, pepper, and paprika.

3. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly crisp.

4. While vegetables cook, season cod with garlic powder, salt, pepper, and lemon juice.

5. Heat a nonstick pan over medium heat and cook cod 3–4 minutes per side until heated through.

6. Plate roasted potatoes and carrots, then top with cod.

7. Garnish with parsley and additional lemon juice if desired.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Paprika (Ground) (0.5 tsp), Salt & Pepper (1 To Taste Serving), Parsley (Dried)(Tbsp) (0.3 tbsp), Garlic Powder (0.5 tsp).

1. In a jar or container, add the oats, chia seeds, and protein powder.

2. Pour in the unsweetened vanilla almond milk. Stir well until all dry ingredients are fully mixed and no clumps remain.

3. Add blueberries on top, then stir lightly to combine.

4. Cover the container with a lid and place in the refrigerator overnight (or at least 4–6 hours) to allow the oats and chia seeds to absorb the liquid.

5. In the morning, stir again before eating. Add extra almond milk if you prefer a thinner consistency.

NOTE: Steak is weighed out COOKED

1. Cook steak with taco seasoning as the flavoring. (Use Cooking Spray or light olive oil)

2. In a large saucepan, mix beans, corn, salsa, premade rice, chipotle peppers and remaining tablespoon of taco seasoning. Heat over medium heat until warm.

3. Shred romaine lettuce, slice onions and tomato, and add to large salad bowl.

4. Top salad with steak and dress with the bean and corn mixture.

Sear steak strips hard in hot pan, remove

Stir fry veggies 3–4 min

Add garlic + ginger (30 sec)

Toss steak back in

Add soy + sesame oil

Stir in cooked noodles until coated

NOTE: Ground beef is weighed out RAW

Instructions

1. Brown the beef

• Heat a large pot over medium-high.

• Add ground beef and cook until no longer pink, breaking it up with a spoon (about 5–7 minutes). Drain any excess fat if desired.

2. Add onion and spices

• Stir in diced onion and cook until softened, about 3 minutes.

• Add your spice blend and cook 1 minute to bloom the flavors.

3. Simmer

• Pour in diced tomatoes (with their juice), chicken stock, and black beans.

• Bring to a boil, reduce to a simmer, and cook uncovered for 20–25 minutes, stirring occasionally, until slightly thickened.

4. Taste and serve

• Adjust salt, pepper, or chili powder if needed.

• Serve hot. Garnish with cilantro if desired.

SIMPLE PREP OPTION:

Combine all ingredients in a crock pot and slow cook until ground beef is fully cooked through.

1. Flake tuna into a bowl.

2. Stir in mayonnaise, mustard, celery, onion, and lemon juice.

3. Chill or serve immediately

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Salt (Dash) (1 dash), Black Pepper (Dash) (1 dash).