Nutrition Plan

1. Cook jasmine rice according to package directions and set aside.

2. Heat olive oil in a skillet over medium heat.

3. Season salmon with garlic powder and ground ginger.

4. Sear salmon 3–4 minutes per side until fully cooked. Remove from pan.

5. In the same pan, add shredded cabbage and cook 2–3 minutes until slightly softened.

6. Stir soy sauce and lime juice into the cabbage.

7. Plate rice, top with salmon and cabbage mixture.

8. Add chili/red pepper flakes if desired.

1. Preheat oven to 400°F.

2. Toss purple potatoes with olive oil and a pinch of salt.

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

4. Heat a skillet over medium heat and add ground beef.

5. Cook 3–4 minutes until heated through and lightly browned.

6. In a small bowl, mix soy sauce, honey, rice vinegar, garlic powder, ginger, and chili flakes.

7. Pour sauce into the skillet with beef and cook 2–3 minutes until slightly thickened.

8. Steam or sauté green beans or broccoli until tender.

9. Plate potatoes, top with Korean-style beef and vegetables.

Directions:

In a blender bottle or shaker, combine the protein powder, milk, and other ingredients. Mix well until smooth (no clumps).

Pour mixture into a Ninja Creami pint container, secure the lid, and place in the freezer for at least 12–24 hours until fully frozen.

When ready, remove from freezer, install into Ninja Creami, and run the “Lite Ice Cream” or “Protein” cycle.

If mixture is crumbly after the first spin, add 1–2 tbsp of milk and re-spin until creamy.

Scoop into a bowl and enjoy as a high-protein treat.

DIRECTIONS

NOTE: Ground beef is weighed out COOKED

- Cook up veggies with soy sauce and oil in a pan.

- Add cooked ground beef to the pan after veggies are pretty much fully cooked.

- Mix in pan together and let sit for a few minutes after turning stove top off to simmer

- Enjoy!

1) In a small bowl, lightly toss chicken, lettuce, bbq sauce and cheese.

2) Place mixture on tortilla. Fold up tightly.

1) Prep the steak

Slice the cooked filet mignon into strips or cubes. Season lightly with salt and pepper.

2) Warm the rice

Heat the cooked rice in a skillet or microwave until hot.

3) Wilt the spinach

In a nonstick skillet, add 1 tsp olive oil.

Toss in spinach and cook for 1–2 minutes until just wilted.

Season with salt and a squeeze of lemon juice.

4) Assemble the bowl

Place the rice as the base.

Add wilted spinach on one side, steak slices on the other.

Spoon hummus in the center.

Garnish with paprika or parsley if desired.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Salt & Pepper (1 To Taste Serving).

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.

NOTE: Chicken thighs should be weighed cooked and skinless

Heat olive oil in a large pan over medium heat.

Sauté chopped onions until translucent.

Add in green peppers, broccoli, and spinach. Stir-fry until just tender.

Stir in cooked chicken thighs and pour in the soy sauce.

Cook for another 2–3 minutes, stirring frequently, until everything is well combined and heated through.

Serve immediately.

1) Roast potatoes

Preheat oven to 400°F (200°C).

Toss halved potatoes with 1 tsp olive oil, garlic powder, salt, and pepper.

Roast for 25–30 minutes until golden and crisp.

2) Roast tomatoes

Toss cherry tomatoes with 1 tsp olive oil, Italian seasoning, salt, and pepper.

Roast alongside potatoes for the last 12–15 minutes until softened and blistered.

3) Warm chicken

Heat shredded rotisserie chicken in a skillet with a splash of water or broth until warmed through.

4) Assemble plate

Serve roasted potatoes and tomatoes with the chicken on top.

Garnish with extra herbs if desired.

Seasonings: Italian Seasoning (0.5 tsp), Salt & Pepper (1 To Taste Serving), Garlic Powder (0.5 tsp).