Nutrition Plan

1. Cook ground beef in a skillet and add taco seasoning on top. (Use Cooking Spray or light olive oil)

2. In a large saucepan, mix beans, corn, salsa, premade rice and any remaining 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 ground beef and dress with the bean and corn mixture.

1) Prepare the Base

- Warm cooked rice (or use a ready-made pouch).

- Place in a bowl as the foundation.

2) Add the Vegetables

- Add cherry tomatoes (halved), red onion (diced), cucumbers (sliced) and baby spinach.

3) Add the protein

- Slice cooked protein into thin strips (Weigh out the portion after cooking) and arrange over the vegetables.

4) Add the Flavor

- Crumble feta cheese over the bowl and sprinkle with oregano and black pepper if you'd like.

5) Dress the Bowl

- Drizzle with olive oil and a squeeze of fresh lemon juice (if you'd like).

6) Serve and Enjoy

- Toss gently so the warm rice and protein slightly wilt the greens, blending flavors.

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.

1. Preheat grill to medium-high heat.

2. Season chicken with paprika, salt, and pepper.

3. Grill chicken 5–6 minutes per side.

4. Toss sweet potatoes with half the olive oil and seasonings.

5. Grill sweet potatoes in foil or grill basket 10–12 minutes until soft.

6. Toss green beans with remaining oil and grill 5 minutes.

7. Serve chicken with sweet potatoes and green beans.

Seasonings: Paprika (Ground) (0.5 tsp), Salt & Pepper (1 To Taste Serving).