Nutrition Plan

1 . Preheat grill to high heat.

2. Season steak with garlic powder, salt, and pepper.

3. Grill steak 4–5 minutes per side to desired doneness.

4. Toss peppers with olive oil and salt.

5. Grill peppers 4–5 minutes until slightly charred.

6. Slice steak and serve over rice with peppers.

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

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.

"Add all ingredients in a bowl and whisk together. Top off with light dressing as needed.

Can add spinach in after mixing so it doesn't get soggy.

Can exclude vinegar if you prefer to not have it."

1) Cook vegetables

Heat 1 tsp olive oil in a skillet over medium heat.

Add onion and bell pepper; sauté 4–5 minutes until softened.

Add diced tomato and cook another 2 minutes until slightly reduced.

2) Heat beef

Add the pre-cooked ground beef to the skillet.

Season with salt, pepper, garlic powder, paprika, and chili powder.

Stir well and cook for 3–4 minutes until hot and combined with the vegetables.

3) Assemble bowl

Transfer the beef and vegetable mixture to a bowl on top of bed of rice.

Garnish with fresh parsley or cilantro if desired.

1. Marinate the chicken

• Mix Greek yogurt with ½ the spices, salt, and 1 minced garlic clove.

• Toss chicken breast cubes in the marinade and let sit for at least 20 minutes (overnight if possible).

2. Cook the chicken

• Heat a skillet on medium-high. Cook marinated chicken until browned and cooked through, 6–8 minutes. Remove and set aside.

3. Make the sauce

• In the same skillet, melt butter. Add the second minced garlic clove and sauté for 30 seconds.

• Stir in tomato puree, remaining spices, and simmer for 5 minutes.

• Add Greek yogurt, stirring constantly to create a creamy sauce (don’t boil, to prevent curdling).

4. Combine

• Add chicken back into the skillet and simmer in the sauce for 3–4 minutes until well coated.

5. Serve

• Plate butter chicken with ½ a garlic naan on the side. Garnish with fresh cilantro or parsley if desired.

Seasonings: Cumin Ground (Tsp) (0.5 tsp), Paprika (Ground) (0.5 tsp), Garam Masala (0.5 tsps), Salt (Dash) (3 dash), Black Pepper (Dash) (3 dash).

1. Preheat grill to medium heat.

2. Season salmon with salt, pepper, and lemon juice.

3. Grill salmon 4–5 minutes per side.

4. Toss asparagus chopped onions with olive oil and salt.

5. Grill asparagus 4–5 minutes until tender.

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).