| Almonds | 10 g | 62 cal |
| Oatmeal Prepared With Quick Oats | 40 grams | 155 cal |
| Transparent Labs - Vegan Protein | 1 Scoop | 126 cal |
| Blueberries | 50 g | 32 cal |
| Pistachio Nuts | 10 g | 59 cal |
| Almond Butter (gm) | 20 grams | 131 cal |
| Chicken Breast (Cooked)(OZ) | 6 oz | 265 cal |
| Dave's Killer Bread - Thin Sliced | 2 slice | 138 cal |
| Tomato (Slices) | 2 Slice (~20gm) | 10 cal |
| Iceberg Lettuce (Leaf) | 2 Leaf (med - 8gm) | 3 cal |
| Almonds | 10 g | 62 cal |
| Pistachio Nuts | 15 g | 90 cal |
| Salmon (Cooked) | 8 oz | 400 cal |
| Brown Rice, Cooked | 100 g | 111 cal |
| Mixed Vegetables (Your Choice) | 100 grams | 40 cal |
| Olive Oil | 10 g | 90 cal |
| Almonds | 10 g | 62 cal |
| Oatmeal Prepared With Quick Oats | 40 grams | 155 cal |
| Transparent Labs - Vegan Protein | 1 Scoop | 126 cal |
| Blueberries | 50 g | 32 cal |
| Pistachio Nuts | 10 g | 59 cal |
| Almond Butter (gm) | 20 grams | 131 cal |
| Chicken Breast (Cooked)(OZ) | 6 oz | 265 cal |
| Dave's Killer Bread - Thin Sliced | 2 slice | 138 cal |
| Tomato (Slices) | 2 Slice (~20gm) | 10 cal |
| Iceberg Lettuce (Leaf) | 2 Leaf (med - 8gm) | 3 cal |
| Almonds | 10 g | 62 cal |
| Pistachio Nuts | 15 g | 90 cal |
| Salmon (Cooked) | 8 oz | 400 cal |
| Brown Rice, Cooked | 100 g | 111 cal |
| Mixed Vegetables (Your Choice) | 100 grams | 40 cal |
| Olive Oil | 10 g | 90 cal |
| Almonds | 10 g | 62 cal |
| Oatmeal Prepared With Quick Oats | 40 grams | 155 cal |
| Transparent Labs - Vegan Protein | 1 Scoop | 126 cal |
| Blueberries | 50 g | 32 cal |
| Pistachio Nuts | 10 g | 59 cal |
| Almond Butter (gm) | 20 grams | 131 cal |
| Chicken Breast (Cooked)(OZ) | 6 oz | 265 cal |
| Brown Rice, Cooked | 80 g | 89 cal |
| Mixed Vegetables (Your Choice) | 80 grams | 32 cal |
| Olive Oil | 4 g | 36 cal |
| Almonds | 10 g | 62 cal |
| Pistachio Nuts | 15 g | 90 cal |
| Cod - Cooked (Oz) | 8 oz | 302 cal |
| Brown Rice, Cooked | 140 g | 155 cal |
| Mixed Vegetables (Your Choice) | 100 grams | 40 cal |
| Olive Oil | 15 g | 135 cal |
| Almonds | 10 g | 62 cal |
| Oatmeal Prepared With Quick Oats | 40 grams | 155 cal |
| Transparent Labs - Vegan Protein | 1 Scoop | 126 cal |
| Blueberries | 50 g | 32 cal |
| Pistachio Nuts | 10 g | 59 cal |
| Almond Butter (gm) | 20 grams | 131 cal |
| Chicken Breast (Cooked)(OZ) | 6 oz | 265 cal |
| Brown Rice, Cooked | 80 g | 89 cal |
| Mixed Vegetables (Your Choice) | 80 grams | 32 cal |
| Olive Oil | 4 g | 36 cal |
| Almonds | 10 g | 62 cal |
| Pistachio Nuts | 15 g | 90 cal |
| Cod - Cooked (Oz) | 8 oz | 302 cal |
| Brown Rice, Cooked | 140 g | 155 cal |
| Mixed Vegetables (Your Choice) | 100 grams | 40 cal |
| Olive Oil | 15 g | 135 cal |
| Almonds | 10 g | 62 cal |
| Oatmeal Prepared With Quick Oats | 40 grams | 155 cal |
| Transparent Labs - Vegan Protein | 1 Scoop | 126 cal |
| Blueberries | 50 g | 32 cal |
| Pistachio Nuts | 10 g | 59 cal |
| Almond Butter (gm) | 20 grams | 131 cal |
| Chicken Breast (Cooked)(OZ) | 5.5 oz | 243 cal |
| Iceberg Lettuce | 100 g | 17 cal |
| Olive Oil | 5 g | 45 cal |
| White Wine Vinegar (tsp) | 3 tsp | 0 cal |
| Baby Spinach | 60 grams | 19 cal |
| Dry Spices (Your Choice) | 1 serving | 0 cal |
| Brown Rice, Cooked | 80 g | 89 cal |
| Almonds | 10 g | 62 cal |
| Pistachio Nuts | 15 g | 90 cal |
| Trout (Cooked) | 8 oz | 393 cal |
| Brown Rice, Cooked | 100 g | 111 cal |
| Mixed Vegetables (Your Choice) | 100 grams | 40 cal |
| Olive Oil | 10 g | 90 cal |
| Almonds | 10 g | 62 cal |
| Oatmeal Prepared With Quick Oats | 40 grams | 155 cal |
| Transparent Labs - Vegan Protein | 1 Scoop | 126 cal |
| Blueberries | 50 g | 32 cal |
| Pistachio Nuts | 10 g | 59 cal |
| Almond Butter (gm) | 20 grams | 131 cal |
| Grilled Chicken (Oz) | 6 oz | 246 cal |
| Romaine/Cos Lettuce | 100 g | 21 cal |
| Mission Foods - Carb Balance Flour Tortillas | 1 serving | 68 cal |
| BBQ Sauce | 20 grams | 40 cal |
| Low Fat Shredded Cheese | 15 grams | 49 cal |
| Almonds | 10 g | 62 cal |
| Pistachio Nuts | 15 g | 90 cal |
| Grilled Chicken (Oz) | 8 oz | 328 cal |
| Zucchini (Gm) | 100 grams | 16 cal |
| Baby Carrots | 100 grams | 42 cal |
| Soy Sauce, Low Sodium (tbsp) | 1 tbsp | 8 cal |
| Honey | 6 g | 20 cal |
| Garlic | 8 g | 12 cal |
| Ginger (Ground)(tsp) | 1 tsp | 7 cal |
| Brown Rice, Cooked | 100 g | 111 cal |
| Olive Oil | 10 g | 90 cal |
| Almonds | 10 g | 62 cal |
| Oatmeal Prepared With Quick Oats | 40 grams | 155 cal |
| Transparent Labs - Vegan Protein | 1 Scoop | 126 cal |
| Blueberries | 50 g | 32 cal |
| Pistachio Nuts | 10 g | 59 cal |
| Almond Butter (gm) | 20 grams | 131 cal |
| Grilled Chicken (Oz) | 6 oz | 246 cal |
| Romaine/Cos Lettuce | 100 g | 21 cal |
| Mission Foods - Carb Balance Flour Tortillas | 1 serving | 68 cal |
| BBQ Sauce | 20 grams | 40 cal |
| Low Fat Shredded Cheese | 15 grams | 49 cal |
| Almonds | 10 g | 62 cal |
| Pistachio Nuts | 15 g | 90 cal |
| Grilled Chicken (Oz) | 8 oz | 328 cal |
| Zucchini (Gm) | 100 grams | 16 cal |
| Baby Carrots | 100 grams | 42 cal |
| Soy Sauce, Low Sodium (tbsp) | 1 tbsp | 8 cal |
| Honey | 6 g | 20 cal |
| Garlic | 8 g | 12 cal |
| Ginger (Ground)(tsp) | 1 tsp | 7 cal |
| Brown Rice, Cooked | 100 g | 111 cal |
| Olive Oil | 10 g | 90 cal |
| Egg (Large) | 3 egg | 226 cal |
| Egg White | 100 g | 48 cal |
| Dave's Killer Bread - 21 Whole Grains | 2 slice | 243 cal |
| Chipotle - 1X Chicken/Beans/Veg | 1 bowl | 382 cal |
| Whole Foods - Rotisserie Chicken | 5 oz | 318 cal |
| Brown Rice, Cooked | 100 g | 111 cal |
| Sweetgreen - Salmon Bowl | 1 serving | 694 cal |
| Onion (Gm) | 60 g | 26 cal |
| Bell Pepper | 100 g | 31 cal |
| Spinach (Gm) | 50 g | 15 cal |
| Broccoli (gm) | 70 g | 29 cal |
| Soy Sauce, Low Sodium (tbsp) | 2 tbsp | 16 cal |
| Olive Oil | 8 g | 72 cal |
| Salmon (Cooked) | 8 oz | 400 cal |
| Brown Rice, Cooked | 80 g | 89 cal |
| Onion (Gm) | 80 g | 35 cal |
| Bell Pepper | 100 g | 31 cal |
| Spinach (Gm) | 50 g | 15 cal |
| Broccoli (gm) | 100 g | 41 cal |
| Soy Sauce, Low Sodium (tbsp) | 1 tbsp | 8 cal |
| Olive Oil | 8 g | 72 cal |
| Chicken Thigh (Cooked)(Skinless) | 7 oz | 388 cal |
| Brown Rice, Cooked | 80 g | 89 cal |
| Boneless Skinless Chicken Breast (uncooked) | 10 oz | 311 cal |
| Baby Potatoes (gm)(Raw) | 250 grams | 193 cal |
| Chicken Broth (low sodium) | 1 cup(s) | 10 cal |
| Avocado Oil | 15 g | 135 cal |
| Garlic Powder | 1 tsp | 11 cal |
| Paprika (Ground) | 1 tsp | 8 cal |
| Salt & Pepper | 1 To Taste Serving | 0 cal |
| Onion Powder | 1 tsp | 8 cal |
| Almonds | 15 g | 93 cal |
| Dark Chocolate, 70%-85% Cacao | 15 g | 90 cal |
| Oatmeal Prepared With Quick Oats | 40 grams | 155 cal |
| Transparent Labs - Vegan Protein | 1 Scoop | 126 cal |
| Blueberries | 50 g | 32 cal |
| Pistachio Nuts | 10 g | 59 cal |
| Almond Butter (gm) | 20 grams | 131 cal |
Form Sandwich from ingredients listed. Lettuce and tomatoes are optional; can swap for other light greens: pickles, onions...etc (just not avocado)
1. Grill, bake or air fry chicken breast with dry seasonings of your choice
2. Tear lettuce into bite-sized pieces, add spinach or other light greens. Place in a large bowl.
3. Drizzle olive oil and vinegar over salad and gently toss.
4. Sprinkle with cilantro leaves and top with cooked chicken breast.
1) In a small bowl, lightly toss chicken, lettuce, bbq sauce and cheese.
2) Place mixture on tortilla. Fold up tightly.
Sear chicken until cooked
Remove, slice
Stir fry veggies
Add sauce ingredients
Return chicken, toss 1 min
NOTE: Chicken is weighed RAW
1. Add chicken broth to the Instant Pot.
2. Place cubed chicken and halved potatoes into the pot.
3. Drizzle olive oil over the top and add all seasonings.
4. Stir lightly to coat everything evenly.
5. Secure lid and set valve to sealing.
6. Cook on High Pressure for 8 minutes.
7. Let pressure naturally release for 5 minutes, then quick release remaining pressure.
8. Open lid, stir, and adjust seasoning if needed.
Seasonings: Garlic Powder (1 tsp), Paprika (Ground) (1 tsp), Salt & Pepper (1 To Taste Serving), Onion Powder (1 tsp).
DIRECTIONS
NOTE: Salmon is weighed out COOKED
- Cook up veggies with soy sauce and oil in a pan.
- Add salmon 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!
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.