Directions:

In a bowl combine together greek yogurt, cream cheese, cocoa powder and 0 cal sweetener of choice.

Using a spoon or fork, mix the brownie batter until you get a creamy, smooth texture.

If the brownie dip is too thick, thin the mixture with little Almond Milk until you get the right consistency.

Serve right away with chocolate chips on the top or keep refrigerated until eating.

NOTE: Steak is weighed out cooked

Marinate the Steak:

Season or marinate the steak with salt, pepper, garlic, and a touch of lime or fish sauce for extra flavor. Let it sit while you prepare the other ingredients.

Cook the Noodles:

Bring a pot of water to a boil and cook the vermicelli noodles according to package directions. Drain and rinse under cold water to stop the cooking and prevent sticking.

Grill the Steak:

Grill or pan-sear the steak over high heat until it reaches your desired doneness. Let it rest a few minutes before slicing thinly against the grain.

Assemble the Bowl:

Place a bed of noodles in a bowl. Top with shredded carrots, cucumber, and fresh herbs. Add the sliced steak on top.

Finish & Serve:

Drizzle with nuoc cham sauce and sprinkle crushed peanuts if desired. Serve immediately.

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. 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.

NOTE: Chicken weighed out COOKED

1) Cook the Chicken

Season chicken breast with olive oil, salt, pepper, and garlic powder.

Grill or pan-sear 4–5 minutes per side until golden and cooked through (165°F internal temperature). Slice into strips or cubes

2)Prepare the Rice

Cook white rice ahead of time (1 part rice : 2 parts water, simmer until fluffy).

3)Assemble the Bowl

Start with baby spinach at the base then add warm rice and sliced grilled chicken. Top with dressing and guac cup to stir in.

NOTE: Chicken breast should be weighed COOKED

Instructions:

Cook the Chicken (if not pre-cooked):

Season lightly with salt and pepper. Cook thoroughly in a skillet with a splash of oil. Remove and slice or cube.

Sauté Aromatics:

In the same skillet, heat avocado oil. Add garlic and shallots. Cook for 1–2 minutes until fragrant.

Cook the Veggies:

Add the red bell pepper. Stir-fry until just tender, about 3–4 minutes.

Add Chicken & Sauce:

Return the chicken to the pan. Add soy sauce, oyster sauce, and brown sugar. Stir and let the sauce thicken slightly, about 2 minutes.

Finish with Basil:

Turn off the heat and stir in the Thai basil leaves until wilted.

Serve:

Plate over cooked jasmine rice and enjoy.

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

2) Place mixture on tortilla. Fold up tightly.