DIRECTIONS

NOTE: Ground Turkey is weighed out COOKED

1. Sauté vegetables

• Heat a large skillet or wok over medium-high heat.

• Add olive oil.

• Add onion and bell pepper, cook for 3–4 minutes until slightly softened.

• Add broccoli and cook another 3–4 minutes until bright green and tender-crisp.

2. Add spinach and turkey

• Stir in spinach and the pre-cooked ground turkey.

• Pour soy sauce over everything.

3. Finish

• Toss well and cook for another 2–3 minutes until the spinach is wilted and the turkey is heated through.

• Taste and add salt, pepper, or extra soy sauce if desired.

4. Serve

Instructions

Preheat oven to 375.

Whisk eggs, egg whites, and cottage cheese until smooth.

Stir in veggies and shredded cheese.

Spray muffin tin well.

Pour evenly into 12 cups.

Bake 18 to 22 minutes until set.

Let cool before removing.

Macros per muffin (approximate)

Calories: ~95

Protein: ~10 g

Carbs: ~2 g

Fat: ~4 g

MAKES 11 SERVINGS

Ingredients

70 g PB2 peanut butter powder

1/3 cup water

1/2 cup baking sweetener

1 egg

52 g PB2 peanut butter powder

pinch of salt

Instructions

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a bowl, mix 70 g PB2 with 1/3 cup water until smooth.

Stir in the sweetener and salt.

Add the egg and mix until combined.

Add the remaining 52 g PB2 and mix until no lumps remain.

Spoon batter onto the baking sheet and flatten slightly into circles.

Bake 10 to 13 minutes.

Cool 5 minutes, then refrigerate 40 minutes to firm up.

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.