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) Prep the chicken

Slice the cooked chicken 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, chicken 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).

Directions

NOTE: Potatoes weighed out UNCOOKED

1) Preheat an air fryer to 400 degrees F (200 degrees C).

2) Cut each potato in half lengthwise. Cut each half in half lengthwise, and then cut each quarter in half lengthwise. You will have 16 wedges. Gather the seasonings.

3) Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper; mix until well combined.

4) Place 1/2 of the potato wedges in the basket of the air fryer and cook for 10 minutes.

5) Flip wedges with tongs and cook for an additional 5 minutes. Remove to a plate.

6) Repeat to cook the remaining wedges.

Enjoy!

Seasonings: Paprika (Ground) (0.5 tsp), Chili Powder (0.5 tsp), Salt (0.5 tsp), Pepper, Black, Ground (2 dash).

NOTE: Meat is weighed out COOKED or RAW depending on listing (be mindful to double check and if you have a preference let us know)

1) Cook the protein source

Season with salt, pepper, and garlic powder.

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 cooked protein source. Top with dressing and sliced avocado to stir in.

1. In a small bowl, whisk together oil, vinegar, sesame seeds, chickpeas and poppy seeds.

2. In a medium bowl, toss spinach and strawberries with dressing.

3. Add cooked chicken to salad.

NOTE: Steak is weighed out RAW

1. Cut steak into strips.

2. Heat oil in a large sauté pan over medium heat. Add steak, spices and lemon juice. Cook until steak is half way cooked.

3. Cut peppers and onions into thin strips. Add to pan and cook until veggies are tender and steak is cooked through.

4. Add cilantro.

Seasonings: Black Pepper (Dash) (1 dash), Cumin Ground (Tsp) (0.5 tsp), Lemon Juice (15 g), Chili Powder (2 tsp).

NOTE: Chicken is weighed out COOKED

1. **Prepare Vegetables**

* Slice the onion and green pepper into thin strips.

* Cut the broccoli into bite-sized florets.

* Rinse the spinach and set aside.

2. **Sauté the Base**

* Heat the olive oil in a large skillet or wok over medium-high heat.

* Add onions and peppers first, cooking for 3–4 minutes until slightly softened.

3. **Add Broccoli**

* Toss in the broccoli florets and continue stir-frying for another 4–5 minutes until bright green and tendercrisp.

4. **Add Chicken**

* Slice the pre-cooked chicken breast into strips or cubes.

* Add it to the skillet and stir well to combine with the veggies.

5. **Season with Soy Sauce**

* Pour in the low-sodium soy sauce.

* Stir everything together and let it cook for 2–3 minutes so the flavors blend.

6. **Finish with Spinach**

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: Recipe makes 8 Cookies

Preheat & Prep

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients

In a large bowl, combine protein powder, oats (or oat flour), baking powder, and any spices or dry flavorings.

Add Wet Ingredients

Stir in nut butter and sweetener. Add a splash of milk or water a little at a time until the dough holds together but isn’t sticky. Fold in chocolate chips or nuts if using.

Shape the Cookies

Scoop the dough onto the baking sheet and flatten slightly with your hands or a spoon (they won’t spread much).

Bake

Bake for 8–10 minutes, or until the edges are set and lightly golden. They’ll firm up as they cool.

Cool & Enjoy

Let them cool for a few minutes on the tray before transferring to a rack. Store in an airtight container for a few days or freeze for later.

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) In a small bowl, lightly toss chicken, lettuce, dressing and Parmesan cheese.

2) Place mixture on tortilla. Fold up tightly.

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

2) Place mixture on tortilla. Fold up tightly.

NOTE: Ground beef is weighed out COOKED

Directions

1. Place chicken in a 3-qt slow cooker. Combine lime juice and chili powder; pour

over chicken. Cover and cook on Low 5–6 hours or until chicken is tender.

2. Remove chicken; cool slightly. Shred with two forks; return to slow cooker. Stir in

corn and salsa.

3. Cover and cook on Low 30 minutes or until heated through. Serve in tortillas

with toppings.

Seasonings: Lime Juice (Tbsp) (3 Tbsp), Chili Powder (3 tsp).

MAKES 2 SERVINGS: 1) Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Season on both sides

of the chicken.

2) Spray the inside of the crockpot with nonstick cooking spray. Layer the seasoned chicken in the bottom of

the crockpot.

3) In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes,

and parmesan cheese.

4) Pour the sauce over the chicken into the crock pot.

Cook on high for 3 hours, or low for 5 hours.

5) Right before serving, add the chopped spinach to the crockpot. Replace the lid and allow the spinach to wilt.

6) Season with additional salt and pepper if needed.

Seasonings: herbs italian seasoning, Salt (Dash) (1 dash), Pepper, Black, Ground (2 dash), Onion Powder (1.5 tsp).