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!

"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).

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).

1. Cook up ground beef. Season with salt and pepper to taste.

2. Assemble vegetables and avocado mini cup. Place in a large bowl on a bed of cooked rice.

3. Drizzle olive oil and vinegar over salad and rice. Gently toss.

4. Sprinkle with cilantro leaves and top with cooked ground beef.

Makes: 1 servings.

Seasonings: Salt (1 tsp), Onion Powder (0.25 tsp), Black Pepper (tsp) (1 tsp).

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 jasmine rice according to package directions and set aside.

2. Heat olive oil in a skillet over medium heat.

3. Season salmon with garlic powder and ground ginger.

4. Sear salmon 3–4 minutes per side until fully cooked. Remove from pan.

5. In the same pan, add shredded cabbage and cook 2–3 minutes until slightly softened.

6. Stir soy sauce and lime juice into the cabbage.

7. Plate rice, top with salmon and cabbage mixture.

8. Add chili/red pepper flakes if desired.