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).

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

2) Place mixture on tortilla. Fold up tightly.

1. Preheat grill to medium-high heat.

2. Season chicken with garlic powder, salt, pepper, and lemon juice.

3. Grill chicken 5–6 minutes per side until fully cooked.

4. Toss zucchini with olive oil, salt, and pepper.

5. Grill zucchini 3–4 minutes until tender.

6. Plate rice, top with grilled chicken and zucchini.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Salt & Pepper (1 To Taste Serving), Garlic Powder (0.5 tsp).

1) Prepare the Base

- Warm cooked rice (or use a ready-made pouch).

- Place in a bowl as the foundation.

2) Add the Vegetables

- Add cherry tomatoes (halved), red onion (diced), cucumbers (sliced) and baby spinach.

3) Add the protein

- Slice cooked protein into thin strips (Weigh out the portion after cooking) and arrange over the vegetables.

4) Add the Flavor

- Crumble feta cheese over the bowl and sprinkle with oregano and black pepper if you'd like.

5) Dress the Bowl

- Drizzle with olive oil and a squeeze of fresh lemon juice (if you'd like).

6) Serve and Enjoy

- Toss gently so the warm rice and protein slightly wilt the greens, blending flavors.

Cook rice in bulk

Set and forget (rice cooker if possible)

Cook chicken mix

Pan on medium heat

Add onion → cook 2–3 min

Add garlic → 30 sec

Add ground chicken → cook fully

Season

Add cumin, chili flakes, salt, pepper

Add soy sauce + sriracha

Mix and cook 1–2 more minutes

Store

Portion chicken + rice into containers

Keep lettuce separate (important for freshness)

Seasonings: Hot Chili Sauce, Sriracha (tsp) (1 tsp), Cayenne Pepper (0.5 tsp), Salt (0.5 tsp), Black Pepper (Dash) (1 dash), Cumin Ground (Tsp) (1 tsp).

1. Marinate the chicken

• Mix Greek yogurt with ½ the spices, salt, and 1 minced garlic clove.

• Toss chicken breast cubes in the marinade and let sit for at least 20 minutes (overnight if possible).

2. Cook the chicken

• Heat a skillet on medium-high. Cook marinated chicken until browned and cooked through, 6–8 minutes. Remove and set aside.

3. Make the sauce

• In the same skillet, melt butter. Add the second minced garlic clove and sauté for 30 seconds.

• Stir in tomato puree, remaining spices, and simmer for 5 minutes.

• Add Greek yogurt, stirring constantly to create a creamy sauce (don’t boil, to prevent curdling).

4. Combine

• Add chicken back into the skillet and simmer in the sauce for 3–4 minutes until well coated.

5. Serve

• Plate butter chicken with ½ a garlic naan on the side. Garnish with fresh cilantro or parsley if desired.

Seasonings: Cumin Ground (Tsp) (0.5 tsp), Paprika (Ground) (0.5 tsp), Garam Masala (0.5 tsps), Salt (Dash) (3 dash), Black Pepper (Dash) (3 dash).

Form Sandwich from ingredients listed. Lettuce and tomatoes are optional; can swap for other light greens: pickles, onions...etc (just not avocado)

Cook chicken

Pan on medium heat

Add onion → cook 2–3 min

Add garlic → 30 sec

Add ground chicken → cook fully

Season

Add all spices + salt/pepper

Mix well and let it cook another 1–2 min to bring out flavor

Make sauce

Mix yogurt + lemon juice + garlic powder + salt

Assemble

Heat tortillas

Add chicken

Top with yogurt sauce + optional veggies

Seasonings: Cinnamon (0.25 grams), Lemon Juice (5 g), Cumin Ground (Tsp) (1 tsp), Paprika (Ground) (1 tsp), Garlic Powder (2 tsp).

Step 1: Heat olive oil in a pot over medium heat and sear the beef until browned on all sides.

Step 2: Add diced onions, carrots, celery, and potatoes, and cook for 3–4 minutes until slightly softened.

Step 3: Pour in beef broth and add garlic powder, salt, pepper, thyme, and rosemary.

Step 4: Bring to a boil, then reduce to low heat and simmer for 25–30 minutes until beef is tender and vegetables are soft.

Step 5: Adjust seasoning to taste and serve warm.