Directions:

In a blender bottle or shaker, combine the protein powder, milk, and other ingredients. Mix well until smooth (no clumps).

Pour mixture into a Ninja Creami pint container, secure the lid, and place in the freezer for at least 12–24 hours until fully frozen.

When ready, remove from freezer, install into Ninja Creami, and run the “Lite Ice Cream” or “Protein” cycle.

If mixture is crumbly after the first spin, add 1–2 tbsp of milk and re-spin until creamy.

Scoop into a bowl and enjoy as a high-protein treat.

DIRECTIONS

NOTE: Ground beef is weighed out COOKED

- Cook up veggies with soy sauce and oil in a pan.

- Add cooked ground beef 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!

Roast cubed sweet potatoes at 425°F for 25–30 minutes with olive oil, salt, and pepper.

Season chicken with salt, pepper, paprika, and garlic powder, then pan-sear or air-fry until cooked and slice.

Roast or sauté your veggies with simple seasoning in olive oil.

Greek Yogurt Sauce: Mix Greek yogurt, lemon juice, garlic powder, salt, pepper, and olive oil.

Assemble the bowl with sweet potato, chicken, veggies, and drizzle with the yogurt sauce.

Seasonings: Salt (Dash) (2 dash), Black Pepper (Dash) (2 dash), Lemon Juice (5 g), Paprika (Ground) (1 tsp), Garlic Powder (1 tsp).

"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).

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.

Brown beef

Add garlic + gochujang

Stir in soy sauce

Add greens to wilt

Mix in noodles