| Fresh/Frozen Mixed Berries | 150 grams | 68 cal |
| Greek Yogurt - Nonfat - Any Flavor | 200 grams | 112 cal |
| Chia Seeds (Gm) | 5 grams | 26 cal |
| Onion (Gm) | 80 g | 35 cal |
| Bell Pepper | 100 g | 31 cal |
| Broccoli (gm) | 100 g | 41 cal |
| Soy Sauce, Low Sodium (tbsp) | 3 tbsp | 24 cal |
| Olive Oil | 10 g | 90 cal |
| Shrimp (Cooked) | 10 oz | 330 cal |
| White Rice (Cooked) | 100 grams | 126 cal |
| Egg - Large (Hard Boiled) | 1 egg | 75 cal |
| Chicken Thigh (Cooked)(Skinless) | 6 oz | 332 cal |
| Mixed Vegetables (Your Choice) | 150 grams | 60 cal |
| Olive Oil | 8 g | 72 cal |
| Paprika (Ground) | 0.5 tsp | 4 cal |
| Chili Powder | 0.5 tsp | 4 cal |
| Salt | 0.5 tsp | 0 cal |
| Pepper, Black, Ground | 2 dash | 0 cal |
| Sweet Potato (Gm)(Uncooked) | 200 grams | 188 cal |
| Rice Cakes (Your Choice Flavor) | 2 Rice cake | 98 cal |
| Pear (Single) | 1 medium (~178 g) | 112 cal |
| Fresh/Frozen Mixed Berries | 150 grams | 68 cal |
| Greek Yogurt - Nonfat - Any Flavor | 200 grams | 112 cal |
| Chia Seeds (Gm) | 5 grams | 26 cal |
| Onion (Gm) | 80 g | 35 cal |
| Bell Pepper | 100 g | 31 cal |
| Broccoli (gm) | 100 g | 41 cal |
| Soy Sauce, Low Sodium (tbsp) | 3 tbsp | 24 cal |
| Olive Oil | 10 g | 90 cal |
| Shrimp (Cooked) | 10 oz | 330 cal |
| White Rice (Cooked) | 100 grams | 126 cal |
| Egg - Large (Hard Boiled) | 1 egg | 75 cal |
| Chicken Thigh (Cooked)(Skinless) | 6 oz | 332 cal |
| Mixed Vegetables (Your Choice) | 150 grams | 60 cal |
| Olive Oil | 8 g | 72 cal |
| Paprika (Ground) | 0.5 tsp | 4 cal |
| Chili Powder | 0.5 tsp | 4 cal |
| Salt | 0.5 tsp | 0 cal |
| Pepper, Black, Ground | 2 dash | 0 cal |
| Sweet Potato (Gm)(Uncooked) | 200 grams | 188 cal |
| Rice Cakes (Your Choice Flavor) | 2 Rice cake | 98 cal |
| Pear (Single) | 1 medium (~178 g) | 112 cal |
| Fresh/Frozen Mixed Berries | 150 grams | 68 cal |
| Greek Yogurt - Nonfat - Any Flavor | 200 grams | 112 cal |
| Chia Seeds (Gm) | 5 grams | 26 cal |
| Onion (Gm) | 80 g | 35 cal |
| Bell Pepper | 100 g | 31 cal |
| Broccoli (gm) | 100 g | 41 cal |
| Soy Sauce, Low Sodium (tbsp) | 3 tbsp | 24 cal |
| Olive Oil | 10 g | 90 cal |
| Shrimp (Cooked) | 10 oz | 330 cal |
| White Rice (Cooked) | 100 grams | 126 cal |
| Egg - Large (Hard Boiled) | 1 egg | 75 cal |
| Chicken Thigh (Cooked)(Skinless) | 6 oz | 332 cal |
| Mixed Vegetables (Your Choice) | 150 grams | 60 cal |
| Olive Oil | 8 g | 72 cal |
| Paprika (Ground) | 0.5 tsp | 4 cal |
| Chili Powder | 0.5 tsp | 4 cal |
| Salt | 0.5 tsp | 0 cal |
| Pepper, Black, Ground | 2 dash | 0 cal |
| Sweet Potato (Gm)(Uncooked) | 200 grams | 188 cal |
| Rice Cakes (Your Choice Flavor) | 2 Rice cake | 98 cal |
| Pear (Single) | 1 medium (~178 g) | 112 cal |
| Muesli Cereal | 35 grams | 164 cal |
| Almond Milk, Unsweetened (FLOZ) | 6 fl oz | 26 cal |
| Egg (Large) | 1 egg | 75 cal |
| Egg White | 100 g | 48 cal |
| Boneless Skinless Chicken Breast (uncooked) | 8 oz | 249 cal |
| White Rice (Cooked) | 100 grams | 126 cal |
| Cabbage | 110 g | 32 cal |
| Chicken Broth (low sodium) | 1 cup(s) | 10 cal |
| Olive Oil | 6 g | 54 cal |
| Garlic Powder | 0.5 tsp | 6 cal |
| Onion Powder | 0.5 tsp | 4 cal |
| Paprika (Ground) | 0.5 tsp | 4 cal |
| Salt & Pepper | 1 To Taste Serving | 0 cal |
| Apple (Whole) | 1 medium (~182 g) | 105 cal |
| Olive Oil | 8 g | 72 cal |
| White Wine Vinegar | 2 Tbsp | 0 cal |
| Sesame Seeds | 5 g | 34 cal |
| Poppy Seed | 5 grams | 26 cal |
| Spinach (Gm) | 25 g | 7 cal |
| Chickpeas (Canned)(Drained) | 50 g | 72 cal |
| Salmon (Cooked) | 6 oz | 300 cal |
| Orzo (Cooked) | 80 grams | 154 cal |
| Greek Yogurt - Nonfat - Any Flavor | 150 grams | 84 cal |
| Granola | 20 grams | 95 cal |
| Pear (Single) | 1 medium (~178 g) | 112 cal |
| Muesli Cereal | 35 grams | 164 cal |
| Almond Milk, Unsweetened (FLOZ) | 6 fl oz | 26 cal |
| Egg (Large) | 1 egg | 75 cal |
| Egg White | 100 g | 48 cal |
| Boneless Skinless Chicken Breast (uncooked) | 8 oz | 249 cal |
| White Rice (Cooked) | 100 grams | 126 cal |
| Cabbage | 110 g | 32 cal |
| Chicken Broth (low sodium) | 1 cup(s) | 10 cal |
| Olive Oil | 6 g | 54 cal |
| Garlic Powder | 0.5 tsp | 6 cal |
| Onion Powder | 0.5 tsp | 4 cal |
| Paprika (Ground) | 0.5 tsp | 4 cal |
| Salt & Pepper | 1 To Taste Serving | 0 cal |
| Apple (Whole) | 1 medium (~182 g) | 105 cal |
| Olive Oil | 8 g | 72 cal |
| White Wine Vinegar | 2 Tbsp | 0 cal |
| Sesame Seeds | 5 g | 34 cal |
| Poppy Seed | 5 grams | 26 cal |
| Spinach (Gm) | 25 g | 7 cal |
| Chickpeas (Canned)(Drained) | 50 g | 72 cal |
| Salmon (Cooked) | 6 oz | 300 cal |
| Orzo (Cooked) | 80 grams | 154 cal |
| Greek Yogurt - Nonfat - Any Flavor | 150 grams | 84 cal |
| Granola | 20 grams | 95 cal |
| Greek Yogurt - Nonfat - Any Flavor | 200 grams | 112 cal |
| Granola | 15 grams | 71 cal |
| Fresh/Frozen Mixed Berries | 100 grams | 45 cal |
| Avocado (Single) | 0.5 medium (~150 g edible) | 132 cal |
| White Rice (Cooked) | 100 grams | 126 cal |
| Soy Sauce, Low Sodium (tbsp) | 2 tbsp | 16 cal |
| Sesame Seeds | 5 g | 34 cal |
| Shrimp (Cooked) | 8 oz | 264 cal |
| Rice Cakes (Your Choice Flavor) | 1 Rice cake | 49 cal |
| Peanut Butter | 15 grams | 91 cal |
| Avocado Oil | 8 g | 72 cal |
| Garlic Clove | 1 clove | 5 cal |
| Shallot | 1 medium shallot | 32 cal |
| Soy Sauce, Low Sodium (tbsp) | 2 tbsp | 16 cal |
| Bell Pepper, Red | 0.5 medium (~119 g) | 19 cal |
| Oyster Sauce | 2 tbsp | 19 cal |
| Brown Sugar | 1 tsp | 18 cal |
| Thai Basil | 50 grams | 15 cal |
| White Rice (Cooked) | 100 grams | 126 cal |
| Chicken Thigh (Cooked)(Skinless) | 8 oz | 443 cal |
| Apple (Whole) | 1 medium (~182 g) | 105 cal |
| Greek Yogurt - Nonfat - Any Flavor | 200 grams | 112 cal |
| Granola | 15 grams | 71 cal |
| Fresh/Frozen Mixed Berries | 100 grams | 45 cal |
| Avocado (Single) | 0.5 medium (~150 g edible) | 132 cal |
| White Rice (Cooked) | 100 grams | 126 cal |
| Soy Sauce, Low Sodium (tbsp) | 2 tbsp | 16 cal |
| Sesame Seeds | 5 g | 34 cal |
| Shrimp (Cooked) | 8 oz | 264 cal |
| Rice Cakes (Your Choice Flavor) | 1 Rice cake | 49 cal |
| Peanut Butter | 15 grams | 91 cal |
| Avocado Oil | 8 g | 72 cal |
| Garlic Clove | 1 clove | 5 cal |
| Shallot | 1 medium shallot | 32 cal |
| Soy Sauce, Low Sodium (tbsp) | 2 tbsp | 16 cal |
| Bell Pepper, Red | 0.5 medium (~119 g) | 19 cal |
| Oyster Sauce | 2 tbsp | 19 cal |
| Brown Sugar | 1 tsp | 18 cal |
| Thai Basil | 50 grams | 15 cal |
| White Rice (Cooked) | 100 grams | 126 cal |
| Chicken Thigh (Cooked)(Skinless) | 8 oz | 443 cal |
| Apple (Whole) | 1 medium (~182 g) | 105 cal |
DIRECTIONS
NOTE: Shrimp is weighed out COOKED
- Cook up veggies with soy sauce and oil in a pan.
- Add cooked shrimp 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!
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).
How to Make the Shredded Chicken
1. Place chicken breast in a pot.
2. Add enough water or chicken broth to fully cover the chicken.
3. Bring to a gentle boil, then reduce to a simmer.
4. Cook for 12–15 minutes until chicken is fully cooked.
5. Remove chicken and shred using two forks.
6. Set aside.
Bowl Instructions:
Step 1: Heat olive oil in a large skillet over medium heat.
Step 2: Add shredded cabbage and cook 3–4 minutes until softened.
Step 3: Season cabbage with garlic powder, onion powder, paprika, salt, and pepper.
Step 4: Add shredded chicken and chicken broth to the skillet.
Step 5: Stir and simmer 2–3 minutes until heated through and slightly saucy.
Step 6: Serve chicken and cabbage mixture over cooked rice.
Step 7: Optional: add soy sauce, hot sauce, or a splash of vinegar for extra flavor.
Seasonings: Onion Powder (0.5 tsp), Paprika (Ground) (0.5 tsp), Salt & Pepper (1 To Taste Serving), Garlic Powder (0.5 tsp).
"Add all ingredients in a bowl and whisk together. Top off with light dressing as needed.
Can add spinach in after mixing so it doesn't get soggy.
Can exclude vinegar if you prefer to not have it."
1. Prepare the Base
* Place the cooked white rice into a bowl as the foundation of your dish.
2. Add the cooked ground meat
* Mix into the rice
3. Add the Avocado (Or Guac cup for efficiency if provided in the listing)
* Slice the avocado into cubes or thin slices.
* Arrange on top of the rice and turkey.
4. Season with Sauce
* Drizzle the low-sodium soy sauce evenly across the bowl.
* You can adjust the amount depending on taste.
5. Finish with Sesame Seeds
* Sprinkle sesame seeds over the top for added crunch and flavor.
6. **Optional Add-Ons (low-calorie boosts)**
* Fresh cucumber, radish, or shredded cabbage for crunch.
* Pickled ginger or a squeeze of lime for brightness.
* Chili flakes or sriracha (sparingly) for heat.
7. Serve & Enjoy
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.