| Banana, Single | 1 medium (~118 g) | 116 cal |
| Core Power 26G Protein | 1 bottle | 181 cal |
| Rice Cakes (Your Choice Flavor) | 2 Rice cake | 98 cal |
| Honey | 15 g | 50 cal |
| Whey Protein Powder | 1 scoop | 122 cal |
| Fresh/Frozen Mixed Berries | 150 grams | 68 cal |
| Barebells Protein Bars | 1 bar | 212 cal |
| Fresh/Frozen Mixed Berries | 200 grams | 89 cal |
| Honey | 15 g | 50 cal |
| Whey Protein Powder | 1 scoop | 122 cal |
| Cream Of Rice | 35 g | 126 cal |
| Whey Protein Powder | 1 scoop | 122 cal |
| Oatmeal (Dry) | 40 grams | 155 cal |
| Whey Protein Powder | 1 scoop | 122 cal |
| Fresh/Frozen Mixed Berries | 100 grams | 45 cal |
| Egg (Large) | 2 egg | 150 cal |
| Spinach, Feta & Egg White Wrap - Starbucks | 1 serving | 288 cal |
| Starbucks - Egg White Bites | 1 serving | 164 cal |
| Banana, Single | 0.5 medium (~118 g) | 59 cal |
| Fresh/Frozen Mixed Berries | 150 grams | 68 cal |
| Almond Milk, Unsweetened | 6 fl oz | 26 cal |
| Whey Protein Powder | 1.5 scoop | 183 cal |
| Baby Spinach | 30 grams | 10 cal |
| Almond Butter (gm) | 15 grams | 98 cal |
| Thomas Bagel Thin | 2 bagel | 218 cal |
| Egg (Large) | 2 egg | 150 cal |
| Egg White | 150 g | 73 cal |
| Sirloin Steak - Cooked | 3 oz | 146 cal |
| Egg (Large) | 1 egg | 75 cal |
| Egg White | 100 g | 48 cal |
| Banana, Single | 0.5 medium (~118 g) | 59 cal |
| Sourdough Bread | 1 slice (40gm) | 109 cal |
| Spinach, Feta & Egg White Wrap - Starbucks | 1 serving | 288 cal |
| Starbucks - Venti Iced Coffee | 1 drink | 124 cal |
| Chipotle - 2X Steak, 1/2 Rice, Veggies, Beans | 1 bowl | 548 cal |
| Sourdough Bread | 2 slice (40gm) | 218 cal |
| Apple (Whole) | 1 medium (~182 g) | 105 cal |
| Chicken Breast (Cooked)(OZ) | 4 oz | 177 cal |
| Dave's Killer Bread - Thin Sliced | 2 slice | 138 cal |
| Tomato (Slices) | 2 Slice (~20gm) | 10 cal |
| Iceberg Lettuce (Leaf) | 2 Leaf (med - 8gm) | 3 cal |
| Boneless Skinless Chicken Breast (uncooked) | 9 oz | 280 cal |
| Taco Seasoning Mix (40% Less Sodium) | 15 grams | 40 cal |
| Black Beans (Boiled) | 50 grams | 65 cal |
| White Rice (Cooked) | 100 grams | 126 cal |
| Sweet Corn, Frozen | 25 g | 26 cal |
| Romaine/Cos Lettuce | 100 g | 21 cal |
| Salsa | 75 grams | 25 cal |
| Onion | 0.5 medium (~110 g) | 24 cal |
| Tomato | 0.25 medium (~123 g) | 7 cal |
| Onion (Gm) | 80 g | 35 cal |
| Bell Pepper | 100 g | 31 cal |
| Spinach (Gm) | 50 g | 15 cal |
| Broccoli (gm) | 100 g | 41 cal |
| Soy Sauce, Low Sodium (tbsp) | 3 tbsp | 24 cal |
| Olive Oil | 8 g | 72 cal |
| Grilled Chicken (Oz) | 6 oz | 246 cal |
| White Rice (Cooked) | 100 grams | 126 cal |
| Romaine/Cos Lettuce | 100 g | 21 cal |
| Mission Foods - Carb Balance Flour Tortillas | 2 serving | 136 cal |
| Bbq Sauce | 40 grams | 80 cal |
| Low Fat Shredded Cheese | 25 grams | 81 cal |
| 93/7 Lean Ground Beef (Cooked) | 7 oz | 322 cal |
| 93/7 Lean Ground Beef (Cooked) | 6 oz | 276 cal |
| 365 - Guacamole Single Serve (57Gm) | 1 cup | 100 cal |
| Spinach (Gm) | 40 g | 12 cal |
| Primal Balsamic Vinaigrette | 20 ml | 68 cal |
| White Rice (Cooked) | 150 grams | 189 cal |
| Grilled Chicken (Oz) | 6 oz | 246 cal |
| Sweet Potato (Gm)(Uncooked) | 250 grams | 235 cal |
| Olive Oil | 15 g | 135 cal |
| Salt | 0.5 tsp | 0 cal |
| Garlic Powder | 0.5 tsp | 6 cal |
| Black Pepper (tsp) | 0.5 tsp | 5 cal |
| Paprika (Ground) | 0.5 tsp | 4 cal |
| Cookbook | 1 | 0 cal |
| Meal Ideas | 1 | 0 cal |
| Testosterone-Boosting Foods | 1 | 0 cal |
| Resturaunt PlayBook Guide | 1 | 0 cal |
| Food Swap Calculator | 1 | 0 cal |
| Low Calorie Sauce Options | 1 | 0 cal |
| MyFitnessPal Resturaunt Utility | 1 | 0 cal |
| Trainerize Built-In Meal Tracking | 1 | 0 cal |
Mix ingredients in a blender and add water or ice as needed to reach desired consistency.
Form Sandwich from ingredients listed. Lettuce and tomatoes are optional; can swap for other light greens: pickles, onions...etc (just not avocado)
1. Cook chicken (grill/bake/airfry/skillet) with taco seasoning as the flavoring. (Use Cooking Spray or light olive oil)
2. In a large saucepan, mix beans, corn, salsa, premade rice and remaining tablespoon of 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 chicken breast and dress with the bean and corn mixture.
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**
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 guac to stir in.
Preheat the oven to 450 degrees.
1. Cut the potatoes into 1/4″ thin strips, or to your desired thickness and length. Mix all other ingredients together in a large bowl and toss with the potatoes until they are evenly coated. (can add more or less spices as desired)
2. Transfer the potatoes to a large baking sheet covered with parchment paper/aluminum foil. Spread the potatoes in a single layer. Try not to overcrowd or have multiple layers of fries — you want them to be roasted, not steamed.
3. Place in the oven and cook for 25-30 minutes, turning the fries once or twice during that time to cook evenly. May take more or less time, depending on the size and thickness you cut the fries.
Remove once the edges slightly begin to brown and fries begin to crisp. Sprinkle course salt (optional) on top when they are hot out of the oven.
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