| Banana, Single | 1 medium (~118 g) | 116 cal |
| Rice Cakes (Your Choice Flavor) | 2 Rice cake | 98 cal |
| Honey | 15 g | 50 cal |
| Fresh/Frozen Mixed Berries | 200 grams | 89 cal |
| Apple (Whole) | 1 medium (~182 g) | 105 cal |
| Pbfit (Dry) | 15 grams | 66 cal |
| Cream Of Rice | 35 g | 126 cal |
| Ghost - Vegan Protein Powder | 0.5 scoop | 57 cal |
| Egg (Large) | 2 egg | 150 cal |
| Egg White | 150 g | 73 cal |
| Fresh/Frozen Mixed Berries | 100 grams | 45 cal |
| Dave's Killer Bread - Thin Sliced | 1 slice | 69 cal |
| Ghost - Vegan Protein Powder | 1 scoop | 113 cal |
| Cream Of Rice | 40 g | 144 cal |
| Fresh/Frozen Mixed Berries | 150 grams | 68 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 |
| Ghost - Vegan Protein Powder | 1 scoop | 113 cal |
| Thomas Bagel Thin | 1 bagel | 109 cal |
| Egg (Large) | 2 egg | 150 cal |
| Egg White | 105 g | 51 cal |
| Fresh/Frozen Mixed Berries | 100 grams | 45 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 |
| Chicken Breast (Cooked)(OZ) | 4.5 oz | 199 cal |
| Quinoa (Cooked)(Grams) | 130 grams | 153 cal |
| Cherry Tomatoes | 75 grams | 29 cal |
| Baby Spinach | 25 grams | 8 cal |
| Olive Oil | 5 g | 45 cal |
| Lemon Juice (Tbsp) | 1 Tbsp | 4 cal |
| Salt & Pepper | 1 To Taste Serving | 0 cal |
| 93/7 - Lean Ground Turkey (Cooked) | 5 oz | 260 cal |
| Quinoa (Cooked)(Grams) | 150 grams | 177 cal |
| Mixed Vegetables (Your Choice) | 150 grams | 60 cal |
| Chipotle Sauce | 1 tablespoons | 53 cal |
| White Rice (Cooked) | 150 grams | 189 cal |
| Chicken Breast (Cooked)(OZ) | 5 oz | 221 cal |
| Mixed Vegetables (Your Choice) | 100 grams | 40 cal |
| Black Beans (Canned) | 100 grams | 83 cal |
| Avocado | 0.5 medium (~150 g edible) | 132 cal |
| 93/7 - Lean Ground Turkey (Cooked) | 5 oz | 260 cal |
| White Rice (Cooked) | 100 grams | 126 cal |
| Soy Sauce, Low Sodium (tbsp) | 2 tbsp | 16 cal |
| Sesame Seeds | 5 g | 34 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 |
| Grilled Chicken (Oz) | 5.5 oz | 226 cal |
| White Rice (Cooked) | 125 grams | 158 cal |
| Sabra Classic Hummus | 45 grams | 123 cal |
| Baby Spinach | 30 grams | 10 cal |
| Olive Oil | 5 g | 45 cal |
| Lemon Juice (Tbsp) | 1 Tbsp | 4 cal |
| Salt & Pepper | 1 To Taste Serving | 0 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 |
| 93/7 - Lean Ground Turkey (Cooked) | 5 oz | 260 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 |
| Sirloin Steak - Cooked | 6 oz | 292 cal |
| Mission Foods - Carb Balance Flour Tortillas | 2 serving | 136 cal |
| Salsa | 100 grams | 34 cal |
| Mixed Vegetables (Your Choice) | 100 grams | 40 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)
Step 1: Add cooked quinoa to a skillet over medium heat and warm for 1–2 minutes.
Step 2: Add olive oil, cherry tomatoes, and spinach to the same pan and cook 2–3 minutes until tomatoes soften and spinach wilts.
Step 3: Stir in the cooked chicken breast, season with salt, pepper, and optional garlic or oregano, and heat for 1–2 more minutes.
Step 4: Remove from heat, drizzle with lemon juice, and top with parsley if desired.
Step 5: Serve warm and enjoy.
(For quick prep - toss in microwave or air fryer for quick heat option utilizing pre-prepped chicken and quinoa)
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: 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.
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**
"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."
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.