Mix ingredients in a blender and add water or ice as needed to reach desired consistency.

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

2) Place mixture on tortilla. Fold up tightly.

Quick Directions

• Warm the protein mix

• In a small pan or microwave bowl, combine lentils and edamame.

• Season with cumin, chili powder, salt, and pepper (to taste). Heat until warm.

• Assemble the bowl

• Fill a medium bowl with spinach or romaine.

• Top with the warm lentil–edamame mixture.

• Spoon salsa over the top.

• Add lime juice and optional jalapeños if desired.

Seasonings: Lime Juice (Tbsp) (1 Tbsp), Cumin Ground (Tsp) (0.5 tsp), Chili Powder (0.5 tsp).

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. 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.

NOTE: Chicken weighed out COOKED

1) Cook the Chicken

Season chicken breast with olive oil, salt, pepper, and garlic powder.

Grill or pan-sear 4–5 minutes per side until golden and cooked through (165°F internal temperature). Slice into strips or cubes

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 sliced grilled chicken. Top with rest of ingredients.

MAKES 4 SERVINGS

MAKES 2 SERVINGS

Boil the pasta

Bring medium saucepan of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water, drain pasta, and set aside.

2Make the sauce

Heat 1 tbsp olive oil in same medium saucepan over medium-high heat. Add Italian protein and cook until browned, 5 to 7 minutes, breaking up large clumps with back of spoon as needed. Add garlic and cook until fragrant, 1 to 2 minutes. Stir in reserved pasta water, tomato powder, and tomatoes, scraping up browned bits from bottom of saucepan. Cover and cook until tomatoes are soft and sauce is slightly thickened, 6 to 9 minutes.

3Serve

Stir cooked pasta into sauce. Divide pasta Bolognese between serving bowls and sprinkle with parmesan and parsley. Buon appetito!

4CULINARY NOTES:

For 4-serving meal, double all ingredients except pasta water in step 1; reserve just 1¾ cups pasta water. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.

1. Preheat oven to 400°F.

2. Toss purple potatoes and baby carrots with olive oil, salt, pepper, and paprika.

3. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly crisp.

4. While vegetables cook, season cod with garlic powder, salt, pepper, and lemon juice.

5. Heat a nonstick pan over medium heat and cook cod 3–4 minutes per side until heated through.

6. Plate roasted potatoes and carrots, then top with cod.

7. Garnish with parsley and additional lemon juice if desired.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Paprika (Ground) (0.5 tsp), Salt & Pepper (1 To Taste Serving), Parsley (Dried)(Tbsp) (0.3 tbsp), Garlic Powder (0.5 tsp).

Quick Assembly

1. Spread spinach in a bowl.

2. Spoon chickpea base over the greens.

3. Add the halved eggs and extra whites.

4. Drizzle with olive oil and lemon juice and red wine vinegar (optional).

5. Sprinkle oregano, salt, and black pepper (as desired)

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Oregano, Dried (0.5 tsp), Red Wine Vinegar (1 tsp).