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

NOTE: Chicken is weighed out COOKED

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 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.

1. In a jar or container, add the oats, chia seeds, and protein powder.

2. Pour in the unsweetened vanilla almond milk. Stir well until all dry ingredients are fully mixed and no clumps remain.

3. Add blueberries on top, then stir lightly to combine.

4. Cover the container with a lid and place in the refrigerator overnight (or at least 4–6 hours) to allow the oats and chia seeds to absorb the liquid.

5. In the morning, stir again before eating. Add extra almond milk if you prefer a thinner consistency.

1. Add the PB2, unsweetened applesauce, honey, coconut oil, and a dash of salt to a mixing bowl.

2. Stir everything together until a thick, uniform dough forms. If the mixture feels too sticky, let it sit for 1-2 minutes to allow the PB2 to absorb the moisture.

3. Fold in the Lily's chocolate chips and mix until evenly distributed throughout the dough.

4. Portion the dough into equal-sized balls using a tablespoon or small cookie scoop, rolling each firmly between your palms to shape.

5. Place the finished balls on a parchment-lined plate or tray and refrigerate for at least 30 minutes to firm up before eating.

6. Store any remaining balls in an airtight container in the refrigerator for up to 5 days.

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).

Form Sandwich from ingredients listed. Lettuce and tomatoes are optional; can swap for other light greens: pickles, onions...etc (just not avocado)

1) Cook vegetables

Heat 1 tsp olive oil in a skillet over medium heat.

Add onion and bell pepper; sauté 4–5 minutes until softened.

Add diced tomato and cook another 2 minutes until slightly reduced.

2) Heat beef

Add the pre-cooked ground beef to the skillet.

Season with salt, pepper, garlic powder, paprika, and chili powder.

Stir well and cook for 3–4 minutes until hot and combined with the vegetables.

3) Assemble bowl

Transfer the beef and vegetable mixture to a bowl on top of bed of rice.

Garnish with fresh parsley or cilantro if desired.

Prep:

- Cut chicken breast in half lengthwise.

- Crack egg into a bowl and mix well.

- Add 1/4 cup breadcrumbs to a Ziploc bag or container.

- Preheat oven to 420°F.

- Line a baking sheet with foil and spray with cooking spray.

Recipe:

- Dip both pieces of chicken breast into the egg until fully coated.

- Place chicken into the Ziploc bag with breadcrumbs and shake until evenly coated.

- Lay chicken breasts on the prepared baking sheet.

- Bake for 15–20 minutes, checking occasionally for doneness.

- Once chicken is fully cooked, remove from oven and turn oven off.

- Top chicken with pasta sauce and cheese.

- Place back into the warm oven for 5–10 minutes, until cheese is melted.

- Remove and serve.

NOTE: Steak is weighed out RAW

1. Cut steak into strips.

2. Heat oil in a large sauté pan over medium heat. Add steak, spices and lemon juice. Cook until steak is half way cooked.

3. Cut peppers and onions into thin strips. Add to pan and cook until veggies are tender and steak is cooked through.

4. Add cilantro.

Seasonings: Black Pepper (Dash) (1 dash), Cumin Ground (Tsp) (0.5 tsp), Lemon Juice (15 g), Chili Powder (2 tsp).

Step 1: Preheat oven to 400°F (200°C).

Step 2: Add raw chicken, broccoli, Brussels sprouts, and bell pepper to a mixing bowl.

Step 3: Drizzle with olive oil, then season with garlic powder, paprika, salt, and pepper. (can add other dry seasonings of your choosing). Toss to coat evenly.

Step 4: Spread mixture evenly on a lined baking sheet.

Step 5: Bake for 20–25 minutes, or until chicken is fully cooked and vegetables are tender with light browning.

Step 6: Squeeze lemon juice over the top before serving.

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

1. Heat a skillet over medium heat and cook ground beef until fully browned.

2. Season beef with salt, pepper, garlic powder, and paprika.

3. Remove beef from heat and set aside slightly to cool.

4. In a large bowl, add romaine lettuce and cole slaw

5. Add tomato, red onion, and pickles to the bowl.

6. Top salad with warm ground beef.

7. Sprinkle shredded cheese evenly over the top.

8. Add light burger sauce and toss lightly.

9. Finish with chosen crunchy topping and serve immediately