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

Instructions

1. Make the mayo

• Whisk egg yolk, vinegar, lemon juice, salt, and pepper.

• Slowly drizzle in olive oil while whisking until thick and creamy.

2. Prepare the chicken salad

• Flake the drained chicken with a fork.

• Add onion and pickles.

• Fold in about 3 Tbsp of the homemade mayo (adjust to taste).

• Season with salt and pepper.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Salt (Dash) (1 dash), Black Pepper (Dash) (1 dash), Apple Cider Vinegar (1 tablespoons).

1. In a small bowl, whisk together oil, vinegar, sesame seeds, and poppy seeds.

2. In a medium bowl, toss spinach and strawberries with dressing.

3. Add cooked protein to salad.

4. Refrigerate 10 to 15 minutes before serving.

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.

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).

DIRECTIONS

NOTE: Chicken is weighed out COOKED

Cook ground chicken in a non-stick pan until browned.

Shred carrots.

Add bell peppers and carrots, sauté until soft.

Stir in soy sauce, sesame oil, and chili sauce.

Serve over jasmine rice.

Instructions:

1. Heat a nonstick skillet over medium heat.

2. Add the cooked 93/7 lean ground turkey and warm through for 2–3 minutes.

3. If desired, season turkey lightly with taco seasoning, salt, or pepper.

4. While beef heats, dice ½ medium onion and ½ medium tomato.

5. Rinse and drain black beans and corn if needed.

6. In a bowl, add romaine/cos lettuce as the base.

7. Layer warm ground turkey over the lettuce.

8. Add black beans, corn, diced onion, and diced tomato evenly.

9. Spoon salsa over the top.

10. Serve with Siete grain-free taco shells on the side or crushed on top.