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

Chop fresh romaine/cos lettuce and add to a large bowl

Toss with Caesar dressing until evenly coated

Add grated parmesan cheese

Sprinkle in croutons for crunch

Top with cooked chicken breast and toss lightly before serving

1) Prep the vegetables

Rinse spinach and pat dry.

Dice tomato into bite-sized pieces.

2) Assemble the salad

Place spinach in a medium bowl.

Add tomato and sprinkle with pumpkin seeds.

3) Dress the salad

Drizzle olive oil and balsamic vinegar over the top.

Season lightly with salt and pepper.

4) Toss & serve

Gently toss until evenly coated. Serve fresh.

- Add in oreos as a mix-in option after running through the initial blend.

NOTE: use any flavor of Jell-O or protein powder you would like. This is what will create the main base flavor for

the ice cream.

1. Flake tuna into a bowl.

2. Stir in mayonnaise, mustard, celery, onion, and lemon juice.

3. Chill or serve immediately

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Salt (Dash) (1 dash), Black Pepper (Dash) (1 dash).

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. 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.

Chop fresh romaine/cos lettuce and add to a large bowl

Toss with Caesar dressing until evenly coated

Add grated parmesan cheese

Sprinkle in croutons for crunch

Top with cooked chicken breast and toss lightly before serving

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.

Seasonings: Salt (0.5 tsp), Black Pepper (tsp) (0.5 tsp), Paprika (Ground) (0.5 tsp), Garlic Powder (0.5 tsp).

"Add all ingredients in a bowl and whisk together. Top off with light dressing as needed.

Can add spinach in after mixing so it doesn't get soggy.

Can exclude vinegar if you prefer to not have it."

NOTE: chicken is weighed out COOKED

1. Cook up chicken. Season with salt and pepper to taste.

2. Tear lettuce into bite-sized pieces, cut optional cherry tomatoes in half, and dice avocado. Place in a large bowl.

3. Drizzle olive oil and vinegar over salad and gently toss.

4. Sprinkle with salt and pepper top with cooked chicken.

Seasonings: Salt (Dash) (1 dash), Black Pepper (Dash) (1 dash), White Wine Vinegar (1 Tbsp).

- Add in mini m&m's as a mix-in option after running through the initial blend or just as a topping.

NOTE: use any flavor of Jell-O or protein powder you would like. This is what will create the main base flavor for

the ice cream.