1. Pre-heat oven to 350 degrees.  Arrange 7 jumbo silicone baking cups on a baking sheet.

2. Mix all dry ingredients, then add wet ingredients and mix until combined.  Divide evenly into 7 baking cups.

3. Bake for 35 minutes or until tops of muffins begin to brown slightly.  Allow to cool slightly before removing from silicone cups and serving.

1. Pour egg whites into a cold, medium-sized, shallow pan and cover with a lid.

2. Turn heat to just higher than medium and cook eggs until they no longer jiggle when you touch the pan and are cooked through, about 10 minutes. Vent the lid if the top of the egg whites begin to bubble.

3. Remove from pan and slice into 6 pieces.

Juicy Air Fryer Chicken

1. Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.

2. Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.

3. Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.

4. Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through (sometimes I up the temp to 390 degrees after flipping the chicken for crispier edges). Set aside to cool for about 5 mintes before slicing thinly.

Salad

1. Whisk dressing ingredients and set aside.

2. Divide arugula between 4 serving dishes. Top with blackberries, pistachios, apple, sliced chicken, and dressing.

1. Cook cauliflower rice according to package directions. Set aside. 

2. Add broccoli to a large, microwave safe bowl. Cover bowl with a damp paper towel. Microwave for 2-3 minutes or until broccoli is bright green and tender-crisp. Set aside.

3. In a small bowl, whisk together all sauce ingredients. Set aside. 

4. Heat olive oil over medium-high heat in a large skillet. Add garlic and saute until fragrant. Add shrimp, season with Flavor God seasoning, and cook for about 1 minute or until partly opaque. Drain any liquid from the skillet. 

5. Add sauce and bring to a boil. Continue boiling until liquid is reduced and shrimp are cooked through. Remove from heat and add green onion.

6. Serve shrimp over cauliflower rice and broccoli.

1. Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.

2. Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.

3. Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.

4. Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through (sometimes I up the temp to 390 degrees after flipping the chicken for crispier edges). Set aside to cool for about 5 mintes before slicing.

5. Cook Birds Eye Italian Protein Blend according to package directions. Serve with sliced chicken.