Meal Prep – Week of November 6th, 2017

• Pre-heat oven to 350 degrees.
• Add rolled oats, protein powder, baking soda, baking powder and cinnamon to a large bowl and mix until combined.
• Add applesauce and melted almond butter. Mix the almond butter into the applesauce to ensure it doesn't harden and clump.
• Add remaining wet ingredients and stir until just combined, then fold in blueberries.
• Scoop oatmeal mixture into jumbo muffin molds on top of baking sheet.  Top with almond slivers.
• Bake at 350 degrees for 35 minutes or until the tops begin to get golden brown and do not collapse when touched (they will get firmer as they cool).

• Pour egg whites into a cold, medium-sized, shallow pan and cover with a lid.
• 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.
• Remove from pan and slice into 6 pieces.

• Preheat oven to 400°F.  Line a baking sheet with aluminum foil.
• Arrange salmon, skin side down, on the lined baking sheet.  Bake at 400° for 11-13 minutes or until it flakes apart easily.  While still hot, remove salmon flesh from the skin.
• Add kale to a large bowl and pour some olive oil into your hands.  Massage kale gently until it is dark green (it only takes a couple minutes for the whole bowl).
• Arrange salad by layering kale at the bottom of a serving bowl.  Top with almonds, Craisins, and crystallized ginger.  Place salmon on top, then pour dressing over the salad. Finish with roasted pumpkin seeds.

• Preheat oven to 400 degrees. Line a large baking sheet with SILPAT or foil.  Line a smaller baking sheet will foil.
• Cut spaghetti squash in half length-wise, then scoop out seeds, and rub with a little bit of olive oil.  Season with 1/2 tsp Flavor God Garlic Lover’s seasoning. Place on smaller baking sheet, cut side up.
• Bake spaghetti squash for 35-40 minutes or until the flesh flakes apart easily with a fork.
• Dump thawed spinach onto some paper towels and squeeze out excess moisture over the sink.  Add to a large bowl, then add remaining ingredients except crushed tomatoes.
• Mix with your hands until just combined, then roll into 1″-1 1/2″ meatballs.  Place on lined baking sheet.  Spray with a little bit of olive oil or coconut oil to help them brown.  Bake for 20 minutes or until cooked through.
• Once spaghetti squash has baked and cooled slightly, use a fork to scrape the flesh from the shell and divide evenly among 4 serving dishes/containers.  Top with meatballs and marinara.

Juicy Rosemary Grilled Chicken

• 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.
• 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.
• Rub the chicken with olive oil until evenly coated. Season with salt, pepper, rosemary, and Oh My Spice! seasoning.
• Pre-heat grill to 400°. Grill chicken 6 minutes on first side, then flip and grill 4-5 minutes on other side until chicken reaches 160° in the thickest part of the breast. Allow chicken to rest for 3-5 minutes before chopping.

Assemble

• Cut pitas in half. On each half, spread hummus on one side and Greek yogurt on the other. Add cucumber, tomato and chicken. Serve immediately.