1. Add almond milk and whey protein to a bowl and and whisk together until smooth. Add yogurt, 1/2 tbsp melted cookie butter, and extracts, and whisk again until smooth.

2. Add oats, chia seeds, cinnamon, and salt and mix until well combined. Add to resealable storage container. Set aside.

3. Drizzle remaining melted cookie butter over the top of the prepared oats. Cover and refrigerate overnight.

4. Optional: top with crushed Biscoff cookie before serving.

Prepare rice, mango avocado salsa, and cabbage slaw.

1. Get the rice started first, cooking according to package directions.

2. Combine all slaw ingredients in a bowl and toss to coat evenly. Set aside.

3. Combine all salsa ingredients in a bowl and toss gently to coat mango and avocado evenly. Set aside.

Prepare fish.

1. Pat fish filets dry with paper towels. Rub with olive oil, then season with chili powder, smoked paprika, cumin, salt and pepper. Arrange in a single layer on a foil lined baking sheet.

2. Set oven to broil. Once heated, broil fish for 3 minutes. Flip and bake for an additional 8-10 minutes or until internal temperature reaches 130°.

Prepare avocado lime crema.

1. While the fish cooks, add all avocado lime crema ingredients to a food processor and blend until smooth.

Assemble bowls.

1. Add rice and cabbage slaw as a base to the bowl, then top with mango avocado salsa, pickled jalapeños (if desired), and cooked mahi mahi. Top with avocado lime crema.

1. Marinate chicken. Add chicken breasts and 1/2 cup of Wegmans Spicy Citrus Ginger Sauce to a resealable bag. Seal the bag and massage the chicken and sauce around to distribute the sauce and coat the chicken evenly. Set aside in the refrigerator to marinate for at least 2 hours or up to overnight.

2. Prepare salad ingredients. If meal prepping, add a piece of paper towel to the bottom of your 4 salad containers, then divide lettuce among the containers. Top with shredded cabbage, matchstick carrots, and cilantro.

3. In the salad tray or divided section of the container, add mandarin oranges and cucumbers. Divide the dressing among the dressing containers and seal. Set salad ingredients aside in the refrigerator.

4. Grill the chicken. Pre-heat grill to 400° and spray grill grates with non-stick grill spray or rub the grates with vegetable oil. Allow excess marinade to drip off of chicken, then add to hot grill. Grill 6 minutes on first side, then flip and continue grilling for 4-6 minutes or until internal temperature just reaches 165°.

5. Finish assembling salad. Allow chicken to rest for 5 minutes before slicing and adding to the dedicated/divided section in your salad container, so that it does not touch any other ingredients.

6. Serve. When ready to eat, heat chicken for 30 seconds, then mix all ingredients and top with fried wonton strips.

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.

   

1. Preheat oven to 425°. Line a large baking sheet with foil or parchment paper. Set aside.

2. Slice the squash in half lengthwise and scoop out the seeds. Slice the squash halves into 1/4 to 1/2-inch thick slices (half moon shape).

3. Add squash to a large bowl, then add olive oil, cheese, and seasoning, tossing to coat the squash evenly. You may need to press the squash into the cheese to help it stick.

4. Arrange sliced squash in a single layer on prepared baking sheet. Bake for 20-25 minutes until squash is golden brown. Top with fresh chopped parsley before serving, if desired.