1. Add almond milk and whey protein to a bowl and and whisk together until smooth. Add yogurt, maple syrup, and extracts, and whisk again until smooth.

2. Add oats, chia seeds, and salt and mix until well combined. Set aside.

3. Whisk yogurt topping ingredients together until smooth, then spread on top of oat mixture. Cover and refrigerate overnight.

4. Before serving, top with sprinkles if desired. Optional: add a crumbled sugar cookie on top!

1. Whisk all marinade ingredients together and pour over thinly sliced flank steak. Gently toss with your hands to evenly coat the steak. Refrigerate for at least 2 hours or up to overnight.

2. Whisk light mayonnaise with 1 tbsp gochujang until well combined. Set aside in refrigerator.

3. Heat a large skillet over medium-high heat (7 of 10). Add half of the vegetable oil and swirl to coat the skillet. Once the oil is shimmering and hot, add marinated steak in a single layer, being careful not to overcrowd the skillet. Cook on one side for about 2 minutes or until sugar has begun to caramelize and brown. Flip and cook 1-2 minutes on other side, or until cooked through. Wipe out pan and repeat process (you may need to do this a 3rd time depending on the size of your skillet).

4. Add rice, red cabbage, kimchi, carrots, and cucumber in a serving bowl or meal prep container. Add cooked bulgogi steak, then top with gochujang mayo, sesame seeds, and green onions before serving.

1. Add 1 cup of chicken stock and 1 1/2 cans of drained beans to a tall jar. Use an immersion blender to blend until smooth. Set aside.

2. Heat olive oil in a medium to large pot over medium-high heat. Add onions and garlic and sauté until fragrant. Add cumin, oregano, red pepper flakes, and pepper. Stir to combine.

3. Add bean and chicken stock mixture and all remaining ingredients. Stir to combine, then lower heat to a simmer for 15-20 minutes.

4. Serve with shredded cheese, sour cream, chopped avocado, and tortilla chips if desired.

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.

Assemble

1. Divide lettuce, cucumbers, tomatoes, chicken, olives, and feta cheese (if desired) into 4 serving dishes. Top with Greek Dressing before serving. Serve with pita bread and hummus if desired.