• 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.
• Add oats, chia seeds, and salt and mix until well combined. Set aside.
• Whisk yogurt topping ingredients together until smooth, then spread on top of oat mixture. Cover and refrigerate overnight.
• Before serving, top with sprinkles if desired. Optional: add a crumbled sugar cookie on top!

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

• 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.
• 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.
• Add bean and chicken stock mixture and all remaining ingredients. Stir to combine, then lower heat to a simmer for 15-20 minutes.
• Serve with shredded cheese, sour cream, chopped avocado, and tortilla chips if desired.

Juicy Air Fryer 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 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.
• 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

• 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.