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

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

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

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 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 olive oil.  Season with 1/2 tsp Flavor God Garlic Lover's seasoning. Place on smaller baking sheet, cut side up. Bake for 35-40 minutes or until the flesh flakes apart easily with a fork.

Dump thawed and drained spinach onto two sheets of paper towel.  Gather the paper towel around the spinach and squeeze out excess moisture over the sink.

Add ground turkey and drained spinach to a large bowl, breaking apart spinach as it is added.  Add egg, spices, onion, breadcrumbs, garlic gloves and parmesan cheese.  Mix with your hands until ingredients are just combined (do not overwork the meat).

Roll the mixture into balls, about 1.5 inches in diameter, and place onto lined baking sheet.

Lightly spray some olive oil or non-stick cooking spray on top of the meatballs.  Bake for 20 minutes or until cooked through.

Heat arrabiata sauce to desired temperature before serving over spaghetti squash and meatballs. Garnish with fresh chopped basil, if desired.

Pre-heat oven to 400 degrees.  Add butternut squash to a foil-lined baking sheet, then drizzle with 1 tsp olive oil and 1/2 tsp Flavor God Seasoning. Toss until evenly coated, then bake for 20 minutes.

Whisk together all vinaigrette ingredients and set aside.

Gently massage kale with 1 tsp olive oil.  Set aside.

Season chicken with salt, pepper, and Flavor God seasoning on both sides.

Heat a large skillet over medium high heat. Add remaining 1 tsp olive oil.  Add chicken and sear for 3-5 minutes per side or until cooked through.

Divide all ingredients except pecans evenly into 4 serving bowls and toss until evenly coated with dressing. Top with honey roasted pecans before serving.

Pound thicker end of chicken down so that the breasts are an even thickness throughout.

Brine chicken breast overnight in a salt solution like in this recipe.

Pat chicken dry with a paper towel, then rub with 1 tsp olive oil. Season with salt, pepper, and 1 tsp Flavor God Garlic Lover's Seasoning.

Pre-heat the air fryer to 380 degrees. Add chicken to the basket in a single layer and air fry for 10-12 minutes or until cooked through, flipping halfway through cooking.

Add asparagus to a large, microwave safe dish. Cover dish with a very damp paper towel. Microwave for 2-3 minutes or until asparagus is bright green and tender-crisp. Immediately transfer asparagus to an ice bath to stop cooking, then pat dry and cut into 2″ pieces.  Set aside.

Add butternut squash to a medium pot and cover with water. Bring to a boil over high heat, then lower heat to medium and continue boiling for 10-12 minutes or until squash mashes easily with a fork.

Drain water from squash using a colander, then return it to the pot. Add coconut milk, butter, and 1 tsp Flavor God seasoning. Mash until the squash reaches desired consistency.

Slice chicken before serving alongside asparagus and butternut squash mash.