• 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.

Dressing

• Add all dressing ingredients except olive oil and poppyseeds to a wide mouth jar.  Blend with an immersion blender (or whisk vigorously) while slowly pouring in the olive oil.  Stir in poppyseeds and set aside.

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 mixed baby greens, strawberries, pecans, chicken, and goat cheese (if desired) into 4 serving dishes.  Top with Lemon Poppyseed Dressing 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.

• Heat olive oil in a large skillet over medium high heat. Add ground turkey and season with Oh My Spice! seasoning. Continuously break apart ground turkey using a wooden spatula until turkey is mostly cooked through, then add Frontera skillet sauce.
• Toss turkey in sauce until evenly coated and continue cooking until turkey is opaque and cooked through. Set aside to cool.
• Cook cauliflower rice according to package directions, then divide into 4 serving bowls or meal prep dishes. Divide black beans, cherry tomatoes, and corn between serving bowls. Before serving, top with avocado salsa.