• 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.

Juicy Rosemary Grilled 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 olive oil until evenly coated. Season with salt, pepper, rosemary, and Oh My Spice! seasoning.
• Pre-heat grill to 400°. Grill chicken 6 minutes on first side, then flip and grill 4-5 minutes on other side until chicken reaches 160° in the thickest part of the breast. Allow chicken to rest for 3-5 minutes before chopping.

Assemble

• Cut pitas in half. On each half, spread hummus on one side and Greek yogurt on the other. Add cucumber, tomato and chicken. Serve immediately.

• 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.

• Layer lettuce, cherry tomatoes, black beans, and corn in 4 serving dishes.
• Heat a large skillet over medium-high heat, then add about 1 tsp of olive oil. Add ground turkey and break apart with a wooden spatula until nearly cooked through, then add skillet sauce and finish cooking.
  
• Serve over veggies, then add desired toppings before serving.