Pre-heat oven to 350 degrees.  Grease a baking dish with coconut oil and set aside.

Combine all dry ingredients, then add wet ingredients and mix until just combined.  Pour into prepared casserole dish and spread evenly.

Bake at 350 degrees for 40-55 minutes or until the middle is set and the top begins to brown (you can test for doneness by pressing your finger into it gently).  If desired, press almond slivers into the top of the mixture about halfway through the baking time.

Allow to cool, then cut into 6 pieces for serving.

Pre-heat oven to 350 degrees. Spray a muffin tin with non-stick cooking spray.

Divide desired toppings evenly among the 12 muffin molds. Fill the molds with egg whites until the egg whites reach about 1/4" below the top of each mold. Top with salt and black pepper.

Bake at 350 degrees for 20 minutes or until the egg whites are solid and cooked through.

Add chicken breast and chipotles in adobo to a resealable container and massage until the chicken is coated in the sauce. Marinate for at least one hour, but preferably overnight.

Add corn, red onion, bell pepper, jalapeno, and garlic to a bowl. Set aside.

Bring water almost to a boil, then add sugar and salt and stir until dissolved. Add apple cider vinegar, Flavor God Garlic Lovers Seasoning, and black pepper and stir.

Pour pickling liquid over corn mixture and mix, then push the corn mixture under the liquid as much as possible. Cover and marinate for at least 1 hour.

Before serving corn relish, drain most of the pickling liquid out and stir in cilantro.

Grill chicken, slice, and serve with corn relish and other sides, as desired.

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.

Brine chicken breast for 5-12 hours in a salt solution like in this recipe.

Rinse chicken after removing from the brine. Pat dry with a paper towel, then rub with olive oil. Season with salt, pepper, chili powder, and 1 tsp Flavor God Garlic Lover's Seasoning.

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

Place trimmed asparagus spears on a piece of foil, season with 1 tsp Flavor God Seasoning, and add 1 tbsp of cubed butter. Loosely wrap ends of foil into a packet. Set aside and repeat process with sweet potatoes.

Pre-heat grill to 400 degrees. Add foil packet of sweet potatoes and cook for about 5 minutes before adding chicken to the hot grill. Grill for about 5 minutes on one side before flipping and adding asparagus foil packet to the grill. Continue grilling chicken for another 6 minutes or until internal temperature reaches 160 degrees (carry through heat will bring it to 165 degrees).

Slice chicken before serving alongside asparagus and sweet potatoes.