• Pre-heat oven to 350 degrees.  Grease an 8" square 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.

• Heat 1 tsp sesame oil in a large sauté pan over medium high heat. Add broccoli slaw and snow peas, tossing to distribute the oil. Cover and sauté for 3-5 minutes or until broccoli is tender crisp (add 1-2 tbsp of water to help it along if needed). Add to a large bowl and set aside to cool.
• Heat remaining sesame oil in the same large sauté pan over medium high heat. Add garlic and sauté until it becomes fragrant, about 1 minute.
• Add ground turkey, ground pork, sriracha, and ginger to the sauté pan. Break meat apart with wooden spatula as it cooks, ensuring sriracha and ginger are distributed throughout the meat chunks.
• When meat is mostly cooked through but still has spots of pink, add soy sauce, rice wine vinegar, and hoisin sauce. Continue stirring and breaking apart meat until cooked through, about 7-10 minutes total.
• Once meat is cooked, add coleslaw and mix until combined with meat. Add broccoli slaw and snow peas back into sauté pan and mix until combined.
• Divide mixture evenly into 6 serving dishes or meal prep containers. Top with and desired optional toppings before serving.

• 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.
  
• Pre-heat the air fryer to 400°F.
• Air fry the chicken at 400°F for 11-12 minutes, or until chicken reaches 160° in the thickest part of the chicken, flipping the chicken halfway through. Set aside to rest for about 3-5 mintes before slicing.
  

• Add potatoes to a large, microwave safe bowl. Cover with a plate or hard (microwave-safe) plastic cover to trap the steam in the bowl. Microwave for 10 minutes, stirring about halfway through.
• Pat the potatoes as dry as possible, then add kosher salt to bowl. Vigorously stir the potatoes and kosher salt to rough up the edges and help develop the starch on the outside of the potatoes. This should take 2-4 minutes of stirring.
• Pre-heat oven to 425° (or 400° if you have a convection oven).
• Add olive oil to a small sauce pan and heat over medium-high heat until shimmery. Add garlic and chopped rosemary. Saute for 2-3 minutes until softed and garlic is golden brown. Add butter to melt, then remove from heat and strain the garlic and rosemary from the liquid, reserving it for later.
• Toss potatoes with the infused olive oil mixture until coated evenly. Season with Flavor God Garlic Lover's seasoning, then spread into an even layer on a large baking sheet.
• Roast the potatoes for 20 minutes, then toss them with a spatula and roast for another 20 minutes. Add reserved garlic and rosemary mixture, tossing the potatoes to coat evenly. Roast for a final 20 minutes.
• Top with fresh chopped parsley and flakey sea salt before serving, 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.