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.

Whisk together marinade ingredients and pour over sliced flank steak.  Marinate in refrigerator for at least 1 hour.

Whisk together sauce ingredients and set aside.

Heat sesame oil over medium-high heat in a wok.  Add garlic, ginger, and red pepper flakes and sauté until fragrant.

Add asparagus, snow peas, carrots, and bell pepper and sauté for 3-4 minutes until tender crisp.  If you don’t have a wok, use a large skillet instead.  After adding the veggies and tossing them with the garlic, add 2 tbsp water and cover for about 2 minutes to help them cook.  Set aside.

Add olive oil to wok, then add flank steak and sear on one side for about 1 minute.  Flip the steak and sear on 2nd side for about 1 minute.  Add sauce and bring it to a boil for 1-2 minutes to thicken it.

Return veggies to wok and toss with steak and sauce.  Serve over your favorite rice.

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 a pan over medium-high heat.  Add olive oil until hot, then add chicken breast and cook 3-5 minutes per side or until cooked through.  Set aside.

Layer salad ingredients in serving dishes or meal prep containers, setting aside croutons, cheese, and dressing until ready to serve.  Top with cooked, sliced chicken.