Add oats, almond milk, water, and cinnamon stick to the Instant Pot bowl and mix until combined.

Remove the cinnamon stick and discard. Stir applesauce, brown sugar, and blueberries into the oats until completely combined.

Serve with extra almond milk, brown sugar, fresh blueberries, banana slices, or any other desired toppings (not included in nutrition info).

Pre-heat oven to 400°.  Spray a muffin tin with non-stick cooking oil and set aside.

Divide bacon, green onions, and cheese evenly into 12 muffin tin molds on top of the bacon.

Add about 1 tsp half and half to each muffin, then pour egg whites into muffin tin molds until they are about 3/4 full.  Season with salt and pepper to taste.

Bake at 400° for 20 minutes or until the tops of the egg muffins are set and cooked through.

Pre-heat oven to 400°. Arrange individual oven-safe baking or meal prep dishes on a baking sheet.

In a pot, melt butter over medium high heat. Once butter is hot, add onion, celery, garlic, and fresh thyme. Cook and stir for about 5 minutes or until tender. Add flour and stir to coat veggies evenly. No powdery flour should remain visible.

Add chicken stock and cream of mushroom soup, whisking to ensure there are no clumps of flour. Bring to a boil for 1-2 minutes, then remove from heat and set aside to cool.

Unroll the puff pastry onto a lightly floured surface. Trim to fit the opening of your baking dish (I prefer square so I don't waste much pastry!). If you need to splice 2 pieces of pastry together, just lightly wet the edges and work the dough to smoosh it together. Crimp the edges of the pastry using your fingers, then cut an "X" in the middle of the prepared pastry squares to allow steam to escape.

Whisk the egg and water together to create an egg wash. Brush the top and edges of the pastry with egg wash for optimal browning. (Note: Skip the egg wash if you plan to freeze the pot pies.)

Mix frozen veggies and rotisserie chicken into the soup mixture. Divide among 6 baking dishes (about 2 cups filling per serving).

Gently lay each pastry square on top of the filling. Push the corners down slightly if they are sticking up above the edge of the dish, but do not press down farther than that. This will help keep the soup mixture under the pastry as much as possible.

Bake at 400° for 35 minutes, then increase the temperature to 450° and move to the top rack of the oven for the last 10 minutes. The pastry should puff up slightly, become flaky on the top, and develop a deep golden brown color.

Prepare the beef. Whisk soy sauce, brown sugar, sesame oil, ginger, garlic, red pepper powder, and red pepper flakes together in a small bowl until well combined. Set aside.

Heat olive oil over medium-high heat in a large skillet until hot and shimmering. Add ground beef in chunks and cook, breaking apart with a spatula into small pieces until cooked through and no red remains.

Add sauce and 1/2 of the green onions. Stir to coat the ground beef and simmer for another 1-2 minutes to let the sauce thicken slightly. Remove from heat and serve.

Prepare the sides and assemble. Place broccoli florets in a microwave safe dish and cover with a very damp paper towel. Microwave on high for 2 to 2 1/2 minutes or until broccoli is bright green and fork tender. Set aside.

Prepare rice according to package instructions. Add to bottom of serving dish. Top with broccoli and beef. Add carrot ribbons and top with remaining green onions and any desired sauces, like chipotle mayonnaise.

Pre-heat oven to 400 degrees.  Add butternut squash to a foil-lined baking sheet, then drizzle with 1 tsp olive oil and 1/2 tsp Flavor God Seasoning. Toss until evenly coated, then bake for 20 minutes.

Whisk together all vinaigrette ingredients and set aside.

Gently massage kale with 1 tsp olive oil.  Set aside.

Season chicken with salt, pepper, and Flavor God seasoning on both sides.

Heat a large skillet over medium high heat. Add remaining 1 tsp olive oil.  Add chicken and sear for 3-5 minutes per side or until cooked through.

Divide all ingredients except pecans evenly into 4 serving bowls and toss until evenly coated with dressing. Top with honey roasted pecans before serving.