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.

Pre-heat oven to 400 degrees. Line a baking sheet with foil and set aside.

Toss baby carrots with half of the olive oil and half of the garlic powder, then arrange in a single layer on the baking sheet. Bake for 18 minutes.

While the carrots bake, add the glaze ingredients to a small pan and bring to a boil over medium-high heat. Lower heat to a simmer and stir until brown sugar is melted. Set aside to cool in the refrigerator.

After the carrots have baked for 18 minutes, add sugar snap peas and red bell peppers and toss. Add the sliced salmon onto baking sheet and brush with half of the glaze, reserving the rest for after baking.

Bake the salmon and veggies for an additional 12-14 minutes or until salmon is cooked through.

Divide evenly into 4 servings and drizzle salmon and veggies with remaining glaze 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, and Oh My Spice! seasoning.

Air fry the chicken at 380 degrees for 10-12 minutes, flipping halfway through. Set aside to cool for about 5 mintes before slicing.

Cook lentils, farro, and orzo according to package directions. Drain and set aside.

Drain water from thawed spinach and dump spinach out onto a double layered paper towel. Wrap the paper towel around the spinach and squeeze out excess moisture. Set aside.

Place broccoli florets in a large, microwave safe bowl. Cover with a very damp paper towel and microwave for 2-3 minutes or until broccoli is bright green and tender-crisp. Set aside.

Heat olive oil in a large sauté pan (with straight sides) over medium high heat. Add garlic and sauté until fragrant.

Add remaining sauce ingredients except basil and stir until cheese begins to melt. Add spinach and broccoli, stirring to coat evenly, then add remaining ingredients and stir to coat.

Divide into 7 servings and serve immediately or store in an airtight container and refrigerate.

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.