Pre-heat oven to 425°.

Make the muffin batter: Mix all dry muffin ingredients with chopped apples and set aside.

Whisk all wet muffin ingredients until well combined. Add to dry mixture and mix until just combined. Divide evenly into 14 non-stick baking cups.

Make the crumb topping: Mix the brown sugar, granulated sugar, and pumpkin pie spice together until combined. Stir in the melted butter, and then gently mix in the flour and rolled oats using a fork. Keep the mixture as large crumbles and do not over-mix. Using your hand or a spoon, divide the topping among the 14 muffins and gently press into the tops of the muffins so it sticks.

Bake: Bake at 425° for 5 minutes, then lower heat to 350° and bake for 22-25 minutes or until tops of muffins begin to brown slightly and a toothpick inserted in the center of a muffin comes out clean.

Optional – add icing: Whisk milk and maple extract into the powdered sugar until it reaches a runny consistency. Drizzle on top of cooled muffins.

Heat olive oil over medium high heat in a medium sauté pan.  Add peppers, tomatoes, and shallot and sauté for 3-4 minutes or until fragrant.  Set aside and allow the pan to cool.

Pour egg whites over the sautéed veggies in the cooled pan.  Cover and turn heat to just above medium.

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.

Heat olive oil in a large pot over medium high heat. Add garlic and onion, then sauté for 2-3 minutes until fragrant and softened.

Add ground turkey, 1/2 the seasoning packet, and some salt to the pot. Cook the turkey, breaking apart into chunks with a wooden spoon until cooked through.

Add all remaining ingredients except kale and stir. Bring to a boil, then lower heat to a simmer and cover for 30 minutes. Occasionally stir, taste test, and add salt as needed.

Add the kale to the pot and stir into the chili. Cover and simmer for another 15 minutes before removing the chili from heat.

Optional: top with sour cream, cheese, green onion, and/or avocado before serving.

Heat a large skillet over medium-high heat, then add about 1 tsp of olive oil. Add ground turkey, season with Oh My Spice! Seasoning, 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.

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.