• Pre-heat oven to 350°.  Arrange 6 jumbo non-stick, parchment muffin liners in a jumbo muffin baking tin. Set aside.
• Combine all dry ingredients except chocolate chunks.  Add wet ingredients and mix until just combined, then fold in chocolate chunks.  Scoop batter into baking cups.
• Bake at 350 degrees for 35 minutes or until tops just begin to brown. 

• 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, 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.
  

Sauté Spinach and Tomatoes

• Heat a large saucepan over medium-high heat, then add 1/2 tbsp of butter and melt until bubbling. Add cherry tomatoes and swirl around pan until coated in butter. Season with salt if desired. Allow tomatoes to cook until they begin bursting, stirring frequently to avoid burning.
• Add spinach and continue to stir until spinach starts to wilt and tenderize. Remove spinach and tomato mixture to a bowl and set aside.

Make Farro According to Package Directions

• In the same saucepan, bring 14 oz (1 3/4 cups) of water to a boil.
• Add 1/2 tbsp butter and package of Alessi Porcini Mushroom Farro. Stir while boiling for one minute.
• Cover saucepan tightly. Reduce heat to summer and cook undisturbed for 20-24 minutes.
• Let stand uncovered for 3 minutes, then fluff and mix in parmesan cheese and spinach/tomato mixture.
• Serve with grilled chicken, if desired.

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