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.

In a small bowl, whisk all sauce ingredients except PB2 and peanut butter (they will burn if you put them in before cooking).  Pour 1/2 of the sauce into the bottom of the Instant Pot.  Add chicken, then add remaining sauce.

Set Instant Pot to high pressure for 12-14 minutes (do 14 mins for thicker pieces of chicken), followed by manual release.  Remove chicken, shred, and set aside. Pour the sauce into a bowl and whisk in PB2 and peanut butter.

Set Instant Pot to sauté and add bell pepper and broccoli slaw. Sauté for 5 minutes or until pepper begins to soften slightly. Return sauce to the Instant Pot and mix.

Return chicken to mixture and stir to coat. Add a little chicken stock if the sauce is too thick.

Serve chicken mixture over a bed of rice and top with fresh cilantro, green onions, and peanuts (if desired).

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.

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.