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).

Preheat oven to 400 degrees.  Line a baking sheets with aluminum foil.

Arrange salmon, skin side down, on a lined baking sheet.  Season with 1/2 tsp Lemon Pepper Seasoning. Bake at 400 degrees for 12 minutes or until it flakes apart easily.  While still hot, remove salmon flesh from the skin.

Add kale to a large bowl and pour olive oil into your hands.  Massage kale until it is dark green (it should take about 5 minutes for the whole bowl).

Arrange salad by layering kale at the bottom of a serving bowl.  Top with slivered almonds, sliced ginger, and dried cranberries.  Place salmon on top, then pour dressing over the salad. Finish with roasted pumpkin seeds.

Optional: Brine the chicken in a simple salt solution. Dissolve 1/4 cup of kosher salt into 2 cups of hot water and pour over ice in a resealable container to cool the liquid quickly. Once cold, add chicken breast, add additional water if need to cover chicken completely, and set aside in the refrigerator for 5-12 hours. Rinse the chicken and pat dry before cooking.

Make the dressing. Add all dressing ingredients to a food processor and blend until smooth. If meal prepping, divide into 4 reusable dressing containers and set aside.

Prepare the chicken. Cover the chicken with plastic wrap or wax paper and pound down the thicker side of the chicken so it is even thickness throughout. Rub chicken with olive oil and season with salt, pepper, and Oh My Spice seasoning.

Cook the chicken. Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through. If you don't have an air fryer, you can do this in a pan or oven (or combo of both). Once the chicken is cooked set aside to rest for at least 5 minutes before chopping.

Assemble the bowls. Heat frozen cauliflower according to package directions, then add to the bowl. Then add black beans, lettuce, tomatoes, and chopped chicken. Top with pickled red onions, cilantro, and dressing before serving.

Microwave water in a microwave safe dish until almost boiling, about 1-2 minutes.

Add sugar and salt to hot water and stir until completely dissolved.  Add apple cider vinegar and stir.

Place onion slices in a resealable glass jar and pour pickling liquid over top until onions are covered in liquid.

Refrigerate at least 3 hours or overnight before serving.