Asparagus sauteed in extra virgin olive oil, deveined sthrimp and parsely.

Powered peanut butter, 1/2 scoop protein powder, banana, ice, coconut milk, and cocao powder.

Pasta noodles, green/red/orange bell peppers, onions, parsley, pepper, oil and  vinegar, frozen bag of mixed vegetables (thawed).

Greens, tomoatoes, green beans, carrots, spinach, egg, feta cheese, apples, and steak with light vinaigrette. 

Ingredients

2 tablespoons olive oil

½ cup chopped onion

3 medium tomatoes, chopped

½ teaspoon kosher salt

½ teaspoon pepper

4 large eggs

½ cup shredded fresh mozzarella cheese

¼ cup mixed chopped fresh basil, oregano, and chives

Toasted sliced pane pugliese or ciabatta bread

Directions

Step 1

Heat oil in a medium frying pan over medium heat. Add onion and cook until translucent, about 3 minutes. Add tomatoes, salt, and pepper. Simmer, stirring occasionally, until tomatoes have softened and released their juices, about 5 minutes.

Step 2

Use a spoon to make 4 wells in the tomato mixture and crack an egg into each. Cover pan and cook until whites are firm and yolks are just starting to set, about 2 minutes. Sprinkle with cheese and cover again to melt cheese slightly, about 1 minute. Sprinkle with herbs and serve with toast.

Ingredients

2 tablespoons fresh lime juice, divided

2 tablespoons olive oil, divided

1 ½ tablespoons chili garlic sauce (such as Huy Fong), divided

4 (6-inch) whole-wheat pita rounds

1 pound boneless, skinless chicken breasts, thinly sliced

1 yellow bell pepper, thinly sliced

1 medium zucchini, thinly diagonally sliced

¼ cup thinly sliced scallions

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ cup sour cream

2 cups chopped Bibb lettuce

Directions

Step 1

Stir together 1 tablespoon lime juice, 1 tablespoon oil, and 1 tablespoon chili garlic sauce in a small bowl. Set aside.

Step 2

Heat a large cast-iron skillet over medium-high. Working in batches, add pitas to skillet, and toast until lightly browned, about 1 minute per side. Cut in half; set aside.

Step 3

Increase heat to high. When skillet starts to smoke, add remaining 1 tablespoon oil. Add chicken in a single layer, and cook, undisturbed, until browned, about 1 minute. Stir and cook until browned on both sides, about 1 more minute. Move chicken to sides of skillet. Add bell pepper, and cook, undisturbed, until slightly charred, about 2 minutes. Add zucchini to bell pepper, and cook 1 minute. Add scallions, salt, pepper, and sauce mixture; stir together, and cook 1 minute.

Step 4

Stir together sour cream, remaining 1 tablespoon lime juice, and remaining 1 1/2 teaspoons chili garlic sauce. Fill each pita half with 1/4 cup lettuce and 1/2 cup chicken-and-vegetable mixture. Drizzle with sour cream sauce, and serve immediately.

Ingredients

1/2 cup (40 grams) uncooked quick oats

1 pinch salt

1/8 teaspoon cinnamon spice

1 tablespoon dried cranberries (or dried fruit of your choice)

1 tablespoon almond slivers (or nuts of your choice)

1 cup water

Directions

To make your oatmeal jar, layer the ingredients in the following order: oatmeal, salt, cinnamon, cranberries and almond slivers. Make as many jars as you’d like and store in a dry area. If you don’t have mason jars, feel free to make oatmeal packets using zip-lock bags. Remember to label with the date so you can keep track of freshness. To cook the oatmeal with boiling water, bring 1 cup water to a rolling boil. Pour water into oatmeal jar and stir. Let the oatmeal stand for 4-5 minutes to soften. Then, stir and enjoy!  To cook the oatmeal by microwaving, pour oatmeal into a microwave-safe container large enough for it to bubble without spilling, then add 1 cup water. Microwave (at power level 7) for 2 minutes.