Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Grease a muffin tin with cooking spray.

3. 3

   In a bowl, whisk together the eggs, salt, and pepper.

4. 4

   Stir in the spinach, feta, onion, and garlic.

5. 5

   Pour the egg mixture evenly into the muffin cups.

6. 6

   Bake for 20-25 minutes, or until the muffins are set and lightly golden.

7. 7

   Allow to cool, then store in the refrigerator. Reheat before serving.

8. 8

   Toast the slices of bread to your desired level.

9. 9

   Mash the avocados in a bowl with salt, pepper, and a dash of lemon juice.

10. 10

    Poach the eggs in simmering water for about 4 minutes, until the whites are set but the yolks are runny.

11. 11

    Spread mashed avocados on the toasted bread.

12. 12

    Top each slice with a poached egg, a sprinkle of red pepper flakes, and additional seasoning if desired.

13. 13

    In a bowl, whisk together the dressing ingredients, adding hot water until desired consistency is reached.

14. 14

    In a large bowl, combine the mixed greens, chicken, carrots, cucumber, and bell pepper.

15. 15

    Drizzle the spicy peanut dressing over the salad and toss gently.

16. 16

    Top with chopped peanuts before serving. Store in the refrigerator for later.

17. 17

    In a large pot, brown the chicken breasts on all sides. Remove and set aside.

18. 18

    In the same pot, sauté onions, garlic, and bell pepper until softened.

19. 19

    Add blended tomatoes, chicken, chicken broth, and spices. Bring to a boil.

20. 20

    Reduce heat and simmer until chicken is cooked through.

21. 21

    Stir in toasted sesame seeds, then serve over golden rice.

22. 22

    In a bowl, mix lemon juice, zest, garlic, olive oil, herbs, salt, and pepper.

23. 23

    Marinate the chicken for at least 30 minutes.

24. 24

    Preheat the grill or oven to 375°F (190°C).

25. 25

    Grill or bake chicken for 20-25 minutes or until fully cooked.

26. 26

    Meanwhile, steam broccoli until tender.

27. 27

    Serve the chicken atop the broccoli.

28. 28

    Cook spaghetti according to package instructions.

29. 29

    In a pan, heat olive oil over medium heat. Add garlic and red pepper flakes, cooking until garlic is golden.

30. 30

    Season fish with salt and pepper, and grill until cooked through, about 3-4 minutes per side.

31. 31

    Toss spaghetti with garlic oil, then serve with grilled fish and garnish with parsley.

32. 32

    Preheat the oven to 400°F (200°C).

33. 33

    Pat chickpeas dry with a towel and toss with olive oil, paprika, cayenne, and salt.

34. 34

    Spread chickpeas on a baking sheet and roast for 20-30 minutes, until crispy.

35. 35

    Let cool and store in an airtight container.

36. 36

    In a large bowl, mix the fruits.

37. 37

    Whisk together the dressing ingredients and drizzle over the fruit.

38. 38

    Toss gently and garnish with mint leaves if desired.