32 oz Chicken breasts, boneless and skinless

1 tsp Chipotle chili, powder

1 Garlic clove

1 tbsp Tomato paste

1/4 cup Honey, raw

1/2 tsp Salt

2 tbsp Apple cider vinegar

1 Avocado

14 oz Brussels sprouts

3 cups Butternut squash

1 tsp Garlic powder

2 handfuls Kale

2 cups Lower-sodium vegetable or chicken broth

1 tbsp Adobo sauce

2 tsp Dijon mustard

1 tbsp Honey

1 tbsp Maple syrup

1 cup Quinoa, dry

1 1/4 tsp Kosher salt

1 tsp Paprika, smoked

1 tbsp Apple cider vinegar

6 tbsp Olive oil, extra-virgin

3 1/2 lbs Chuck, good quality boneless roast

1 tbsp Cilantro

1 tsp Garlic powder

1 Lime

1 tsp Onion powder

1/2 cup Beef broth, low sodium

1 tsp Black pepper, freshly ground

1 tbsp Chili powder

1 tbsp Kosher salt

1 tsp Paprika

1 tbsp Vegetable oil

1 tsp Cumin

1 1/2 lbs Ground chicken

1 (15-ounce) can Black beans

1 (15.25-ounces) can Corn, whole kernel

1 clove Garlic

1/2 tsp Garlic powder

1/4 tsp Onion powder

1/2 tsp Oregano

1 Chipotle pepper in adobo sauce

1 tbsp Lime juice, freshly squeezed

1/2 cup Pico de gallo, homemade or store-bought

1 cup Brown rice

1/2 tsp Chili powder

1 Kosher salt and freshly ground black pepper

1/4 tsp Paprika

1 tbsp Olive oil

1/2 tsp Cumin, ground

1/2 cup Greek yogurt, plain nonfat

2 (6 ounce) salmon, fillets

1 bunch Asparagus

1/4 tsp Chipotle chili, powder

1 Garlic clove

2 Russet potatoes, medium

1 tbsp Honey

1 Kosher salt and freshly ground black pepper

1 Red pepper flakes

2 tbsp Olive oil, extra-virgin

1 tbsp Butter

1 tsp Ghee

1 Parmesan, Grated

1 lb Ground chicken

2 tsp Chipotle chili, powder

1 cup Coriander, fresh

2 Limes, juice from

1 tsp Onion powder

1/2 tsp Oregano, dried

1/4 cup Pickled jalapenos

2 tsp Powdered garlic

1 Yellow onion

2 tsp Kosher salt

2 tsp Paprika, smoked

1/4 tsp Red pepper

2 tbsp Olive oil, extra virgin

1 1/2 tsp Cumin, ground

2 cups Mexican cheese

1 cup Sour cream or plain greek yogurt

12 Shell tacos, hard

3 Bell peppers, small

1 Cilantro, Fresh

1/4 tsp Garlic powder

16 oz Riced cauliflower

1 Yellow onion, small

1/4 cup Tessemae's habanero ranch dressing

2 tbsp Avocado oil

1/8 tsp Black pepper

1/2 tsp Chili powder

1/4 tsp Paprika, smoked

1/4 tsp Salt

1/4 tsp Cumin, ground

1 ¼ lb. raw shrimp, deveined and tails removed

1 Avocado

14 oz Brussels sprouts

3 cups Butternut squash

1 tsp Garlic powder

2 handfuls Kale

2 cups Lower-sodium vegetable or chicken broth

1 tbsp Adobo sauce

2 tsp Dijon mustard

1 tbsp Honey

1 tbsp Maple syrup

1 cup Quinoa, dry

1 1/4 tsp Kosher salt

1 tsp Paprika, smoked

1 tbsp Apple cider vinegar

6 tbsp Olive oil, extra-virgin

1 1/4 lbs Ground chicken

2 cups Black beans

1 pint Cherry tomatoes

1/4 cup Cilantro

2 cups Corn, frozen

1 clove Garlic

1/4 cup Scallions

1/4 cup Chicken broth, low sodium

2 tbsp Chipotle in adobe sauce

2 tbsp Lime juice

4 cups Cauliflower rice

2 tbsp Taco seasoning

1 tbsp Olive oil

1/2 cup Greek yogurt