Ingredients

• 1-2 TBSP Extra Virgin Olive Oil
• 1 Large Sweet Potato (Diced)
• 1/2 Small Onion (Diced)
• 4 Eggs
• Salt & Pepper (To Taste)
• 1/4 Cup Salsa
• 1 Avocado
• Fresh Cilantro

Directions

1. Heat olive oil in a skillet over medium to medium high heat. Sauté sweet potato and onion until caramelized and slightly crispy or until desired texture.
2. Season with salt and pepper.
3. Remove from pan and set aside.
4. Scramble eggs in a bowl and season with salt and pepper.
5. Put a little more olive oil in the skillet, then scramble the eggs. You can add the salsa now, or when serving.
6. Serve in bowls topped with avocado, cilantro and more salsa.

 Ingredients:

• 2 Cooked Chicken Breasts (Shredded or Chopped)
• 1/2 Cup Unsweetened Cranberries
• 1/3 Cup Roasted Pecans
• 1/3 Cup Celery
• 1/3 Cup Mayonnaise
• 1/3 Cup Sour Cream
• 1 TBSP Fresh Lemon Juice
• 1/2 TSP Curry Powder
• Salt & Pepper (To Taste)
• 2-3 Medium Green Apples (Sliced into Rounds)

Directions:

1. Mix all ingredients together, except for apples in a large bowl.
2. Spoon onto apple slices and serve.

Ingredients:

• 4 Boneless/Skinless Chicken Breasts (Patted Dry)
• Olive Oil (For Baking Sheet)
• 1 Cup Plain Greek Yogurt
• 1/2 Cup Grated Parmesan Cheese
• 1 TSP Garlic Powder
• Salt & Pepper (To Taste)

 Directions:

1. Preheat Oven to 375°F
2. Lightly oil a rimmed baking sheet with olive oil.
3. Combine yogurt, parmesan cheese, garlic powder, salt & pepper in a medium to large bowl.
4. Add the chicken breasts and coat well. Let sit for about 15 minutes.
5. Place chicken on a baking sheet and bake for about 45 minutes.
6. Remove from oven and let rest for at least 5 minutes before serving.

Ingredients:

• 1/2 Cup Uncooked Oats
• Pinch of Salt
• 1/8 TSP Cinnamon (Or Any Spice You Like)
• 1-2 TSP Dried Unsweetened Fruit (Cranberries, Strawberries, Blueberries)
• 1-2 TBSP Almonds, Pecans or Cashews

 Directions:

1. Layer oatmeal, salt, spice, fruit and nuts.
2. Make as many as you like and store in a dry area.
3. Mix it up and have fun with it. Be mindful of the fruits and nuts you use, keeping them in Phase 2.
4. To cook, pour 3/4 cup of boiling water over oatmeal and stir. Be careful - the jar will be hot.
5. Let stand for 4-5 minutes, and then enjoy.

Ingredients:

• 1 Bunch of Collard Greens
• 1 LB Ground Beef
• 2 TSP Chili Powder
• 1 TSP Cumin
• 1/2 TSP Salt
• 1 Avocado
• 1 Tomato
• 4 Leaves of Chopped Romaine Lettuce
• 1 Bunch of Chopped Cilantro

 Directions:

1. Steam the collards in a big pan of water on low for 15-20 minutes.
2. Sauté the ground beef in a large skillet, add chili powder, cumin and salt.
3. Place ground beef in steamed collard. Add avocado, tomato, lettuce and cilantro.
4. Wrap up in a taco.

Ingredients:

• 4 TBSP (1/2 Stick) Butter
• 2 TBSP Extra Virgin Olive Oil
• 1 Medium Onion (Finely Chopped)
• Salt & Pepper (To Taste)
• 3 TBSP Tomato Paste
• 1 TSP Dried Thyme
• 2 Cans (14.5oz) Chicken Broth
• 2 Cans (28oz) Whole Peeled Tomatoes

 Directions:

1. In a quart Dutch Oven melt butter over medium heat; add oil and onion, season with salt and pepper. Cook until onion is translucent (about 5 minutes). 
2. Stir in tomato paste; cook 1 minute.
3. Add thyme, broth and tomatoes; bring to a boil. Reduce heat and simmer 30 minutes. Break up tomatoes as it simmers.
4. Using an immersion blender, puree soup in the pot, or use a blender. Make it as chunky or as smooth as you want it.
5. Season with salt and pepper and garnish it with shredded basil.

Ingredients:

• 3 TBSP Unsalted Butter
• 1 Garlic Clove (Minced)
• 1 TBSP Honey
• 2 TBSP Lemon Juice
• 2 TSP Extra Virgin Olive Oil
• 2 (6oz) Salmon Fillets

 Directions:

1. Combine butter, garlic and honey in a small sauce pan. Simmer for about a minute or until it turns golden.
2. Add lemon juice and swirl pan to mix. Set aside.
3. Heat olive oil in a non-stick skillet over moderately high heat until hot and cook salmon 2-3 minutes per side until just cooked through.
4. Put salmon on serving plates and drizzle over salmon fillets and serve.

 Ingredients:

• 1 Medium Spaghetti Squash
• 1 TBSP Extra Virgin Olive Oil
• Salt & Pepper (To Taste)
• 3-4oz of Cooked Chicken Breast (Cut Into Chunks)
• 1 Cup Black Beans (Rinsed and Drained)
• 1 Cup Salsa
• 3 TBSP Cilantro
• 1-2 TSP Red Pepper Flakes
• 1 Avocado
• 1 Lime

Directions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Cut the squash in half and remove the seeds. Rub the inside with olive oil and season with salt and pepper. Place the 2 halves face down on a baking sheet and bake for 25-30 minutes.
3. Let the squash cool for about 5 minutes and then set the oven to broil.
4. Shred the squash into a large bowl. Add the chicken breasts, salsa, beans and cilantro. Mix to combine.
5. Split the mixture in half and stuff each squash shell. Sprinkle with red pepper flakes.
6. Place them back on the same baking sheet and broil for about 3-4 minutes. Garnish with avocado slices and lime wedges.