Recipes

Ingredients

• 3 cups cooked chicken breast, shredded or finely diced
• ½ small red onion, finely diced
• ⅓ cup Kalamata olives, finely chopped
• ¼ cup marinated sun-dried tomatoes, chopped
• 2 scallions, thinly sliced
• A generous handful of fresh cilantro and mint, chopped
• 1 cup plain Greek yogurt
• 3 Tbsp avocado mayo
• 2 garlic cloves
• Zest and juice of 1 large lemon
• 1 tsp dried oregano
• 1 tsp chili pepper flakes
• Salt and black pepper, to taste

Instructions

1. Add the cooked chicken to a large bowl. Fold in red onion, Kalamata olives, sun-dried tomatoes, scallions, cilantro, and mint.
2. Blend Greek yogurt, avocado mayo, garlic, lemon zest and juice, oregano, chili flakes, salt, and pepper until smooth.
3. Pour the dressing over the chicken mixture and toss until evenly coated. Taste and adjust lemon, salt, or herbs.
4. If time allows, rest 10–15 minutes. Serve in lettuce cups, on bread, or with crackers.

Ingredients for the beef and vegetables

• 2.5-pound chuck roast
• Salt and pepper
• 1.5 tablespoons sweet paprika
• 1.5 tablespoons garlic powder
• 1.5 tablespoons chili-lime seasoning
• One shallot
• Three to four garlic cloves
• 8 ounces tomato sauce
• 16 ounces bone broth
• Finely diced butternut squash
• Carrots
• Sweet potato
• One diced bell pepper

Ingredients for the spicy shred sauce

• 0.5 cup Greek yogurt
• Two tablespoons avocado mayo
• Two scallions
• A large handful of cilantro
• 0.5 jalapeño, seeds removed
• Juice of 1.5 limes
• 0.5 teaspoon chipotle powder
• A low-sodium salt substitute

Instructions

1. Preheat the oven to 350°F.
2. Season a 2.5-pound chuck roast on all sides generously with salt, pepper, 1.5 tablespoons sweet paprika, 1.5 tablespoons garlic powder, and 1.5 tablespoons chili-lime seasoning. Salt is the key; you can use low-sodium salt. Place it in an oven-safe dish with a lid.
3. Add one shallot, three to four garlic cloves, then pour in 8 ounces tomato sauce and 16 ounces bone broth.
4. Cover and cook at 350°F for three hours.
5. Remove from the oven, shred the cooked beef with two forks, and mix well with all the juices. Add finely diced butternut squash, carrots, sweet potato, and one diced bell pepper. Mix it in, then return the dish uncovered to the oven at 425°F for 45 to 60 minutes until everything is tender.
6. Make the spicy shred sauce by processing 0.5 cup Greek yogurt, two tablespoons avocado mayo, two scallions, a large handful of cilantro, 0.5 jalapeño (seeds removed), juice of 1.5 limes, 0.5 teaspoon chipotle powder, and a low-sodium salt substitute.
7. Plate it with brown rice (serving amount not specified) or another preferred base, a 4.5 oz raw-weight portion of beef, 1/4 cup vegetables, and 1.5 tablespoons of creamy spicy sauce, garnished with fresh parsley and cilantro.

Ingredients

• 3 bone-in, skin-on chicken thighs
• 1 tsp olive oil
• Salt and black pepper, to taste
• 1½ Tbsp garlic powder or onion powder
• 1 Tbsp smoked paprika
• 1 Tbsp dried oregano
• ¼–½ tsp cayenne pepper
• 1 Tbsp baking powder
• ½ cup plain Greek yogurt
• 2–3 Tbsp avocado mayo
• 2 scallions
• 2 large handfuls fresh cilantro
• ½ jalapeño, seeds removed if preferred
• Juice of 1½ limes
• Paprika, chipotle powder, and salt, to taste

Instructions

1. Heat oven or air fryer to 400°F. Pat chicken dry; add olive oil, salt, pepper, garlic or onion powder, smoked paprika, oregano, cayenne, and baking powder. Rub seasoning evenly over the chicken.
2. Oven: Set chicken on a rack over a sheet pan and roast 23–25 minutes. Check the thickest part; continue cooking until it reaches 165°F.
3. Air fryer: Cook 23–25 minutes on the first side, turn, and cook 5 minutes more. Check the thickest part; continue cooking until it reaches 165°F.
4. Blend Greek yogurt, avocado mayo, scallions, cilantro, jalapeño, lime juice, paprika, chipotle powder, and salt into a smooth sauce.
5. Serve the chicken with sauce for dipping.

Ingredients

• Flatbreads: ⅔ cup all-purpose flour, ⅔ cup Greek yogurt, ½ tsp baking powder, salt, olive oil, and everything-bagel seasoning
• Steak: 1¼ lb skirt steak, 1 tsp olive oil, ½ Tbsp paprika, ½ Tbsp garlic powder, ½ Tbsp oregano, salt, and pepper
• Yogurt spread: 1 cup Greek yogurt, 1 garlic clove, 3–4 Tbsp chopped dill, juice of ½ lemon, salt, and pepper
• Onion salad: 1 small red onion, 4 Tbsp chopped parsley, juice of ½ lemon, 1 Tbsp sumac, and salt
• Roasted red pepper slices, to serve

Instructions

1. Mix flour, yogurt, baking powder, and salt into a dough. Divide into four pieces and press each into a thin flatbread on a lightly oiled, parchment-lined sheet pan. Dimple the tops, brush or spray with olive oil, and add seasoning.
2. Bake at 375°F for 18–20 minutes. Let cool under a clean towel.
3. Toss onion with parsley, lemon juice, sumac, and salt.
4. Season steak with olive oil, paprika, garlic powder, oregano, salt, and pepper. Air-fry or bake at 400°F for about 10 minutes; check doneness and rest before slicing.
5. Stir yogurt, garlic, dill, lemon juice, salt, and pepper together for the spread.
6. Spread yogurt sauce on flatbreads. Add roasted pepper, steak, onion salad, parsley, and sumac.

Ingredients

• Chicken: 6 chicken thighs, ½ tsp avocado oil, 1 Tbsp rice vinegar, 1 Tbsp soy sauce, salt, pepper, 1 Tbsp garlic powder, 1 Tbsp onion powder, ½ Tbsp dried parsley or cilantro, and ¼ tsp cayenne
• Base: brown rice, cooked according to package directions; portion to preference
• Cucumber salad: 5 Persian cucumbers, 3 scallions, ½ cup cilantro, 2 Tbsp toasted cashews, 1 Tbsp chili crunch, 2 Tbsp rice vinegar, 2 Tbsp soy sauce, and ½ Tbsp sugar
• Sauce: 3 Tbsp avocado mayo, ½ tsp sesame oil, 1 Tbsp rice vinegar, 1 Tbsp soy sauce, 2½ Tbsp sriracha, 1 tsp honey, salt, pepper, and 2 Tbsp water or lime juice
• 1 avocado, cilantro, and sesame seeds, to serve

Instructions

1. Season chicken with oil, rice vinegar, soy sauce, salt, pepper, garlic powder, onion powder, parsley or cilantro, and cayenne. Bake at 400°F for about 32 minutes or air-fry at 400°F for about 22 minutes. Check the thickest part; continue cooking until it reaches 165°F.
2. Prepare brown rice according to package directions. Portion it to preference among the four bowls.
3. Combine cucumber, scallions, cilantro, cashews, chili crunch, rice vinegar, soy sauce, and sugar. Toss and adjust to taste.
4. Whisk avocado mayo, sesame oil, rice vinegar, soy sauce, sriracha, honey, salt, pepper, and water or lime juice.
5. Divide rice among four bowls. Add chicken, avocado, cucumber salad, and sauce. Finish with cilantro and sesame seeds.

Ingredients

• 2–3 medium eggplants, olive oil, and salt
• 1 lb ground beef
• ⅓ yellow onion, finely diced
• 2 garlic cloves, minced
• ½ Tbsp onion powder
• 1 Tbsp granulated garlic
• ½ Tbsp sweet paprika
• 1 Tbsp fresh parsley, salt, and pepper
• Optional: ½ cup uncooked rice
• ½ jar marinara or pasta sauce
• Shredded mozzarella, chili flakes, fresh basil, and shredded Parmesan

Instructions

1. Heat oven to 425°F. Slice eggplants ¼–⅓ inch thick, arrange without overlapping on oven-safe trays, season with salt and olive oil, and roast 18–20 minutes.
2. Mix ground beef, onion, garlic, onion powder, granulated garlic, paprika, parsley, salt, and pepper. If using rice, add the uncooked rice. Form 6–8 patties or balls.
3. Let eggplant cool briefly. Cross two slices in an X, place a beef patty in the center, and fold the slices over it to make a pocket.
4. Spread marinara in an oven-safe dish. Arrange pockets on top, cover, and bake 22–24 minutes.
5. Top with mozzarella and chili flakes. Broil 2–3 minutes until melted and bubbly; finish with Parmesan and basil if desired.