If you couldn’t tell, I’ve been loving tomatoes. It’s end of season so I’ve been buying them at the farmers market and using them in every possible way. I saw a video a year or so ago of one of my favorite food creators, , preparing cherry tomatoes like this and serving alongside a ribeye. Although his technique is much better than mine… I tried it out and my mind was blown. It’s been one of my favorite ways to class up a piece of protein. I’ve even experimented with adding jalapenos or other veggies.

The miso salmon is great. It’s one of the easiest ways to serve salmon and the flavor is unmatched. I let it sit in the ginger miso marinade for under 30 minutes and that’s all it needed. Utilizing the skin of the salmon is one of the most important things you can do. Stop throwing it out. Dry it and fry it in a pan with some oil. It adds a crunch to whatever you’re cooking.

Now look, you might be saying, “Ben this seems pretty culinary forward for a post-gym dinner, why don’t you just eat beef and potatoes,” but that’s what I’m all about. I’m here to show you that you can have fun, explore different flavors, and eat really good food without sacrificing your goals. Does it help that I’m passionate about cooking? Sure, but the good news is you don’t have to be. I post these recipes because I found them simple enough to make, and if I can do it, so can you. My rule of thumb most of the time is to keep it to three components. Protein, carbs, veggies. If all you want to eat a baked sweet potato with ground beef, cottage cheese, avocado, and honey, I’m sure you can find a few videos like that…

Ingredients (makes about 2 servings):

• 2 salmon filets

• White rice (I like to mix in rice vinegar, olive oil, and salt once cooked)

• A couple handfuls of cherry tomatoes

• 1 tbsp of low-sodium soy sauce

• 2 tsp of honey

• Avocado oil spray

• green onions (sliced for topping)

Miso ginger marinade:

• 1 tbsp fresh ginger (minced)

• 1 tbsp of low-sodium soy sauce

• 1 tbsp white miso paste

• 1 tbsp maple syrup

• 1 tsp sriracha

Method:

• Start with your miso ginger marinade. Combine ingredients and whisk until smooth.

• Pat your salmon dry and tear off the skin. Place your salmon in the marinade and put in the fridge for 15-30min.

• Bring a pan to medium low heat. Coat the pan in some avocado oil spray and then put your salmon skin in the pan. Baste and cook skin in the pan until crispy.

• Lower heat in the pan and add your cherry tomatoes. Get a nice sear and cook these down for a few minutes. Add in your soy sauce and coat. Then cover with a lid for about 5 minutes. Drizzle some honey on top and mix. The tomatoes should be soft, cooked down and even popping. You want them to maintain their form so don’t overcook.

• Bring your oven to a high broil and put your salmon on a pan. Place your salmon on a rack that is about 5-6 inches away from the broiler and cook for about 5 minutes.

• Let salmon rest.

• Dish up. Serve salmon and tomatoes alongside some white rice. Drizzle the sauce that has formed in the pan over top and crumble your salmon skin and green onions.

Macros (per 1 serving):

• Calories: ~550

• Protein: ~45g

• Carbs: ~62g

• Fat: ~13g

Welp, I’m now hyper fixated on this meal. One pan, easy prep, satiating, healthy, and most importantly, delicious. I made this like 3 times last week. I had a bunch of tomatoes sitting around from the farmers market, and this was the perfect use for them.

Some tips that I think elevated this popular dish:

• Use different types of tomatoes, and high quality ones. I used a combination of heirloom medium sized tomatoes and then sweet cherry tomatoes. I felt adding the cherry tomatoes really gave this a nice sweetness. It would be very easy to use canned tomatoes and if you’re in a pinch, that’s cool, but using fresh tomatoes is big time in my opinion since it’s the star of the show.

• Sear the ground beef before. This may seem like an unnecessary step, but I love ground beef a lot more when it has a good sear on it. Doing this first also leaves some delicious fat in the pan when you add your aromatics.

• Don’t be shy with your toppings. You can get creative here. I went out of the box with some avocado and jalapenos, and loved it. Just add whatever you like!

Overall, I love the simplicity of this meal. This is what a realistic weeknight dinner should look like. One pan to wash, cheap ingredients (minus the fancy toppings), quick prep, and healthy. I added the beef for some extra protein since this was for dinner, but that’s purely optional. I think this is a crowd pleaser that anyone could make.

Ingredients (makes about 4 servings):

• 1 pound of lean ground beef (I used 93/7)

• 1 white onion (sliced)

• 1 bell pepper (diced)

• 3 cloves of garlic (minced)

• 1-2tbsp of tomato paste

• 2 medium heirloom tomatoes and a handful or two of cherry tomatoes

• 3 eggs

• 1/2 avocado (diced)

• Pickled jalapeños

• Parsley (chopped)

• Israeli feta

• 1/4 cup or so of water

• 1-2 tbsp olive oil

• Salt

• Pepper

• Paprika

Method:

• Season your ground beef with salt, pepper, and paprika.

• Bring a pan up to heat on medium low. Add ground beef in with some oil and get a good sear. Don’t cook beef all the way through as you will be adding it back later. Put beef aside.

• Lower heat slightly and add some more oil. Add your onion, bell pepper, and garlic. Cook these down for about 5 minutes until they are translucent.

• Add in your tomato paste and mix.

• Add your tomatoes and water and cover for a few minutes.

• Once tomatoes are soft, begin to mash them with your utensil to thicken your mixture.

• Add back your ground beef and combine.

• Crack your eggs into little pockets you create. Add some salt here. Cover and let eggs cook for a few minutes until they are over easy (or whatever you prefer).

• Top your shakshuka with diced avocado, pickled jalapeños, parsley, and Israeli feta cheese.

• Serve with crispy bread.

Macros per 1 serving (approximate):

• Calories: ~840

• Protein: ~54g

• Carbs: ~77g

• Fat: ~36g

There’s something so fun and rewarding about preparing the beef roll up. I did this a while back with ground chicken and a wrap. This time I wanted to create a bowl. To me, it’s such an easy way to spice up a weeknight dinner - and it’s so easy. Whenever I can just pop something in the oven, it takes this weight off of me when cooking. It gives me more time to catch up with dishes, clean my space, or prep final ingredients to plate with. It helps me get ahead while I wait instead of constantly checking and monitoring when I’m using a pan for instance.

I’d say the most important aspect with the rolled up beef is making sure you don’t dry it out. I’d recommend 93/7 beef at the leanest, because the fat helps it stay juicy. Don’t forget to mix in minced onion and garlic as well. Not only does this add flavor, but helps keep the meat moist. Finally, don’t overcook it. It really does not take very long to cook.

This style of cooking meat will likely become a staple in my household. It’s easy and delicious.

P.S. If you choose to make anything from this dish, make it the chili garlic yogurt sauce. I could put that on anything.

I hope y’all enjoy.

Ingredients (makes about 2.5-3 servings):

• 1 pound of lean ground beef (i used 96/4)

• 2 cloves of garlic (minced)

• 1/4 red onion (minced)

• 2 Persian cucumbers (diced)

• Pickled onions (recipe below)

• Cherry tomatoes

• 1 yellow (or whatever color) bell pepper (sliced)

• Basmati rice (use turmeric for the color and slight bitterness)

• Feta cheese (topping)

• Salt

• Pepper

• Paprika

Chili garlic yogurt sauce:

• 1/2 cup of Greek yogurt (I used fat free)

• 2 cloves of garlic (minced)

• 1 tbsp of dill (chopped)

• 1 tbsp parsley (chopped)

• 2 tsp chili oil crunch

• 1 tsp olive oil

• 1 tbsp honey

• Salt

• Pepper

Pickled onions:

• 1 red onion (sliced)

• 1 cup of water

• 1 cup of white vinegar

• 1 tbsp honey

• Salt

• Pepper

• 1/4 cup of parsley (chopped)

Method:

• Preheat your oven to 400 degrees.

• Mix your ground beef with minced garlic, minced onion, salt, pepper, and paprika.

• Place ground beef mixture on parchment paper or foil. Place another piece of paper or foil on top and roll it out with a rolling pin until even. Take off the top sheet and roll it up.

• Place your rolled meat into a baking dish. Add in your cherry tomato’s and sliced bell pepper. Drizzle olive oil on top.

• Put in the oven for 30-45 minutes.

• While that cooks, make your pickled onions by bringing your water, vinegar, and honey mixture to a boil and pouring over your onions. Once cooled, add your parsley.

• Now prepare your chili garlic yogurt sauce. Combine yogurt, dill, parsley, garlic, chili oil crunch, honey, olive oil, salt, pepper and combine. You want the consistency pretty thick, like yogurt.

• Next, prepare your cucumbers by dicing them up.

• Once your meat, tomatoes, and pepper are done cooking, roll the meat out and break it up into pieces.

• Prepare your bowl and crumble some feta cheese on top.

Macros per 1 serving (approximate):

• Calories: ~805

• Protein: ~56g

• Carbs: ~95g

• Fat: ~23g

Here’s how I prepare for the evening: First, get an idea of what you are going to make and go to the grocery store. Don’t forget some snacks or dessert for after. Next, prep your kitchen. You should always start with a clean space. Alright, groceries ready on the counter, clean kitchen, now it’s time to set the vibe. Throw on your favorite playlist. For me, it’s 70s/80s classic rock every time. Setting the vibe also means putting your phone away. You don’t need it bro, trust me. Next, get your beverage of choice. Maybe it’s alcohol, maybe it’s soda, I don’t care, have fun with it. P.S. - drinking alcohol while cooking will guarantee you push your boundaries, although I can’t promise the results will be good ;) . Lastly, and most important, set your wife or partner up with a drink of their choice and a snack. If you’re going to take your time, make sure they have what they need. Now, it’s time to cook!

Here’s what I made this week: steak with chimichurri, honey roasted carrots in chili oil with labneh and crushed pistachios, and loaded baked potatoes.

Now I’ve made steak and chimichurri thousands of times. I change it up by adding different things to the chimichurri. This time I put in the aji amarillo paste (bomb) and a red hot chili pepper. It hits every time. Also, the best cut of steak for the price that I’ve found recently: wagyu top sirloin from Costco. $16.99/lb for a steak that is leaner yet melts in your mouth. These have the perfect amount of marble.

The carrots almost stole the show away from the steak, which is hard to do… I cooked these low and slow in a pan. Adding in chili oil, honey, and salt. Steamed them a bit too in order to make sure they cooked. Made some labneh (greek yogurt + lemon juice) and topped it all with some crushed pistachios, olive oil, and flakey salt. These were so good. If you make anything from this meal, choose these.

Lastly, rounded it out with the classic baked potato. I mean… these are a classic. I like to cut the potato in half and bake them facing down so that they get a super crispy crust. Loaded them up with sour cream, green onion, and a bit of the chimichurri.

Recipe:

Steak & Chimichurri

Ingredients:

• 2 ~1/2 lb cuts of wagyu top sirloin

• salt

• pepper

• 1/2 cup of parsley (chopped)

• 1 red hot chili pepper (diced)

• 1 tsp aji amarillo paste

• 1 tsp balsamic vinegar

• 1 tbsp white vinegar

• 1 tbsp olive oil

• 2 cloves of garlic (minced)

Method:

• Pat the steak dry and season with salt. Place in fridge for ~30 minutes

• While steak rests, make your chimichurri. Combine the rest of the ingredients above. Add/subtract until you get a consistency and flavor you desire

• Heat up a pan over medium high. Add some neutral oil like avocado oil to the hot pan. Sear steak for about 3-4 minutes on each side. Turn off heat and baste in butter and garlic. Let rest for 7-8 minutes.

Loaded Baked Potatoes

Ingredients:

• 1 large russet potato

• 1 tbsp olive oil

• sour cream

• green onions (chopped)

• salt

• pepper

Method:

• Preheat oven to 425 degrees. Season potatoes with olive oil and salt. Cut the potato in half and put them facing down on a pan. Bake for 30-45 minutes.

• While potato bakes, prep your toppings.

• Build and load up your baked potato.

Honey Roasted Carrots in Chili Oil with Labneh and Crushed Pistachios (say that 10 times fast)

Ingredients:

• 6-8 full carrots

• 1-2 tbsp olive oil

• 2 tsp chili oil

• 1-2 tbsp honey

• 1/2 cup of greek yogurt

• 1/2 lemon (juice)

• handful of pistachios

• salt

• pepper

Method:

• Make your labneh first. Combine yogurt and lemon juice.

• Wash your carrots and heat a pan over medium low. Add in some avocado oil and add your carrots. Don’t touch them. The goal is to get a good char on these before moving around. Once they are charred, lower the heat and add in a 1/4 cup of water. Cover and let steam for a couple minutes. Increase heat a bit and add chili oil, honey, and salt. Let these cook low and slow to ensure a good caramelization.

• To plate, spread labneh on a plate, add your carrots, and top with a drizzle of olive oil and some crushed pistachios.

As far as timing things out, I started with the potatoes, moved on to the carrots, and did the steak last.

Now go make someone you love something good this weekend and enjoy the moment!

Surf n’ Turf gets the rep of being a super boujee, special occasion meal, but if you use shrimp and a decently priced cut of steak, you can incorporate it into a weekly staple. Pair that with some other iconic California burrito ingredients, and you got yourself a killer bowl. This thing was so good.

The comments section was going off on this one - people doing math, trying to figure out if it’s actually affordable. The crazy thing is this is still cheaper per serving than a steak and guac bowl at Chipotle. Learning how to grocery shop is a such a game changer, and once you understand how to find deals, buy in bulk, and freeze your food, it’s so much cheaper than eating out. I will die on that hill.

Ingredients (meat made about 2-3 servings with tons of leftover pico de gallo and guac):

Surf n’ Turf

• 1/2 pound of top sirloin

• 1/2 pound shrimp

• Paprika

• Salt

• Pepper

Pico de gallo:

• 3 small Roma tomatoes (diced)

• 1/2 large white onion (diced)

• Bunch of cilantro (chopped)

• 1 tbsp olive oil

• Salt

• 1 lime (juice)

Guac:

• 2 large avocados

• 1/4 large red onion (diced)

• Bunch of cilantro (chopped)

• 1 lime (juice)

• Salt

Fries:

• 2 Yukon gold potatoes

• 1 tbsp olive oil

• Salt

• Paprika

Serve on top of cilantro rice and top the bowl with Cotija cheese :)

Method:

• Preheat oven to 400.

• Season your steak with salt and your shrimp with paprika, salt, and pepper. Let them sit in the fridge.

• Cut your potatoes into fries, season with olive oil, salt, paprika and put in oven for 30-40 minutes.

• Cook your steak first for about 3-4 minutes each side depending on the cut of steak.

• Once your steak is done, lower the heat, add some more oil and cook the shrimp for a couple minutes on each side until warm.

• Make your pico de gallo. Dice tomato and onion, chop cilantro, mix and then add salt, olive oil, and lime juice to taste.

• Make your guac. Smash your avocados, add your red onion, cilantro, lime juice, and salt to taste.

• Prep your bowl. Serve everything over some cilantro rice and top the bowl with some crumbles of cotija cheese.

Enjoy!

Macros per 1 serving (approximate):

• Calories: ~950

• Protein: ~62g

• Carbs: ~90g

• Fat: ~50g

• Fiber: ~11g

This doesn’t mean stop taking inspiration. Inspiration is important to master any skill. But once you have the inspiration, make it your own and you’ll find yourself combining different flavors, textures, even different cultures into your own thing.

It also helps you discover that there aren’t really any rules when cooking (baking is a whole different story). Once you realize there are no rules, you experiment and put ingredients together that you’ve never thought about. Sometimes it will work, and sometimes it will suck. That’s how you get better, just like anything else.

The reason it’s important to get uncomfortable and a bit chaotic is because you will better learn how to use your groceries to completion. Most people I talk to buy ingredients for a specific recipe, and have no clue how to implement the rest to other dishes. This leads to a whole bunch of food waste (I know you throw away that bag of spinach every week).

The other reason it’s important is because you will understand how to create a well balanced meal and what goes into it. As someone who’s focused on being my healthiest self, it’s important to combine the essential nutrients: protein, carbs, fats, and then micro-nutrients: fiber, vitamins, iron, zinc, calcium, etc. Every time I come home without a recipe, without a plan, I start here while looking through the fridge and pantry.

The cool thing is you can apply this principal to other parts of your life: fashion, art, fitness, etc. It’s important to step into the unknown and fail in order to get better at something and discover your true style.

The flavor here was crazy. I’ve been sleeping on beans and leeks, so I put them together and wow. This is the perfect warm, comfort meal for those cold nights.

Ingredients (assuming ~3 servings):

• ~1lb of boneless skinless chicken thighs

• 1 can of northern white beans (or white bean of your choosing

• 2 stalks of leeks

• 1/2 lemon (juice and zest)

• ~1/2 cup coconut milk (I used low fat)

• ~1/4 cup white miso paste

• ~1 oz of Parmesan (grated)

• 2 cloves of garlic (minced)

• 1 or 2 slices of bread

• Salt

• Turmeric powder

• 1 tbsp of olive oil

Method:

• Pat chicken thighs dry and season with salt and turmeric powder.

• Heat a pan over medium low heat

• While pan is heating, drain your beans, and wash and cut your leeks.

• Spray pan with avo oil spray and put thighs in for 4-5 minutes until they naturally release from the pan and have a good crust. Cook for another 3-4 minutes then let rest

• Bring pan to low heat

• Leaving the chicken fond in the pan, add in olive oil and garlic. Cook garlic for about 30 seconds before adding the leeks. Cook down the leeks for a couple minutes

• Add in the beans and cook with the leeks for a minute.

• Mix in coconut milk, miso paste, and then Parmesan, lemon juice, and salt to taste

• Once beans and leeks and thick and creamy, serve with chicken on top. Add lemon zest to top of chicken if desired.

Enjoy!

Macros per 1 serving (approximate):

• Calories: ~830

• Protein: ~65g

• Carbs: ~60g

• Fat: ~38g

• Fiber: ~12g

This vinaigrette blew my mind. It was the best one I’ve made in a long time… maybe ever. Go do yourself a favor and buy some aji Amarillo paste.

Ingredients (assuming ~3 servings):

• 3 cod filets

• Salt

• Lemon (zest for finishing)

Salad:

• Couple handfuls of butter lettuce & arugula mix

• 1/4 red onion (thinly sliced w/ a mandolin)

• Handful of walnuts (toasted)

• 1 sweet potato (roasted)

• Handful of feta cheese

• 1 avocado (cubed)

• Salt (to taste)

Aji Amarillo Vinaigrette:

• 2 tbsp aji Amarillo paste

• 1 tbsp olive oil

• 1 tbsp honey

• 1 tbsp red wine vinegar

• 1/4 cup cilantro (chopped)

• 2 cloves of garlic (minced)

• Salt (to taste)

Method:

• Preheat oven to 425 and dice up your sweet potato.

• Season sweet potato in 1 tbsp of olive oil and salt, pepper, and paprika

• Put potato in the oven and roast for ~30-40 mins

• Prep all of your salad mix ins

• Pat your cod filets dry and season with salt

• Get a pan hot over medium-low heat and put about 1 tbsp of olive oil in the pan. Cook the cod for about 3-4 minutes until a good crust forms, flip the cod over, add some more oil if necessary, and cover to steam a little bit (another 4-5 minutes)

• Once your cod is done, let it rest.

• While your cod is resting, make your aji Amarillo vinaigrette

• Put all your salad mix ins in a bowl and add the vinaigrette (save some to top the cod)

• Plate up your salad and put a cod filet on top and pour some of your vinaigrette on top of the cod, finish with lemon zest.

Enjoy!

Macros per 1 serving (approximate):

• Calories: ~650

• Protein: ~45g

• Carbs: ~55g

• Fat: ~35g

• Fiber: ~5g

Salmon and avocado relish has been my “signature” since college, and it’s always a favorite. My mom made this for us back in the day and this will be a staple in my household, always. There’s something magical about combining fish with citrus, and this gets the job done.

Ingredients (assuming ~2 servings):

• 2 salmon filets

• 1 russet potato

• Olive oil

• Salt

• Pepper

• Paprika

Avocado relish:

• 2 avocados (cubed)

• 1/4 red onion (diced)

• 1/2 jalapeño (or full depending on heat level you want) (diced)

• Bunch of cilantro (chopped)

• 1/2 lime (juiced)

• Salt

Method:

• Preheat oven to 425 and dice up your potato.

• Season potato in 1 tbsp of olive oil and salt, pepper, and paprika

• Put potato in the oven and roast for ~30mins

• Pat your salmon filets dry and season with salt

• Get a pan hot over medium-low heat and put about 1 tbsp of olive oil in the pan. Put the salmon skin side down and cook for about 3-4 minutes until turning to the other side and cooking another 3-4 minutes.

• Once your salmon is done, let it rest.

• While salmon is resting, prepare your avocado relish by mixing together all the ingredients above. Add salt to taste.

• Plate up your potatoes and salmon. Top the salmon with the avocado relish and the potatoes with some of your chopped parsley

Macros per 1 serving (approximate):

• Calories: ~720

• Protein: ~42g

• Carbs: ~45g

• Fat: ~40g

• Fiber: ~15g

Ingredients (assuming around 3 servings)

• ~.75-1lb of flank steak

• A bunch of baby bok choy

• White rice

• Olive oil

• Salt

Steak marinade:

• 1 tbsp coconut aminos

• 1 tbsp gochujang paste

• 1 tbsp rice vinegar

• 1 tbsp white miso

• 1/2 tbsp honey

Peanut sauce:

• 2 tbsp peanut butter

• 1 tbsp coconut aminos

• 1 tbsp rice vinegar

• 1-2 tbsp honey

• Red pepper flakes

• Salt

Method:

• Mix together marinade and then put steak in it. I let it sit in there for about 30 minutes but do it longer for more flavor :)

• As steak marinates, start on your rice and prep your baby bok choy

• Make your peanut sauce by whisking together the ingredients

• Get a pan on medium low heat and cook steak for ~4 minutes on each side

• As steak is resting, cook your bok choy in the steak juices, but deglaze the pan beforehand if it’s too burnt. Add some olive oil and salt to the bok choy to get a nice sear, then pour in a bit of water and cover to steam until done.

• Plate everything together and top the steak with the peanut sauce.

Enjoy!

Macros per 1 serving (approximate):

• Calories: ~710

• Protein: ~50g

• Carbs: ~60g

• Fat: ~28g

• Fiber: ~5g

Ingredients (makes ~3-4 servings)

Sandwich

• ~2-2.5 lbs of flank steak (Costco is the move)

• 1 large sweet onion

• 1 baguette of bread

• Couple handfuls of spring mix

• 1 tomato

• Pickle chips or slices

• Some mayo

• 2 tbsp Balsamic vinegar

• Butter

• Olive oil

• Salt

• Pepper

Sauce

• 3 tbsp Dijon mustard

• 3 tbsp honey

Method

1. Slice your flank steak into portions easy enough to cook in your pan. Dry and season and leave at room temp for 20-30 minutes

2. While steak sits, get going on your caramelized onion. Cut onion into slices. Olive oil in your pan on low and start to cook down onion.

3. As onion cooks down, prep your toppings. Cut tomato into slices, wash spring mix, cut or plate your pickles.

4. Once onion has cooked down a fair amount, mix in salt and Balsalmic vinegar. Keep on low.

5. Pat excess moisture from steak and bring your pan to medium low heat and make sure pan is hot. Spray some neutral oil and cook steak 3-4 minutes each side depending on thickness.

6. As steak rests, prep your bread and cut into sandwich size you want. Lather mayo on bread and put in over on broil (low) until crispy.

7. Build your sandwich.

Enjoy!

Ingredients (makes ~3-4 servings)

Chicken

• ~1 lb boneless, skinless chicken thighs

• Salt

• Black pepper

• Turmeric

Rice

• 1 cup white rice (uncooked)

Salad

• Red cabbage, thinly sliced

• Parsley, roughly chopped

• 1 can chickpeas, drained & dried

• Handful of walnuts, chopped

• Handful of feta cheese

Dressing

• 1 tbsp olive oil

• 1 tbsp chili oil crunch

• 1 tsp Dijon mustard

• 2 tsp honey

• 1 tsp apple cider vinegar

• 2 cloves garlic, minced

Method

1. Preheat oven to 425°F.

2. Drain and thoroughly dry chickpeas. Spread on a baking sheet, lightly spray or drizzle with neutral oil, season with salt, and roast for 20–30 minutes until crispy, shaking halfway through.

3. Cook white rice according to package instructions.

4. Season chicken thighs with salt, pepper, and turmeric. Heat a pan over medium-low heat and cook chicken until deeply golden and crispy, about 5–7 minutes per side. Remove and let rest.

5. Thinly slice red cabbage (a mandolin works well). Add to a bowl with parsley, walnuts, feta, and roasted chickpeas.

6. Whisk together olive oil, chili crunch, Dijon, honey, apple cider vinegar, and garlic. Add to salad and toss well.

7. Serve chicken and salad alongside white rice.

Enjoy!

Macros per 1 serving (approximate):

• Calories: ~760

• Protein: ~52g

• Carbs: ~78g

• Fat: ~29g

• Fiber: ~10g

Ingredients (makes 4 servings):

Your choice of wrap. I used lavash bread from Trader Joe’s

Chicken:

• 1 lb of ground chicken

• Seasoning: Paprika, chili powder, garlic powder, salt, black pepper

Tzatziki Sauce:

• 1 cup greek yogurt

• 1 persian cucumber

• bunch of dill

• 1 tbsp olive oil

• head of roasted garlic (don’t talk to anyone close up after eating lol)

• salt

• black pepper

Toppings:

• Persian cucumber

• pickled onion (homemade is so much better - recipe below)

• roasted cherry tomatoes

• sweet & spicy jalapenos (Trader Joe’s)

Pickled Onion:

• 1-2 red onions

• 2 cups white vinegar

• 2 cups water

• 2 tbsp honey

• Thinly slice red onions (use a mandolin if you have it). Pack them tightly into a jar or container. In a small pot, add the water, vinegar and honey and bring to a simmer. Once it reaches a simmer turn off the heat and it cool. Add the mixture over top of the red onions. let them sit in room temp for ~15 mins and then put in fridge.

Method:

• preheat oven to 400 degrees

• get a sheet of foil or parchment paper. Put your ground chicken on there. Put another piece of foil/paper over top and roll it out until it is evenly thin. Season it. Then roll it up tightly. I cut mine in half after that so that it would fit in the baking pan.

• add wrapped chicken to pan alongside cherry tomatoes and head of garlic with top chopped off, exposing the garlic. Pour olive oil on top and season with salt.

• put the pan in the oven for 40-45 minutes

• while this is cooking, prepare your toppings and pickled onion

• once chicken is done, take it out of the oven and let it cool. While it is cooling, make your tzatziki.

• add yogurt, grated cucumber, roasted and smashed garlic, chopped dill, olive oil, salt, pepper and mix

• Get your lavash bread and build your wrap. Sear in a pan to ensure its closed and warm.

  Enjoy!

Macros per 1 serving (approximate):

• Calories: ~380

• Protein: ~32g

• Carbs: ~31g

• Fat: ~15g

• Fiber: ~4g