THIS WEEK’S 3-2-1s

Preview the recipes below:

3 Meal-Prep Friendly Recipes

* Chicken Broccoli Cottage Cheese Bake

* BBQ Chicken Sheet Pan Dinner

* Stuffed Turkey Meatballs

2 Tips

* Freeze Your Herbs!

* Best Wellness Habit: Freezer Staples

1 Drink or Dessert

* Hot Honey Margarita Mocktail

Three Meal-Prep Friendly Recipes

Chicken Broccoli Cottage Cheese Bake

This creamy, high-protein bake is the definition of comfort food made lighter. Tender chicken, perfectly cooked broccoli, and a rich, cheesy cottage cheese base come together for an easy, feel-good dinner. It’s simple, satisfying, and one you’ll keep on repeat.

Prep time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Servings: 4-6

Notes: High Protein | Low Carb

Ingredients

• 1 lb ground chicken, cooked, or 2 cups shredded rotesserie chicken

• 2 cups broccoli, steamed and dried

• 1 1/2 cups cottage cheese, blended

• 1 tsp onion powder

• 1 tsp garlic salt

• 1 cup shredded sharp cheddar

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.

2. In a large bowl, combine the cooked chicken, broccoli, blended cottage cheese, onion powder, and garlic salt. Toss until everything is evenly coated and well combined.

3. Transfer the mixture to a baking dish and spread it into an even layer. Top with shredded sharp cheddar cheese.

4. Bake for about 20 minutes, or until the cheese is melted, bubbly, and lightly golden.

BBQ Chicken Sheet Pan Dinner

I am always down for a BBQ chicken moment, and this one seriously delivers. The sweet, smoky flavors caramelize in the oven and pair so well with the roasted veggies. I love finishing it with flaky salt to balance out the sweetness of the barbecue sauce. Super easy warm weather sheet pan dinners for the win!

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THIS WEEK’S 3-2-1s

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3 Meal-Prep Friendly Recipes

* One Pot Marry Me Protein Pasta

* Saucy Lemon Pepper Meatballs

* Protein Banana Bread Muffins

2 Tips

* Support Digestion With Bitter & Brighter Flavors

* Hydrate Smarter (Not Just More)

1 Drink or Dessert

* Ginger Lime Mocktail

Three Meal-Prep Friendly Recipes

One Pot Marry Me Protein Pasta

The “marry me” recipe has taken over for a reason. The seasoning is rich, comforting, and feels a little special without requiring anything complicated. This one-pot version makes it even better. Everything comes together in a single pan, saving time (and dishes) on busy nights. I use protein pasta, but you can always add diced chicken for that extra boost! It’s the kind of meal that feels indulgent but is effortless enough to keep in your weekly rotation.

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4-6

Notes: Vegetarian | One Pot, One Pan | Under 30 Minute Meals

Ingredients

• 5 tbsp butter

• 4 cloves garlic, minced

• 2 tsp Italian seasoning

• 1/4-1/2 tsp red pepper flakes, adjust to taste

• 1 cup sun-dried tomatoes in oil, drained and roughly chopped

• 2 cups low-sodium chicken broth

• 1 cup heavy cream

• 2/3 cup grated Parmesan cheese

• 3 cups penne pasta

• Optional: 8-10 fresh spinach leaves

Instructions

1. In a large pan over medium heat, melt the butter.

2. Add the garlic, Italian seasoning, red pepper flakes, and sun-dried tomatoes. Cook, stirring frequently, for about 2 minutes until fragrant.

3. Add the chicken broth, then gradually whisk in the heavy cream and Parmesan until smooth and fully combined.

4. Let the sauce simmer gently, stirring occasionally, until it begins to thicken.

5. Add the penne pasta directly to the pan. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente and the sauce is bubbly and creamy.

6. Stir in the spinach, if using, and cook just until wilted.

7. Serve immediately, topped with more grated Parmesan.

Saucy Lemon Pepper Meatballs

If you love lemon in just about anything, like me, this recipe really lets it shine. It’s bright, buttery, and impossible to ignore in the best way. The citrus cuts through the richness of the sauce and meatballs, making every bite feel balanced and elevated. I’ve been loving simple flavor combinations more and more lately!

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THIS WEEK’S 3-2-1s

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3 Meal-Prep Friendly Recipes

* Blueberry Breakfast Bars

* Lemon Chicken Gnocchi

* Grilled Asparagus Salad With Lemon & Feta

2 Tips

* Why You’re Still Craving More

* Feed the Craving, the Right Way

1 Drink or Dessert

* Adrenal Mocktail

Three Meal-Prep Friendly Recipes

Blueberry Breakfast Bars

These bars are the perfect balance of wholesome and satisfying, with a soft, oat-based crust and a naturally sweet, jammy center. They’re just sweet enough, making them ideal for breakfast, snacks, or grab-and-go treats. Simple, nourishing, and easy to prep ahead, they’re the kind of thing you’ll want to keep on hand all week!

Prep time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

Servings: 8

Notes: Gluten Free | Dairy Free | Vegetarian | Grab-and-Go Breakfast | Freezer-Friendly | Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze and thaw overnight before serving.

Ingredients

Crust

• 1 1/2 cups gluten-free oat flour

• 1 1/4 cups gluten-free rolled oats

• 1/3 cup maple syrup

• 1/3 cup coconut oil, melted

• 1/4 tsp salt

• 1/2 tsp vanilla

Blueberry Chia Jam

• 2 cups blueberries

• 3 tbsp maple syrup

• 2 tbsp lemon juice

• 1/2 tsp lemon zest

• 2 tbsp chia seeds

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line an 8x8-inch baking dish with parchment paper and set aside.

2. In a large bowl, combine the oat flour, rolled oats, maple syrup, melted coconut oil, salt, and vanilla. Mix with your hands until a dough forms. If it feels too dry, add 1-2 tablespoons of water at a time until it comes together and is slightly sticky.

3. Reserve about 1/2 to 1 cup of the dough for the topping. Press the remaining dough evenly into the prepared dish, smoothing it out and filling any gaps. Refrigerate the dish while you prepare the jam, and chill the reserved dough until you are ready to use it.

4. In a small saucepan, combine the blueberries, maple syrup, lemon juice, lemon zest, and chia seeds. Cook over medium heat for 1-2 minutes, until the mixture begins to bubble.

5. Lightly mash the blueberries with a fork or potato masher, then continue cooking for another 2 minutes, stirring frequently to prevent sticking. The mixture should thicken slightly but still be runny. It will continue to set as it bakes.

6. Remove the crust from the fridge and pour the jam evenly over the top. Crumble the remaining dough over the jam layer.

7. Bake for about 35 minutes, or until the top is golden and lightly crisp.

8. Allow the bars to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Let them sit for at least 3 hours (or until fully cooled) before slicing. This helps the bars set and prevents crumbling.

Lemon Chicken Gnocchi

Creamy, comforting, and just the right amount of bright, this dish comes together in one pan with minimal effort. I love it because it’s such a great way to dress up chicken. It can be hard to find new ways to keep chicken exciting, and this recipe brings bold spring flavors without overcomplicating things. The gnocchi cooks right in the sauce, creating a velvety texture and making the whole dish feel extra special.

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THIS WEEK’S 3-2-1s

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3 Meal-Prep Friendly Recipes

* Herby Snap Pea Salad

* Quinoa Asparagus Salad

* Gluten Free Chicken Cutlet and Lemon Parm Salad

2 Tips

* Eating With the Season

* Spring Clean Your Routine

1 Drink or Dessert

* Lemon Poppy Seed Loaf With Glaze

Three Meal-Prep Friendly Recipes

Herby Snap Pea Salad

Thinly sliced snap peas bring the crunch, while edamame adds a boost of protein. Everything gets tossed in a bright, shallot-infused lemon dressing that ties it all together. It’s light but satisfying on its own, and just as good paired with grilled chicken or salmon for a more filling meal. YUM!

Prep time: 20 minutes

Cooking time: 0 minutes

Total time: 20 minutes

Servings: 6-8

Notes: High Protein | High Fiber | Vegetarian | Gluten-Free | Under 20 Minute Meals | Store in the fridge for up to 5 days.

Ingredients

Salad

• 5 cups sugar snap peas, thinly sliced on a bias

• 2 cups shelled edamame

• 1/4 cup fresh basil, chopped

• 1/4 cup roasted, salted pistachios, roughly chopped

• 1 tsp crunched red pepper flakes (optional, or more to taste)

Dressing

• Juice of 1 lemon

• 1/4 cup olive oil

• 1 1/2 tsp Dijon mustard

• 1 tbsp maple syrup (or honey)

• 1 small shallot, finely chopped

• 1/2 tsp sea salt (plus more to taste)

• 1/2 tsp black pepper

Instructions

1. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, maple syrup, shallot, salt, and pepper until well combined.

2. In a large bowl, combine the snap peas, edamame, basil, and pistachios.

3. Pour the dressing over the salad and toss until everything is evenly coated.

4. Adjust seasoning as needed. Garnish with extra basil, pistachios, and a sprinkle of red pepper flakes, if desired.

Quinoa Asparagus Salad

This is the kind of salad that actually feels exciting to eat. Bright, fresh, and full of texture, the tender asparagus, salty feta, crunchy pistachios, and fluffy quinoa are all tossed in a simple lemony dressing. It’s light but satisfying, perfect for meal prep, or for the best addition to the next Sunday barbecue.

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THIS WEEK’S 3-2-1s

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3 Meal-Prep Friendly Recipes

* Strawberry Shortcake Protein Cheesecake

* Spring Pasta Salad

* Crunch Slaw Salad

2 Tips

* Balance Over Perfection

* Add, Don’t Restrict

1 Drink or Dessert

* Smash Cake

Three Meal-Prep Friendly Recipes

Strawberry Shortcake Protein Cheesecake

My protein cheesecake goes viral every time I share it. I mean, I get it! This one is my favorite to date. The base is so creamy and refreshing, and my strawberry shortcake crumble on top wins my heart! It’s the perfect better-for-you cake for spring and summer, you’ll want to make again and again.

Prep time: 10 minutes

Cooking time: 35-40 minutes

Total time: 45-50 minutes (plus chill time)

Servings: 6-8 slices

Notes: High Protein | Lower Carb | High Fiber | Gluten-Free | Dairy-Free

Ingredients

• 2 cups cottage cheese (full-fat works best)

• 4 oz cream cheese, softened

• 2 tbsp cornstarch

• 1/2 cup sugar (I use a monk fruit blend)

• 2 eggs

• 4 fresh strawberries

• 1 tsp vanilla extract

Strawberry Shortcake Crumble

• 1 bag gluten-free cookies

• 1/2 cup freeze-dried strawberries

• 1 tbsp melted butter or oil

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a 6-inch cake pan with parchment paper.

2. Add all cheesecake ingredients to a blender and blend until completely smooth. Pour into the prepared pan.

3. Bake for 35-40 minutes, until set. Let cool completely.

4. While the cake bakes, make the crumble. Add the cookies and freeze-dried strawberries to a blender or food processor and pulse until crumbly. Transfer to a bowl and mix in melted butter or oil until it comes together.

5. Once the cake has cooled, top with the strawberry shortcake crumble. Refrigerate for at least 6 hours, or overnight, before serving.

Spring Pasta Salad

This spring pasta salad is fresh, bright, and packed with seasonal flavor. Tender asparagus, sweet peas, and peppery arugula get tossed in a lemony parmesan vinaigrette for the perfect balance of light and satisfying. It’s an easy, crowd-pleasing dish that works for everything from weeknight dinners to warm-weather gatherings.

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THIS WEEK’S 3-2-1s

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3 Meal-Prep Friendly Recipes

* McGriddle Sheet Pan Pancakes

* Chimichurri Steak Salad

* Protein Cheesecake Dip

2 Tips

* Balanced Eating Made Effortless

* Consistent Meals, Steady Energy

1 Drink or Dessert

* Banana Snickers Bites

Three Meal-Prep Friendly Recipes

McGriddle Sheet Pan Pancakes

All those cozy, nostalgic flavors are made effortlessly on a sheet pan. Take everything you know about the McGriddle and make it higher in protein, easy to make, and also freezer-friendly!

Prep time: 10 minutes

Cooking time: 12-15 minutes

Total time: 25 minutes

Servings: 6-8

Notes: High Protein | Freezer-Friendly | Under 30 Minute Meals

Ingredients

• 3 cups protein pancake mix (prepare batter according to packaging instructions)

• 1 lb breakfast sausage, cooked and broken up with casing removed (chicken sausage works well, too!)

• 1 cup shredded cheddar cheese

• 1/4 cup maple syrup

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Generously coat a sheet pan with cooking spray or line it with parchment paper, and set aside.

2. In a large bowl, prepare the pancake batter according to the package instructions.

3. Fold in the browned sausage, shredded cheese, and maple syrup until evenly combined.

4. Pour the batter onto the prepared sheet pan and spread it into an even layer.

5. Bake for 12-15 minutes, or until golden and set in the center.

6. Slice and serve warm with butter and maple syrup.

Chimichurri Steak Salad

Another vibrant salad recipe that packs flavor and protein! It’s a great combination of color and texture between the juicy steak, crisp veggies, and bright, herby chimichurri. I am obsessed with anything chimichurri, and when paired with steak and crunchy veg, it’s a major win!

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THIS WEEK’S 3-2-1s

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3 Meal-Prep Friendly Recipes

* Hot Honey Chicken Crust Pizza

* Italian Tuna Salad

* Asian Crispy Rice Salad

2 Tips

* Fresh Crunch, Real Benefits

* Fuel That Feels Good

1 Drink or Dessert

* Cinnamon Toast Crunch Latte

Three Meal-Prep Friendly Recipes

Hot Honey Chicken Crust Pizza

I have been craving pizza, and this is, hands down, the best way to have it. This high-protein crust is an absolutely must-have recipe that bakes to the perfect crisp. With over 200g of protein per pie, it will satisfy your pizza craving while helping you smash your protein goals. The hot honey makes it beyond craveable!

Prep time: 10 minutes

Cooking time: 37 minutes

Total time: 50 minutes

Servings: 4

Notes: High Protein | Low Carb

Ingredients

Crust

• 2 lbs ground chicken

• 1 egg

• 1 cup grated Parmesan

• 1 cup Italian breadcrumbs

• 1 tsp garlic powder

• 1 1/2 tsp oregano

• 1/2 tsp salt

Base

• 1/2 cup marinara sauce (I love Sauz)

• 1-1 1/2 cups shredded mozzarella

• 1 package of turkey pepperoni (or can use regular pepperoni)

Toppings (to taste)

• Fresh cracked black pepper

• Chili flakes

• Garlic powder

• Hot honey

Instructions

1. Preheat your oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper.

2. In a large bowl, combine ground chicken, egg, Parmesan, breadcrumbs, garlic powder, oregano, and salt. Mix until fully combined.

3. Transfer the mixture onto the prepared sheet pan and press into a large, even rectangle, making it as thin and flat as possible.

4. Lightly spray with oil to help it crisp and bake for 30 minutes, until the crust is set and edges are golden.

5. Remove from the oven, add marinara, a layer of mozzarella, turkey pepperoni, and another layer of cheese.

6. Place it back in the oven for 5 minutes, then broil for 1-2 more minutes, or until the top is golden and bubbly.

7. Add fresh cracked pepper, chili flakes, and a light sprinkle of garlic powder.

8. Finish with a generous drizzle of hot honey and slice into squares to serve.

Italian Tuna Salad

This is a true throw-it-all-together kind of meal. It’s quick, fresh, and what I like to call effortlessly elegant. It packs protein and fiber, is great for your gut, and feels like summer in a bowl as we inch closer to those warmer months. No joke, it comes together in just 5 minutes.

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THIS WEEK’S 3-2-1s

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3 Meal-Prep Friendly Recipes

* Gluten Free Crispy Chicken Cutlets

* Crispy Chickpea & Feta Salad

* Edamame Dip

2 Tips

* Plant Protein Benefits

* Micronutrients Matter

1 Drink or Dessert

* 5-Ingredient Apple Samoas

Three Meal-Prep Friendly Recipes

Gluten Free Crispy Chicken Cutlets

This is my favorite way to make crispy, flavor-packed chicken. Instead of a quick dip, the chicken soaks in the egg mixture, allowing the red wine vinegar to tenderize it and lock in flavor. It’s simple, made with minimal ingredients, and delicious served on its own, over salad, with pasta, or as a sandwich. Crunch level is unmatched! Bonus points, too, because my toddler requests this multiple times per week.

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Servings: 4

Notes: High Protein | Gluten-Free | Easy Weeknight Dinner | Under 30 Minute Meals

Ingredients

• 2 lbs boneless skinless chicken breasts

• 1 tsp salt

• 3 eggs

• 3 tbsp extra virgin olive oil

• 2 tbsp red wine vinegar

• 1 tbsp Italian seasoning

• 1 cup gluten-free panko

• 1 cup Italian bread crumbs (I love these)

• 1 cup Parmesan cheese

• 1/4 cup avocado oil

• Pinch of flaky sea salt

Instructions

1. Remove any unwanted/fat pieces from the chicken breasts.

2. Cut the chicken breasts into 1 1/2-inch strips lengthwise and generously season with salt.

3. In a large bowl, whisk together the eggs, olive oil, red wine vinegar, and Italian seasoning until well combined. Add the chicken and toss to coat.

4. In a separate shallow bowl, add equal parts panko, bread crumbs, and Parmesan cheese. Mix until fully incorporated.

5. Remove each chicken strip from the marinade, press it firmly into the breadcrumb mixture, then flatten with your hands to create an even coating. Flip the chicken and push it into breadcrumbs on the other side. Transfer to a plate and repeat with the remaining pieces.

6. Heat the avocado oil in a large pan over medium heat. Once hot, add the chicken cutlets in a single layer and cook for 2-3 minutes per side, or until golden brown and cooked through.

7. Transfer cooked chicken to a plate, sprinkle with flaky sea salt, and repeat the cooking process with the remaining chicken.

Crispy Chickpea & Feta Salad

Crispy, spiced chickpeas paired with salty feta and a punchy, garlicky dressing make this salad anything but basic. It’s fresh, satisfying, and comes together in under 30 minutes. It’s the perfect salad to shake up the week and get ready for spring.

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THIS WEEK’S 3-2-1s

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3 Meal-Prep Friendly Recipes

* Glowy Skin Chia Pudding

* Air Fryer Juicy Chicken Tenders

* Lemony Feta Chickpea Salad

2 Tips

* Protein Loves Fiber

* Build Snacks Like Mini Meals

1 Drink or Dessert

* Reese’s Protein Balls

Three Meal-Prep Friendly Recipes

Glowy Skin Chia Pudding

This is a super quick breakfast to pull together the night before. It’s full of fiber from the chia seeds and keeps you full longer thanks to the Greek yogurt. If you like your breakfasts a little extra sweet, add a drizzle of honey before serving. I also like to add extra raspberries, granola, or nut butter depending on my mood!

Prep time: 5 minutes

Cooking time: 0 minutes

Total time: 4 hours (or overnight chill)

Servings: 3

Notes: High Protein | Gluten Free | High Fiber | Vegetarian | If the pudding is too thick in the morning, stir in a splash of milk to loosen.

Ingredients

• 1 1/2 cups fresh raspberries, mashed (plus more for topping)

• 1 cup Greek yogurt

• 1/2 cup milk

• 4 tbsp honey (or more, adjust to your sweetness preference)

• 1/4 cup chia seeds

Instructions

1. In a bowl, mash the raspberries until mostly smooth.

2. Add the Greek yogurt, milk, honey, and chia seeds. Stir well until fully combined.

3. Cover and refrigerate overnight (or at least 4 hours) until thick and pudding-like.

4. Stir before serving and top with extra raspberries if desired.

Air Fryer Juicy Chicken Tenders

Using cornstarch creates a lightly crisp outside while keeping the chicken juicy inside! I have been making this so much recently. My family loves it, and I just think it’s such an easy protein to pair with any side salad, pasta, or your favorite veggies!

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THIS WEEK’S 3-2-1s

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3 Meal-Prep Friendly Recipes

* Flourless Banana Bread

* Asian Tuna Salad

* Turkey Taco Skillet

2 Tips

* Support Your Immune System Naturally

* Selenium Supports Immune Function

1 Drink or Dessert

* Lemon Blueberry Protein Cheesecake

Three Meal-Prep Friendly Recipes

Flourless Banana Bread

This recipe is so great because you can make it in the dish you’re baking it in. As a busy mom, I like minimal cleanup, and this delicious, naturally sweetened, flourless banana bread does just that. Throw it all in one dish, bake, and bam, you have yourself a most delicious grab-and-go banana bread.

Prep time: 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes

Servings: 6-7 slices

Notes: Vegetarian | Gluten Free | Dairy Free | Grain Free | Grab-and-Go Breakfast | One Pot, One Pan Meals

Ingredients

• 3 ripe bananas

• 3/4 cup peanut butter

• 2 eggs

• 1 tsp baking powder

• 1 tsp vanilla extract

• 1/4 cup chocolate chips

• 1 tsp avocado or coconut oil

Instructions

1. Preheat your oven to 375 degrees Fahrenheit and lightly grease a loaf pan.

2. Add the ripe bananas directly to the loaf pan and mash them with a fork until mostly smooth.

3. Add the peanut butter, eggs, baking powder, and vanilla extract straight into the same pan. Mix everything together until fully combined and smooth.

4. In a small microwave-safe bowl, melt the chocolate chips with oil in 30-second intervals, stirring between each, until smooth.

5. Spread the chocolate on top of the banana bread, then swirl it in with the back of a spoon.

6. Bake for 35 minutes, or until the center is set and a toothpick inserted comes out mostly clean.

7. Let cool completely before slicing and serving.

Asian Tuna Salad

I make this salad all the time when I’m craving something easy and quick. It comes together in under 20 minutes, and I love keeping it in the fridge for busy afternoons so I can just grab some whenever I’m hungry. It’s simple, reliable, and an easy way to get my protein in. I love serving it with some seaweed snacks!

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THIS WEEK’S 3-2-1s

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3 Meal-Prep Friendly Recipes

* Trader Joe’s Pesto Chicken Bake

* Creamy Tuscan Chicken

* Chicken & Broccoli Alfredo Spaghetti Squash

2 Tips

* Cold Weather Circulation Ritual

* Nasal Breathing in the Cold

1 Drink or Dessert

* Cookies & Cream Perdi’s Bowl

Three Meal-Prep Friendly Recipes

Trader Joe’s Pesto Chicken Bake

It’s been a weeknight staple for years, and it’s so simple to make. With just 4 Trader Joe’s ingredients, you have a high-protein, low-carb dinner that you can whip together in no time. It doesn’t require chopping, which is always a win in my book.

Prep time: 10 minutes

Cooking time: 30-35 minutes

Total time: 45 minutes

Servings: 3-4

Notes: High Protein | Low Carb | Trader Joe’s Recipe | One Pot, One Pan Meals | Easy Weeknight Dinners

Ingredients

• 2 packages pesto marinated chicken

• 1 container cherry tomatoes

• 1 package broccoli

• Olive or avocado oil spray

• Salt & pepper, to taste

• 1 container burrata cheese

Optional: balsamic glaze

Instructions

1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a large baking dish.

2. Gently pound the chicken to an even thickness for more even cooking.

3. Add the chicken to the baking dish and scatter the cherry tomatoes and broccoli around it. Lightly spray everything with olive oil and season with salt and pepper.

4. Bake for 30-35 minutes, until the chicken is cooked through and the veggies are tender and slightly caramelized.

5. Carefully drain any excess liquid from the pan. Tear the burrata over the hot chicken and vegetables, allowing it to melt slightly.

6. Finish with a drizzle of balsamic glaze and serve warm.

Creamy Tuscan Chicken

This creamy chicken recipe really packs all the flavor into a simple one-pan dish, and I’m loving it. It feels indulgent and restaurant-worthy, yet it’s surprisingly easy to whip up on a busy night. Loaded with protein and rich, comforting flavors, it’s the kind of meal that satisfies while still fitting into a balanced lifestyle.

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THIS WEEK’S 3-2-1s

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3 Meal-Prep Friendly Recipes

* Protein Belgian Waffles (Freezer-Friendly)

* Creamy Asian Chicken Salad

* Homemade Protein Ranch

2 Tips

* Time & Energy Management

* Power of Planning Tomorrow

1 Drink or Dessert

* Protein Brownie Balls

Three Meal-Prep Friendly Recipes

Protein Belgian Waffles

Crispy outside, fluffy inside, and packed with protein. These waffles elevate breakfast and guarantee your kitchen smells amazing. My hubby and kids ask for these time and time again, so I make sure they are always stocked in the freezer. Prep once, and enjoy for months. They taste indulgent, but keep you full with 30g of protein per waffle. Pure delicious fuel made with whole foods and simple ingredients!

Prep time: 5 minutes

Cooking time: 10-15 minutes

Total time: 20 minutes

Servings: 5

Notes: High Protein | Vegetarian | Freezer-Friendly | Under 20 Minute Meals | Freeze for up to 3 months in a single layer. Reheat in a toaster or air fryer until warm and crisp.

Ingredients

• 3 cups oats

• 2 cups egg whites

• 2 cups plain Greek yogurt

• 2 tsp baking powder

• 2 tsp vanilla extract or vanilla bean powder

• 1 1/2 tsp cinnamon

• Pinch of salt

Instructions

1. Turn your waffle iron on to medium-high heat so it’s fully hot before adding batter. Lightly grease if needed.

2. Add the oats to a blender along with egg whites, Greek yogurt, baking powder, vanilla, cinnamon, and a pinch of salt. Blend until completely smooth.

3. Pour batter into the center of the preheated waffle iron. Cook for 2-3 minutes, or until golden and crispy on the outside.

4. Enjoy with warm maple syrup and butter, fresh fruit, or whipped cream and strawberries.

Creamy Asian Chicken Salad

I should call this salad “everything you’ll ever need in one bowl.” You get that fresh crunch from the cabbage and veggies, paired with a creamy, umami-packed dressing that makes it completely irresistible. It’s nutrient-dense, insanely flavorful, and honestly… who wouldn’t want this for lunch every single day!

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THIS WEEK’S 3-2-1s

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3 Meal-Prep Friendly Recipes

* Sheet Pan Lemon Feta Chicken & Broccolini

* Protein Breakfast Squares

* Protein Maple Cinnamon Granola

2 Tips

* A Simple Nervous System Reset

* More About the Vagus Nerve

1 Drink or Dessert

* Sweet Potato Brownies

Three Meal-Prep Friendly Recipes

Sheet Pan Lemon Feta Chicken & Broccolini

A bright, flavorful dinner made easy. The combination of fresh lemon, roasted veggies, and warm cumin creates a bold burst of flavor in every bite. It’s effortless enough for weeknight dinners or meal prepping, and just as delicious as it is simple to make.

Prep time: 10-15 minutes

Cooking time: 23-28 minutes

Total time: 35-40 minutes

Servings: 4

Notes: High Protein | Low Carb | Sheet Pan Dinner | Decrease baking time if using thinner chicken.

Ingredients

• 3 boneless, skinless chicken breasts

• 3 tbsp olive oil

• Salt & pepper

• 1 tsp ground cumin

• 1 package broccolini, trimmed

• 1 pint grape or cherry tomatoes, halved

• 1 small red onion, quartered and cut into 2-inch wedges

• 1 lemon, 1/2 cup into thin rounds, 1/2 served for serving

• 1/2 tsp red pepper flakes

• 2 blocks feta, cut in half widthwise

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.

2. Pat the chicken breasts dry. Drizzle both sides with olive oil and season evenly with salt, pepper, and cumin.

3. Place the chicken directly on the sheet pan and roast for 8-10 minutes.

4. Remove the pan from the oven and flip the chicken breasts. Arrange the broccolini, tomatoes, red onion, and lemon rounds around the chicken. Drizzle the vegetables lightly with olive oil and season with salt, pepper, red pepper flakes, and the remaining cumin. Gently toss the vegetables directly on the pan to coat. Nestle the feta in between the vegetables.

5. Return the pan to the oven and roast for another 15-18 minutes, until the chicken is fully cooked through, the tomatoes are blistered, the broccolini is tender, and the feta is soft.

6. Remove from the oven and squeeze the remaining half of the lemon over everything. Spoon the pan juices over the chicken and vegetables before serving.

Protein Breakfast Squares

The ultimate breakfast meal prep, filled with protein and fiber. Made with simple, wholesome ingredients, it’s fluffy, satisfying, and full of savory flavor. Perfect for busy mornings or grab-and-go snacking, it stores beautifully and reheats like a dream.

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THIS WEEK’S 3-2-1s

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3 Meal-Prep Friendly Recipes

* Nobu-Style Miso Cod

* Gluten Free Pizza Bites

* Banana Peanut Butter Chocolate Chip Muffins

2 Tips

* The Power of Potassium

* How to Get the “Most” Out of Wellness

1 Drink or Dessert

* Peanut Butter & Jelly Rice Krispie Treats

Three Meal-Prep Friendly Recipes

Nobu-Style Miso Cod

Nobu is known for their miso cod. Yes, it’s delicious, but at $49 a piece, I knew I had to recreate it at home. This recipe is rich, buttery, and deeply flavorful with a caramelized finish. A longer marinade creates tender, restaurant-quality fish with minimal effort.

Prep time: 10 minutes

Cooking time: 6-8 minutes

Total time: 16-18 minutes (plus marinating)

Servings: 4

Notes: High Protein | Low Carb | Under 20 Minute Meals | For best flavor, allow the cod to marinate for 24-48 hours in the refrigerator.

Ingredients

• 1/4 cup mirin

• 1/4 cup sake

• 1/2 cup coconut sugar

• 1/3 cup white miso paste

• 2 lb black cod (sablefish), cut into fillets

Instructions

1. In a small saucepan, combine the mirin and sake. Bring to a gentle boil and simmer for 2-3 minutes to cook off the alcohol.

2. Reduce the heat to low. Whisk in the coconut sugar and white miso until completely smooth and dissolved. Remove from heat and let the marinade cool to room temperature.

3. Place the cod fillets in a shallow dish or resealable bag. Pour the cooled marinade over the fish, ensuring all pieces are well coated. Cover tightly and refrigerate for 24-48 hours.

4. When ready to cook, remove the cod from the marinade and gently wipe off excess (do not rinse).

5. Preheat the broiler to high and line a baking sheet with foil.

6. Arrange the cod on the prepared sheet and broil for 6-8 minutes, watching closely, until the glaze is deeply caramelized and the fish is opaque and flakes easily.

7. Let rest for 1-2 minutes before serving.

Gluten Free Pizza Bites

These cheesy pizza bites turn golden brown on top and stay soft inside. Simple, high-protein, grain-free ingredients make them perfect for snacking, meal prep, or a satisfying savory bite anytime.

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THIS WEEK’S 3-2-1s

Preview the recipes below:

3 Meal-Prep Friendly Recipes

* Sheet Pan Alfredo & Green Beans

* Winter Liver Glow Salad

* Detox Beef & Cabbage Soup

2 Tips

* Prioritizing Muscle

* Build in Recovery

1 Drink or Dessert

* Perdi’s Protein Chocolate Frosting

Three Meal-Prep Friendly Recipes

Sheet Pan Alfredo & Green Beans

If you love comforting meals with minimal mess, this one delivers. Simple, satisfying, and so delicious you’ll definitely be going back for seconds.

Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Servings: 4

Notes: High Protein | Low Carb | Sheet Pan Dinner | Use fresh green beans for best taste & texture. You can swap ground chicken for ground turkey if desired.

Ingredients

• 2 tbsp avocado oil, divided

• 1 lb ground chicken

• 1/2 tsp salt

• 1/4 tsp pepper

• 2 bags fresh green beans, trimmed

• 1/2 tbsp garlic powder

• 1/2 tbsp onion powder

• 1/2 tbsp Italian seasoning

• 1 1/2 cup shredded Mexican-style or mozzarella cheese

• 1 (15 oz) jar Alfredo sauce (I used Rao’s)

• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.

2. Heat avocado oil in a skillet over medium heat. Add ground chicken, season with salt and pepper, and cook until fully browned. Remove from heat.

3. Spread the trimmed green beans evenly on a large sheet pan. Lightly drizzle or spray with oil and season with garlic powder, onion powder, and Italian seasoning.

4. Top the green beans with the cooked ground chicken. Sprinkle shredded cheese evenly over the top, then pour the Alfredo sauce over everything. Sprinkle Parmesan cheese over the top.

5. Bake for 20-25 minutes, until bubbly and lightly golden on top. Serve hot and enjoy!

Winter Liver Glow Salad

This salad is hearty, fiber-rich, and packed with winter vegetables that support digestion, hormone balance, and overall glow from the inside out. Great as a side or topped with your protein for even more fuel. It’s crunchy, colorful, and easy to throw together.

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THIS WEEK’S 3-2-1s

Preview the recipes below:

3 Meal-Prep Friendly Recipes

* Wild Mushroom Egg Bites

* Roasted Veggie Lentil Salad

* Sheet Pan Cashew Chicken

2 Tips

* Cooking as a Form of Meditation

* Create Small Rituals Around Everyday Habits

1 Drink or Dessert

* Perdi’s Protein Cookie Dough

Three Meal-Prep Friendly Recipes

Wild Mushroom Egg Bites

These wild mushroom egg bites are savory, cozy, and perfect for a grab-and-go breakfast or snack. Earthy wild mushrooms pair with nutty Gruyère for rich flavor in every bite. Simple, satisfying, and a fun spin on a great meal-prep breakfast option for busier mornings. I love reheating in the air fryer for a few minutes!

Prep time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Servings: 12

Notes: High Protein | Low Carb | Vegetarian | Grab-and-Go Breakfast

Ingredients

• 1 tbsp olive oil or butter

• 1 container wild mushrooms (shiitake and cremini, or regular mushrooms if you can’t find those), finely chopped

• 10 large eggs

• 1 1/2 cups cottage cheese

• 3/4 cup Gruyère cheese, freshly shredded

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp pepper

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and lightly grease a standard muffin tin, or I like to use a silicon muffin tin for this.

2. Heat olive oil or butter in a skillet over medium heat. Add the chopped mushrooms and cook for 5-7 minutes, until softened and lightly golden, and most of the moisture has cooked off. Season lightly with salt and pepper, then remove from heat.

3. In a blender, add the eggs, cottage cheese, shredded Gruyère, garlic powder, salt, and pepper. Blend or whisk until smooth and well combined.

4. Divide the sautéed mushrooms evenly among the muffin cups. Pour the egg mixture over the mushrooms, filling each cup about 3/4 full.

5. Bake for 25 minutes, or until the egg bites are just set in the center. Let cool for a few minutes before removing from the pan.

6. Serve warm, or let cool completely and store for easy grab-and-go breakfasts throughout the week.

Roasted Veggie Lentil Salad

This hearty lentil and roasted veggies dish is a cozy, nourishing weeknight meal that’s simple to make and full of flavor. This combination of flavors is comforting, wholesome, and perfect for cooler nights.

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Alongside my longtime health nut & chef friend Lauren, we set out to build our own protein company. One rooted in simple ingredients, amazing taste, and thoughtful intention. We wanted a protein that felt exciting to use, seamlessly fit into our daily routines, and that we actually looked forward to eating. After years of developing and refining, we finally made it happen.

Perdi’s is an almond-based protein powder designed to be an instant dessert. Just add a touch of milk or water, stir, and enjoy. There’s no blender, no prep, no extra steps necessary. We wanted ease, to maintain delicious dessert flavors, and the ability to curb our sweet tooth without feeling guilty. Perdi’s is for those moments when you want something sweet without compromising your eating habits. Perdi’s is free of dairy, gluten, soy, and artificial flavors and gums. It was the exact protein we were looking for.

When we first launched, we were overwhelmed in the best way. The response was immediate, generous, and far beyond what we imagined. Perdi’s sold out THREE times, and the last time, we really sold out.

We spent countless days reading the comments, learning from trial and error, and hearing what you all had to say. We took absolutely everything into consideration, from packaging to taste. It was clear Perdi’s was ready for its next phase.

We decided we needed to go BIGGER. Bigger in every sense. So, we did just that. We changed manufacturing, updated our formula and packaging, and just kept things moving as fast as we could. Building a business comes with a lot of moving parts, and it’s been incredibly rewarding to see them come together into what Perdi’s is today.

Shop Perdi’s Here: https://perdisprotein.com/

As Perdi’s continued to grow, demand quickly exceeded our expectations, and we sold out for nearly 5 months. During that time, rushing production was never an option. Not because we weren’t ready, but because we’re deeply committed to maintaining the quality and integrity behind every batch of Perdi’s.

Behind the scenes, we were fully immersed in the process. We spent time at our almond farm, visited our blending facility, and were on-site during production to ensure every detail, from sourcing to texture to taste, was exactly as we envisioned. Building something this intentional requires care at every step, and that’s where our focus remained.

With a small team and a big vision, we decided to place a significantly larger order. We put systems in place that allow us to restock more regularly moving forward, all while keeping Perdi’s consistent, thoughtful, and true to what it’s always been.

We are endlessly grateful for this community, and for your patience, trust, and support throughout it all. And now, we’re so excited to finally say five words that carry a lot of weight: we are back in stock!

Preview the recipes below:

3 Meal-Prep Friendly Recipes

* Freezer-Friendly Chicken Parm Meatballs

* Longevity Soup

* Salmon in a Pinch

2 Tips

* Fueling Well Supports Warmth & Healthy Circulation

* Eating Enough Helps the Body Feel Calm, Not Stressed

1 Drink or Dessert

* Invisible Apple Cake

Three Meal-Prep Friendly Recipes

Freezer-Friendly Chicken Parm Meatballs

These freezer-friendly meatballs are a fun twist on a classic chicken Parmesan comfort dish we all know and love. Chicken meatballs get stuffed with a melty mozzarella center and baked until perfection. Perfect for busy nights, meal prep, or popping straight from the freezer when you need a win at dinnertime.

Prep time: 15 minutes

Cooking time: 25-30 minutes

Total time: 45 minutes

Servings: 16-18

Notes: High Protein | Freezer-Friendly | Game Day Eats | Easy Weeknight Dinner | Freeze in a single layer for up to 2 months.

Ingredients

• 1 lb ground chicken

• 1 egg

• 1/2 cup panko breadcrumbs (I use gluten free)

• 1/2 cup grated Parmesan

• 2 tbsp olive oil (this is how it stays super juicy)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• Black pepper to taste

• 3 individual string cheeses (full-fat mozzarella works best)

• 1/4 cup fresh basil, chopped

• 1/4 cup fresh Italian parsley, chopped

Instructions

1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

2. In a large bowl, combine the ground chicken, egg, panko breadcrumbs, basil, parsley, grated Parmesan, olive oil, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined; avoid overmixing.

3. Cut the mozzarella sticks into roughly 1-inch pieces. Scoop about 3 tablespoons of the meatball mixture and flatten it slightly in your hand. Place two small pieces of mozzarella in the center, one on top of the other, then wrap and roll the meat mixture around it, sealing the cheese completely. Repeat with the remaining mixture.

4. Arrange the meatballs evenly on the prepared baking sheet. Bake for 30 minutes, or until cooked through and lightly golden on the outside.

5. Serve warm over heated marinara sauce. Let cool completely before freezing, if meal prepping.

Longevity Soup

My grandma is everyone’s favorite, and her cozy, veggie-packed soup is truly her key to longevity. Loaded with fiber-rich vegetables, beans, and tender pasta, it’s the kind of feel-good meal that’s easy to return to any night of the week. Warm, satisfying, and quietly so restorative. Longevity cooking at its finest.

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THIS WEEK’S 3-2-1s

Preview the recipes below:

3 Meal-Prep Friendly Recipes

* Protein French Onion Pasta

* High-Protein Breakfast Sandwiches

* Buffalo Chicken Dip

2 Tips

* Probiotics vs. Prebiotics

* They Work Better Together

1 Drink or Dessert

* Prebiotic Ice Cubes

Three Meal-Prep Friendly Recipes

Protein French Onion Pasta

Inspired by French onion soup, this pasta is rich, savory, and deeply comforting. Caramelized onions simmer in bone broth with high-protein pasta, then finish with melty Gruyère for a creamy, one-pot meal. Simple, satisfying, and perfect for an easy weeknight dinner.

Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Servings: 4

Notes: One Pot, One Pan Meals | Easy Weeknight Dinners

Ingredients

• 2 tbsp olive oil

• 3 cups yellow onion, thinly sliced

• Pinch of salt

• 3 cloves garlic, minced

• 1 tbsp thyme, dried

• 2 tbsp Worcestershire sauce

• 2 cups bone broth (chicken or beef)

• 8 oz uncooked protein pasta (I like Banza Rigatoni)

• 1/4 cup milk or heavy cream

• 1 1/2 cup Gruyère cheese, shredded (from the block)

• Handful of fresh parsley, finely chopped

• Handful of fresh thyme, finely chopped

Instructions

1. Heat olive oil in a large pot over low to medium heat. Add the sliced onion and a big pinch of salt. Sauté, stirring frequently, for 15-20 minutes, until lightly caramelized and golden.

2. Stir in the minced garlic, thyme, and Worcestershire sauce. Cook for about 1 minute, until fragrant.

3. Pour in broth and bring to a gentle boil. Add the uncooked pasta, reduce the heat to a simmer, and cook, stirring occasionally, until the pasta is al dente, about 10 minutes.

4. Remove from the heat and slowly stir in milk and a handful of Gruyère cheese until melted and creamy. Serve immediately, garnish with fresh parsley and thyme.

High-Protein Breakfast Sandwiches

Perfect for a meal prep morning. These freezer-friendly breakfast sandwiches are packed with protein, lightly sweetened with maple, and easy to reheat all week. Each sandwich has about 25g of protein and will help keep you full all morning!

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With cooler weather still ahead, I wanted to share my top five favorite soup recipes. This collection is all about comfort and real-life ease (especially during those extra-busy weeks), with nourishing ingredients. Whether you’re craving something soothing, hearty, detoxifying, or nostalgic, these soups are meant to be cooked once and enjoyed again and again.

5 Favorite Soup Recipes

* Heal Me Chicken Soup

* Glow Soup

* Buffalo Turkey Chili

* High Protein Broccoli Cheddar Soup

* Grandma’s Cabbage Soup

5 Favorite Soup Recipes

Heal Me Chicken Soup

This comforting soup is rich, nourishing, and deeply satisfying, with tender vegetables and a silky, Parmesan-infused broth. Gentle, cozy, and grounding, it’s especially perfect for days when you’re not feeling your best and want something warm, soothing, genuinely nourishing, and nostalgic.

Prep time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Servings: 4-6

Notes: High Protein | One Pot, One Pan Meals | Can be Gluten Free

Ingredients

• 2 tbsp butter

• 3 stalks celery, chopped

• 4 large carrots, peeled and sliced into coins

• 1/2 white onion, chopped

• 10 cloves garlic, minced

• 1 tsp salt, to taste

• 1/2 tsp pepper, to taste

• 3 (32 oz) cartons chicken bone broth

• 1 Parmesan rind

• 2 cups rotisserie chicken, shredded

• 1/2 box of pasta (I use gluten-free)

• 2 eggs (at room temperature)

Garnish: fresh parsley, olive oil

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the celery, carrots, onion, garlic, salt, and pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

2. Pour in the bone broth and bring to a gentle simmer. Add the Parmesan rind, shredded chicken, and pasta. Cook until the pasta is tender, stirring occasionally.

3. In a small bowl, whisk the eggs. Slowly ladle in a bit of the hot broth while whisking constantly to gently warm the eggs and prevent curdling.

4. Remove the pot from the heat and discard the Parmesan rind. Slowly stir the tempered eggs into the soup, mixing continuously until the broth becomes slightly thickened and silky.

5. Taste and adjust with additional salt and pepper as needed. Serve warm, garnished with fresh parsley and a drizzle of olive oil.

Glow Soup

This roasted vegetable soup is smooth, comforting, and full of deep, caramelized flavor from oven-roasted carrots, leeks, peppers, and tomatoes. Blended with bone broth, it’s light yet nourishing and perfect when you want something cozy without feeling heavy.

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 5-7

Notes: Gluten Free | Dairy Free | Vegetarian | High Fiber | One Pot, One Pan Meals | Easy Weeknight Dinners | Under 30 Minute Meals

Ingredients

• 4 large carrots, sliced lengthwise

• 3 cups leeks, sliced, washed, rinsed thoroughly

• 2 Roma tomatoes, sliced in half

• 4 bell peppers, sliced

• 1/4 cup olive oil

• 1/2 tsp garlic powder

• 1/2 tsp salt, to taste

• 1/4 tsp pepper

• 1 1/2 cup bone broth

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Chop all the vegetables into small, even pieces and spread them out on a parchment-lined sheet pan. Drizzle generously with olive oil, then season with garlic powder, salt, and pepper. Toss lightly.

2. Roast for about 20 minutes, or until the vegetables are tender, lightly charred, and golden around the edges.

3. Transfer the roasted vegetables and bone broth to a pot and blend with an immersion blender, or add everything to a high-speed blender and blend until smooth.

4. Taste and adjust seasoning with additional salt and pepper as needed. Serve warm and enjoy.

Buffalo Turkey Chili

This is hands down one of the best chili recipes I’ve ever made! It’s quickly become a fan favorite. The flavors are layered, bold, and completely crave-worthy. I could happily eat a bowl every day.

Prep time: 5 minutes

Cooking time: 25-40 minutes

Total time: 45 minutes

Servings: 6-8

Notes: High Protein | Gluten Free | Freezer-Friendly | One Pot, One Pan Meals | Store in the fridge for 5 days or freeze for up to 3 months.

Ingredients

• 1-2 tbsp olive oil

• 2 lbs ground turkey

• 1/2 white onion, diced

• 6 cloves garlic, minced

• 3 stalks celery, diced

• 1 red bell pepper, diced

• Salt, to taste

• 5 tbsp chili powder

• 1 tbsp cumin

• 1 tbsp paprika

• 1/2 tsp garlic powder

• 2 (15 oz) cans tomato sauce

• 1 (15 oz) can black beans, drained

• 1 (15 oz) can chili beans (do not drain)

• 1 cup bone broth or chicken stock

• 1/3 cup Frank’s Hot Sauce

• Pepper, to taste

Toppings: chopped raw onion, sour cream, shredded cheddar cheese

Instructions

1. Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it up with a spoon or spatula, until lightly browned, about 5-6 minutes.

2. Add the onion, garlic, celery, and red bell pepper to the pot. Season with a generous pinch of salt and cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

3. Stir in the chili powder, cumin, paprika, and garlic powder, mixing well so the turkey and vegetables are evenly coated.

4. Add the tomato sauce, black beans, chili beans (with their liquid), bone broth, and Frank’s Hot Sauce. Stir to combine, then bring to a gentle boil.

5. Reduce the heat to low and simmer the chili for at least 15 minutes, or up to 30 minutes for deeper flavor, stirring occasionally.

6. Taste and adjust seasoning with salt and pepper as needed. Serve warm, topped with chopped raw onion, sour cream, and shredded cheddar cheese.

High Protein Broccoli Cheddar Soup

This soup brings back so many high school memories for me, meeting friends at Panera Bread after school or on weekends, always ordering their broccoli cheddar. It’s a craveable, familiar flavor created as a lighter, high-protein twist that makes a classic even more comforting.

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