BREAKFAST: Breakfast Cookies (Serves: 8)
Ingredients:
3/4 cup peanut butter
1 Tablespoon honey or maple syrup
1 teaspoon vanilla
1-3 Tablespoons chia seeds
3/4 cup old fashioned oats

Directions:
1. Place the peanut butter, honey and vanilla in a microwavable bowl and microwave the ingredients for 20 seconds.
2. Thoroughly mix then add in the remaining ingredients.
3. Stir well and ensure everything is well incorporated.
4. Roll mixture into 8 balls and place the balls on a baking tray lined with parchment paper. Press the balls flat slightly and place them in the fridge for an hour to set.
5. Store breakfast cookies in an airtight container in the fridge for up to two weeks.

LUNCH: Pesto Pasta w/ tomatoes and asparagus (Serves 4)
Ingredients:
8 ounces medium shell pasta
1 pound asparagus, trimmed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup basil pesto
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/3 cup diced mozzarella cubes
Fried egg, for serving

Directions:
1. Preheat the oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into the oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
4. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.

SNACK: Strawberry Protein Smoothie (Serves: 2)
Ingredients:
1.5 cups whole frozen strawberries
1/2 cup frozen sliced banana
1/4 cup NutraOne Strawberry Milkshake Protein Powder
1/3 cup nonfat Greek yogurt
1 cup unsweetened almond milk

Directions:
1. Place all ingredients into a high-speed blender and blend until smooth.

DINNER: Creamy Healthy Chicken Enchilada Skillet (Serves 4)
Ingredients:
2 cups pre-cooked shredded chicken
1 1/2 cups enchilada sauce
1/2 cup black beans (canned)
1/3 cup diced peppers
1/3 cup light sour cream
6 corn tortillas, torn into pieces
1/2 cup shredded Mexican cheese blend
1/4 cup cilantro
1 small avocado

Directions:
1. Combine the chicken and enchilada sauce in a skillet over medium-high heat.
2. Stir, then add in the black beans and diced peppers.
3. Mix in the sour cream and corn tortilla pieces, continue to stir.
4. Once everything is evenly hot, top the casserole with cheese and cilantro.
5. Serve with avocado slices and enjoy.