Ingredients 2 cups brown rice 4 cups low sodium chicken broth ¼ cup soy sauce 1 tablespoon sesame seed oil ½ teaspoon ginger 3 teaspoons garlic powder ½ teaspoon pepper 2 stalks celery, sliced 1 cup frozen peas 5 green onions, sliced 1 cup ham diced 2 eggs, optional Directions Place all the ingredients into the instant pot. Turn the instant pot on high pressure and cook for 20 min and then do a 10 minute natural release. After 10 minutes open the vent and quick release the rest of the way. If you would like while waiting for the pressure to release you can scramble the eggs and add them in at the end. Enjoy! NUTRITIONAL INFO PER SERVING Calories 170 (50 from fat) Total fat 6g Saturated fat 1.5g Cholesterol 70mg Sodium 670mg Carbohydrate 19g (3g dietary fiber, 2g sugar) Protein 12g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 8 ounces mushrooms, diced 3 green onions, chopped 1 teaspoon ginger paste 2 teaspoons garlic, minced ½ teaspoon salt 2 tablespoons hoisin sauce 24 vegan potsticker wrappers 2–3 tablespoons vegetable oil divided. Directions Add the mushrooms, onions, ginger, garlic, salt, and hoisin sauce to a medium bowl and stir so the mushrooms are well-coated. Cover, then refrigerate for at least 20 minutes. Place the potsticker wrappers on a clean surface. Place 1 tablespoon of the mushroom mixture in the center of the wrapper. Dampen the edge of the potsticker with water. Fold in half and pinch the edges until sealed. Set aside and continue with the remaining potstickers. In a large, nonstick pan add 2 teaspoons oil and heat on low. Add as many potstickers as you can without them touching. Cover with a lid, then cook for 2–3 minutes per side or until they are golden. Remove, then place on a clean plate. Repeat with the remaining potstickers. Serve warm with your favorite dipping sauce. NUTRITIONAL INFO PER SERVING Calories 80 (35 from fat) Total fat 3.5g Saturated fat 0g Cholesterol 0mg Sodium 220mg Carbohydrate 8g (1g dietary fiber, 1g sugar) Protein 2g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 (14-ounce) block extra-firm tofu 2 tablespoons soy sauce 1 teaspoon crushed red pepper ¼ cup agave (or honey, if not vegan) ½ teaspoon salt ¼ teaspoon pepper 1 tablespoon rice vinegar 1 teaspoon sesame oil Directions Remove tofu from its container, wrap with a paper towel, and gently press the excess water out. Slice into thin strips or cubes (whichever you prefer) and place in 9x13” pan in single layer. In a small bowl, mix together everything except the tofu. Pour sauce over the tofu and marinate for at least 15 minutes. While marinating tofu, preheat oven to 375°F and line with a baking sheet or a silicone mat. Place tofu in a single layer on the baking sheet. Brush excess marinade on the top. Bake for 20 minutes, or until it starts to turn golden brown. Flip tofu and bake for another 20 minutes. Enjoy! NUTRITIONAL INFO PER SERVING Calories 180 (60 from fat) Total fat 6g Saturated fat 1g Cholesterol 0mg Sodium 640mg Carbohydrate 20g (1g dietary fiber, 16g sugar) Protein 11g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 tablespoon olive oil 1 pound chicken, cut into 1-inch cubes 1 red bell pepper, cut into 1-inch squares ½ cup honey ¼ cup + 1 tablespoon coconut aminos 1 teaspoon garlic powder ½ teaspoon ginger ¼ cup ketchup* ¼ teaspoon salt Optional toppings Green onions Red pepper flakes Cashews Directions Warm the olive oil in a large skillet over medium-high heat. Add the chicken and heat until it is cooked through. Add the bell pepper. In a small bowl, mix together the remaining ingredients, with the exception of the toppings. Pour over the chicken and bell peppers. Top with green onion and crushed red pepper flakes, if desired. Serve over cauliflower rice or enjoy it on its own! *We used Tessame for a paleo compliant one. NUTRITIONAL INFO PER SERVING Calories 350 (60 from fat) Total fat 7g Saturated fat 1g Cholesterol 85mg Sodium 780mg Carbohydrate 46g (1g dietary fiber, 37g sugar) Protein 27g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article. nbsp;

Ingredients 2 teaspoons sesame oil 2 pounds chicken, cut into bite-sized pieces 1 red pepper ½ pound green beans Sauce: 4 cloves garlic, minced Zest of two lemons (4 T) ⅓ cup lemon juice ½ cup honey ⅓ cup low-sodium soy sauce (gluten-free, if needed) ¼ cup rice vinegar 1 tablespoon sesame oil 3 tablespoons cornstarch (gluten-free, if needed) 2 teaspoons ground ginger ⅛ teaspoon red pepper flakes Directions Whisk together all ingredients for the sauce until smooth. In a wok or large skillet, heat two teaspoons sesame oil over medium heat. Add the chicken and cook thoroughly. Add the red pepper and the green beans to the chicken. Stir for 2 minutes, allowing the vegetables to soften. Add the sauce and continue to cook for 3-5 minutes. The sauce will begin to thicken when it’s ready to serve. NUTRITIONAL INFO PER SERVING Calories 370 (70 from fat) Total fat 8g Saturated fat 1.5g Cholesterol 110mg Sodium 740mg Carbohydrate 38g (2g dietary fiber, 27g sugar) Protein 36g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 8 ounces whole wheat linguine 1 teaspoon sesame oil ½ teaspoon salt, divided ¼ teaspoon ground black pepper, divided 1 chicken breast, cut into bite-sided pieces 2 tablespoons canola oil, divided 3 tablespoons oyster sauce 1 teaspoon rice vinegar 3 tablespoons soy sauce ¾ cup onion, vertically sliced 2 cups shredded cabbage 2 cups carrots, diagonally sliced 2 large garlic cloves, thinly sliced 1½ cups bean sprouts ¼ cup green onions, cut into 1-inch pieces Directions Fill a pot with water, then bring to a boil. Add the whole wheat linguine. Cook the noodles until al dente, then drain. Toss the noodles with sesame oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Set aside. In a large, cast iron skillet or pot, heat 1 tablespoon canola oil. Sprinkle the chicken with ¼ teaspoon salt and ⅛ teaspoon pepper. Add chicken to the skillet. Cook through—about 4 minutes on each side. Remove from pan, then set aside. In a small bowl, mix together the oyster sauce, mirin, soy sauce, and rice vinegar. Add the remaining 1 tablespoon canola oil to the pan. Sauté the cabbage, carrots, and garlic until carrots are tender. Add the bean sprouts, green onions, noodles, and chicken. Toss the noodles, vegetables, and chicken with the oyster sauce mixture. Cook until heated through—about 3 minutes. Serve warm. NUTRITIONAL INFO PER SERVING Calories 370 (100 from fat) Total fat 11g Saturated fat 1g Cholesterol 20mg Sodium 1180mg Carbohydrate 56g (9g dietary fiber, 10g sugar) Protein 20g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 teaspoon olive oil ½ cup broccoli florets, chopped ½ cup zucchini, matchstick cut ½ cup carrots, matchstick cut 1 stalk celery, chopped ⅛ teaspoon garlic powder ½ cup quinoa, cooked 4 ounces chicken, cooked and shredded* 3 tablespoons hoisin sauce Directions Sauté veggies and garlic for about 5 minutes until crispy, yet still tender. Add quinoa, chicken, and hoisin sauce. Cook for another 5 minutes—be sure to mix well to ensure the chicken and quinoa are heated through. Enjoy! *Try our Slow Cooker Shredded Chicken for easy meals all week long! NUTRITIONAL INFO PER SERVING Calories 410 (100 from fat) Total fat 11g Saturated fat 1.5g Cholesterol 70mg Sodium 1060mg Carbohydrate 49g (7g dietary fiber, 17g sugar) Protein 30g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 4 ounces grilled lean steak, sliced ⅓ cup sliced cucumber ¼ cup chopped green onions ½ cup shredded carrots 4 cups leafy greens 2 tablespoons Peanut Dressing* Peanut Dressing 2 tablespoon teriyaki sauce (low-sodium, gluten-free) 1 clove of garlic, minced 1 tablespoon fresh ginger, grated ⅓ cup sesame oil 2 tablespoons unsalted peanut butter 2 tablespoons rice vinegar Directions Add all dressing ingredients to a small bowl or cup and blend with an immersion blender using the whip attachment. Toss together veggies and steak with 2 tablespoons dressing. NUTRITIONAL INFO PER SERVING Calories 530 (330 from fat) Total fat 36g Saturated fat 10g Cholesterol 115mg Sodium 300mg Carbohydrate 17g (4g dietary fiber, 11g sugar) Protein 36g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients ¼ cup green onions, chopped 1 cup cabbage, shredded 2 tablespoons cilantro ¼ cup mung beans sprouts 3 cups leafy greens 2 tablespoons Peanut Dressing* Peanut Dressing 2 tablespoons teriyaki sauce (low-sodium, gluten-free) 1 clove of garlic, minced 1 tablespoon fresh ginger, grated ⅓ cup sesame oil 2 tablespoons unsalted peanut butter 2 tablespoons rice vinegar Directions Add all dressing ingredients to a small bowl or cup and blend with an immersion blender using the whip attachment. Chop veggies, then toss together with 2 tablespoons dressing. NUTRITIONAL INFO PER SERVING Calories 220 (130 from fat) Total fat 15g Saturated fat 2g Cholesterol 0mg Sodium 220mg Carbohydrate 18g (5g dietary fiber, 12g sugar) Protein 6g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.