Mexican Reset.

Ingredients

• 3 large eggs
• 2 oz ground turkey 93% (pre-cooked from Sunday batch)
• ½ cup black beans, drained + rinsed
• ¼ avocado, sliced
• 2 tbsp chunky salsa
• ¼ tsp cumin + ¼ tsp chili powder + pinch smoked paprika
• Pinch garlic powder
• Salt + pepper to taste
• Avocado oil spray

Directions

1. Spray a nonstick skillet and set over medium heat.
2. Add pre-cooked ground turkey, cumin, chili powder, smoked paprika, and garlic powder. Warm through, 60 seconds.
3. Whisk eggs with a pinch of salt and pepper. Pour into the pan.
4. Scramble gently — pull curds toward the center, tilt the pan. Cook until just set but still glossy, about 3 minutes.
5. Slide onto a plate. Top with warm black beans, avocado slices, and a spoonful of salsa.
6. Store cooked turkey in a container up to 5 days. Fresh scramble the eggs every morning.

Ingredients

• 6 oz ground beef 93%
• ¾ cup cooked jasmine rice
• ½ cup pinto beans, drained + rinsed
• ½ red bell pepper, sliced thin
• 3 tbsp chunky salsa
• ½ tsp cumin + ½ tsp chili powder + ½ tsp paprika
• ½ tsp garlic powder + ¼ tsp oregano
• Squeeze lime
• Salt + cracked black pepper

Directions

1. Heat a nonstick skillet over medium-high. Add ground beef, break apart with a wooden spoon.
2. Once mostly browned (5 minutes), add cumin, chili powder, paprika, garlic powder, oregano, salt, and pepper. Stir to coat.
3. Cook another 3 minutes until no pink remains. Drain any excess fat.
4. Toss red bell pepper into the same pan for the last 2 minutes — you want it just softened, still bright.
5. Build the bowl: warm rice base, pinto beans on one side, seasoned beef + peppers on the other, salsa on top, lime squeezed over everything.
6. Portion into 7 glass containers. Reheat 90 seconds in the microwave. Add fresh salsa + lime each day.

Ingredients

• 6 oz boneless skinless chicken thigh, cubed
• ¾ cup cooked brown rice
• ½ cup pinto beans, drained + rinsed
• 1 cup fresh spinach
• ⅓ cup jarred salsa verde (check GF label)
• ½ tsp cumin + ½ tsp chili powder + ½ tsp paprika + ½ tsp garlic powder
• Squeeze lime
• Sea salt + cracked black pepper
• 1 tsp olive oil

Directions

1. Toss cubed chicken with cumin, chili powder, paprika, garlic powder, salt, pepper, and a squeeze of lime. Rest 5 minutes.
2. Heat olive oil in a nonstick skillet over medium-high. Sear chicken 3 minutes without stirring for a golden crust.
3. Flip and cook another 3 minutes until browned on the second side.
4. Pour salsa verde over the chicken. Reduce heat to medium-low, simmer 8-10 minutes until chicken hits 165°F internal.
5. Build the bowl: warm rice base, pinto beans, wilted spinach on the side. Spoon chicken + salsa verde over the top.
6. Finish with lime, cracked pepper, and a little extra salsa verde if you want more tang.

Ingredients

• 1 cup mango chunks (frozen thawed or fresh)
• 1 scoop vanilla whey protein isolate (~25g protein)
• 2 tbsp water
• ½ tsp Tajín Clásico seasoning (or more to taste)
• Squeeze lime

Directions

1. Add mango chunks to a portable cup or small glass container.
2. In a small bowl, whisk whey protein with water until smooth and slightly thickened — 20 seconds. You want a pourable drizzle, not a paste.
3. Pour the whey drizzle over the mango.
4. Dust generously with Tajín Clásico — this is what makes it taste like a Mexico City street cart cup.
5. Squeeze fresh lime over the top.
6. Eat immediately, or lid it and grab on the way out the door. Best within a few hours of assembly.