Sheet-Pan
Season

Ingredients

• 10 large eggs
• 2 cups spinach, chopped
• 1 bell pepper, diced
• 1/2 onion, diced
• 1/2 cup shredded cheese
• 1/4 cup milk
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Sea salt + black pepper

Directions

1. Preheat oven to 375°F. Line a 9x13 sheet pan with parchment or grease well with olive oil.
2. Sauté onion and bell pepper in olive oil until softened, about 4 min. Add spinach and cook 30 seconds. Spread on sheet pan.
3. Whisk eggs, milk, garlic powder, salt, and pepper in a large bowl.
4. Pour egg mixture evenly over vegetables. Sprinkle with cheese.
5. Bake 20 min until center is set and edges are golden.
6. Cool 5 min. Slice into 4 squares. Store in the fridge up to 4 days.

Ingredients

• 1 lb boneless chicken thighs
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 3 tbsp olive oil (divided)
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• Sea salt + black pepper

Directions

1. Preheat oven to 425°F. Line a sheet pan with parchment.
2. Toss potatoes with 1 tbsp olive oil, salt, and pepper. Spread on one half of the pan. Roast 10 min.
3. Meanwhile, whisk honey, mustard, remaining olive oil, garlic, paprika, salt, and pepper in a bowl. Add chicken and toss to coat.
4. Toss broccoli with a splash of olive oil, salt, pepper.
5. After 10 min, pull pan. Add chicken and broccoli to the empty side. Pour any remaining glaze over chicken.
6. Roast another 18-20 min until chicken hits 165°F and edges caramelize.
7. Rest 3 min. Serve directly from the pan.

Ingredients

• 1 lb flank steak, sliced against grain
• 2 bell peppers, sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 lime (juice + zest)
• 1 avocado, sliced
• Fresh cilantro
• 4 corn tortillas (optional)
• Sea salt + black pepper

Directions

1. Preheat oven to 450°F (or broiler on high). Line a sheet pan with foil.
2. Toss sliced steak, peppers, and onion with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Spread in a single layer.
3. Roast 10-12 min, tossing once at the halfway mark. Broil last 2 min for charred edges.
4. Squeeze lime juice over the pan immediately. Sprinkle with zest and fresh cilantro.
5. Warm tortillas in a dry skillet if using.
6. Load fajitas with sliced avocado and extra lime. Eat straight from the pan or in tortillas.

Ingredients

• 2 cans chickpeas (15 oz each), drained + rinsed
• 2 tbsp olive oil
• 2 tsp ground cinnamon
• 1 tbsp maple syrup
• 1/2 tsp sea salt
• Pinch of cardamom (optional)

Directions

1. Preheat oven to 400°F.
2. Pat chickpeas completely dry with a paper towel. This is critical — wet chickpeas won't crisp.
3. Spread on a sheet pan. Drizzle with olive oil, sprinkle with salt. Toss to coat.
4. Roast 25-30 min, shaking the pan every 10 min, until deeply crisp.
5. Remove from oven. Immediately toss with cinnamon, maple syrup, and cardamom while still hot.
6. Return to oven for 2-3 min so glaze sets. Cool completely before storing in an airtight jar.

Ingredients

• 3 cups mixed berries (fresh or frozen)
• 1 tbsp maple syrup
• 1 cup rolled oats
• 1/4 cup almond flour
• 1 scoop vanilla whey protein
• 2 tbsp unsalted butter, melted
• 1 tbsp maple syrup (for topping)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of sea salt

Directions

1. Preheat oven to 375°F.
2. Spread berries on a small sheet pan (roughly 9x9 area). Drizzle with 1 tbsp maple syrup. Toss.
3. In a bowl, mix oats, almond flour, protein powder, cinnamon, and salt.
4. Stir in melted butter, remaining maple syrup, and vanilla until crumbly.
5. Sprinkle crumble mixture evenly over berries.
6. Bake 22-25 min until berries bubble and topping turns golden brown.
7. Cool 10 min before serving. Store leftovers refrigerated up to 3 days.