The Team

THE TEAM MENU Roasted Brussel Sprouts & Asparagus Mini Stuffed Peppers Raw Vegetable Platter Frank's Red Hot Chicken Dip Protein Brownies emp bars & chips

ROASTED BRUSSEL SPROUTS & ASPARAGUS 1 lb. brussel sprouts 1 LB. asparagus 2 Tbsp. Extra Vigrin Olive Oil 1 tsp. sea salt 1 tsp. black pepper

1. Preheat oven to 400 degrees F (205 degrees C).

2. Place trimmed Brussels sprouts and asparagus, olive oil, salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat.

3. Pour onto a baking sheet, and place on center oven rack.

4. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Adjust seasoning with kosher salt, if necessary.

Serve immediately.

MINI STUFFED PEPPERS 1 LB. ground beef 1 tsp. chili powder 1 tsp. cumin 1/2 tsp. black pepper 1/4 tsp. sea salt 2 C riced cauliflower 3 bell peppers

1. Remove seeds, core, and membrane from bell peppers 2. Slice each pepper into 6 verticle pieces where they dip down. Set sliced bell peppers aside.

3. Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses it's pink color and is cooked through. Drain off any fat.

4. Preheat oven to 375 degrees.

5. Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese. 6. Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot.

FRANK'S RED HOT CHICKEN DIP 2 chicken breasts, cooked and shredded 2 stalks of celery, chopped 2 green onions, chopped 2 T Frank's Red Hot sauce 1/2 tsp. garlic powder 1/2 tsp paprika sea salt and black pepper to taste

1. Combine chicken, celery and onion in a large bowl.

2. In a separate blow combine all other ingredients.

3. Add wet ingredients to chicken and mix well

PROTEIN BROWNIES 1/2 C EMP 180 Chocolate Shake/Pudding Powder 1/4 C of almond flour 6 T of almond butter 3 T of Stevia 2 tsp. of unsweetened cocoa powder 1/4 tsp. of sea salt 1 tsp of baking powder 1 tsp of baking soda 1/2 tsp vanilla extract 1/2 C of eggs (4 eggs) or 1 C of egg whites 1/2 C of Lilly's Dark Chocolate Chips 1. Preheat the oven to 300 degrees.

2. In a bowl, sift together almond flour, protein powder, unsweetened cocoa powder, baking soda, baking powder, and sea salt.

3. In a large bowl, using an electric mixer on low-medium speed, mix the almond butter Stevia, eggs, and vanilla extract until smooth.

4. Add the dry ingredients to the wet ingredients.

Stir in chocolate chips.

5. Spray a 7"x5" baking dish with Olive Oil spray, and spread batter in dish.

6. Bake 10-15 minutes until the center no longer jiggles, but is still gooey.

Brownies will set as they cool. Do not over bake.