A Full Day of Good Eats - Rebel Diet

For Shakshuka (Breakfast):

1. To a pan, add olive oil, 1 tbsp of tomato paste, onion, and 1 tsp of garlic paste (or 1-2 garlic cloves minced). Cook until the onion has softened.
2. Add in 3 chopped tomatoes, about 1/4 cup of water, and 1 tsp of salt, black pepper, smoked paprika, cumin, garlic powder, chili powder, and chopped parsley.
3. Allow to simmer for a few minutes. Once thickened, add in 2 eggs and allow to cook.
4. Serve with crisp bread.

For Asian Style Salad & Peanut Dressing (Lunch):

1. Combine spring mix, vermicelli noodles, bell pepper, grilled chicken breast, cucumber, and chives in a bowl.
2. For the Peanut Dressing: In a separate bowl, whisk together 2-3 tbsp peanut butter, 2 tbsp low sodium soy sauce, 2 tbsp honey, 1/2 tsp sesame oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 2-3 tbsp water (to loosen the dressing).
3. Taste and adjust the dressing to your liking as you make it.
4. Drizzle dressing over the salad before serving.

For Green Enchilada Casserole (Dinner):

1. Prepare the salsa by adding chili powder, onion powder, garlic powder, and chicken bouillon to store-bought salsa verde.
2. Layer lower cal tortillas, shredded chicken breast, and the seasoned salsa verde in a casserole dish.
3. Top with reduced fat mozzarella and jalapeño slices.
4. Bake at 350F for 25-30 minutes.