'This video was sponsored by Premier Protein!   BBQ Salmon  Seafood 10 oz Salmon  Produce 1 Avocado 1 bunch Cilantro 1 Lemon 2 Zucchinis  Condiments 1/2 cup Bbq sauce  Oils & Vinegars 1 tbsp Olive oil spray  Nuts & Seeds 1/4 cup Pepitas  Using an airfryer, spray oil olive spray on salmon and set to seafood cooking setting. Heat up zucchini noodles and quinoa as desired (I used the microwave) Add salmon to your meal prep container and spread 2 tbsp of Bbq sauce on each 4-6 ounce fillet or ¼ cup on over 10-12 oz of salmon Add 1/3 cup quinoa and 1 cup of zuchini noodles Garnish with lemon, cilantro, avocado slices and pepitas Makes about 3-4 bowls for meal prep. For storing zucchini: Spiralize zucchini before or slice if making night before. Add dash of lemon to zucchini to stay fresh.  Thai Turkey Lettuce Wraps Ingredients Sauce 1/4 cup peanut butter 3 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons water 1 teaspoon sesame oil 1 tablespoon lime juice Filling 1 tablespoon olive oil 1 onion finely chopped 1 tablespoon Thai red curry paste 1 lb lean ground turkey 1 cup carrots shredded To serve 7 oz Better Romaine Leaf green onions to garnish peanuts to garnish Instructions  Starting with water, stir together all peanut sauce ingredients and set aside. Heat oil in a large pan and add the onions, garlic and Thai red curry paste. Stir until red curry paste is heated through and mixed in evenly with the onions (2-3 minutes). Add the ground turkey and cook, breaking it up with a spatula, for 5-7 minutes, until no pink remains and the turkey is cooked through. Stir in the shredded carrots. Pour the peanut sauce evenly over the ground turkey mixture and stir to combine. Remove from heat. To serve: Spoon ¼ cup of the ground turkey into a Better Romaine Leaf. Sprinkle with green onions and peanuts and enjoy. To store in the fridge: Allow ground turkey mixture to cool completely. Portion out into ½-3/4 cup portions and store in the fridge for up to 4 days. Re-heat till steaming hot in the microwave before serving.  Chicken and Rainbow Veggies Ingredients 2 medium chicken breasts boneless skinless cut into 1/2 inch pieces 1 cup broccoli florets  1 small red onion chopped 1 cup grape tomatoes 2 medium zucchinis chopped 1 tablespoon italian seasoning 2 teaspoon salt 2 teaspoon black pepper  2 teaspoon red pepper flakes 2 teaspoon paprika Light olive oil spray 3 cups cooked rice 4 meal prep containers  Instructions Pre-heat oven to 450F. Spray baking sheet with olive oil spray and set aside. Chop all veggies and chicken and line on baking sheet. Sprinkle all the spices evenly over the chicken and veggies. Spray with the olive oil spray. Bake for 15-20 minutes or until the veggies are charred and chicken is tender. Place 3/4 cup of cooked rice of choice into 4 individual meal prep containers. Divide chicken and veggies evenly on top of the rice. Cover and store in the fridge for up to 5 days or freezer up to 2 months.   Listen to Pretty Basic here! Apple Podcasts:   https://apple.co/2Pgp7jV Stitcher:   https://bit.ly/2PTkJEw TuneIn:  https://bit.ly/2EK2Ruv Spotify:  https://spoti.fi/2PTBwHz           RSS: https://bit.ly/2O4nMYE  MY FAVE FITNESS INFLUENCERS: Whitney Simmons Cassey Ho NIkki Blacketter  Get Honeypop here! https://shophoneypop.com/  WATCH MY VLOGS HERE! http://www.youtube.com/user/RemLife  FOLLOW ME HERE!! twitter: https://twitter.com/missremiashten instagram: @missremiashten https://www.instagram.com/missremiash... snapchat: @remiikinss facebook: https://www.facebook.com/missremiashten/  ------------------------------------------------------------------- postmates code: m1phk uber code: b4d5b main channel: http://www.youtube.com/user/MissRemiA... --------------------------------------------------------------------- business inquiries only: [email protected]' 

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