Plan and portion by selecting 3-4 recipes to optimize cooking time.

Preheat the oven and boil water for grains while prepping vegetables.

Simultaneously roast vegetables and proteins on separate sheet pans.

Assemble cold items like yogurt jars while hot items finish cooking.

Portion everything into containers once cooled and label with dates.

Preheat oven to 350°F (175°C) and spray a muffin tin.

Brown 1 lb of lean ground turkey with onions and seasonings; drain if needed.

Whisk together 8 large eggs and 4 egg whites, add spinach, cooked turkey, and cheese.

Pour mixture into muffin cups and bake for 18-22 minutes until set.

Blend oats, cottage cheese, eggs, protein powder, banana, and baking powder.

Cook in a nonstick skillet until bubbles form; flip and cook until golden.

Cook quinoa as per package instructions and fluff.

Roast asparagus and tomatoes at 400°F (200°C) for 10-12 minutes.

Assemble bowls with quinoa, flaked salmon, roasted vegetables, and spinach.

Preheat oven to 350°F (175°C).

Mix oats, nut butter, protein powder, eggs, and honey until dough-like.

Press into a lined baking pan and bake for 15-20 minutes, then cool before slicing.

Crumble tofu and sauté with onion, bell pepper, turmeric, and soy sauce.

Add black beans and spinach; heat until wilted.

Portion into tortillas, wrap tightly in foil, and freeze.