2 tbsp Ideal Protein Oriental Sesame Sauce

2 cups broccoli florets, stems cut into ¼-inch pieces

1 portion flank steak, trimmed

1 tbsp garlic, minced

1 tbsp ginger, minced

1 tbsp apple cider vinegar

1/2 tsp salt

1 tsp ground pepper

1 tbsp hot sauce, more to taste

2 tsp grapeseed oil

Step 1: Steam broccoli over an inch of boiling water in a large saucepan fitted with a steamer basket until bright green, about 1 minute. Transfer to a colander to drain.

Step 2: Cut steak with the grain lengthwise into 2-inch-wide pieces. Cut each strip across the grain into ¼-inch-thick slices.

Step 3: Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Carefully add the beef in one layer. Cook undisturbed for 1 minute, letting it begin to sear. Then add in garlic, ginger, Sesame Sauce, apple cider vinegar, salt and pepper and stir-fry until steak is lightly browned but not quite cooked through, about 1 minute.

Step 4: Add 2 teaspoons grapeseed oil into the wok, add the broccoli and stir until just combined, about 15 seconds. Stir-fry until the beef is just cooked through, about 1 minute. Season with hot sauce, if desired.

2 tbsp Ideal Protein Sesame Sauce

1 portion chicken breast, pounded to an even thickness

3 green onions, diced

2 tbsp low-sodium gluten-free soy sauce

2 tsp grapeseed oil

1/2 tsp ginger

1 tsp red chili flakes

3 clove garlic, minced

1/2 tbsp lime juice

1 pinch salt, or more to taste

1 pinch ground pepper, or more to taste

For snow pea slaw:

1 cup red cabbage, thinly shredded (about ½ small head)

1/2 cups snow peas, thinly sliced

1 celery stalk, thinly sliced

½ piece green onion, thinly sliced on the diagonal

Step 1: Place chicken breast in a large zip lock bag with the green onions then season with salt and pepper and set aside.

Step 2: Combine soy sauce, grapeseed oil, Sesame Sauce, ginger, garlic, and lime juice in a bowl then whisk to combine.

Step 3: Reserve 1/3 cup marinade then pour the remaining marinade in the bag with the chicken and green onions. Refrigerate for at least 30 minutes and up to 5 hours.

Step 4: Preheat pan then place chicken in pan. Cook 3-4 minutes a side with the lid closed.

Step 5: While the chicken is cooking, combine red cabbage, snow peas, celery, and green onions in a large bowl then toss with reserved marinade. Taste then add extra lime juice, salt and pepper if necessary. Place chicken on top of slaw and serve.

4 portions red snapper fillets

1 tbsp olive oil

2 tsp onion powder

1 tsp garlic powder

1 tsp mustard powder

1 tsp thyme, ground

2 tsp chili powder

sea salt and pepper, to taste

8 cups of steamed vegetables, your choice

Step 1: Combine onion powder, garlic powder, dry mustard, ground thyme, pepper and chili powder in a bowl.

Step 2: Cover one side of each fillet with half of this mixture.

Step 3: Coat a large cast iron skillet with cooking spray and place over medium-high heat until hot.

Step 4: Add fillets, seasoned side down and cook 4 minutes.

Step 5: Sprinkle fillets with remaining spices.

Step 6: Turn over and cook 3 minutes or until fillets are blackened and flake easily when tested with a fork.

Step 7: Arrange on plate with 2 cups of vegetables and serve.