Bang Bang sauce… but make it macro-friendly 😮‍💨🔥 I’ve been on a major sauce kick lately, and this quick “Bang Bang” mix is honestly one of those “how is this so good?!” combos. It’s creamy, sweet, spicy, and it instantly levels up any protein—like… you could eat plain chicken forever as long as this is involved 😂 What it’s amazing on: - grilled chicken thighs or air-fried chicken breast - salmon (trust me 🤌) - shrimp tacos / shrimp bowls - turkey burgers - steak bites - tofu or tempeh - even as a dip for roasted veggies or wraps Ingredients + portions • Costco Greek yogurt — 2 Tbsp • Sriracha — 2 tsp • Mae Ploy sweet chili sauce — 1 Tbsp Macros for this whole batch (my mix): ✅ ~52 calories ✅ ~3g protein ✅ ~12g carbs ✅ 0g fat (I only consumed half of this serving) So it’s a super easy way to add BIG flavor without blowing your day. Save this one for your next protein bowl night 🔥💪

I usually drop off the already shredded daikon and carrots to my mom and never really see the full process of how she makes this. One day she teased me and said, “You want to learn? So if I pass, you’ll have the recipe.” I immediately told her, “I never want you to pass — I want you to make this for me forever.” This recipe is more than pickled vegetables. It’s love, tradition, and moments I want to hold onto. I hope you enjoy this as much as I do. This is a staple in my fridge. Ingredients - Daikon radish: 2,031 g, julienned - Carrots: 1,123 g, julienned - Organic cane sugar (Sugar in the Raw): 3 cups - Distilled white vinegar: 1 cup - Water: 3 cups (for boiling the brine) - Salt: 1 tablespoon Instructions: 1. Prep vegetables. Peel and julienne the daikon and carrots evenly. Set aside in a large bowl. 2. Make the pickling brine In a pot, combine water, vinegar, sugar, and salt. Bring to a boil over medium-high heat. Skim off any foam that rises to the top for a clean brine. 3. Cool the brine. Remove from heat once sugar and salt are fully dissolved. Let the liquid cool completely (important for texture) 4. Jar the pickles. Pack the daikon and carrots tightly into clean glass jars. Pour the cooled brine over the vegetables until fully submerged. 5. Rest & store. Seal jars and refrigerate. Best flavor after 24 hours. Keeps well refrigerated for 2–3 weeks. Notes - Glass jars give the best taste and longevity - Crunch improves if vegetables are fully cooled before adding brine - Great for bánh mì, rice bowls, lettuce wraps, or protein plates

A crustless, protein-packed quiche with creamy avocado, bold umami flavor, and an optional spicy kick. Great for breakfast or meal prep. 🧾 Ingredients (1–2 servings) - Liquid egg whites – 100 g - Whole egg – 2 large - Green onions - Low carb wheat tortilla - Chicken sausage – 56 g, sliced (3 sausages) - Mexican finely shredded cheese – 11 g - Laughing Cow light cheese wedge – 1 wedge - Avocado – ½ medium, sliced (add after baking) - Fish sauce or chicken bouillon – 5 tsp (adjust to taste) - Furikake seasoning – to taste - Black pepper – to taste - Sriracha hot sauce – optional 🌶️ 👩‍🍳 Instructions (Air Fryer) 1. Prep the filling. Lightly brown chicken sausage in a pan (optional but adds flavor). Set aside and/or microwave. 2. Mix the quiche base in a bowl, whisk together: Liquid egg whites, Whole eggs, Laughing Cow cheese, Fish sauce or chicken bouillon, Black pepper 3. Assemble: Stir in cooked sausage and shredded cheese. Pour mixture into a lightly greased air-fryer-safe dish or ramekin. I used a pie mold from Marie Calendar. 4. Air fryAir fry at 400°F for 20 minutes, or until the center is set and the top is lightly golden. 5. Finish & serveLet rest 2–3 minutes.Top with ½ avocado, sprinkle furikake, and drizzle sriracha if desired. ✨ Notes - Furikake adds savory crunch—don’t skip it. - Avocado is added after cooking for best texture and fats. - Great for meal prep: keeps well in the fridge for 2–3 days. P.S. The bigger tortilla is made for my partner. The second small tortilla is mine. Enjoy 😊