Chop 1 sweet potato, add to baking tray with parchment paper and season with olive oil spray, cinnamon, salt, and garlic powder. Add shredded brussel sprouts to a baking tray and season with olive oil, pepper, salt, garlic powder, and a dash of maple syrup. Bake both at 400F for 20 minutes. Season chicken breast tenders with salt, pepper, garlic powder, paprika, and turmeric. Add to a preheated pan on medium high heat with olive oil and cook each side for 2 minutes. Then poke holes with fork and add Worcestershire sauce. Make dressing by adding the following to the food processor: 1/2 cup cottage cheese, 1 scoop Nutrafol Collagen Infusion, salt, pepper, garlic powder, 1 tbsp mustard, dash of balsamic vinegar, and a drizzle of maple syrup. Combine into a bowl: a handful of kale (massaged with olive oil), sweet potato, brussel sprouts, 3 chopped chicken breast tenders, 5-6 chopped pecans, 2 tbsp dried cranberries, and cottage cheese dressing.
