1. 1 pound pork loin, trimmed and cut into 1-inch thick slices
2. 1 tablespoon honey
3. 1 tablespoon mustard
4. 1 teaspoon dried herbs, such as thyme, rosemary, or oregano
5. Salt and pepper to taste

1. Preheat your air fryer to 400 degrees Fahrenheit.
2. In a small bowl, combine the honey, mustard, herbs, salt, and pepper.
3. Brush the pork loin slices with the honey mustard glaze.
4. Air fry the pork loin slices for 10-12 minutes, or until cooked through.
5. Remove the loin from the cooker and let it rest for 10 minutes

1. 1 cup quinoa
2. 1 1/2 cups chicken / veggie stock
3. 1 tablespoon butter / olive oil
4. 1 cup frozen peas & carrots
5. 1 cup frozen corn
6. 1/2 teaspoon salt
7. 1/4 teaspoon black pepper

1. Cook quinoa as instructed on packaging
2. Melt the butter in a large skillet over medium heat. Add the frozen peas, corn, and salt and pepper. Cook for 5 minutes, or until the vegetables are heated through.
3. Add the cooked quinoa to the skillet and stir to combine.

1. 1 cup Plain Yogurt
2. 1/2 cup soften Ice Cream (your choice of flavor)
3. 1/4 cup Chopped Fruit (try to use the seasonal fruit)
4. 1/4 cup Nuts, such as almonds, walnuts, or pecans

1. Line a baking sheet with parchment paper.
2. Mix plain yogurt and soften ice cream.
3. Add fruit and mix
4. Spread mixture into 1/2" thick onto the baking sheet
5. Freeze until firm, about 4 hours, then break into pieces.

 Morning

10:00 AM: I wake up, get ready and find a podcast to listen to. (Intermittent fasting, so no breakfast for me).

11:00 AM: I get my podcast playing, then I start prepping the Yogurt Ice Cream Bark as it needs to freeze for around 4 hours. I mix the yogurt, softened ice cream, and chopped fruit, then spread it onto a lined baking sheet, and freeze it.

Next, I prep for salad. I slice the cucumber, cherry tomatoes, red onion, and peach. I air fry the peach slices at 400°F for 10-12 minutes. Once they cool, I store them separately for the salad. I keep other salad ingredients refrigerated as well.

I trim and cut the pork loin, and then store it in the fridge ready to be used. I cut the zucchini into thin slices and store in the fridge as well.

I start cooking the quinoa according to the package instructions. When the quinoa is cooking, I make the salad dressing and honey mustard glaze for the pork. Once the quinoa is done, I allow it to cool and then store it in the fridge.

1:00 PM: I clean up my kitchen area, rest, and enjoy my Saturday afternoon.

Afternoon

I don't yet, anything. But I know there will be a nap there 100%. Oh, and will also be picking out a movie.

Evening

6:00 PM: I preheat my air fryer. I coat zucchini slices with egg and breadcrumbs. I air fry them for 10-12 minutes until crispy. This will be my appetizer.

While the zucchini is frying, I gather all the ingredients out. Once the zucchini chips are done, I start air frying the pork loin.

I sauté the quinoa while the pork loin is cooking.

I let the pork rest for 10 minutes. In the meantime, I assemble my Summer Fruit & Veggie Salad by adding the roasted peach and dressing to the rest of the ingredients, toss to combine. Then, most importantly, cleanup! I want to make sure, at the end of the night, I will only have 4 dishes and a tea cup to be put away.

7:00 PM: My meal should now be ready; kitchen is cleaned; movie has been picked out; dessert is waiting. I am trying to cut down my drinking, so I will be having tea instead.

7:01: Let the night begin!