I made Antonio's chicken pizza on Sunday and it is yummy and quite filling! Chicken recipe: https://www.skool.com/fitnesscheatcodes/classroom/5c957b35?md=40affedc8a6c4a2ca1ca7beeb2ca7fe3 I quadrupled the recipe and gave half to my daughter - my extremely finicky eater - who was excited to make her own pizza. (I'd like to take credit for her excitement but she saw something similar on social media and jumped at the opportunity when I told her I would be making chicken pizza.) No Frills also happened to have lean ground chicken on sale at the right time - coincidence? I think not! From the quadrupled mixture, we made 2 large thinner crust (mine) and 2 medium thick crust pizzas (my daughter's). I added my own touches to my mixture - some paprika, dried parsley leaves, Italian spice (powdered), cayenne pepper with a touch of black pepper, along with the other spices indicated in the recipe. I also added a little sliced bell peppers as a topping to my pizzas; my daughter added broccoli to hers. My daughter used the air fryer; I used the oven. The oven took longer to cook through and add that burnt (well done) look/crunch to the top but it turned out well. I'm sorry I didn't think to take a picture before consuming most of it. So far, I've had 4 very filling and enjoyable meals from it - I portion remaining. My daughter has already finished hers! Some things to keep in mind (Antonio also mentioned a few of these on the May 3, 2026 meeting (advance program)): - layer the chicken mixture (includes grated Parmesan cheese, eggs, spices) 1/4 inch, otherwise it'll be too thick, take a much longer time to cook through, and negatively impact your cooking and eating experience. - have a bowl of water available to wet your spatula to more easily spread and even out the chicken layer (pizza crust). - ensure that your cookie sheet/ovenware has a bit of depth because the pizza crust will spring liquid as it bakes that you may need to pour off. - the pizza crust shrinks a bit as it cooks. - the air fryer is more powerful than an oven so monitor closely. The oven is less powerful, and you may need to add more time for baking. (Obviously, there will be variations to the heat and power depending on the age, make, model, technology of your equipment so do be careful.)

UPCOMING TOP PROGRAM WORKSHOP (Explanation of this post is at the bottom; I’ll update it more tomorrow and correct grammatical parts & thought dumping, I am going to sleep and I’m prioritizing posting this so people can participate lol) EVERYONE post your kitchen items here Yes, EVERYTHING. BUT READ THE RULES BELOW. - Condiments - Sauces - Seasonings - Foods in your fridge - Foods in your cupboard - Foods in your freezer EVERYTHING ✅✅✅✅✅✅✅ RULES (IF YOU DON'T FOLLOW THESE I’m DELETING YOUR COMMENT) __________________________________ 1 AS A COMMENT on THIS post, upload A PICTURE of the FRONT AND BACK of the item/food package. It needs clear visibility showing: - Nutrition facts - The ingredient list - The brand and full product appearance from front so it’s identifiable. 2. 1 ITEM per comment (ie: front side image, back side image. 3. This means do not place 3 items in one photo or upload all your kitchen items in one picture… as this defeats the purpose and won’t allow us to have a searchable product database within our Skool. 4. And it also means do not just add dozens of photos into one comment either. One item per comment; frontside + backside. And then simply post things one by one as demonstrated in the pinned comment below. 5. Please estimate its cost. Doesn’t have to be perfect, but at least guess or put a RANGE. Don’t forget to denote your currency. USD CAD GBP - ETC 6. THERE ARE NO STUPID ITEMS TO POST ; POST GOOD THINGS AND BAD THINGS; POST THINGS YOU ALREADY KNOW THE ANSWER TO, JUST POST IT ALL AND IN RETURN I WILL GIVE ANSWERS TO INTERPRETING THE EXACT IMPORTANCE/ USAGE OF EVERY ITEM. Below is my personal take on this exercise to make it easier. But this is inherently worthwhile and will pay off in dividends for you as you can use this opportunity to clean, get personal breakdowns on everything you have + It will also help us build a database that allows for more intelligent purchasing and comparisons of everything we consume.

What are the questions that we are supposed to ask the restaurant when dining out? ie - seed oils, MSG, ???? I don't use canola oil - but many restaurants do - is it ok, if not GMO? I tried looking it up in the classroom videos but couldn't find anything - except dealing with carbs and I think seed oils. Doesn't mean it's not there - just that I couldn't find it. Thanks : ) Jackie