1. In a large bowl, toss shrimp (or fish) with salt and chili powder. Set aside.
2. Heat a large skillet over medium heat and add oil. When oil is hot, add shrimp
and cook until pink and curled, about 3-4 minutes. Add additional salt to taste.
3. To assemble tacos, place red cabbage on warmed corn tortillas. Divide shrimp
between tortillas and sprinkle with corn and red onions. Top with salsa and serve with lime wedges. Enjoy!

1. Season chicken with salt and pepper, and set aside while you preheat a large saute pan over medium heat. Add olive oil and saute chicken, stirring occasionally, until cooked through, about 7 minutes. Set aside to cool.

2. While the chicken cooks, in a medium bowl, mix together drained diced tomatoes, spinach and feta cheese. Taste and season with salt and pepper, if desired.

3. Assemble wraps: Spread a Tbsp. of hummus onto each wrap. Divide tomato/spinach mixture between tortillas and top each with diced chicken.

4. Roll each wrap up and slice in half and Enjoy!

1. To prepare the squash, preheat your oven to 375° F. Use a sharp knife to trim the top and bottom of the squash off and slice the squash in half lengthwise. Scrape out the seeds with a spoon.

2. Line a baking sheet with parchment paper or foil. Brush the inside of the squash with 1 Tbsp. olive oil and sprinkle with a pinch each of the salt and pepper. Place the squash, cut side down, on the baking sheet. Bake for 40 to 45 minutes, or until the squash skin is tender enough to pierce easily with a fork. Allow the squash to cool down enough to handle, and then use a fork to scrape out the flesh into a mixing bowl. Add the garlic powder and more salt and pepper to taste. Return spaghetti squash to hollowed out skin so that the skin becomes a bowl for the filling.

3. While the squash roasts, make the sauce. Heat the remaining olive oil in a medium pot over medium heat. Add the onion and sauté for 5 to 7 minutes, stirring often, until the onion is soft and translucent. Add in the garlic and saute for another 2 minutes, adding a splash of water if the onions are sticking. Add the thyme, oregano, the remaining ⅛ teaspoon salt, pepper to taste, tomatoes, tomato sauce and beans to the pot and stir them well. Bring the mixture to a boil and reduce to a simmer. Simmer for 10 minutes, uncovered, or until the sauce has thickened. Taste sauce and adjust seasonings as desired.

4. Top spaghetti squash with sauce and sprinkle with chopped basil. Enjoy!

1. Preheat the oven to 425°F and position racks in upper and lower thirds of the oven.
2. Slice zucchini lengthwise as thin as possible to get 20 total strips, about ⅛ inch thick each. Toss the zucchini in olive oil and arrange in a single layer on 2 rimmed baking sheets. Bake the zucchini, turning once, until tender, about 10 minutes total.
3. Meanwhile, combine 6 Tbsp. mozzarella, egg, cottage cheese, spinach, garlic powder, black pepper and kosher salt in a medium bowl.
4. Spread ¼ cup marinara in an 8-inch square baking dish. Place 1 Tbsp. of the cottage cheese mix near the bottom of the strip of zucchini. Roll it up and place, standing up, in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining ½ cup marinara sauce and sprinkle with the remaining mozzarella cheese. Sprinkle Italian seasoning on top.
5. Bake the zucchini until the cheese is bubbly, about 20 minutes. Sprinkle with more Italian seasoning, if desired, right before serving. Enjoy!

1. Heat olive oil in a large pan over medium heat. Add onion saute for 2-3 minutes until onion is translucent.
2. Add in zucchini and chopped bell pepper. Saute for about 5 minutes.
3. Add kale to the pan and saute for about 1 minute, until slightly wilted. 
4. Add in tomato sauce, thyme, oregano, garlic powder, salt, and pepper, adjusting for taste. Cook for 3 minutes, stirring regularly.
5. Using the back of a spoon, make a “well” in the sauce mixture and crack the eggs into the sauce. Next, sprinkle with crumbled cheese and cover the pan with a lid. Turn heat down to medium-low and simmer.
6. Let cook until egg whites are done (around 5-10 minutes), making sure not to overcook.
7. Remove pan from heat, and top with fresh parsley, cracked pepper, and an extra drizzle of olive oil. Enjoy hot and serve with a side of freshly toasted whole wheat toast!