2 lb gluten-free spaghetti noodles (or pasta of your choice).1/3 cauliflower, cut into large florets.Recipe courtesy of JeanetteвЂ™s Healthy Living. Per serving: 48 calories, 1 g fat (0 g sat), 3 g protein, 4 g carb, 87 mg sodium

Place dumplings in a parchment paper lined steamer.

Bring water to boil in the bottom of the steamer pot.

Spoon a well rounded teaspoon of filling onto a dumpling wrapper.

In a large bowl, mix together cooked carrots, turkey, mushrooms, soy sauce, rice wine, sesame oil, onion powder, salt and cornstarch.

Cook until tender, about 3 minutes depending on how finely shredded the carrots are. Put carrots in a microwavable bowl and cover with water.Recipe courtesy of What Great Grandma Ate. Per serving: 297 calories, 11 g fat (2 g sat), 33 g protein, 15 g carb, 696 mg sodium, 11 g sugars, 1 g fiber Remove from heat and garnish with sesame seeds and green onions.Pour in sriracha, coconut aminos, and honey, and stir until the sauce is thickened and the chicken is coated.Stir in garlic, celery, and carrots, and cook for 3 minutes.Add chicken and cook, stirring for about 10 minutes, until browned on all sides.Heat oil in a large skillet over medium high heat.Sesame seeds and chopped green onions for garnish.12 leaves of bibb, butter, or romaine lettuce.1ВЅ lb skinless boneless chicken thighs, cut into bite-sized pieces.Recipe courtesy of Brown Sugar & Vanilla. Per serving: 217 calories, 2 g fat (1 g sat), 9 g protein, 44 g carb, 2397 mg sodium, 13 g sugars, 11 g fiber Serve the enchiladas with cilantro, avocado slices, and sunflower seeds.Top the enchiladas with the remaining sauce.Roll the tortilla and place it on the baking dish with the seam side down.In the center of the tortilla, layer a scoop of the lentils and sweet potato mix. Heat the tortillas to soften (you need them to be pliable).In a baking pan, pour a half cup of sauce at the bottom of a baking dish.Preheat the oven to 350 degrees Fahrenheit.Add the lentils, salt, and taste for seasoning. Leave for about 10 minutes, or until the sweet potato is al dente. To make the filling, add 1 tbsp of oil in a large pan with the garlic, onion, and sweet potato.Add the salt and blend until everything is well integrated. When the chili is soft, add it to the blender with the tomatoes, onion, and garlic.In a non-stick pan, roast the tomatoes, onion, and garlic until charred. Soak the chile ancho in boiling water and set it aside.Vegan Enchiladas With Lentils and Sweet Potato

Per serving: 209 calories, 12 g fat (2 g sat), 12 g protein, 12 g carb, 211 mg sodium, 7 g sugars, 3 g fiber Bring to a boil then reduce heat and add air-fried eggplant.

Add rice wine, sugar, vinegar, and 3 tbsp water.Add marinated meat and stir-fry until brown.Add crushed Szechuan peppercorns and chili paste. Add garlic and ginger: Stir-fry until fragrant, about 30 seconds.Heat 1 tbsp oil in a wok or large skillet.Marinate ground turkey with soy sauce and 1 tsp rice wine for 15 minutes.While eggplant is air-frying, prepare the Eggplant Meat Sauce.Air Fry eggplant at 390-400 degrees for about 15 minutes, until the inside flesh is tender.Drain eggplant, rinse under cold water, and pat dry with paper towels.Cover with cold water and 1 tbsp kosher salt. Cut eggplant into Вѕ-inch thick pieces, about 3 inches in length.

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