Recipe 1: Cauliflower Rice

1. Rinse and dry the cauliflower. Remove the leaves and cut it into florets.
2. Pulse in a food processor until it resembles rice.
3. Heat olive oil in a skillet over medium heat.
4. Add the cauliflower rice, garlic powder, salt, and pepper.
5. Sauté for about 5-7 minutes until tender. Garnish with fresh herbs.

Recipe 2: Sweet Potato Fries

1. Preheat your oven to 425°F (220°C).
2. Toss the sweet potato fries in coconut oil, paprika, salt, and pepper.
3. Spread them on a baking sheet in a single layer.
4. Bake for 20-25 minutes, flipping halfway, until crispy and golden.

Recipe 3: Zucchini Noodles

1. Spiralize the zucchinis into noodle shapes.
2. Heat olive oil in a skillet over medium heat.
3. Add zoodles, Italian seasonings, salt, and pepper.
4. Sauté for 3-5 minutes until slightly tender but still crisp.

Recipe 4: Balsamic Brussels Sprouts

1. Preheat your oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, balsamic vinegar, and salt.
3. Spread on a baking sheet in a single layer.
4. Roast for 20-25 minutes until caramelized and crispy.

Recipe 5: Stuffed Mushrooms

1. Preheat your oven to 375°F (190°C).
2. In a skillet, sauté sausage, garlic, and thyme until fully cooked.
3. Stuff each mushroom cap with the sausage mixture.
4. Place on a baking sheet and bake for 20 minutes until mushrooms are tender.

Recipe 6: Avocado Salsa

1. In a bowl, combine diced avocados, tomato, red onion, lime juice, salt, and pepper.
2. Gently mix until everything is combined.
3. Serve immediately for freshness.

Recipe 7: Roasted Vegetable Medley

1. Preheat your oven to 425°F (220°C).
2. Toss the chopped vegetables in olive oil, salt, and pepper.
3. Spread them on a baking sheet.
4. Roast for 20-25 minutes until tender and slightly charred.