For the taco meat:

• 1/2 lbs lean ground beef or bison
• 2 Tbsps homemade taco seasoning mix

For the cauliflower rice:

• 1 lb cauliflower rice
• 1 Tbsp extra-virgin olive oil or avocado oil
• 1/4 cup freshly squeezed lime juice
• 1/4 cup freshly chopped cilantro leaves

For the toppings:

• 4 heaping cups of Romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup olives, sliced
• 1/2 cup freshly shredded cheese
• dollop of Greek yogurt, if desired

Iogurth dressing:

• juice & zest from a large lime
• 1 Tbsp white wine vinegar
• 1 Tbsp raw honey
• 1/2 cup plain Greek yogurt
• 1/4 cup extra virgin olive oil
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper

For the salad:

• 1 large head iceberg lettuce
• 4 small garden-fresh cucumbers
• 1 lb cherry or grape tomatoes
• 1 medium red onion,
• 1 yellow bell pepper
• 1 cup kalamata olives
• 1/2 cup crumbled or cubed feta cheese

Dressing:

• 1 Tbsp everything bagel seasoning or hemp seeds
• 1 Tbsp dried oregano
• 3 Tbsps extra virgin olive oil
• 2 Tbsps wine vinegar or apple cider vinegar
• sea salt and pepper, to taste

For the salad:

• 1-1/2 cups quinoa
• 3 cups water or broth
• 15 ozs jar chickpeas
• 1 large English cucumber
• 1 large bunch of fresh parsley
• 1 large bunch of fresh mint leaves
• 1 medium red onion
• 2 or 3 leftover grilled chicken
• ½ cup pistachios

• 1 large lemon, juice, and zest
• 2 Tbsps apple cider vinegar
• 3 Tbsps extra virgin olive oil
• Sea salt and ground black pepper, to taste
• Crumbled feta cheese, optional

• 2 large English cucumbers, finely diced
• 1 medium red onion, finely diced
• 2 large Granny Smith apples, finely diced
• 2 fresh limes, juiced
• 1 bunch fresh cilantro, finely chopped
• 1-2 jalapeño peppers, finely chopped
• 1 Tbsp raw honey or pure maple syrup
• Sea salt and ground pepper, to taste