Here’s the breakdown: Preheat the oven to 400. Cut cauliflower into small florets and stir in a little olive oil to coat along with some salt and pepper. Put them in a baking dish and roast them for 20-25 minutes, stirring once. While that cooks, take two chicken breasts and trim the fat. I like to cut mine down the center to make them thinner, or you could put them in a plastic bag and beat the crap out of them for a few minutes with something heavy until they flatten out. It’s a good way to get some aggression out. Then sprinkle with salt and pepper on both sides and place on a heated and oiled pan. I use about 1 TBS of oil (olive or coconut is fine). Sear both sides (brown on each side), then pour in 1/2 cup of dry white wine, 1 tbs butter, the juice of 2 lemons and a thin slice of lemon to place on each chicken. Sprinkle in some italian herb seasoning, then cover to simmer and cook through.

Sprinkle cauliflower with some fresh parmesan, then serve the chicken and cauliflower with a spoonful of the pan juices.

Sliced chicken seared until brown on all sides then simmered in BBQ sauce. Add cooked sliced red pepper and onion. Serve over soft tortillas with shredded pepper jack cheese.

Ground beef seasoned with 1 tsp each cumin, garlic powder, chile powder, black pepper and salt. Served in warm corn tortillas with pico de gallo, guacamole, black beans, cilantro and shredded pepper jack. To save time, I picked up some pico ($2.99) and guacamole ($3.99) from Whole Foods.

In a pan, cook beef then drain the liquid fat. Add in seasonings listed above and stir to combine, adding about 1/4 cup of water to the seasonings, then letting it simmer until the liquid is gone (this will help the seasoning to stick to the meat). Warm up tortillas, drain and rinse the black beans, chop the cilantro and assemble the tacos.

Cook the rice ahead of time for an even faster dinner! I like to use 1 can of baby corn, drained and rinsed, 1 package of sliced baby bella mushrooms, 1 head of broccoli cut into smaller florets, 1 cup of shredded carrots, 1 red bell pepper and 1 onion – both sliced into thin strips. Heat a pan with a little oil (olive, coconut or peanut will work). Add the veggies, pour in about 1/4 cup of water, drizzle your favorite low sodium peanut sauce (I get a freshly made version from Whole Foods, or you can use 2 TBS soy sauce, 1 TBS honey and a dash of red pepper flakes), cover and let it simmer and steam until the veggies are done. This usually takes about 12-18 minutes. I like to sprinkle a little flaked red pepper to add some heat. Serve it over brown rice.

Use whatever veggies you have – I had mushrooms, shredded carrots, broccoli and onions. Cut them into bite sized pieces and set aside. In a large pan, simmer 2 minced cloves of garlic, 2 TBS olive oil, 1 TBS butter and a 1/2 cup white wine. Add veggies and cover to steam. Once cooked, season with salt and pepper. Serve over spaghetti with parmesan cheese

I love those pre-made thin crusts you can find at Whole Foods or Fresh Market in the deli or bread section. There is a wood-fired brand in the freezer that’s amazing too. The trick to a crispy perfect pizza is to rub a little olive oil on the pre-cooked crust, then add only about 1/4-1/3 cup marinara (the BEST is Rao’s). Slice a fresh mozzarella ball into thin slices and arrange around the pizza. Not only is fresh mozzarella lower in sodium than the preshredded versions, but it will also melt better with those yummy “strings” of cheese hanging off your slice.

Add veggies to it if you like. I sprinkle garlic powder and crushed red pepper or add fresh basil leaves to the finished pizza.

Make sure to cook it right on the rack in the middle of the oven and watch it carefully. I never follow the time instructions – it usually takes a few minutes longer to get the perfect crispiness.

Another yummy idea is a white pizza! Just do the olive oil and mozzarella steps (no sauce) and cook until golden and cheese is bubbling. Then add sliced proscuitto and fresh arugula over the top and drizzle with a balsamic glaze. It’s ridiculously good.