• Preheat oven to 400°F. Toss zucchini, bell pepper, and onion with 1 tablespoon of the olive oil, salt, and pepper. Spread evenly on a baking sheet.
• Place tilapia fillets on the same sheet. Drizzle with remaining olive oil, lemon juice, garlic, oregano, salt, and pepper.
• Bake for 15-18 minutes, until the tilapia is flaky and veggies are tender.
• Serve immediately or freeze portions for later use.

For the salad:

• Cook the quinoa:
• Rinse 1 cup of quinoa under cold water.
• In a medium pot, add the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes, or until the quinoa is cooked and water is absorbed.
• Once cooked, fluff the quinoa with a fork and set aside to cool.
• Prepare the vegetables:
• While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
• Slice the olives and crumble the feta cheese (if using).
• Make the dressing:
• In a small bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk together until well combined.
• Assemble the salad:
• In a large mixing bowl, add the cooked and cooled quinoa, cucumber, cherry tomatoes, red onion, olives, and feta cheese. Pour the dressing over the salad and toss gently to combine.
• Serve:
• Divide the salad into 4 servings and enjoy immediately, or chill in the fridge for 30 minutes for a refreshing cold salad.

For the bell peppers

• Preheat the Oven: Preheat your oven to 375°F (190°C).
• Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15–20 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
• Prepare the Bell Peppers: While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
• Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cumin, chili powder, garlic powder, smoked paprika (if using), olive oil, salt, and pepper. Stir everything together until evenly mixed.
• Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it tightly and mounding it on top.
• Bake the Peppers: Cover the baking dish with foil and bake the stuffed peppers for 25–30 minutes, or until the peppers are tender. For a slightly crispier top, remove the foil for the last 5-10 minutes of baking.
• Garnish and Serve: Remove the peppers from the oven and sprinkle with fresh cilantro. Serve with lime wedges on the side for an added burst of freshness.

Baked Tilapia

• Preheat oven to 400°F. Toss zucchini, bell pepper, and onion with 1 tablespoon of the olive oil, salt, and pepper. Spread evenly on a baking sheet.
• Place tilapia fillets on the same sheet. Drizzle with remaining olive oil, lemon juice, garlic, oregano, salt, and pepper.
• Bake for 15-18 minutes, until the tilapia is flaky and veggies are tender.
• Serve immediately or freeze portions for later use.

Tilapia Stir-fry

• Heat 1 tablespoon avocado oil in a skillet over medium heat. Cook tilapia for 3-4 minutes per side until golden. Remove and set aside.
• In the same skillet, add remaining oil, garlic, and ginger. Sauté for 1-2 minutes.
• Add broccoli, bell pepper, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender.
• Stir in soy sauce and rice vinegar. Add tilapia back in, breaking into bite-sized pieces, and cook for another 2 minutes. Garnish with cilantro if desired.

• Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, and season with oregano, basil, garlic powder, salt, and pepper.
• Roast the Chickpeas: On the same baking sheet (or a separate one), spread the chickpeas in a single layer. Drizzle with 1 tbsp olive oil and sprinkle with salt, pepper, and red pepper flakes if using.
• Bake: Roast the chicken and chickpeas for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and chickpeas are slightly crispy.
• Prepare the Spinach: While the chicken and chickpeas are baking, lightly sauté the spinach in a dry pan for 1-2 minutes until just wilted. Drizzle with balsamic vinegar and a pinch of salt.
• Serve: Slice the chicken and serve with roasted chickpeas and sautéed spinach. Sprinkle with Parmesan cheese before serving.

• Preheat the Oven: Preheat your oven to 375°F (190°C).
• Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15–20 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
• Prepare the Bell Peppers: While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
• Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cumin, chili powder, garlic powder, smoked paprika (if using), olive oil, salt, and pepper. Stir everything together until evenly mixed.
• Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it tightly and mounding it on top.
• Bake the Peppers: Cover the baking dish with foil and bake the stuffed peppers for 25–30 minutes, or until the peppers are tender. For a slightly crispier top, remove the foil for the last 5-10 minutes of baking.
• Garnish and Serve: Remove the peppers from the oven and sprinkle with fresh cilantro. Serve with lime wedges on the side for an added burst of freshness.