For the Fish Tacos:

• 1 pound tilapia fillet
• 1 tablespoon extra virgin olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon Kosher salt
• 1 lime juiced

For the Tacos:

• 8 piece small whole-grain tortilla
• 1 cup purple cabbage shredded
• 1 small tomato seeded and diced
• 1/2 piece avocado diced
• 1/4 cup fresh cilantro chopped, for garnish

For the Sauce (Optional):

• 1/4 cup plain Greek yogurt
• 1 teaspoon lime juice
• 1/4 teaspoon cumin

For the Soup:

• 1 tablespoon extra virgin olive oil
• 1 medium onion diced
• 2 clove garlic minced
• 1 teaspoon fresh ginger OR 1/2 teaspoon ground ginger grated
• 1 tablespoon Thai red curry paste
• 13.5 ounce canned lite coconut milk
• 3 cup low-sodium vegetable broth
• 1 cup carrot sliced
• 1 cup broccoli florets
• 1 cup zucchini diced
• 1 pound tilapia fillet cut into bite-sized pieces
• 1 teaspoon low-sodium soy sauce
• 1 lime juiced

Optional: fresh cilantro, for garnish

For the Mexican Pork Salad:

• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/3 teaspoon Kosher salt
• 1 tablespoon extra virgin olive oil
• 1 pound pork tenderloin
• 15 ounce canned black beans, no salt added drained and rinsed
• 1 piece avocado diced
• 1 cup cherry tomatoes halved
• 1/2 piece red onion thinly sliced
• 4 cup mixed greens

For the dressing:

• 1 piece lime juiced
• 2 tablespoon extra virgin olive oil
• 1/4 teaspoon freshly ground black pepper

Optional:

• 2 tablespoon fresh cilantro chopped

For the Roast Pork with Garlic and Spinach Lentils:

• 1 pound pork tenderloin
• 1 cup lentils
• 4 cup fresh spinach
• 2 tablespoon extra virgin olive oil
• 4 clove garlic minced
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme or rosemary