• Preheat grill to medium-high heat.
• In a bowl, combine the tomatoes, bell pepper, avocado, cilantro, green onion, garlic, oil, lime juice, lime zest, and season to taste. Refrigerate until ready to serve.
• Season the fish with paprika, chili powder, oregano, sea salt, and black pepper
• Grill fish for 3 to 5 minutes per side. Serve the fish with the tomato-lime salsa

For the hard boiled eggs:

• Bring a large pot of water to a boil (large enough to accommodate all the eggs in a single layer).  As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer. 
• Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water.  Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.  

For the egg salad:

• Roughly chop all hardboiled eggs and place into a large mixing bowl.
• In a separate bowl, mix together mayonnaise, dijon and fresh lemon juice until well combined.
• Gently fold the dressing into the eggs, adding in celery, chives, and salt & pepper as you mix. Taste and adjust seasoning as desired.

• Preheat the oven to 375° F. Cut all the zucchini in half lengthwise, and using a spoon, scoop out the centers leaving a 1/4-inch thick shell. Reserve the insides you just scooped
• Heat half the avocado oil in a large skillet over medium-high heat. Add the onion, garlic, mushrooms, and reserved zucchini insides. Cook, stirring often, for 6-8 minutes until the onions and mushrooms are soft and any juices from the pan have cooked away. Transfer the contents of the pan to a bowl and set aside.
• In the same skillet, add the remaining avocado oil and when hot add the ground turkey. Cook, stirring occasionally, until the turkey is cooked thoroughly. Return the reserved vegetable mixture to the skillet with the turkey. Add the water, scraping the browned bits loose from the bottom of the skillet. Remove the skillet from the heat and let it cool for a couple of minutes.
• Add the tomatoes, thyme, rosemary,, egg, salt, and pepper to the turkey mixture. Mix well to combine.
• Arrange the zucchini shells in a 9×13 inch or larger baking dish(s). Spoon the turkey mixture into the shells, pressing to get as much filling in as possible. Bake for 40 minutes, until golden brown and the zucchini is tender. If the turkey begins to brown too quickly, tent the pan with a piece of aluminum foil.
• Remove the pan from the oven and sprinkle the chopped basil over the top. Serve while hot.

• Preheat oven to 400° F. and line a baking sheet with parchment paper.
• Wash Brussels sprouts, cut into halves, and add to a mixing bowl.
• Drizzle with avocado oil, sea salt and pepper, and stir with a wooden spoon to evenly coat.
• Spread sprouts onto prepared baking sheet and pop into the oven for 30-35 minutes until they are crispy and browned. Stir once halfway through.
• While the sprouts are baking, cut open the pomegranate and remove the seeds
• To toast the sunflower seeds, place seeds into a small nonstick pan (or stainless steel – whatever you have on hand) without oil – there are plenty of natural oils in the seeds themselves – and heat on medium high. Stir frequently for a few minutes, or until toasted and set aside.

For the Dijon dressing:

• Whisk all ingredients together in a small bowl.
• When Brussels sprouts are done roasting, drizzle a bit of the dressing over them and toss to coat. I only use 1-2 tbsp. because I don’t want to make them too soggy, so dress to your liking.
• Sprinkle with pomegranate and sunflower seeds and volia! Your superfood side dish is done!