Pulse cauliflower in a food processor until rice-sized. Sauté veggies, add cauliflower, then stir in scrambled eggs, soy sauce, and sesame oil.
Spiralize zucchini into noodles. Blend basil, garlic, pine nuts, Parmesan, and olive oil for pesto. Toss zucchini noodles with pesto.
Grill chicken and slice thinly. Wrap in lettuce leaves with bell peppers, onions, and avocado. Drizzle with lime juice.
Roast spaghetti squash and scrape into strands. Cook ground beef with garlic, onions, tomatoes, and Italian seasoning. Serve over squash.
Hollow out bell peppers. Cook ground turkey with spinach, tomatoes, and garlic. Stuff peppers and top with mozzarella. Bake until tender.
Slice eggplant and bake until tender. Layer with ricotta, marinara sauce, and cheeses. Bake until bubbly and golden.
Cook shrimp and let cool. Toss with diced avocado, cherry tomatoes, red onion, cilantro, and lime juice.
Cook ground turkey with garlic and ginger. Add sliced cabbage and carrots. Stir in soy sauce and cook until veggies are tender.