Pre-heat oven to 350 degrees.  Arrange 7 jumbo silicone baking cups on a baking sheet.

Mix all dry ingredients, then add wet ingredients and mix until combined.  Divide evenly into 7 baking cups.

Bake for 35 minutes or until tops of muffins begin to brown slightly.  Allow to cool slightly before removing from silicone cups and serving.

Pour egg whites into a cold, medium-sized, shallow pan and cover with a lid.

Turn heat to just higher than medium and cook eggs until they no longer jiggle when you touch the pan and are cooked through, about 10 minutes. Vent the lid if the top of the egg whites begin to bubble.

Remove from pan and slice into 6 pieces.

Combine mango, tomato, onion, lime juice, jalapeño, and cilantro. Add salt and pepper, then mix and set aside.

Gently pat mahi mahi dry with a paper towel to remove excess moisture. Set aside.

Combine spices in a shallow bowl. Coat both sides of the mahi mahi fillets with the blackening spices.

In a cast iron skillet, heat avocado oil over medium-high heat. Carefully add seasoned mahi mahi fillets and cook for 3-4 minutes per side or until fish flakes apart easily with a fork.

Serve mahi mahi with mango salsa over a bed of rice, if desired.

Preheat oven to 400 degrees and line a baking sheet with SILPAT.

Dump thawed and drained spinach onto two sheets of paper towel.  Gather the paper towel around the spinach and squeeze out excess moisture over the sink.

Add ground turkey and drained spinach to a large bowl, breaking apart spinach as it is added.  Add egg, spices, onion, breadcrumbs, garlic gloves and parmesan cheese.  Mix with your hands until ingredients are just combined (do not overwork the meat).

Roll the mixture into balls, about 1.5 inches in diameter, and place onto lined baking sheet.

Lightly spray some olive oil or non-stick cooking spray on top of the meatballs.  Bake for 20 minutes or until cooked through.

Spiralize zucchini into noodles and place into a microwavable bowl.  Microwave the zucchini noodles, covered with a damp paper towel, for 2 minutes (alternatively, you can sauté them with a bit of olive oil).

Heat marinara sauce to desired temperature before serving over zucchini noodles and meatballs.  Garnish with fresh chopped basil, if desired.

Heat a pan over medium-high heat.  Add olive oil until hot, then add chicken breast and cook 3-5 minutes per side or until cooked through.  Set aside.

Layer salad ingredients in serving dishes or meal prep containers, setting aside croutons, cheese, and dressing until ready to serve.  Top with cooked, sliced chicken.