Pick a base recipe: Choose one of the three below. Each serves 2 and scales easily.

Sheet Pan Lemon-Garlic Salmon with Zucchini: Preheat oven to 425°F (220°C). Line a sheet pan.

Toss 2 sliced zucchini with 1 tbsp olive oil, salt, pepper, and 1 tsp Italian seasoning. Spread on pan.

Place 2 salmon fillets on top. Brush with 1 tbsp olive oil, 2 minced garlic cloves, zest of 1 lemon, and a pinch of chili flakes. Add lemon slices.

Roast 12–14 minutes, until salmon flakes and zucchini is tender. Finish with a squeeze of lemon and fresh parsley.

One-Pan Creamy Tuscan Chicken: Season 2 boneless chicken thighs with salt, pepper, and 1 tsp paprika. Sear in 1 tbsp olive oil over medium-high, 4–5 minutes per side. Remove to a plate.

In the same pan, sauté 2 minced garlic cloves in 1 tbsp butter for 30 seconds. Add 1/3 cup chicken broth and simmer 1 minute.

Stir in 1/2 cup heavy cream, 1/4 cup grated Parmesan, 1/2 cup cherry tomatoes, and 1 cup spinach. Simmer 2 minutes.

Return chicken to pan. Simmer 3–4 minutes, until thickened and chicken is cooked through. Finish with black pepper and basil.

15-Minute Shrimp Cauliflower “Fried Rice”: Heat 1 tbsp avocado oil in a large skillet. Add 1/2 lb peeled shrimp, salt, pepper. Cook 2–3 minutes until pink. Remove.

Add 1 more tbsp oil, 2 cups cauliflower rice, 1/2 cup diced bell pepper, and 2 tbsp minced green onion. Stir-fry 4–5 minutes.

Push rice to the side. Scramble 2 eggs in the empty space. Mix through.

Stir in 1–2 tbsp soy sauce or coconut aminos, 1 tsp sesame oil (optional), and the shrimp. Add chili flakes to taste.

Taste and adjust: Add salt, acid (lemon or vinegar), or fat (butter or olive oil) to balance flavors.

Plate it up: Garnish with herbs, lemon, or a sprinkle of cheese for a simple finish.