The Daily Balance

1: Preheat the oven to 400°F (200°C).

2: Toss the cauliflower florets and chickpeas with olive oil, ground turmeric, cumin, smoked paprika, salt, and pepper until evenly coated.

3: Spread the seasoned cauliflower and chickpeas on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender and slightly caramelized and the chickpeas are crispy.

4: Preheat the oven to 350 degrees and spray pan with oil for the frittata.

5: Remove sausages from casings and pan fry in a large skillet. Or cook bacon.

6: Once cooked, move to a paper towel-covered plate to drain.

7: Mix eggs in a bowl with cottage cheese until smooth.

8: Add cooked meat and veggies to the egg mixture, and pour into the pan.

9: Cook for 45-50 minutes.

10: For cucumber salad, slice the cucumber into thin rounds or half-moons.

11: In a small bowl, combine the minced garlic, apple cider vinegar, sugar, Korean chili powder, and chili oil.

12: Toss the cucumber slices with the dressing mixture until evenly coated.

13: Serve immediately or refrigerate for up to 1 hour to let the flavors meld.

14: For stuffed peppers, preheat the oven to 350.

15: Cook the ground beef, then combine with chopped peppers and onions.

16: Fill the red peppers with the beef and rice combination, top with cheese.

17: Cook for about 15 minutes.