Heat the oil in a non-stick pan over medium heat. Add the tomatoes and jalapeno pepper to the pan and sauté for 3 to 5 minutes or until the tomatoes and jalapeno have softened. If using, add the cilantro and mix well.

While the tomato mixture is cooking, crack the eggs into a small bowl and beat well. Add in the salt.

Push the tomato mixture to one side of the pan and pour the eggs into the empty side. Stir the eggs frequently as they cook and incorporate the tomato mixture in once the eggs are no longer very wet.

Divide between plates and enjoy!

Mix the tuna, tomatoes, and cream cheese until well combined.

Spread the mixture over a tortilla and top it with lettuce leaves. Roll tightly into a wrap and enjoy!

Best enjoyed immediately. Ingredients can be refrigerated separately in airtight containers for up to three days.

One serving is equal to one wrap.

Add fresh herbs like parsley, basil, and chives.

Use dairy-free cream cheese instead.

One can of tuna is equal to 165 grams or 5.8 ounces, drained.

Refrigerate in an airtight container for up to three days.

Use ghee or butter to finish cooking the shrimp. Add chili flakes or black pepper to the shrimp and rice.

Use green onion or another fresh herb such as parsley instead of chives.

Cook the rice according to the directions on the package and set aside.

Meanwhile, place the shrimp on a plate lined with paper towel and pat dry. Season the shrimp with the salt.

Heat a cast-iron skillet over medium heat and add the olive oil. Once the skillet is warmed, add the shrimp and cook for three minutes per side, until pink and cooked through. Remove and set aside.

Add the snap peas and toss. Cook for two to three minutes, until tender-crisp.

Divide the rice onto plates and top with shrimp and snap peas. Garnish with chives and season with salt to taste.

Add the coconut yogurt, strawberries, and blackberries to a bowl. Enjoy!