Tomato Avocado Salad:

• 1 avocado, diced
• 1 cup halved cherry tomatoes
• ¼ cup minced red onion
• ¼ cup chopped fresh cilantro
• 1 tablespoon grapeseed oil or avocado oil
• 1 teaspoon grated lime peel
• 1 tablespoon lime juice
• Salt to taste

Sweet Potato and Zucchini:

• 2 tablespoons avocado oil or oil of choice, as needed to coat the pan
• 1 sweet potato, chopped into 1-inch cubes
• 1 zucchini, chopped into 1-inch cubes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon mild chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)
• Salt and pepper to taste

Scrambled Eggs:

• 1 teaspoon grapeseed oil or avocado oil, or as needed to coat the pan
• 2 eggs, beaten
• Salt and pepper to taste

Optional for Serving:

• Fresh cilantro leaves
• Mexican-style hot sauce